Name: Roast Beef
Yield: 4 servings
Cuisine: British
Ingredients: 1.5 kg beef rib or rolled rib beef (joint); as needed extra beef bones; 0.5 cup all-purpose flour (for beef); 1 tsp salt (rock salt preferred); pinch ground black pepper; 0.25 cup olive oil or other cooking oil; 2 cup water; 1 each onion; 2 cup red wine; 45 ml red jam; pinch nutmeg; 1 tsp Worcestershire sauce; 1 each dehydrated stock cube (Maggi); 1.5 kg potatoes (Maris Piper preferred); 1 tbsp all-purpose flour (for potatoes); 2 tbsp goose fat; for serving Yorkshire pudding; for serving parsnips; for serving green beans; for serving cabbage; as needed bacon; for serving horseradish sauce; for serving English mustard; as needed crème fraîche (optional)

Beef

4 servings

1635 cal/serving

Instructions

Step 1

Remove the beef joint from the fridge and let it come to room temperature.

Beef rib or rolled rib beef (joint)

Step 2

Preheat the oven to 400°F and place a roasting tin (and an onion if desired) in the oven to heat.

Onion

Step 3

Combine flour, salt and pepper and dust the moistened fatty edges of the beef with the mixture.

All-purpose flour (for beef)Salt (rock salt preferred)Ground black pepperBeef rib or rolled rib beef (joint)

Step 4

Heat olive oil in a large frying pan and sear the fatty edges and surface of the beef; brown any spare bones as well.

Olive oil or other cooking oilBeef rib or rolled rib beef (joint)Extra beef bones

Step 5

Remove joint and bones, lower heat and add red wine to deglaze the frying pan.

Red wine

Step 6

Make a bed of bones and coarsely chopped onion in the hot roasting tin, add a cup of water and pour the deglazed pan contents over the joint.

Extra beef bonesOnionWaterRed wineBeef rib or rolled rib beef (joint)

Step 7

Place the joint on its bed or rack near the top shelf and roast for about 15 minutes at 400°F without opening the oven.

Beef rib or rolled rib beef (joint)

Step 8

Open the oven and baste the joint, then reduce the oven temperature to about 350°F.

Beef rib or rolled rib beef (joint)

Step 9

Continue roasting to desired doneness (Rare 15 min/lb, Medium 20 min/lb, Well-done 25 min/lb).

Beef rib or rolled rib beef (joint)

Step 10

When cooked, remove the joint from the roasting tin and place it on a separate dish.

Beef rib or rolled rib beef (joint)

Step 11

Cover the joint loosely with tin-foil and rest in a warm place for about 15 minutes; sprinkle a little rock salt if desired.

Beef rib or rolled rib beef (joint)Salt (rock salt preferred)

Step 12

Place the roasting dish on the stove, heat the juices and add red wine to deglaze the roasting dish on high heat.

Red wine

Step 13

Add a little water and Worcestershire sauce to the pan and bring to a low boil.

WaterWorcestershire sauce

Step 14

Stir in the red jam, mustard and nutmeg (optionally add crème fraîche) and cook briefly.

Red jamEnglish mustardNutmeg

Step 15

Continue heating and add water, cream or more red wine until the gravy thickens slightly, then sieve and reserve the gravy.

WaterRed wine

Step 16

Peel and trim the potatoes to similar sizes and retain the peelings.

Potatoes (Maris Piper preferred)

Step 17

Place potatoes into a saucepan of boiling salted water with a little olive oil; add the peelings in a muslin sack if available.

Potatoes (Maris Piper preferred)WaterOlive oil or other cooking oil

Step 18

Heat the goose fat in a large oven-safe frying pan.

Goose fat

Step 19

Boil the potatoes for 5 minutes only, then drain and return them to the saucepan dry.

Potatoes (Maris Piper preferred)

Step 20

Immediately add flour to the potatoes in the saucepan, cover and shake to roughen the exterior.

All-purpose flour (for potatoes)Potatoes (Maris Piper preferred)

Step 21

Lift potatoes one-by-one into the pan of hot goose fat and roll them to take on a little colour (about 5–10 minutes).

Potatoes (Maris Piper preferred)Goose fat

Step 22

Drain excess fat and place the potatoes on a rack above a roasting dish with about 1 inch gap between each potato.

Potatoes (Maris Piper preferred)

Step 23

Bake the potatoes in the oven (about 350°F) with the beef for 30–40 minutes until golden brown.

Potatoes (Maris Piper preferred)

Step 24

About twice during cooking, take out the potatoes and turn them approximately 90° to brown evenly.

Potatoes (Maris Piper preferred)

Step 25

Carve thin slices of the beef and serve with roast potatoes and side vegetables (parsnips, green beans, cabbage with bacon).

Beef rib or rolled rib beef (joint)Potatoes (Maris Piper preferred)ParsnipsGreen beansCabbageBacon

Step 26

Serve with creamed horseradish sauce, English mustard and optionally Yorkshire pudding.

Horseradish sauceEnglish mustardYorkshire pudding

4 servings

1635 cal/serving

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Ingredients

Beef rib or rolled rib beef (joint)1½ kg

Extra beef bonesas needed

All-purpose flour (for beef)½ cup

Salt (rock salt preferred)1 tsp

Ground black pepperpinch

Olive oil or other cooking oil¼ cup

Water2 cup

Onion1

Red wine2 cup

Red jam45 ml

Nutmegpinch

Worcestershire sauce1 tsp

Dehydrated stock cube (Maggi)1

Potatoes (Maris Piper preferred)1½ kg

All-purpose flour (for potatoes)1 tbsp

Goose fat2 tbsp

Yorkshire puddingfor serving

Parsnipsfor serving

Green beansfor serving

Cabbagefor serving

Baconas needed

Horseradish saucefor serving

English mustardfor serving

Crème fraîche (optional)as needed

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This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.