Best Roast Beef
Preheat oven to 450 degrees F (230 degrees C), and heat a large thick- bottomed roasting tray on the stovetop. Rub the beef generously with salt, then add a little olive oil to the tray and lightly co
Ingredients
- 1 (5 1/2-pound) fore-rib, wing-rib or sirloin of beef, French trimmed (2.5 kilograms)
- Sea salt and freshly ground black pepper
- Olive oil
- 3 red onions, halved
- 2 bulbs garlic, plus 4 cloves garlic, peeled
- 7 pounds (3 kilograms) roasting potatoes, peeled
- 3 rosemary sprigs
- 2 thumb-sized pieces ginger, peeled and diced
- 1/2 bottle robust red wine
Instructions
- 1
Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop.
- 2
Rub the beef generously with salt, then add a little olive oil to the tray and lightly colour the meat for a couple of minutes on all sides.
- 3
Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours.
- 4
While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy.
- 5
After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.
- 6
Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.
- 7
Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.
- 8
Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.
- 9
Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug.