Many thanks to Ben Goulding, Simon Frobisher and Hugh Fernley-Whittingstal
Buy a good meat thermometer, preferably one with a lead so you can read it outside the oven. You really can guarantee your roast if you do it this way.
Meat Thermometer Settings see below ( thermometer in the center of the meat). When meat has come up to the desired temperature take it out of the oven, cover with foil and rest in a warm place for 40 – 60 mins.
Beef, Lamb and Venison
Very Rare 45°
Rare 50°
Medium 60°
Well done 70°
Pork
Medium 70°
Well Done 75°
ROAST BEEF–THE FULL MONTY
Hugh Fernley-Whittingstals recipe, really works well…..read on
For me, a well-hung rib of beef on the bone (ideally four ribs’ worth…) is the ultimate roasting joint.
. . . the Full Monty is my beefy term for “all the trimmings,” which together make the roast beef experience everything it ought to be. …. For me, the Full Monty of trimmings is:
- Yorkshire Pudding
- Perfect Roast Potatoes
- Leeks with Greens
- Beef Bone Gravy
- Creamed Fresh Horseradish
- Glazed Carrots
Massage the whole joint with olive oil or soft drippings and season lightly all over with salt and pepper. Place in a roasting pan and put in a hot oven (220 to 230 degrees C). Cook for about 30 minutes, until the meat is well browned and sizzling.
Turn the oven down to 160 degrees C (leave the door open for half a minute to help it cool quickly). Experience teaches you to know your oven and how you like your meat, but I can offer the following guidelines: after the “half-hour sizzle,” allow 9 to 10 minutes per pound for very rare meat, 12 to 15 minutes for medium, or 18 to 20 minutes if you insist on having it well done. The shorter cooking times are for joints of 10 pounds or above.
Remove the meat from the oven. Transfer to a warm serving plate or carving tray and cover loosely with a piece of foil. Leave to rest for NO LESS THAN HALF AN HOUR before carving and serving. This is very important….
While the meat is relaxing, you can deglaze the roasting pan to finish your gravy, put the Yorkshire pudding in the oven and finish off the roast potatoes. To serve up, I like to carve the meat on a sideboard, putting beef, Yorkshire pudding and roast potatoes on each warmed plate, while dishes of the vegetables and boats of gravy and horseradish–as well as mustard, of course–circulate around the table.