• 2.5kg forerib of Chatsworth Beef – on the bone
  • 2tbs Chatsworth English mustard
  • Salt & ground black pepper


  • Remove the beef from the refrigerator two hours before cooking to allow it to come up to room temperature.
  • Heat the oven to 220C/425F/G7.
  • Season the beef by rubbing all over with the mustard, salt and plenty of black pepper. Do not season the beef in the roasting tray as this might result in over-seasoned gravy if using the meat juices to make the gravy.
  • Place the beef in the roasting tin and roast for 20 minutes to brown the meat.
  • Turn the oven temperature down to 190C/375F/G5 and roast for the calculated roasting time.
  • Once cooked, remove the beef from the oven and loosely cover with a sheet of cooking foil and allow to stand for 20 minutes before carving and serving.

Roasting times once the oven has been turned down following the browning stage:

  • Rare: 30 minutes/kg or an internal temperature of 52C
  • Medium: 40 minutes/kg or an internal temperature of 60C
  • Well done: 50 minutes/kg or an internal temperature of 70C

Roast beef is traditionally served with roast potatoes, Yorkshire pudding, Chatsworth horseradish sauce and ‘God’s gravy’ (the juices that run from the meat while cooking and before and during carving).

Recommended wines: Duke & Duchess of Devonshire Claret, The Earl of Burlington Rouge or any medium to full-bodied red from Bordeaux or an Australian Shiraz.