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Allow around 375g beef per person, so for four people, you need a joint around 1.5kg, for six, 2.25kg, for eight, 3kg and for 10, 3.75kg.
- Preparation time: 5 minutes
- Cooking time: 1¼-2½ hours, plus resting
- Total time: 1 hour 40 minutes to 2 hours 55 minutes
Ingredients
- 1 joint matured rib of beef, on the bone, or matured sirloin, on the bone
- A little olive oil or good fat such as soft dripping
- Salt
- Freshly ground black pepper
Method
- Preheat the oven to 220°C/gas 7.
- Massage the whole joint with olive oil or dripping and season lightly, all over, with salt and pepper. Put in a roasting tray and put in the oven. Cook at this high heat for about 40 minutes, until the meat is well-browned and sizzling in the pan.
- Turn the oven down to 180°C/gas 4, (leave the oven door open for half a minute to help it cool quickly). After the "half-hour-sizzle", allow 10-12 minutes per 500g for very pink meat, 12-15 for medium rare.
- Remove from the oven, put the joint on a warm plate or carving tray, cover loosely with foil, and leave to rest for no less than half an hour - this is very important - before carving and serving. This "relaxing" of the joint makes a vital difference to the final tenderness of the meat.
- While the meat is relaxing, you can deglaze the pan, attend to the Yorkshire puddings, and finish off the roast potatoes.
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This recipe was first published in December 2002.
