How to... Choose Beef for Roasting

Choose joints from the back, ribs, fillet or sirloin for roasting. Meat should be well marbled with fat and slightly larger than you need, as it will shrink slightly when cooked. A covering of fat will baste the meat well as it roasts. Beef cooked on the bone cooks faster than a rolled joint and the bones also add extra flavour and can then be used for stock. If you ask your butcher to chine (loosen the backbone from the ribs) your joint, it will be easier to carve it when cooked. Season and sear the joint before cooking.