About this recipe:Make a roast with a difference - not only is this roast beef succulent and juicy, it is easy to prepare. An impressive dinner party dish, especially when you crack the salt shell for your guests.
1 (2kg) beef rolled rib joint
2 (100g) jars English mustard
1.25kg (2 1/2 lb) rock salt
For the sauce
1 (227ml) pot double cream
2 tablespoons prepared horseradish
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:1hr › Ready in:1hr10min
Preheat oven to 230 C / Gas mark 8. Line a roasting tin with aluminium foil.
Liberally coat the roast with mustard, so that it is entirely covered. Put a thick layer of rock salt on the foil in the roasting tin, about the size of the bottom of the roast. Set the bottom of the roast on the salt, and press down to embed the salt into the mustard. Completely cover the remainder of the roast with rock salt, pressing it into the mustard. (A lot of salt will fall off into the pan, but that doesn't hurt anything).
Bake uncovered, in preheated oven for 60 minutes, or until internal temperature reaches 65 C. Let stand 15 minutes. The roast will be encased in a salt shell. Hit the shell sharply with the back of a knife, and it will crack open and start to fall off. Remove the shell, and place the roast on a cutting board. Slice, and serve with horseradish sauce.
Horseradish sauce: In a small bowl, whip the cream until stiff peaks form. Fold in horseradish to taste.