Roast rib of beef

Quality cuts of beef such as rib of beef, rolled rib, striploin and topside taste delicious when simply roasted with crunchy golden potatoes and vegetables.

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For the roast beef

  • 2 kg joint of Irish beef (e.g. rib, rolled rib, striploin, topside)
  • Mustard
  • Black pepper
  • Shallots or onions

To serve

  • Wine or water
  • Roast potatoes and †vegetables

For the roast beef

  • 2 kg joint of Irish beef (e.g. rib, rolled rib, striploin, topside)
  • Mustard
  • Black pepper
  • Shallots or onions

To serve

  • Wine or water
  • Roast potatoes and †vegetables

Step 1

Spread the fat surface of the beef with a mixture of mustard and black pepper, then add some peeled shallots or onion halves around the joint to give extra flavour and colour to the gravy.

Step 2

Set oven to 200°C/400°C/Gas 6. Place the joint in the hot oven for 15 minutes, reduce the temperature to 180°C/350°C/Gas 4 and allow 15 minutes per 1/2 kg for rare, plus 20 minutes extra for medium or 30 minutes extra for well done. To be absolutely accurate, you can use a meat roasting thermometer.

Step 3

When the meat is cooked remove from the oven, cover loosely with foil and allow to rest for 30 minutes. This resting time allows the juices to settle; the meat firms up so it is easier to carve.

Step 4

Spoon off the fat and add some wine or water to the juices. Boil over a high heat and taste for seasoning. Serve with the sliced roast beef, crispy roast potatoes, roast vegetables (or a creamy vegetable purée to ring the changes).

Step 1

Spread the fat surface of the beef with a mixture of mustard and black pepper, then add some peeled shallots or onion halves around the joint to give extra flavour and colour to the gravy.

Step 2

Set oven to 200°C/400°C/Gas 6. Place the joint in the hot oven for 15 minutes, reduce the temperature to 180°C/350°C/Gas 4 and allow 15 minutes per 1/2 kg for rare, plus 20 minutes extra for medium or 30 minutes extra for well done. To be absolutely accurate, you can use a meat roasting thermometer.

Step 3

When the meat is cooked remove from the oven, cover loosely with foil and allow to rest for 30 minutes. This resting time allows the juices to settle; the meat firms up so it is easier to carve.

Step 4

Spoon off the fat and add some wine or water to the juices. Boil over a high heat and taste for seasoning. Serve with the sliced roast beef, crispy roast potatoes, roast vegetables (or a creamy vegetable purée to ring the changes).