Best cut of beef for roasting?

[Millie1]

What cut does anyone roast? Am going to do beef on Easter Sunday but, having not done a roast beef in years, haven't a clue what to buy! Nigella recommends a rib - getting butcher to cut it off the bone and then tie it back on for cooking. Mum used to be wildly extravagant and roast a sirloin with the fillet in it!!! Absolutely beautiful but too expensive nowadays!

Thanks!

Rib if you can afford it - if you're ok carving you don't need it off the bone - and if the butcher does it for you - keep the bones for stock.

Otherwise you could do a big piece of rump or sirloin. They tend to have more flavour than filet. You could do a whole filet too - or do it as a wellington.

In the supermarkets I imagine it would be topside which can go a bit dry.

It really depends on how many you're feeding and what your budget is.

Thanks Doradoo. Rib it is - and I'm not too bad with the electric knife so that's okay. Feeding 3 adults and 4 kids who won't eat much and would like leftovers for Monday. Wonder what weight I need?

You'd probably need about 100g per person as a main meal - if youre going for rib you need to factor in the bones too.

Speak to your butcher and see what they recommend - but I'd want at least a kilo if not more, if you're hoping for leftovers too.

Thanks Doradoo, you have been a great help!