Preheat the oven to 200C/400F/Gas 6.
Rub the rib of beef with the oil and season, to taste, with salt.
Heat a frying pan and fry the beef for 30 seconds on all sides, or until browned all over.
Place the vegetables into a roasting tray and sit the rib of beef on top. Roast for 50-60 minutes (for medium). Remove from the oven and set aside to rest for 20 minutes. Squeeze the flesh from 3 cloves of garlic and set aside.
For the scones, mix all of the scone ingredients together in a bowl to form a dough.
Tip the dough out onto a floured surface and roll out until very thin. Cut out 10cm/4in circles from the dough.
Heat the oil in a frying pan and fry the circles for 2-3 minutes on each side.
For the creamed horseradish, mix the grated horseradish, crème fraîche, lemon juice, and chives together in a bowl until well combined. Stir in the reserved garlic and season, to taste, with salt and freshly ground black pepper.
To serve, carve the beef and serve with the potato scones and a spoonful of creamed horseradish.
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