recipe - The perfect roast beef - The Guardian

The perfect roast beef

By Clarissa Dickson-Wright and Johnny Scott

It is always better to use a bigger joint than you think you need. If the beef is too lean, ask the butcher to tie some extra fat over the joint. Roasting joints are rib of beef, sirloin or topside. Calculate the cooking time at 12 minutes per 450g for very rare, 15 minutes for rare and 20 for well done on the bone. For a joint off the bone, allow 15, 20 and 25 minutes respectively.

Serves 8-10

a 2.25kg piece of rolled beef
salt, pepper, dry mustard powder

Crosshatch the fat on the top of the joint and rub it with salt, pepper and dry mustard powder. Preheat the oven to 230C/gas 8. Place the joint on a rack in a roasting pan and cook for 15 minutes (20 if the joint is over 2.75kg), then turn the heat down to 160C/gas 3.

Roast for the remainder of the calculated cooking time. Remove and allow to rest for a final 10 minutes in a warm place.

from http://www.guardian.co.uk/lifeandstyle/2006/oct/22/foodanddrink.features3

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