A hearty roast rib of beef is served with crispy, semolina crusted, potatoes and delightful honeyed carrots.


  • 2 kg scotch rib of beef

  • Beef dripping

  • Salt and pepper

  • Finely chopped thyme

  • English mustard powder

  • For the potatoes

  • 6 maris piper potatoes cut into 6 pieces approx

  • 200g semolina (or enough to lightly cover the potatoes)

  • 1 tsp celery salt

  • 1 beef stock cube

  • For the carrots

  • 600g carrots

  • Water

  • 2 tbsp honey

  • Juice ½ lemon


  • For the beef:

  • 1.

    Trim off some of the outer layers of fat on the beef, wrap string around the whole joint (to seal in flavour), and insert a metal skewer through the middle to ensure even heating. Melt some dripping and seal the beef on all sides, remove from the pan and set aside. Lightly sprinkle with salt and pepper, finely chopped thyme and powdered English mustard. Pre heat the oven to 180 degrees and cook for 30 minutes. Remove and allow to rest. Serve with semolina dusted roast potatoes and honeyed carrots.

  • For the potatoes:

  • 1.

    Blanch the potatoes for six mintues, strain in a colander and dry. Grind the beef stock cube and mix with the semolina and celery salt. Toss the potatoes in the semolina mix, pour some dripping into the roasting pan and arrange around the beef. Cook until crispy.

  • For the carrots:

  • 1.

    Place the carrots in a pan and add water until just covered. Add the honey and lemon. Bring to the boil and simmer for 10 minutes. Serve with the rib of beef and roast potatoes.

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