About this deal
Rare: Roast for 15 minutes at 450°F, then for 1 hour and 25 minutes at 325°F, or an internal temperature of 120F. REST THE BEEF: When the beef is cooked, remove from the oven, cover with tinfoil and a tea towel and rest for 10-15 minutes before slicing and serving.
For a bone-in joint, approximately 350g (12oz) per person is a good estimate. How to roast beef properly
Long and thin carving knives with straight or slightly scalloped edges are designed to slice meat effortlessly, but they are only worth the investment if you’re using them often. Rubbing the beef joint with some oil, herbs and seasoning pays-off no end. Rosemary, thyme and mustard are tried and tested flavours, but coffee, chilli, star anise and cinnamon make a warming alternative.
It’s all about going for the best you can afford. After all, you get what you pay for in the flavour stakes. Choose the right joint
Waitrose
Make sure your roast beef has full cooled down to room temperature before freezing it. I suggest wrapping it well with both plastic wrap and foil to avoid freezer burn. It’ll last 2-3 months frozen.