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.
2 thoughts on “Roast Beef”
i have just received my 5.5kg rib of beef and want to cook it medium. i have an Aga with the top oven at about 230 degrees and the bottom oven at about 160 degrees. i will want to use the top oven for many things so want to try and cook it largely in the bottom oven. Do you have any recommendations for the cooking methiod/times
Generally my approach with my Aga is to ‘cook it until its done’. However, in an effort to be a little more scientific my suggestion is:
Remove the joint from the fridge a couple of hours before cooking & leave lightly covered so that it works its way towards room temperature.
Season the o/s & faces of the joint with salt, pepper & strong English Mustard/powder
Place in the top oven for 20-30 minutes or until the joint is sizzling & starting to darken in colour.
Place in bottom oven for up to 2.5 hours depending on how ‘well’ you wish to cook it.
That is my approach in my 1960’s 4 Oven Aga which I always switch up a notch or two in advance if cooking a ‘grown up’ meal.
The oven temperatures will vary depending on what else you are cooking in the other ovens and whether or not you are using the hob/s
If you have a probe, I believe you should aim for 55-60% at the centre of the thickest part of the joint when you take it out to rest it. It will continue to cook while resting for 15-30 mins, which should raise the temperature another 5’ish degrees.
I hope this helps, do let me know if I can help with anything else