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Classic Roast Beef

Ingredients

On the bone

  • Very rare: 12 minute per 450g/1lb plus 12 minutes
  • Rare: 15 minutes per 450g/1lb plus 15 minutes
  • Medium: 20 minutes per 450g/1lb plus 20 minutes
  • Very well done: 25 minutes per 450g/1lb plus 25 minutes

Off the bone and rolled

  • Very rare: 15 minutes per 450g/1lb plus 15 minutes
  • Rare: 20 minutes per 450g/1lb plus 20 minutes
  • Medium: 25 minutes per 450g/1lb plus 25 minutes
  • Very well done: 30 minutes per 450g/1lb plus 30 minutes

Equipment:

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Method

Hang the roasting tin on the third set of runners from the top of the roasting oven and roast for the calculated time. After half the cooking time check to see that the surface isn't getting too dark. If it is move to the bottom set of runners in the oven or slide a piece of foil or butter paper loosely over the top. Remember that sliding a tray of potatoes to roast above the joint may mean adding an extra 5-10 minutes to the cooking time.

To test if the joint is done to your liking:

Plunge a skewer into the middle of the joint. Leave for 30 seconds. Remove and place against your lip or wrist. If cold, the meat if not done; if warm the meat is rare; if fairly hot the meat is medium done; if hot the meat is well done.

Alternatively, a temperature probe will read: rare at 55-60°C; medium at 60-65°C; and well done at 65-75°C.

Remove the joint from the oven and put on a warm plate to rest while making the gravy and heating through the Yorkshire puddings to serve it with, along with the horseradish sauce.

Conventional cooking: Roast in a pre-heated oven at 220°C/425°F/Gas mark 7.

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