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Answers: Size - 1.275 kg approx topside
Fan or conventional oven.

Pink but not raw in middle.

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First, seal it in a hot pan on all sides, then cook in the oven (hot) for 15 minutes per pound (sorry I don't work in foreign measures, I am of the older personage) The thing though, you must rest it, before carving, (this is vital) preferably for as long as it was cooked, cover in foil to keep it hot.

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Hi,I cook mine in foil keep checking on it.I prefer my meat well cooked.

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20 minutes per pound + 20 minutes, works a treat.

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Get some mustard (yellow or spicy brown) and some honey. Rub both all over the meat and place it in a roasting pan and cover tight with foil.

Cook for 4 - 5 hours at 200-250 degrees.

Perfect every time!

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I cook mine on a very low heat (about 150C) for an hour in the bottom of the oven. i than turn the heat up for my spuds and anything else that is going in and leave it where it is. In the last 10 minutes I put it at the top at full heat so that those who like their meat cremated can have it that way while the middle is done "Just right"

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http://www.recipezaar.com/238069

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Take the meat wash it and then place it into your dish. Cover the meat with 3 tablespoons of olive oil and place half a cup of water around it. Add salt, black pepper and a few dry leaves of rosemary. Cover with baking foil and place into the oven on 200 degrees for and hour and 45 minutes. Check half way through. You can add a few half cut potatoes add them into your dish if you want. went you serve serve with steamed or boiled mixed vegetable preferably with broccoli and add chiken flavoured gravy. (chicken gravy tastes better on beef than beef gravy) The recipe is delicious and if there are any left overs, it will even taste better the next day. Try it out!!

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get your mum to do it ,works everytime

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make up a rub.. brown sugar salt and whatever you like
dont worry about using too much ..
cover and put the roast in the fridge over night..
then about 5 hours before serving get a skillet good and hot
add some olive oil and brown all the sides for about 30 seconds
your oven should be preheated to about 250..
place on the middle rack open aired for about 2 hours.
then remove.. completely wrap it in foil..
turn up the over to 400 and let cook for 30 to 45 mins

let it rest for at least 30 mins before serving

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i send mines to my mum's cause she cooks it right each time x

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Follow the instructions on the label that comes in the meat packaging when it comes to times and temperatures, but do a couple of things:

First make a "platform" of very thick (1/2") onion slices to put your meat in so it doesn't touch the bottom of the roasting tin and second mix plain flour and mustard powder 50/50 and sprinkle all over the meat it'll give it a nice tasty crust.

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Roast beef and Yorkshire pudding



Serves 6



Preparation time overnight

Cooking time 1 to 2 hours






Ingredients
Fore rib beef (about 4 kgs/9 lbs), French trimmed, boned and rolled
olive oil
salt
freshly cracked black pepper
For the Yorkshire pudding
3 eggs
115g/4oz flour
275ml/? pint milk
beef dripping
salt



Method
1. Preheat the oven to its highest setting.
2. Rub the beef with the olive oil, salt and pepper all over.
3. Put a heavy-based roasting tray on the hob and when hot, add the beef.
4. Sear the beef quickly on all sides to colour and crisp the outside.
5. Transfer the beef immediately to the oven and leave the oven on its highest setting (about 240C/460F/Gas 8) for 20 minutes.
6. Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done.
7. Remove from the oven and place on a board or tray for resting.
8. Loosely cover with foil and rest the meat for a minimum of 40 minutes before carving, letting the precious juices that have bubbled up to the surface seep back into the flesh. Also, as the meat relaxes it becomes easier to carve.
9. For the Yorkshire pudding, mix together the eggs, flour and a pinch of salt.
10. Add the milk, stirring constantly, until you have a runny batter.
11. Leave this to rest, covered, in the refrigerator for up to 12 hours.
12. Place 1cm/?in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/?in of beef dripping across the bottom.
13. Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot.
14. Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.
15. Serve immediately with the carved roast beef

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