Beef Roasting 


  1. Remove your joint from the packaging, pat dry & bring to room temperature.
  2. Preheat your oven to 210°C for fan assisted or 230°C for ovens without a fan (gas 8).
  3. Choose a large, heavy-based roasting tray, preferably one with deep sides 
  4. Season the meat with good quality sea salt just prior to cooking.
  5. Make a trivet by roughly chopping equal amounts of onion, carrot and celeriac or the root of a celery a split head of garlic and  few bay leaves to make up some real good flavours
  6. Place the beef fat side up onto the trivet 
  7. Place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 160°C or 180°C without a fan(gas 4). Continue roasting for 12-15 minutes per 500g reaching a core temperature of 52°C before resting for a medium rare joint.
  8. Remove from the oven, put onto a clean tray and keep warm by covering with a sheet of foil. Rest for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy.
  9. For the gravy make up 500 ml of beef  stock using a good quality stock cube, then deglaze the roasting tray with this stock stirring all the caramelized juices from the tray, pass through a sieve pushing all the juices from the vegetables into a clean saucepan, bring to the simmer and thicken if required by whisking in a teaspoon of cornflour mixed with a little cold water and reduce till you reach a rich glossy gravy.