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Roast Beef

The Perfect Roast Beef & Roast Gravy

Sunday Roast is one of my favourite meals to cook and nothing says Sunday Roast better than a good joint of Roast Beef

I used Rib Roast which is my favourite. I wanted to cook it on the bone but couldn’t get it.

If you want a rib roast on the bone speak with your butcher about ordering it in advance.


Roast Beef


Allergens : Contains Gluten & Lactose, Nut Free
Rib Roast Boned & Rolled - 1.3kg - 1.5kg
Olive Oil - 4 tblsp & a good drizzle
Garlic Cloves - 4
Onions - 3 Medium
Fresh Tyme - 3 or 4 sprigs
Red Wine - 100ml
Flour - 50g
Cracked Black Pepper - 3 tsp
Salt - 2 tsp
Paprika - 2 tsp
Carrots (optional) - 4
Parsnips (optional) - 2
Butter - 50g
Gravy Browning - ¼ tsp


Allow the joint of beef to rest out of the fridge for at 45 minutes before starting.
Preheat the oven to 210°c Gas Mark 8
Peel the carrots, onion and parsnips if using them then Cut into large pieces roughly the same size.
Add to a roasting tin with the garlic and thyme then drizzle with a good drop of olive oil.
Mix 3 tblsp of olive oil with the pepper, salt and paprika then rub this into the beef using your hands, ensure it is coated really well, use more oil if you have to.
Heat a non stick pan and seal the beef by placing each side on the hot side of the pan for about 45 seconds each, remove from the pan and place on the veg in the roasting tin.
Place in the oven and turn the heat down to 180°c Gas Mark 4
Roast for 1 hour 10 minutes ensuring you baste the beef with the cooking juices every 15 minutes, this will cook it rare, add 15 minutes for medium and 30 for well done.
Add the butter for the last 15 minutes and baste again 5 minutes before removing from the oven ensuring you coat the roast with as much butter and juices as possible
Remove the beef from the roasting tin and leave on a plate to rest for 30 minutes before serving, cover with tin foil to keep warm.
ROAST GRAVY Place the roasting tin on a gas ring or electric hob and turn the heat to medium. Using a wooden spoon ensure the flour absorbs as much butter and juices as possible, cook out for about 1 minute then add the red wine and 1 pint of boiling water. Bring to the boil and remove from the heat. Strain contents of the tin into a pot and put back on the heat. Add the Gravy browning and stir with a whisk then allow the gravy to reduce until it is at the consistency you like.

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