CookEat Recipe
Roast Beef à l’Anglaise
A three-rib beef roast with freshly boiled potatoes, pan gravy and freshly grated horseradish.
Method
Steps
Step 1
Heat the oven to 325°F. Obtain one mature three-rib beef roast from near the short-loin end, with the spine removed and rib bones shortened to one inch from the meat by the butcher. Season evenly all over with one tablespoon of salt and tie the roast with food-safe kitchen string.
Step 2
Put the beef lengthwise in a roasting pan. Pour one and a half tablespoons of cold water into the pan and distribute a few small bits of butter over the meat.
Step 3
Roast for about one hour and ten minutes as a guide, basting frequently with its own juices and turning occasionally.
Step 4
While the beef roasts, wash six fairly large potatoes, put them in a saucepan and cover with water. Boil until tender, drain, peel while safely warm and keep hot for service.
Step 5
Check the thickest centre of the beef with a food thermometer away from bone and continue roasting as needed until at least 145°F. Transfer to a very hot dish and rest for at least three minutes before carving, then remove the kitchen string.
Step 6
Skim the fat from the same roasting-pan juices. Add two tablespoons of prepared unsalted beef broth, heat lightly and strain into a sauceboat.
Step 7
Freshly grate enough horseradish root to fill a small saucer.
Step 8
Arrange all six boiled peeled potatoes around the roast and serve with the pan gravy and freshly grated horseradish separately.
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