Rib of Beef with Watercress, Rocket and Mustard Dressing

Bord Bia logo

facebook logo Twitter logo YouTube logo LinkedIn logo

  Rib of Beef with Watercress, Rocket and Mustard Dressing

 The dressing is equally good served with cold roast beef.  

Rib of Beef with Watercress, Rocket and Mustard Dressing

Serves 8-10 

Cooking time:


  • 3 rib joint of beef, approx 3kg, well trimmed
  • 2 tablesp. olive oil
  • 6 garlic cloves, crushed
  • 2 tablesp. rosemary leaves, chopped
  • 2 tablesp. thyme leaves, chopped
  • 2 tablesp. Worcestershire sauce 
  • 1 tablesp. Dijon-style mustard
  • Salt and freshly ground black pepper
  • 2 carrots, roughly chopped
  • 1 onion, roughly chopped
  • 1 tablesp. plain flour
  • 600mls stock or water

Watercress, Rocket and Mustard Dressing

  • 25g watercress
  • 25g rocket
  • 250mls tub of crème fraîche
  • Juice of half a lemon
  • 1 teasp. Dijon-style mustard

To Cook

Heat the oven to Gas Mark 7, 220°C (425°F).

Place the meat in a roasting tin.  Mix together the olive oil, garlic, rosemary, thyme, Worchestershire sauce and mustard.  Spread this mixture over the fat surface of the meat then season with salt and black pepper.  Place the chopped carrots and onion around the joint in the roasting tin to give some extra flavour and colour to the gravy.

Place the joint in the hot oven for 15 minutes, then reduce the temperature to Gas Mark 4, 180°C (350°F) and allow 15 minutes per half kg for rare, plus 20 minutes extra for medium or 30 minutes extra for well done.  To be absolutely accurate use a meat thermometer.

When the meat is cooked remove from the oven, cover loosely with tin foil and allow to rest for 20 minutes.

Slice the beef and serve with the gravy; Watercress, Rocket and Mustard Dressing; steamed potatoes and butternut squash. Roast potatoes would also be a nice option.

To make the gravy: Stir the flour into the juices in the roasting tin.  Place over a medium heat and continue stirring with a wooden spoon.  Gradually add in the stock or water and stir until it thickens.  Taste and season then simmer for a couple of minutes.  Pour through a sieve into a gravy boat.  Discard the vegetables that were cooked alongside the roast.

To make the dressing: Whiz the watercress and rocket in mini processor or chop very finely.  Combine with the other dressing ingredients and season to taste.

Serving Suggestions

Roast potatoes and roast butternut squash

Nutritional Analysis per Serving

Protein: 53g 

Carbohydrates: 49g 

Fat: 41g 

Iron: 4.3mg 

Energy: 775kcal