Meet and Three Veg

Posted by CC Bakes


There is nothing quite like roasting meat on the bone to warm the cockles during winter. This hearty beef rib was smothered in a pepper and horseradish crust and accompanied with baby carrots, pearl onions and beetroots – a perfect winter dish.

Pepper Crusted beef rib with winter veggies

Half a bunch of baby carrots
3 pearls onions, quartered
1 tsp of white and black peppercorns
1 tsp finely grated fresh horseradish
1 clove of garlic, finely chopped
1 bunch of baby beetroots, halved
olive oil

Preheat oven to 180C. Place carrots and onions in a dish to roast, season with salt and pepper and toss through with olive oil. Place beef, bone-side down, on top. Pummel dry roasted peppercorns, garlic, horseradish and a pinch of salt, in a mortar and pestle until paste. Spread paste over meat and roast for approximately an hour and a half, or until cooked to your liking. Meanwhile, roast oil drizzled beetroot in a separate baking dish ad roast for the last 30 minutes.

This recipe was adapted from Emma Knowles.

What’s in season:
Try world artichokes, peel them, cut the hearts in half and roast them in the over with chopped anchovies atop. They are also great in a roast.

This is a just a delicious taste of what is to come every Wednesday from CC Bakes