Ingredients1 whole beef rolled joint (eg. Rib Eye)
(1-1,2kg, between 250-300g per person) 3 Tbsp light olive oil ½ tsp barbeque spice For the Gravy: (using juices from the roasting pan) 1 Tbsp self-raising or cake flour or Onion Base Mix ½ tsp barbeque spice 250ml vegetable or beef stock a few drops of gravy browning 2 tsp prepared horseradish |
MethodFor the Roast Beef
In a roasting pan, mix the oil and barbeque spice together. Wipe the beef joint with paper towel & roll it in the oil mixture. Roast in the oven for 30 mins. Turn the oven down to 160°C. Open the oven & remove the roast. Roll the roast half way over, place back in the oven and close the oven. Roast for a further 15 mins (or depending on weight, the desired doneness - refer to the Roasting Guidelines for Joints). Cover with tin foil to keep warm & rest for 30 mins. For the Gravy After the meat has rested for 15 mins, pour off all the pan juices including the bits into a saucepan over a medium-high heat. Whisk in the flour & barbeque spice and cook for 1 min. Whisk in the stock and add a few drops of gravy browning to colour as desired. Bring the gravy to a boil & keep warm. Slice the roast very thinly, serve onto plates and smother with gravy. Serve with a small dish of horseradish on the side. |
Use Onion Base Mix instead of flour to thicken the gravy.
Serving Suggestion
Serve with vegetables, Perfect Roast Potatoes and Yorkshire Puddings.
Variation
Make a gravy with red wine instead of stock & flour, & cook over a medium-high heat until reduced by half.
