Roast Beef
A weekend wouldn’t feel like a proper weekend without a really good roast lunch, and roast beef is our absolute favourite.
Ingredients
Step 1
Rub the garlic halves and thyme leaves all over the beef. Place the joint in a large dish, drizzle over the olive oil, then rub it into the meat all over. Cover and leave to marinate in the fridge for 1–2 days before you cook it (you don’t have to marinate the beef in advance, but it does make it super tasty!). Take the beef out of the fridge about an hour before cooking, to let it come up to room temperature.
Step 2
Preheat the oven to 190°C/170°C fan/Gas 5.
Step 3
Preheat a dry frying pan until very hot, then sear the beef over a high heat until it’s coloured on all sides. Place the beef in a large, hob-proof roasting tray with the garlic halves and the thyme sprig and roast for about 45 minutes for medium rare (or until it reaches 45–47°C in the centre, if you have a meat thermometer). Add 10–12 minutes for medium (or until it reaches 55–60°C in the centre), or add about 20 minutes if you like it well done (or until it reaches 65–70°C in the centre).
Step 4
Transfer the beef to a warm platter, cover loosely with foil and leave to rest for at least 20 minutes, and anything up to 40 minutes, before serving.
Step 1
Roast the beef in the oven for about 45 minutes for medium rare (or until it reaches 45–47°C in the centre, if you have a meat thermometer).
Step 2
Preheat the oven to 190 C.
Step 3
Place the beef in a large, hob-proof roasting tray with the set-aside garlic halves and the thyme sprig.
Step 4
Sear the beef in the frying pan until it’s coloured on all sides.
Step 5
Preheat a dry frying pan over high heat until very hot.
Step 6
Take the beef out of the fridge and let it come up to room temperature.
Step 7
Cover the large dish of beef and let marinate in the fridge for an hour.
Step 8
Place the joint in a large dish, drizzle over the olive oil, then rub it into the meat all over.
Step 9
Rub the garlic halves and thyme leaves all over the beef. Set the garlic and thyme aside for later.
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