Beef for Christmas day, what cut?

[Eggybreadwithnuts]

It's turn8ng into abit of a nightmare!

I want to do a joint of beef...only 3 of us and DS will prob have chicken. We like pink and juicy.

Many recommend Rib of Beef but local butchers quoting £60ish, Morrisons only had Sirloin of beef.

So question is, is Sirloin of beef ok? Or should I try and find Rib, think M&S may have some but in a box and I want to see it!!!

DH says just do steak but to me that's not Christmas day menu food and I want to do a roast joint.

Im not doing steak as also planned my vege and gravy!

A sirloin of beef is gorgeous. And smaller than a rib.

You will have to cook sirloin long and slow. I do it with onions, garlic, carrots and celery. It makes delicious gravy.

Im abit nervous as not cooked beef in years!!!

Last week, I sent my husband to the butchers, I told him I needed a joint, for the two of us, but big enough for decent portions on Christmas Day, a meal the next day and sandwiches. He's basically brought home half a cows worth of sirloin joint and helpfully "popped" it in the freezer! If I'd realised the size of it, I could have cut it in half before he froze it!
Anyway, that's besides the point! I always get sirloin, cook it so it's medium rare and rest it for as long as it was cooking. Always beautiful.

Oh, I would cook it quickly! Under an hour.
These sort of timings.
www.jamieoliver.com/recipes/beef/roast-sirloin-yorkshire-puddings/

Topside corner cut. Cook 15 mins in a very high oven then 12 mins per pound on 160c. Rest as long as it cooked.

Tagliata - get a big slice off the top of the rump and grill it like a steak (i.e look at thickness rather than weight)