Photo Credit: courtesy of Jamie's Food Revolution by Jamie Oliver; Copyright Hyperion, 2009
The centerpiece of a classic holiday meal or special Sunday dinners, roasts take time in the oven but not a lot of hard work on the host’s part. Whether a crown roast of pork, a beef rib roast, or a tied sirloin or pork loin roast, all cook with the same technique.
Rub your meat with your favorite spice paste or dry rub, then roast in the oven until a thermometer inserted into the thickest part of the roast registers 130 for beef and 150 for pork, estimating about 15-20 minutes cooking time per pound of meat. Let the meat rest for at least 15 minutes before serving to redistribute the juices and raise the internal temperature 10 more degrees.
Perfect Roast Beef
3 1/4 lbs. beef top round
1 bulb garlic
2 medium onions
A small bunch fresh thyme, rosemary, bay or sage, or a mixture
2 celery stalks
sea salt and freshly ground black pepper
4 to 6 Servings
1. To prepare your beef: Take your beef out of the refrigerator 30 minutes before it goes into the oven. Preheat your oven to 475°F.
2. There’s no need to peel the vegetables — just give them a wash and roughly chop them. Break the garlic bulb into cloves, leaving them unpeeled. Pile all the vegetables, garlic, and herbs into the middle of a large roasting pan and drizzle with olive oil.
3. Drizzle the beef with olive oil and season well with salt and pepper, rubbing it all over the meat. Place the beef on top of the vegetables.
4. To cook your beef: Place the roasting pan in the preheated oven. Turn the heat down immediately to 400°F and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes. If you’re doing roasted potatoes and veggies, this is the time to crack on with them — get them into the oven for the last 45 minutes of cooking.
5. Baste the beef halfway through cooking and if the vegetables look dry, add a splash of water to the pan to stop them burning. When the beef is cooked to your liking, take the pan out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of aluminum foil and a kitchen towel.
6. To carve your beef: Remove the string from the meat. Use a good, long, sharp knife to carve the meat and a fork (preferably a carving fork) to hold it steady.
WATCH: How to Cut an Onion