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Roast beef recipe

Christmas recipes



  • 75ml groundnut oil
  • 1.6 – 1.8kg ribeye roast (topside or sirloin roast can be used as well)
  • salt and black pepper
  • small handful of roughly chopped parsley leaves
  • a fewsprigs of parsley leaves
  • cracked black pepper (optional)


1. Rinse the beef roast in cold water and then pat dry.
2. Tie the roast securely at 2 inch intervals using kitchen twine/string.
3. Rub the beef all over with 60 ml of the groundnut oil.
4. Place the roast in  a roasting tray across two burners both at a moderate heat on your stove if you are cooking with gas or across two conduction circles that are both at a moderate heat if using heat conduction.
5. Season the beef generously with salt and black pepper, then pour the remaining oil into the roasting tray until it is hot.
6. Seal the beef in the hot oil all over until golden brown in colour. Use tongs and a meat fork to manoeuvre the roast.
7. Remove the beef from the roasting tray and transfer it to a clean chopping board, allowing it to cool for 10-15 minutes. Once it has cooled, wrap it in clingfilm and chill in the refrigerator.
8. When you are ready to finish cooking the beef roast, pre-heat the oven to 160 degreesC/320F.
9. Remove the beef from the fridge and allow it to sit at room temperature for 10 minutes.
10. Line a clean roasting tray with a large trivet.
11. Sit the sealed beef on top of the trivet and roast it in the oven for 1 3/4 – 2 hours depending on its weight and how well you want it done.
12. Remove the beef from the oven and cover the roast with aluminium foil and allow it to rest for at least 20 minutes.
13. Place on a  platter and garnish it with the chopped parsley leaves and some sprigs of parsley and season with more salt and cracked black pepper if desired.

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