THE MOST IMPORTANT INSTRUCTION FOR ROASTING ANY MEAT IS TO LET IT REST ONCE IT HAS COME OUT OF THE OVEN FOR 15 MINUTES TO HALF AN HOUR, DEPENDING ON THE SIZE OF THE JOINT. PUT IT ON A HOT PLATTER AND COVER WITH FOIL AND LEAVE IT SOMEWHERE WARM – ON THE KITCHEN SIDE OR IN A COOL OVEN. (Hope we have stressed this enough!)
The joints generally used for classic Sunday roasts, in descending order of expense and tenderness are:
Sirloin, Cote de Boeuf (The trimmed rib-eye on the bone) Forerib (the classic standing rib roast), Rolled Rump, Rolled Topside and Rolled Silverside.
You should allow a minimum raw weight of 8 oz or 250g per person for rolled joints, and 1lb/450g per person for joints on the bone. 1 kg = 2.20462 lb.
Rub the outside of your joint with 35-75g butter, or 2-3 tablespoons of olive oil. Season outside liberally with salt and pepper (I like to rub some English mustard in as well) and cook as follows in hot oven 200 °C/180°C Fan/Gas 5-6:
Rare – 14 minutes per lb/30 minutes per kg basting frequently.
Medium Rare – 16 minutes per lb/35 minutes per kg
Medium well – As above but 18 minutes per lb/40 minutes per kg.
Well Done – As above, but drop temperature to 170°C/150°C Fan/Gas 3 after half an hour, and cook for 30 minutes per lb/60 minutes per kg.
Remove from oven and place on a warmed plate. Cover with Foil, and a couple of folded towels, and rest in warm place for 20 – 30 minutes.
Meanwhile, make your GRAVY
Put the roasting tin, minus your resting joint, on your hob and stir 1-2 tablespoons flour into the juices in the tin over a moderate heat. Add a glass of red wine and keep stirring and scraping the tin to combine all of the ingredients. Add approx ¾ – 1 pint/500-600 ml beef stock (home made, or 2-3 best quality cubes dissolved in water), turn up the temperature and bring to the boil, stirring constantly. Allow to bubble down to the thickness you require. Do not be afraid to season with more salt and pepper, redcurrant jelly, soy sauce, Worcester sauce, or whatever flavourings you enjoy. Reduce the heat to minimum or reheat just before serving.