Store your leftover roast beef in an airtight container or large sealable freezer bag. It’ll last 3-4 days. If you don’t want to overcook your leftovers, you can enjoy the roast beef as a cold cut. MAKE YORKSHIRE PUDDINGS: To make the Yorkshire puddings, whisk together the flour and sea salt in a small bowl or jug. In a separate bowl whisk together the milk, water and egg, then stir the egg mixture into the flour until completely combined. Set aside for at least half an hour. I love a roast on the weekend! There’s nothing better than the aroma of a big roast slowing cooking in the oven to draw the family to the table with rumbling stomachs. Below are some of my most popular roast recipes: REST THE BEEF: When the beef is cooked, remove from the oven, cover with tinfoil and a tea towel and rest for 10-15 minutes before slicing and serving.

To reheat, transfer the roast to the fridge and let it thaw slowly. This may take 1-2 days depending on how much you have leftover. Once the roast has thawed, reheat using the instructions detailed in the section above. Other Delicious Beef Recipes To Try Ultimately, the most important factor is that your knife is sharp, so even a large chef’s knife that’s just had a few turns on the sharpening steel will do a decent job. Carve your roast beef properly IMPORTANT NOTE: Take the beef out of the refrigerator at least one hour before you want to start cooking. I used round roast for this recipe, but depending on the store you go to there will be different options. Rib, on the bone or rolled, tenderloin, sirloin, or top rump roast cuts will all work for this recipe.

Waitrose

Add 1 cup of red wine and 1 cup of beef broth, a sprig of fresh rosemary and 1 or 2 crushed cloves of garlic. Bring to a boil then simmer, stirring occasionally, for 2-3 minutes. The long cooking time is ideal, as in the meantime you can get on with making your sides, setting the table and maybe even having a cheeky glass of wine while the oven does all the work. The most straightforward roasting guide to follow is to turn the oven to 200°C (180°C fan) mark 6 and cook the joint for 25min per 450g (1lb) for medium meat.

It’s important to know that if your oven does not have a low setting (80°C / 175°F) that this recipe is not suitable. See FAQ’s for an alternative. Pro tip: Use a meat thermometer

Using an inexpensive meat thermometer means you can relax and be assured that the roast is cooking properly.

To impress a true food-lover, your best bet is a hearty-yet-deluxe rib of beef - it’s full of flavour and stays juicy as it’s a bone-in joint and has a good dose of fat marbling through it. Make sure you have the right amount Medium-rare: Roast for 15 minutes at 450°F, then for 1 hour and 35 minutes at 325°F, or an internal temperature of 130°F. Whisk 1 tbsp cornstarch with 2 tsp water to create a slurry. Whisk the slurry, a little bit at a time, into the simmering gravy until you’ve reached your desired consistency. This allows the fibres in the meat to relax and the juices to redistribute themselves throughout the meat, so it’s delightfully soft and tender, rather than tough and grainy. Use the right knife

For a bone-in joint, approximately 350g (12oz) per person is a good estimate. How to roast beef properly If you think you might have some leftovers to enjoy, I suggest slicing pieces off the roast as you enjoy them to keep the leftovers intact. This way you can slice thin pieces off for leftover roast beef sandwiches! If you have some glorious drippings in the bottom of the pan that are begging for a good use, gravy is the way to go. A lovely big joint of meat like this deserves plenty of fresh vegetables too. Peas and green beans are the classic sides along with carrots or parsnips.