A roasting joint of beef (rib roast, topside etc)
- Weigh the joint and calculate the cooking time at the following rate*:
Rare: 20 minutes plus 20 minutes per pound
Medium: 25 minutes plus 25 minutes per pound
Well done: 30 minutes plus 30 minutes per pound
*Apparently prime cuts such as rib of beef and tenderloin need less time. Roasting it in a covered enamel tin will take a bit longer though.
When it's time to start,
- Preheat the oven to moderately hot (350ºF).
- Place the joint in a roasting tin. Standing it on a rack is supposed to help the bottom part of it to roast and not just boil.
- Put the joint in the oven and roast it. If there is a lid, remove it at the beginning to brown the meat quickly at the start, and again at the end.
- Make yorkshire puddings and roast potatoes as required.
- Take the meat out of the oven five minutes before serving and move it to a warmed carving plate. Pour off the dripping into a dripping pot. Add some boiling water to the pan and stir over heat to get the dark brown beef extract off the pan.
- Make gravy using the fat from the top of the dripping pot, thickened with flour, and then use the brown water from the roasting pan and the juices from the bottom half of the dripping pot.
- Carve the joint at the table and serve with horseradish sauce, gravy, yorkshire puddings, roast potatoes, and seasonal vegetables. Carrots, greens or peas and beans are recommended.