While the meat is resting, I like to make Yorkshire puddings, so I’ve included an easy recipe in the main recipe card, as well as a simple gravy. You can always serve the roast with potatoes instead. Medium-well: Roast for 15 minutes at 450°F, then for 1 hour and 55 minutes at 325°F, or an internal temperature of 150°F. Add 1 cup of red wine and 1 cup of beef broth, a sprig of fresh rosemary and 1 or 2 crushed cloves of garlic. Bring to a boil then simmer, stirring occasionally, for 2-3 minutes. REST THE BEEF: When the beef is cooked, remove from the oven, cover with tinfoil and a tea towel and rest for 10-15 minutes before slicing and serving. Beware the serrated ‘carving’ knife with jagged teeth. These tend to rip meat and aren’t worth the bother.

You can keep it warm by covering it loosely with foil and then some clean tea towels for insulation. Remove the rosemary sprig and garlic cloves. Season to taste with salt and pepper, then pour into a gravy boat to serve. If you like your beef well don e, calculate the cooking time as you would for medium meat, then add an extra 25min on to it. Use a thermometer To reheat roast beef, preheat the oven to 250°F. Wrap the roast well with foil and place it on a baking sheet. Once the oven comes to heat, turn it off. Transfer the roast to the oven and let it sit in there for 10-15 minutes. Can I Freeze Roast Beef Rare is about 50°C, medium is about 60°C and well done is about 70°C (bear in mind these temperatures will go up as the meat rests and continues to cook in its residual heat). Prep your beef properlyThis allows the fibres in the meat to relax and the juices to redistribute themselves throughout the meat, so it’s delightfully soft and tender, rather than tough and grainy. Use the right knife It’s important to know that if your oven does not have a low setting (80°C / 175°F) that this recipe is not suitable. See FAQ’s for an alternative. Pro tip: Use a meat thermometer It’s important when using this method to use a meat thermometer so you can keep an eye on the temperature, this is because the oven is so low, only 80°C / 175°F, that it will almost look like nothing is happening to the roast, so you have no visual clues to go on. Take the time to properly sear the crust! Well-done: Roast for 15 minutes at 450°F, then for 2 hours at 325°F, or an internal temperature of 155°F. How To Make Roast Beef Gravy

Using an inexpensive meat thermometer means you can relax and be assured that the roast is cooking properly.This results in perfectly cooked, tender beef, evenly pink the whole way through. A lot of people swear by roasting the beed hot and fast, but I find this tends to make the meat tough, rather than perfectly tender. A good start would be adding some veg in the roasting tin to help make the gravy – carrots, onions and celery are all great choices. But don’t overcrowd the tin with veg or the beef will stew rather than roast. If you have some glorious drippings in the bottom of the pan that are begging for a good use, gravy is the way to go. Do you cook a Sunday roast in your house? Or only for special occasions? Let me know in the comments below! xJ From lavish to thrifty, a hunk of roast beef spans all the budgets, and is simpler to cook than you think.

Rubbing the beef joint with some oil, herbs and seasoning pays-off no end. Rosemary, thyme and mustard are tried and tested flavours, but coffee, chilli, star anise and cinnamon make a warming alternative.

Waitrose

If you think you might have some leftovers to enjoy, I suggest slicing pieces off the roast as you enjoy them to keep the leftovers intact. This way you can slice thin pieces off for leftover roast beef sandwiches! To impress a true food-lover, your best bet is a hearty-yet-deluxe rib of beef - it’s full of flavour and stays juicy as it’s a bone-in joint and has a good dose of fat marbling through it. Make sure you have the right amount I love a roast on the weekend! There’s nothing better than the aroma of a big roast slowing cooking in the oven to draw the family to the table with rumbling stomachs. Below are some of my most popular roast recipes: Prep: Take the roast out 1-2 hours before cooking. When you’re ready to get started, preheat the oven to 450F. Mix the olive oil, garlic, basil, rosemary, thyme, salt, and pepper in a small bowl. How much beef per person for a roast? For a boneless joint, we’d recommend getting about 225g (1/2lb) per person.

The long cooking time is ideal, as in the meantime you can get on with making your sides, setting the table and maybe even having a cheeky glass of wine while the oven does all the work.A lovely big joint of meat like this deserves plenty of fresh vegetables too. Peas and green beans are the classic sides along with carrots or parsnips. If there is one national dish of England, it has to be roast beef. Served perfectly pink, with a big pot of gravy, vegetables and light and puffy Yorkshire puddings, it is a meal fit for a king. Of course, it can go horribly wrong, as there is nothing worse than tough overcooked grey meat, or a roast that is seared on the outside and still raw in the middle, so it’s good to have a fool-proof technique at the ready. The secret to perfect Slow Roast beef Rare: Roast for 15 minutes at 450°F, then for 1 hour and 25 minutes at 325°F, or an internal temperature of 120F. For a bone-in joint, approximately 350g (12oz) per person is a good estimate. How to roast beef properly