Roast Beef
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat the oven to 350°F (175°C).
Dredge the top of the roast with coarse sea salt and black pepper.
Place a little water in the roasting pan.
Roast
Roast the meat for 15 to 20 minutes per pound, basting occasionally.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Sirloin or rib roast
- Is the main cut of meat that becomes the dish, cooking through gently in the oven.
- Coarse sea salt
- Seasons the surface of the meat and helps form a flavourful crust as it roasts.
- Black pepper
- Adds aroma and a mild, sharp flavour to the outer crust of the meat.
The step that matters
Roast the meat for 15 to 20 minutes per pound, basting occasionally. Cooking by weight rather than by time, and basting to keep the surface moist, helps the roast cook evenly without drying out. Meat keeps cooking after it leaves the oven, so pulling it at the right point matters.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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