Roast Beef
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat your oven to 400°F (200°C).
If using a large sirloin, cut off the thin end, salt it, and cook it separately.
For 1 or 2 ribs, remove the bones to make the meat easier to carve, then tie or skewer it into a round shape.
Roast and serve
Roast the beef until cooked to your desired doneness.
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
- Provides the main protein, whose texture changes as it cooks to the chosen doneness.
- Dripping
- Fat for roasting that conducts heat to the surface and helps the outside brown.
The step that matters
Roast the beef until cooked to your desired doneness. Meat keeps cooking after it leaves the oven, and overcooking toughens the proteins and dries the meat. Checking the internal temperature helps you stop at the right point.
“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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