GUARANTEED PERFECT ROAST BEEF
How to cook the best ever rib roast of beef...it's not rocket science it's just method, once you know the simple science behind the method you can never go wrong! Just strictly stick to the cooking and resting times for the beef cooked to your choice.
COOKING TIMES
Rare 9 mins per lb
Med rare 12 mins per lb
Medium well 15 mins per lb
Well done just keep going !!!
Resting time (1kg) 20 minutes - (4kg) 1 hour covered
The bigger the joint the longer the rest
This is one of my families favourite traditional roasts, gorgeous roasted fore rib of grass feed beef with rendered down beef dripping roast potatoes and vegetables. The old fashioned well hung flavour from the crispy beef fat on this roasting joint is unbelievable! My guys all love their beef cooked rare heading towards medium, and a well rested joint makes all the difference in juiciness and flavour.
Medium rare cooking time 12 minutes per lb / ALLOW ONE HOUR RESTING TIME
4kg = 8.8lb X 12 mins lb = 102 minutes / 1 hour 42 minutes cooking time
Ingredients
(serves 10 with lots of leftovers)
(beef sandwiches, cottage pie, cold cuts and pickles, bubble and squeak, left over roast dinner, dripping on toast)
I am a great believer that if your turning to oven on or firing up the wood fired oven cook extra...
4 kg fore rib beef on the bone
Stock Vegetables for Roasting Pan Gravy
3 carrots rough cut
2 onions halved
1 bulb garlic halved
1 leek rough cut
2 sticks celery halved
1 tbsp red current jelly
1 bottle full body red wine
1-2 tbsp flour
1-2 tbsp butter
The Trimmings
1 kg Maris piper potatoes peeled and halved roasted in beef dripping from the beef
Yorkshire puddings recipe below
10 carrots scrubbed and cut in to batons steamed
2 heads of broccoli florets steamed
1 head cauliflower florets steamed
Roasting pan gravy recipe below
Take your fore rib of beef out of the fridge at least one hour before cooking to come up to room temperature, this allows for a more even cook.
Cooking the Beef
Pre heat your oven 220 C / 430 F place all the gravy stock vegetables in the roasting tin, then place the fore rib of beef on top and give the beef joint a generous rub with sea salt, this is all you need to do to enhance your gorgeous fore rib.
Place your fore rib in the pre-heated oven and give it the half hour sizzle at the 220 C / 430 F high heat, then turn the oven down to 180 C / 350 F degrees and leave to cook for the time that you have calculated. Take out and wrap well in foil leave to rest for one hour. That is it your gorgeous wow factor roast is done. Now in the relaxed hour of resting the beef you can roast the potatoes and cook the vegetables. If having Yorkshire puddings make the batter now and leave the batter on the side to rest, cook 20 minutes before serving. Instructions below.
Cooking the Dripping Roast Potatoes and Roasting Pan Gravy
Drain the roasting cooking juices and rendered down beef fat in to a jug, remove the gravy vegetables from the pan and discard, leave the roasting juices to settle, spoon off the fat and use some to roast your potatoes in. Ten minutes before your roast potatoes are ready to serve make the roasting pan juices gravy, remove the fore rib of beef from the roasting tin and place on your cutting board ready to slice, place the roasting tin on the stove, add the reserved cooking juices poured off earlier, add the flour and whisk smooth, whisk in the red wine until you have the thinness or thickness you want your gravy, add the red current jelly, season with salt and pepper to taste, finish off with the butter to add a glossy sheen to your gorgeous gravy.
Yorkshire Puddings
Ingredients
200g plain flour
200g eggs
200g full cream milk
1 pinch sea salt
1 pinch white pepper
To Make the batter place the eggs and flour in a large jug and with a balloon whisk, whisk until you have a creamy smooth mixture, add the milk, salt and pepper and whisk again until all incorporated and lump free, you can pass this mixture through a sieve if you want, leave on this side at room temperature until needed, 20 minutes before serving.
Crank the oven up to 220 C / 430 F degrees and in a yorkshire batter tin place a tsp of beef dripping in each tin section, pop in the oven for 5 minutes to get super hot, now this bit is important for successfully high yorkshires, have your batter jug ready to pour, take the tin from the oven, close the door and as fast as is safe pour the batter into the tins, get this back in the oven as fast a possible and close the door! Phew! Under no circumstances can you open the oven door for the next 18-20 minutes, if you do the puddings will flop, while this is not the end of the world it means your yorkshires will be more of a heavy batter pudding rather than a light airy crispy puff of a yorkshire pudding. That's it method equals success every time.
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