2.5 kg rib roast, topside or rolled sirloin of beef
Salt and freshly ground black pepper
60 g dripping or butter
Turn the thermostat up to 240º C and give the oven at least 20 minutes to heat up before proceeding.
Rub the meat all over with salt and pepper, and spread over it the dripping or butter. Lay the beef on a meat rack over a roasting pan.
Place the meat in the oven. Roast for 5 minutes per 500 g then without opening the oven door, switch off the heat and leave for a further 2 hours. Do not, under any circumstances, open the oven door during this time.
When the 2 hours are up, open the door, and without removing the pan from the oven, touch the beef with your finger. If it feels hot, go ahead and serve it. however, as some ovens do not retain their heat as well as others, you may find the beef on the lukewarm side. If so, close the door, relight the oven, still at 240º C and give it a furhter 10 minutes or so. This will raise the temperature of the beef without affecting its rareness.
Serve as usual, on a hot platter, accompanied by gravy made with the pan juices.
No comments:
Post a Comment