Christmas Roast Beef is a traditional British recipe for a classic version of the ultimate roast rib of beef that really should be served for Christmas. The full recipe is presented here and I hope you enjoy this classic British version of: Christmas Roast Beef.
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A large joint of beef (which simply has to be a beef rib, on the bone) and which is cooked rare is my idea of Christmas heaven. Turkey may be fine for other people, but for me Christmas really isn't Christmas without a large rib roast, Yorkshire pudding and all the trimmings (roast potatoes, mixed greens and glazed carrots, parsnips and baby onions).
Ingredients
1 fore-rib of beef of at least 5 ribs
Method:
You should really buy your Christmas joint in March and freeze until Christmas. This is because you can buy meat from an animal that's been grain-fed all winter and the meat will be tastier. Also buy meat from a heifer rather than a male calf. Heifers are smaller and tend to put-on more fat and it's the fat in the rib joint that contains all the meat (believe me on this, I grew up on a beef farm). When picking a rib joint always make certain it has plenty of marbling (the veins of fat running through the meat). These will flavour the meat as they melt and will keep it moist. Also, a proper joint will come from an animal that's been hung for between 3 and 4 weeks before being butchered.
To roast, place the meat with the bones down and the skin side uppermost in a roasting tin (never, ever cover the meat) and place in an oven pre-heated to 230°C. Roast for 15 minutes (if the meat weighs less than 3kg) and 20 minutes if more than 3kg then turn the oven down to 160°C and roast for 25 minutes per kg for very rare, 32 minutes per kg for rare and 45 minutes per kg for well done.
