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Ras El Hanout Rib of Beef & Cauliflower Mash

Try out this delicious roast rib of beef recipe for your next Sunday lunch and make it that little bit more special.

We made 3kg of beef but it can be can be any weight. Just adjust the cooking time and the amount of marinade on the rib of beef.

Cook Time

and the amount of marinade on the rib of beef.

Serves

6

The star of the show

Gluten free
Shemins Ras El Hanout
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Shemin's Ras El Hanout

Shemin’s Ras el Hanout is a beautifully balanced blend of 15 spices with subtle floral notes from rose petals. Warm and aromatic, it brings depth and richness to tagines, roasted vegetables and slow-cooked meals.

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Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking. 

Ingredients

3kg rib of beef
4-5 sprigs of rosemary
1 tbsp each of crushed garlic and ginger
1/2 tsp salt (optional)
1-2 tbsp olive oil

How to make Ras El Hanout Rib of Beef & Cauliflower Mash

  1. Strip the leaves off 2 sprigs of rosemary and mix with the rest of the marinade. Leave the other 3 sprigs for when you cook the beef. Spread the marinade all over the rib of beef and leave for a couple of hours or overnight in the fridge. Before cooking the rib of beef, bring the beef to room temperature.
  2. Take a baking tray and line with foil and then baking paper. Put the remaining sprigs of rosemary on the tray and the rib of beef on the top of the rosemary.
  3. Cook following the instructions below turning the beef a couple of times so that it is browned on all sides.
  4. Preheat your oven to 210°C for fan assisted or 230°C for ovens without a fan (gas 8).
  5. Give 20 minutes cooking at the initial temperature; after that turn the heat down to 170°C for fan assisted or 190°C for ovens without a fan (gas 5) and cook it for 15 minutes to the pound (450g) – this will give you rare beef. Add 15 minutes to the total cooking time for medium rare and 30 minutes for well done.

Tips

We served the beef with horseradish, cauliflower mash and vegetables.

Cauliflower Mash Recipe

To make cauliflower mash cut the cauliflower in 4 or 6 and boil until tender. Then remove and strain the water making sure the cauliflower is dry. Put the cauliflower into a food processor and blend until smooth. You can add milk, cream and or butter/garlic butter or even the water strained from the boiled cauliflower if the mixture is too dry. Enjoy!

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