Originally from January 2014 on my old blog
This big hunk of delicious, fatty, tender meat is starting to become a Christmas tradition. Last week, I made the second annual Rich family Roast Beef. This recipe is everything a Christmas dinner recipe should be: low-maintenance and indulgent. All you really have to do is pop it in a pan and roast it for a couple of hours! It makes great left overs the day after; just heat it up in a frying pan, and the Christmas spirit is extended for another day.
~6 1/2 lb Roast Beef, Bone-In
~Oil, for brushing
~Salt and black pepper
~2 1/2 cups beef stock
Preheat the oven to 425 F. Weigh the beef and calculate the cooking time as follows: 10-15 minutes per 1 1/2 lbs of beef for rare, 15-20 minutes for medium and 20-25 minutes for well done (this, of course, is not the full cooking time, you will also roast the beef for a set amount of time before that).
Put the beef into a large roasting pan, brush with oil, and season with salt and pepper. Place in the oven and roast for 30 minutes (the beef should be browned).
Lower the oven temperature to 325 F and cook for the calculated cooking time (I had to cook mine for about 15 minutes over my time, just to let you know.)
For the Yorkshire Puddings, sift the flour and salt into a bowl and add the egg. Make the milk 1 1/4 cups by adding water. Blend into the flour to make the batter. Set aside while the roast cooks (or, if making on your own without the roast, let sit for 30 minutes).
Once the roast is done, remove from oven, place on platter, tent with foil, and leave to rest for 30-40 minutes.
For the gravy, pour off the fat from the roasting pan, leaving the juices. Add to the stock in a saucepan, bring to a boil, and reduce by half.
Carve and serve.
I have a Yorkshire Pudding recipe that goes with this one; for a traditional English Christmas dinner a big roast beef and Yorkshire Puddings just go hand in hand.