Roast rib of beef, that to me just screams Sunday lunch..
And with this lovely bit of Hereford scored on red ticket that is exactly what is happening..
Simply roasted off after being seriously seasoned.. Hot oven then down.. The peeled and slightly boiled and shaken up in the colander pitied sit underneath in a big piping hot puddle of goose fat.. (Remember ruffles and scruffles mean super crispy)..
Horseradish sauce by grating fresh red ticket horse radish root and mixing with Creme fraiche, lemon juice and salt and pepper.. Stunning!
So here you have it.. Ok minus a yorkie.. Yet we do have veggies and pan juice gravy!