how to make the perfect

[shellybelly]

roast beef, am ok at doing chicken but when it comes to beef it always ends up very tough and a bit burned, any tips welcome

i always get dh to do it. that generally works well

get a good joint to start with - we like beef rib (on the bone) or topside. Try not to overcook it; medium rare is best.

Put pepper on (no salt as you will lose more juices) and cook for 20 mins in hot oven (240 degrees c/ gas 9), then 15 mins per pound at 180 c/ gas 5, then 15 extra mins.

Take it out and let it rest for 20 mins under some foil before you carve.