Your Ultimate Guide to Roasting Beef

This Knorr guide provides a comprehensive method for cooking a delicious roast beef, including essential ingredients like rib of beef, garlic, carrots, and Knorr Rich Beef Stock Pot, along with detailed cooking instructions for achieving medium-rare, medium, or well-done results. It also includes tips for preparing Yorkshire pudding batter and making a rich gravy from roasting juices, ensuring a perfect Sunday roast experience. 

Ingredients for a Delicious Roast Beef

• 1 tbsp olive oil
• A 2 kg piece of rib of beef (off the bone, with bones reserved for stock/gravy)
• 2 whole bulbs of garlic, halved horizontally
• 25 g Flora Buttery
• 350 g carrots, peeled and chopped
• 3 sprigs of fresh thyme
• 1 Knorr Rich Beef Stock Pot (28g), dissolved in 500 ml boiling water
• 1 tbsp plain flour
• Salt and freshly ground black pepper, to taste

Step-by-Step Cooking Method for Perfect Roast Beef

• Preheat Oven & Sear Beef: Preheat your oven to 210°C (190°C fan/Gas Mark 7). Heat olive oil in a large ovenproof frying pan over medium-high heat. Sear the rib of beef on all sides for approximately 5 minutes until well-browned.
• Initial Roast: Transfer the pan (or a roasting tin if your pan isn't ovenproof) with the beef into the preheated oven. Roast for 15 minutes.
• Add Aromatics & Reduce Heat: Add the halved garlic bulbs to the pan. Reduce the oven temperature to 190°C (170°C fan/Gas Mark 5). Continue roasting for 1 hour.
• Check Doneness: Use a meat probe to check the internal temperature. For medium-rare, aim for 45°C. For medium, cook to 60°C. For well-done, reach 70°C.
• Rest the Beef: Once cooked to your preference, remove the beef from the oven, wrap it loosely in foil, and let it rest for at least 20-30 minutes. This is crucial for a tender and juicy result.

While the Beef Rests, Prepare the Sides & Gravy:

Yorkshire Pudding Batter: Prepare your Yorkshire pudding batter at least an hour in advance. Sift 1 tbsp of flour into a bowl, whisk in beaten eggs to form a smooth paste, then gradually whisk in milk until you have a lump-free batter. Season with salt and pepper.

Sauté Carrots: In a separate pan, melt the Flora Buttery over moderate heat. Add the carrots and sauté with the thyme sprigs for 10-12 minutes until tender.

Make the Gravy: 

• Dissolve the Knorr Rich Beef Stock Pot in 500ml of boiling water, stirring well.
• Pour the roasting juices from the tin into a bowl, carefully skimming off most of the fat.
• Place the roasting tin back on the heat. Add 1 tbsp of flour and cook, stirring, for 2-3 minutes to form a roux.
• Gradually whisk in the dissolved Knorr Beef Stock. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
• Strain the gravy into the reserved roasting juices and mix thoroughly.

Serving: Carve the rested roast beef into thick slices and arrange on a warmed serving platter. Serve with the sautéed carrots and your freshly made gravy.