Cooking roast beef today-how do I cook it ?!! Help!

[Ivegotaheadache]

I'm cooking dinner for the family today and decided to do a roast beef dinner. I'm not sure why I decided to do this as everytime I attempt roast beef it ends up like eating rubber.

So anyway I went to the butcher and bought a mega expensive rib joint now I just have to cook the thing.
I've been looking at different recipes but it's still a bit confusing tbh.

Do I sear it in a frying pan before I stick in the oven? Do I cover it with foil while it's cooking? How long should I cook it for and at what temperature?

The recipes are saying 190 but is that for a conventional oven? I think my oven's fan (or fan assisted) so so should I turn it down to 170 but then do I have to cook it for longer?

Should have bought a chicken....

I usually just bung mine in the oven. I'll do a flour/dry mustard coating if anything. No foil.

I put mine in hot oven for about 20 minutes, and then turn it down to 160C (fan oven) for a further hour (obviously depends on the size and how you like it cooked, but would err for shorter rather than longer time as it can always go back in if too rare).

I let it rest for about 20-30 minutes before hacking getting DH to carve it.

ok, well I cook it in a roasttung tin covered in foil with a glass of water poured over the meat before I put the foil ob, at a lower temp for longer till it virtually falls off the bone...tis tender and gorgeous then!

Lucky you! am .

Best thing to do is to cook it on your highest setting for about 20 mins and then at 160 (fan) for about 15 mins per lb (1/2 hr per kilo). This will give you a perfect rare rib with beautiful dark fat. Increase to 20 mins per lb for medium to 30 mins per lb for well done (although that would be a crime in my book with an expensive rib)

Take it out, set it fat side up and cover it with foil for at least 1/2 hour while you do the veggies. Use any of the meat juices for the gravy.

No need to sear it that way. Best of luck!

Meant to add:

No foil during cooking required, and stick an onion (quartered) underneath. You can use the pan for the gravy, then, with the roast onion already in.

Thank you!!
I'll put onion underneath and won't cover it, do you think I should baste it in its own juices while it's cooking though?

It's a 4.5lb joint so I'll stick it in on high temp for 20 mins then turn oven down to about 160 and cook it for 2 hours.

Am bit confused as Delia says cook it for
1 1/5 hours (after the initial 20 mins), but this doesn't seem long enough to me (who am I to argue with Delia!).

I need to do it well done Sorry CaraLondon!! Hate rare or even medium meat.

I don't know how I ended up here, but the lead was how to do roastbeef. I gather that most people cook it on higher heat for the first 20 or 30 mins and then turn the heat down. Its my second roast. I just turned the heat down to 150 celsius because mine is a fan oven. The well hang topside I am roasting is 2.5 kg. Most people seem to suggest about 20 mins per kg plus an additional 20 mins (totalling in 120 mins) at 180 celsius - though it seems that an overcooked roast is the worse of all results. I decided to cook it 120 mins but now only on 150 celsius. Hope it turns out alright. It is going to be eaten cold at a big party tomorrow. Of course there is going to be horseredish with it. People love it. I am also doing a broccoli soup (seasoned with rosemarine) a carrot salad (I use walnutoil for this but still have to make up the rest to season it - certainly no raisons since everyone does this). I do my plantains (they need to be soft and I slice them, then brush them with palmoil and mild curry powder and bake them on a tray for about 15 mins)---- well the rest will come when I get there.