Roast Beef
Ingredients
Directions
Prepare
Select a joint of beef, such as sirloin, ribs, or aitchbone.
For a large sirloin, cut off the thin end, salt it, cook it, and press it.
If using 1 or 2 ribs from a large animal, remove the bones and tie the meat into a round shape for easier carving.
Roast and serve
Roast the beef until cooked to your preference.
Serve with gravy, horseradish, or horseradish sauce, and Yorkshire pudding.
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
- Beef
- Lean muscle that firms and shrinks as it cooks, so doneness and texture depend on timing.
- Dripping
- Fat that carries heat to the surface, helping the outside brown and adding rich flavour.
The step that matters
Roast the beef until cooked to your preference.. Meat keeps cooking as it rests after leaving the oven, and its doneness depends on internal temperature. Removing it a little before the target stage avoids overcooking, which makes beef dry and grey.
“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.
More roast beef recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.