• 3kg rib of beef
• 2 tbsp wholegrain mustard
• 3 tbsp Dijon mustard
• Salt and black pepper
• 2 tbsp butter
• ½ a brown onion
• 200g chestnut mushrooms, sliced
• 2 garlic cloves, finely chopped
• 4 tbsp whiskey
• 250ml double cream
• 2 tbsp thyme leaves
• 2 tbsp crème fraîche

1. Remove the beef from the fridge 30-45 minutes before cooking.
2. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and place the rib of beef in a roasting pan, fat-side up.
3. Mix the mustards together until well combined. Season with salt and pepper and mix again. Spread all over the beef until covered.
4. Roast in the oven for 1½-2 hours, basting occasionally, until a meat thermometer registers the internal temperature at 50˚C for medium-rare.
5. While the beef is in the oven, make the sauce. To make the sauce, melt the butter in a shallow saucepan over a medium-low heat. Add the mushroom and cook until lightly browned, stirring as they cook. Add the onions and cook until translucent and soft. Add the garlic and cook for roughly one minute, stirring continuously.
6. Add the whiskey to de-glaze and allow it to bubble for two minutes. Add the cream and thyme leaves, stirring to combine. Stir in the crème fraîche and season with salt and pepper.
7. Once the beef is cooked, transfer it to a board. Add a sheet of tin foil loosely over the top of the beef and allow to rest for 20 minutes before carving and serving alongside the creamy whiskey, mushroom & thyme
sauce.

Top tip: The creamy whiskey, mushroom & thyme sauce can be prepared up to two days in advance. Store it in an airtight container.