Handy Roasting Schedule
More of a Daisy than Mrs. Patmore? Cookipedia is an amazing website out of the UK which has provided a wonderful chart which takes all the guess work out of roasting meat. It will tell you when to start your roast (beef, chicken, pork, turkey, grouse, pheasant, lamb) based on weight, how you like your meat (rare to medium) and when you want to eat. What a life saver!
If you don’t have time to try the recipe below this link which give you a quick and easy steps to make a great roast. Link to the lifesaving Meat Roasting Schedule
It really is a simple “one pan” meal, and yorkshire are not hard to make, honest. If you are planning a Titantic tribute party, this was served in first class.
Roast Beef Dinner
Inspiration for my version came from the great Jamie Oliver, who favors using high heat, and the wonderful use of ginger. Serve up with rich beef gravy and yorkshire puddings…and don’t forget the horseradish.
Roast Beef Dinner
Servings 8 people
Ingredients
- 1 3-5 pound good quality roast (top sirloin roast, prime rib) 3 – 5 pounds*
- kosher salt & freshly ground black pepper
- EVOO (extra virgin olive oil)
- 3 red onions halved
- 2 heads garlic plus
- 4 garlic cloves peeled
- 3 lbs roasting potatoes quartered
- 3 fresh rosemary sprigs
- 2 inches piece gingerroot
Instructions
- Preheat oven to 450 degrees F (230 degrees C, Gas Mark 8), and heat a large thick-bottomed roasting pan on the stovetop.
- Rub the roast generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.
- Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven (about 1 1/2 hours depending on the size of the roast.
- After 30 minutes, take the tray out and toss in the vegetables and rosemary. Sprinkle olive oil over the top.
- Pick out the garlic bulbs, and carefully squeeze out the garlic, spreading all over the roast.
- Grate the ginger over everything in the tray.
- Put the roast back in the oven and roast to your taste. I use a digital thermometer, inserting a probe in the centre of the roast and set to my desired setting (135 for medium rare)I just wait for the alarm to sound. Rare: 120 – 125 degrees F Medium Rare: 130 – 135 degrees F Medium: 140 – 145 degrees F Medium Well: 150 – 155 degrees F Well Done: 160 degrees F and above
- Remove the vegetables to a serving dish to keep warm
- Place the beef on a plate, covered with foil, to rest, for half an hour. This lets the juices settle in.
Notes
To complete your dinner you will also need:
Rich Beef Gravy
The Best Rich Beef Gravy
You can't have roast beef without gravy. It really is so simple to make, right in the roasting pan. The secret to my gravy is using red wine to create a rich taste. You can substitute beef stock for the wine or use a combination of both.
Servings 6 people
Ingredients
- 2 tbsp. fat drippings from roast 2 tbsp butter can be substituted
- 2 tsp. unbleached white flour
- 2 cups red wine substitute beef stock
Instructions
- Remove your roast from your roasting pan and cover with tin foil to rest. Remove most of the fat from your roasting pan. If you have a lean roast you won't have much.
- Add 2 tsp of flour and mix to create a roux.
- Heat your roasting on your stove top and when hot, slowly whisk in the 2 cups of wine or beef stock.
- Add any juice from the resting beef and feel free to add some water or stock to thin the gravy if you like or more flour if you need to thicken (to avoid lumpy gravy mix a little of the gravy with flour in a separate cup and then add back to the pan).
Notes
Don't panic if your gravy turns a bit lumpy. Before it thickens, pour through a sieve and then you can thicken again.
Yorkshire Pudding
Classic British Yorkshire Pudding Recipe
No roast beef dinner should be served with this traditional treat.
Servings 12 Servings
Calories 202kcal
Equipment
- 1 whisk
Ingredients
- 12 tbsp. Beef dripping, goose fat, or neutral oil (about 1 tsp per muffin hole)Beef dripping, goose fat, or neutral oil (about 1 tsp per muffin hole) Beef dripping, goose fat, or neutral oil (about 1 tsp per muffin hole)
- 1 cup unbleached white flour
- 1/4 tsp. salt
- 3/4 cup milk room temperature
- 4 large eggs Room temperature
Instructions
- Ideally make the batter ahead of time and let rest at room temperature.
Make the batter
- In a bowl, whisk flour and salt together.Crack in eggs, whisk until smooth.Gradually add milk, whisking until the batter is lump-free.The texture should be like single cream. If it’s too thick, splash in a bit more milk.
- Let the batter rest at least 30 minutes at room temperature (an hour is ideal; overnight in the fridge if you’re organized).
Prepare the tin
- Preheat your oven to 425°F (fan 200°C).Place a 12-hole muffin tin inside with a teaspoon of fat in each cup.Get that fat smoking hot—it should shimmer and almost haze.
Bake
- Working quickly, pour batter into the sizzling fat (each hole about halfway).Back in the oven, no peeking. Yorkshire puds are like divas—they collapse if you slam the door.Bake for 20–25 minutes until they’ve ballooned sky-high and turned golden brown.Serve immediatelyStraight from oven to table. They wait for no one.
Notes
Dripping > oil: Traditionalists swear by beef dripping for that rich, meaty note.
Resting matters: A rested batter gives you taller, crisper puddings.
Heat is king: If the fat isn’t hot enough, you’ll end up with sad little pancakes.
For dinner-plate size, use a roasting tin instead of a muffin tray and bake 30–35 minutes.
Nutrition
Serving: 5g | Calories: 202kcal | Carbohydrates: 9g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 69mg | Potassium: 57mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 115IU | Calcium: 30mg | Iron: 1mg