Roast Beef


joint of beef
medium onion
3 tablespoons olive oil
1/2 tbsp. flour
salt and pepper


Preheat oven to 450°F. Pour olive oil over the joint of beef and rub it in with your hands. Sprinkle salt and pepper over the joint and rub that in. Sprinkle the flour over the top beef fat and pat it with your hands. This will crisp up the fat when it’s cooked. Peel and chop the onion and sprinkle the pieces under and immediately around the beef.

Calculate cooking time based on the weight of the meat. If you want your roast beef rare, cook it for 17 minutes per 450 g of meat. Add an additional 15 minutes for medium or 30 minutes for well-done meat. Cook for 15 minutes at 450°F, then lower the heat to 375°F and cook at this temperature for the remaining amount of time.

While the beef is cooking, baste it at least twice. Take the meat out of the oven, tip the juices to one end and spoon them all over the meat. This helps to keep the joint moist when cooking.

When the beef is cooked, cover it with foil and let it stand. This will enhance its flavour and make carving easier. For a 450 g (1 lb) joint, 20 minutes standing will be enough. For larger joints, let the meat stand for 40 minutes.

From Cook UK


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