Roast ribs of traditional beef with horseradish, crÃƒÂ¨me fraÃƒÂ®che and mustard sauce Archive

Name: Roast ribs of traditional beef with horseradish, crÃƒÂ¨me fraÃƒÂ®che and mustard sauce Archive
Ingredients: 3-rib joint, wing end or sirloin of beef on the bone (approx 2.7kg/6lb); 1 level dessertspoon mustard powder; 1 level dessertspoon plain flour; 1 small onion, peeled and cut in half; salt and freshly milled black pepper; 2 rounded tbsp hot horseradish; 1 heaped tbsp crÃ¨me fraÃ®che; 2 level tsp wholegrain mustard; 25g/1oz plain flour (about 1 heaped tbsp); approx 1 litre/1 and three quarter pints vegetable stock, or water from the potatoes

beebrecipes.co.uk

Equipment and preparation: You will need a solid roasting tin.

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Ingredients

3-rib joint, wing end or sirloin of beef on the bone (approx 2.7kg/6lb)
1 level dessertspoon mustard powder
1 level dessertspoon plain flour
1 small onion, peeled and cut in half
salt and freshly milled black pepper
2 rounded tbsp hot horseradish
1 heaped tbsp crÃ¨me fraÃ®che
2 level tsp wholegrain mustard
25g/1oz plain flour (about 1 heaped tbsp)
approx 1 litre/1 and three quarter pints vegetable stock, or water from the potatoes