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Rib of Hereford Beef

Rib of Hereford Beef
Cheers from Henry

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Pairing the hearty flavours of British autumn, I love the combination of Hereford Beef, roasted winter veg, and a glass of my classic Vintage Cider. That old adage “what grows together goes together” springs to mind. Try it for yourself and do let me know what you think!

What you’ll need

  • 4-5 good sprigs of thyme
  • 4 roasting potatoes
  • 4-5 heritage carrots, cut in half lengthwise
  • 3 parsnips, cut in half lengthwise
  • 1 whole garlic, cut in half
  • 2 large beetroot, peeled and quartered
  • A large handful of sprouts
  • Handful of parsley, chopped roughly
  • Olive oil
  • Salt and pepper


  1. Peel the potatoes and cut them in half, then place into a pan of boiling water for 5 mins until the edges go slightly soft. Drain and fluff in the strainer by giving it a little shake.
  2. Tip the potatoes into an oven tray along with all the ingredients other than the sprouts and parsley. Give everything a good mix and place into a preheated oven at 180 for 40 minutes or until the potatoes have crisped nicely.
  3. Meanwhile, blanch the sprouts in boiling water and cool before tipping into the roast tray with the other vegetables.
  4. Put everything back into the oven for another 5 - 10 minutes, remove, sprinkle over parsley and serve.

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