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Roast Beef with Red Wine Recipe

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Roast Beef with Red Wine Recipe

Rib eye is by far the juiciest, tastiest piece of beef for this Roast Beef with Red Wine Recipe and can be bought bone on for extra flavour. Topside is the cheapest roasting joint and benefits from marinading overnight. Sirloin and rump although making first class roasting joints are best reserved for steaks.

Please Note: The recipe image displayed may not be an exact likeness of the Roast Beef with Red Wine Recipe finished dish


To make this Roast Beef with Red Wine Recipe you will need the following ingredients:
Choice your joint of beef - rib eye or sirloin or topside or rump allow 200g / 8 oz per portion
Beef Rub - choose one - Mustard and Black Pepper = 1 tablespoon course grain or Dijon mustard and a dozen twists of black pepper or
Parsley and Garlic = 2 tablespoons chopped flat parsley, 2 cloves crushed garlic and 1 tablespoon olive oil or Horseradish 1 tablespoon horseradish sauce/ cream and 1 tablespoon olive oil
Marinade - choose one - Red Wine and Thyme = 2 glasses red wine and 1 tablespoon chopped fresh thyme or 1 teaspoon of dried, 1 teaspoon dark soya sauce and 1 tablespoon olive oil or
Balsamic 2 tablespoons balsamic vinegar, 1 clove crushed garlic and 2 tablespoons olive oil or
Horseradish 1 tablespoon horseradish sauce, 1 tablespoon white wine vinegar and 2 tablespoons olive oil Seasoning


  1. To make this Roast Beef with Red Wine Recipe:
    • Any joint of beef can benefit from marinating overnight, but it is not necessary
    • With clean hand rub the joint with your chosen rub
    • Place in a roasting tin with any left over marinade and an inch / 2 cm of water or red wine
    • Season the joint
    • Place in a preheated oven gas 9 / 240*c / 475*f for 20 minutes
    • Turn the oven down gas 5 / 190*c / 350*f until cooked to your liking, but best served just under medium (see below)
    • Take out of the oven and remove from the tray
    • Rest on a chopping board covered with tin foil for 20 minutes or until needed
    • Tip - never leave cooked meat out for more than 1 & 1/2 hours, either eat or refrigerate
    • A tasty gravy can be made with the juices in the tray, simply thicken with tomato puree, sieve, season to taste and serve
    • Cooking Times - rare = 20 minutes per lb. plus 20 minutes over
    • medium = 25 minutes per lb. plus 20 minute over
    • well done = 30 minutes per lb. plus 30 minutes over
    • I personally never do the over time especially if your using smaller joints, for large joints over 5 lb. then check first then cook more if needed
Preparation time (duration): 15 minutes
Cooking time (duration): see below
Number of servings (yield): 8 oz per portion
Meal type: No Preference
Culinary tradition: No Preference

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