Food Network: Best Roast Beef

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Best Roast Beef
Recipe courtesy Jamie Oliver

Ingredients
1 (5 1/2-pound) fore-rib, wing-rib or sirloin of beef,
French trimmed (2.5 kilograms)
Sea salt and freshly ground black pepper
Olive oil
3 red onions, halved
2 bulbs garlic, plus 4 cloves garlic, peeled
7 pounds (3 kilograms) roasting potatoes, peeled
3 rosemary sprigs
2 thumb-sized pieces ginger, peeled and diced
1/2 bottle robust red wine

Yorkshire pudding, recipe follows

Directions
Preheat oven to 450 degrees F (230 degrees C), and
heat a large thick-bottomed roasting tray on the stovetop.

Rub the beef generously with salt, then add a little olive oil to the tray and
lightly color the meat for a couple of minutes on all sides.

Lay the onions and bulbs of garlic in the tray with the beef on top of them, then
cook in the pre-heated oven for a total of 1 1/2 hours.

While the beef is roasting, parboil your potatoes in salted boiling water for
around 10 minutes and drain in a colander. Toss about to chuff them up, this will

make them really crispy.

After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a
garlic press or grater, squeeze or grate the cloves of garlic and ginger over
everything in the tray.

Shake the tray and whack it back in the oven for the final hour. Remove the
potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to
rest, and get your greens and Yorkshire puddings on.

Remove most of the fat from your roasting tray and you should be left with
caramelized onions and sticky beef goodness.

Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on

the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring
every couple of minutes, until your gravy is really tasty and coats back of a
spoon. Add any juice from the beef and feel free to add some water or stock to
thin the gravy if you like.

Pour through a coarse sieve and push it through with a spoon, pushing it through
with a spoon, and serve in a warmed gravy jug. Serve with Yorkshire
puddings.

Ingredients
Huge Yorkshire Puddings:
1/2 pint (285 milliliters) milk
4 ounces (115 grams) all-purpose flour
Pinch salt

3 eggs
Vegetable oil

Directions
Preheat oven to 450 degrees F.

Mix the batter ingredients together. Let rest for 10 minutes

Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil
in each section. After the 10 minutes divide the batter into the tray. Cook for
around 15 to 20 minutes until crisp and puffy, don't open the oven door before
then or they won't rise.