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Roast Beef

(11 Posts)
Threeminis Sun 11-Nov-18 16:37:39

Anyone have a fool proof way if roasting beef?
Do I have to cover with foil or anything like that?
Thanks!

OP’s posts: |
insancerre Sun 11-Nov-18 16:42:06

Mine's been pot roasting in the slow cooker since this morning
It will melt in the mouth when I eat it in about 2 hours time

Longdistance Sun 11-Nov-18 16:43:18

I cut up veg such as carrots, parsnips and onions with oil and slap the beef onto it. I whack it into the oven for about an hour as we like it pink. I then take the beef out, cover with foil on a slab, and cover with a clean tea towel to keep warm.

I then fish out the roasted veg and add flour to make a rue. I then slowly add beef stock. This is done in the pan the beef came our of, and is cooked on the hob. Makes an excellent gravy 😋

Taffeta Sun 11-Nov-18 16:43:33

Depends on the joint

Rib on the bone best

Very high temp for short time best

CrispbuttyNo1 Sun 11-Nov-18 16:49:34

Chef here..

Buy a joint with a good layer of fat.

Season with salt and pepper, rub with a little oil .

Sear in a frying pan all over .

Put in a hot oven, turn down to med/hot after 20 mins.

If you want it medium rare then take out of the oven when it gets to about 60c (invest in a meat thermometer). A kilo joint takes about an 60-75 mins.

Wrap in foil

Let it rest (this is crucial) for at least an hour. (Ideal time to do the potatoes and yorkies.

CrispbuttyNo1 Sun 11-Nov-18 16:50:43

Ps. Use the juices that run into the foil/dish for gravy.

suze28 Sun 11-Nov-18 17:00:11

If roasting topside, silverside etc I follow the Delia recipe. She recommends 20mins at 245 degrees Celsius then 15 mins per lb at 190 degrees Celsius for medium although I then cook at 12mins per lb as we like ours more towards rare.

AlpacaLypse Sun 11-Nov-18 17:02:22

If it's a big bone in rib joint, set oven to absolute full blast and give it half an hour. Then reset to about 160 degrees fan and open the oven door until the temperature goes back down to your chosen moderate level. Then give it another 90 minutes/2 hours or so depending on how enormous it is. Then remove, place on a serving dish, cover in a couple of layers of foil, some tea-towels, a clean dog towel and then an old duvet. Use the juices to make gravy. Leave your joint to rest in it's nest for as long as possible - at least an hour - this gives you plenty of time to use the oven for the yorkshires and roasties btw.

When I do Christmas dinner, I actually roast the beef first thing in the morning, and twice I've done it the night before. The longest resting time was 13 hours - meat was still perfectly warm and was absolutely delicious. Gravy went into a family size thermos and again was perfect. The whole lot travelled beautifully to my sister's house fifteen miles away.

For smaller boneless cuts I achieve the same result by searing in the roasting tin on the hob before putting in the oven.

Threeminis Sun 11-Nov-18 17:06:02

Thanks all,
Will look into a meat thermometer but don't have time for that tonight..

Beef is in the oven.. fingers crossed (excuse my oven door)

OP’s posts: |
CrispbuttyNo1 Sun 11-Nov-18 17:09:08

Is it on a tray? It should really be in a roasting dish

Threeminis Sun 11-Nov-18 20:14:00

Haha.. what's a roasting dish?

It was pretty good though.

OP’s posts: |

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