Beef Rib Roast With Potato Puree And Roasted Beets

• 1 None beef rib roast (about 4 1/2 lbs)
• 1/4 cup olive oil
• 2 tsp cracked pepper
• 1 1/3 lbs small beets, scrubbed and trimmed
• 2 1/2 lbs potatoes, peeled and quartered
• 3 tbsp butter, chopped
• 1/2 cup milk, warmed
• 1/4 cup heavy cream, warmed
• 1/4 cup finely grated fresh horseradish, or prepared horseradish sauce

1. Preheat the oven to 425u0b0F.
2. Tie the roast with string at 1 inch intervals and place in a large roasting pan. Brush the roast with 2 tbsp of the oil and sprinkle with salt flakes and cracked black pepper. Toss the beets in the remaining 2 tbsp oil and add to the roasting pan.
3. Roast the beef and beets for about 20 mins. Reduce the heat to 350u0b0F. Roast, uncovered, for about 1 hour or until the beef is cooked to desired doneness and the beets are tender. Remove the beef from the oven; cover and let stand for 20 mins. If needed, continue roasting the beets for a further 15 mins or until tender.
4. Meanwhile, boil, steam or microwave the potatoes until tender; drain. Mash the potatoes with a potato ricer. Stir in the butter then gradually beat in the hot milk and cream. Season to taste.
5. Serve the beef with the roasted beets, potato puree and horseradish.

beef, olive oil, pepper, beets, potatoes, butter, milk, heavy cream, fresh horseradish

Taken from recipes-plus.com/api/v2.0/recipes/23042 (may not work)