Rib of Beef with Gravy

Method

1. Preheat the oven to 220°C (425°F) and allow the beef ribs to rest at room temperature for 10 minutes during preparation.
2. Season the beef ribs generously and place them bone-side down in a roasting tin, then transfer to the preheated oven and roast for 35 minutes until a deep, caramelised crust forms on the surface.
3. While the ribs roast, trim and halve the brussels sprouts, then parboil them in salted water for 5 minutes before draining.
4. Remove the beef ribs from the oven and rest them loosely covered with foil for 6 minutes to allow the juices to redistribute.
5. Meanwhile, warm the bone broth gravy in a small saucepan over low heat for 3 minutes, stirring occasionally until it reaches a smooth, glossy consistency.
6. Return the drained brussels sprouts to the pan and sauté in the roasting tin drippings over medium heat for 3 minutes until lightly caramelised and tender.
7. Plate the rested beef ribs alongside the brussels sprouts, spoon the warm bone broth gravy over the meat, and serve the horseradish on the side as a condiment.