Irish chef Cathal Armstrong and Minister Coveney at Chicago Cut Steakhouse.

The Irish government hosted a high profile event in Chicago earlier this week to promote Irish beef following its re-entry to the United States market this year.

The event, featuring international chefs providing demonstration dishes of Irish beef, was attended by a large number of key American buyers and food writers. The aim of the event was increasing the profile of Irish beef as a quality premium product.

Minister for Agriculture, Food and the Marine Simon Coveney was present at the event. He said “these high profile marketing initiatives are contributing greatly to the building the brand of Irish beef in the US now that market access has been secured.”

Five Irish beef plants have been approved for export to the US. They are ABP Clones, Foyle Donegal, Dawn Charleville, Slaney Foods, and Kepak Kilbeggan. Coveney said, “Almost 330 tons of Irish beef have been exported to the US this year.”

In celebration of Irish beef’s official arrival to the US here’s a delicious recipe from Bord Bia, Ireland’s food board.

Roast rib of beef with horseradish cream recipe

Suggestion: Roast some vegetables and potatoes at the same time for a hassle free meal.

Serves: 6-7 or 8-10.


2 rib joint, approx 4½ lbs (serves 6-7) or 3 rib joint, approx 6½ lbs (serves 8-10)

1 tbsp mustard

Salt and 1 tbsp black peppercorns, coarsely crushed

Peeled shallots or onion halves


Set the oven to gas mark 6 /200C /400F

Spread the fat surface with a mixture of mustard and freshly ground black pepper.

Place the meat in the roasting tin.

Add some peeled shallots or onion halves around the joint to give some extra flavor and color to the gravy.

Place the joint in the hot oven for 15 minutes, reduce the temperature to gas mark 4 / 180C / 350F and allow 15 minutes per pound for rare, plus 20 minutes extra for medium or 30 minutes extra for well done.

To be absolutely accurate use a meat thermometer.

When the meat is cooked remove from the oven, cover loosely with foil and allow to rest for 30 minutes.

This resting time allows the juices to settle; the meat firms up so it is easier to carve.

Spoon off the fat. Add some wine or water to the juices. Boil over a high heat and taste for seasoning.

For the horseradish cream


2 tbsp freshly grated horseradish

1 dessert spoon lemon juice

1 tsp dry mustard

Pinch of paprika

Pinch of caster sugar

Salt and black pepper

½lb softly whipped cream


Combine the horseradish, lemon juice, mustard, paprika, caster sugar, salt and pepper.

Fold gently into the whipped cream.

Serve the sliced meat, horseradish cream, gravy, crispy roast potatoes and either roast vegetables or a creamy vegetable puree.

H/T: Bord Bia.

Read more: The perfect Irish Sunday roast