Roast Beef

Choose a cut that is perfect for roasting

The best joint for roasting is rib of beef. There should be plenty of fat on top of your cut, and preferably throughout as well. Even if you don’t like to eat the fat (which I find very strange but each to his own), it will greatly improve the taste and texture of the meat, making it juicy and rich.

Take the joint out of the fridge well in advance

Beef must be around room temperature before you stick it in the oven. Take your joint out of the fridge well in advance – at least 30 minutes, but preferably an hour or two (depending on how big it is). You can spend this time admiring it and thinking how wonderful it will be once cooked!

Season well

Season your joint just before cooking – I use a simple mix of salt and pepper, just rubbed all over the meat. This complements the flavour of the meat.

Seal the meat

The first step to roasting beef is to “seal” the meat so that all juices are kept inside while cooking. Some people advise frying the joint, but I think searing it in the oven is better, as the heat gets to the whole of the surface at once.

Preheat the oven to 250C/475F/Gas Mark 9 – please note this can take a while, so for best results use an oven thermometer to measure the temperature inside. Once the oven is extremely hot, stick your joint in for 15 minutes – regardless of size.

While the meat is searing, delicious sizzling meat smell will start to emerge in the kitchen. Enjoy it!