Roast Beef


Preparation info

  • Serves

    8 to 10

    • Difficulty


Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

  • About


  • 1 sirloin or rib roast of beef (5–8 pounds)
  • 4–6 tablespoons dripping or butter
  • 1 level tablespoon dry mustard
  • freshly-ground black pepper
  • 2 tablespoons lightly-browned flour
  • 1 flattened piece beef suet, to cover
  • 4–6 tablespoons water or red wine
  • salt


    Spread beef with dripping or butter and sprinkle with a mixture of dry mustard, pepper and flour which you have lightly browned in a frying pan or in the oven. Tie a flattened layer of beef suet over the top.

    When ready to roast, place the meat on a rack over a roasting pan and brown in a pre-heated, fairly hot oven (425°F. Mark 6) for 15 minutes. Reduce oven to 325°F. (Mark 2); add warmed red wine or water to the pan and continue to roast, basting frequently, allowing 15 to 18 minutes per pound if you like your beef rare, 20 to 24 minutes per pound for medium, and 25 to 30 minutes per pound if you prefer it well done.

    When meat is cooked to your liking, season to taste with salt and additional pepper; remove to a warm serving platter and let it stand for 15 to 20 minutes at the edge of the open oven before carving. During this time the beef sets, the cooking subsides and the roast is ready for carving. In the meantime, pour off the fat in the roasting pan and use the pink juices that pour from the roast as it sets; stir all the crusty bits into it to make a clear sauce. I sometimes add a little wine, a knob or two of butter and a dash of Worcestershire sauce. Bring to the boil, reduce heat and simmer for 1 or 2 minutes. Strain and serve in a sauceboat with roast. This recipe