Harissa crusted Roast Beef Rib with Tomato, Beetroot and Mint Salad

Harissa crusted Roast Beef Rib with Tomato, Beetroot and Mint Salad

Catch up with your favourite people over a leisurely brunch. This recipe is perfect for relaxed late breakfasts as the beef can be cooked the day before.

  • Serves 6
  • 20mins to prepare, 1hr 20mins to cook and 30mins to cool`


  • 1·25kg (2 1/2lb) Boneless Rolled Northumbrian Beef Rib Roast
  • 15ml (1tbsp) olive oil
  • 60g (2 1/2oz) harissa paste
  • 50g (1 3/4oz) fresh breadcrumbs
  • 220g Cherry tomatoes, halved
  • 6 tomatoes on the vine, sliced
  • 300g (10 1/2oz) fresh cooked beetroot, sliced
  • 3tbsp mint, freshly chopped
  • 23ml (1 1/2tbsp) red wine vinegar
  • 45ml (3tbsp) olive oil
  • 2 garlic cloves, finely chopped


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Rub the beef with 1tbsp olive oil and season. In a bowl, mix 40g (11⁄2oz) of harissa with the breadcrumbs and then press over top edges of the beef. Brush the remaining harissa over the beef joint.

  2. Put the beef into a baking tray and cook for 20 minutes, before reducing the heat to gas 3, 170°C, fan 150°C. Cook for a further 20 minutes per 425g (14oz) for medium, or 15 minutes per 425g (14oz) for rare.

  3. Meanwhile, make the salad. In a serving bowl, toss the tomatoes and beetroot with the mint. Mix the vinegar with 3tbsp olive oil and garlic and then toss with the salad.

  4. Remove the beef from the oven, wrap in foil and rest for 30 minutes. Serve with the tomato salad.