The online magazine
dedicated to the
discussion & revival
of British foodways.

NO.53
SUMMER2017

From Our Achive: Double or Nothing Roast Beef


Beef Cuts- a 2-4 rib roast of beef, 4 1/2 -12 lb (see the timing chart in the notes)

-flour

-salt and pepper


Remove the meat from the fridge 4 hours before you want to cook it.

Preheat the oven to 500°.

  1. Sprinkle the meat with flour and rub the flour into the fat cap.
  2. Roast the meat fatcap up in a shallow pan for a period determined by the weight of your meat according to the timetables in the notes.
  3. Allow the roast to rest in the unheated oven, without opening the door, for at least 2 and as many as 4 hours.

Notes:

- For a two rib roast weighing 4 ½ to 5 lb, cook for 25-30 minutes.

- For a three rib roast weighing 8 to 9 lb, cook for 40-45 minutes.

- For a four rib roast weighing 11 to 12 lb, cook for 55-60 minutes.

- You should get two servings from each rib.