Traditional English Roast Beef Supper

From Time-Life’s Foods of the World – The cooking of the British Isles (1969):



Roast Beef

To serve 6 to 8:

An 8-pound standing 3-rib roast

Preheat the oven to 450 degrees (it will take about 15 minutes for most ovens to reach this temperature). For the most predictable results, insert a meat thermometer into the thickest part of the beef, being careful not to let the top of the thermometer touch any fat or bone.

Place the beef, fat-side-up, in a large shallow roasting pan. (It is unnecessary to use a rack, since the ribs of the roast form a natural rack.)

Roast the beef undisturbed in the middle of the oven for 20 minutes. Reduce the heat to 325 degrees and continue to roast, without basting, for about 90 minutes, or until the beef is cooked to your taste. A meat thermometer will register 130 degrees to 14 degrees when the beef is rare, 150 degrees to 160 degrees when medium, and 160 degrees to 170 degrees when it is well done. If you are not using a thermometer, start timing the roast after you reduce the heat to 325 degrees. You can estimate approximately 12 minutes per pound for rare beef, 15 minutes per pound for medium, and 20 minutes per pound for well done.

Transfer the beef to a heated platter and let it rest for 15 minutes for easier carving. If you plan to accompany the beef with Yorkshire pudding, increase the oven heat to 400 degrees as soon as the beef is cooked. Transfer the roast from the oven to a heated platter, drape foil loosely over it and set it aside in a warm place while the pudding bakes. If you have two ovens, time the pudding to finish during the 15 minutes that the roast rests.

To carve, first remove a thin slice of beef from the large end of the roast so that it will stand firmly on its end. Insert a large fork below the top rib and carve slices of beef from the top, separating each slice from the bone as you proceed. Traditionally, roast beef is served with its own juices and with a horseradish sauce.

Note: Bringing meat to room temperature before cooking is unnecessary. Roasts may go directly from the refrigerator to the oven.




Horseradish Sauce

To make about 1 cup:

1/4 cup bottled horseradish, drained and squeezed dry in a kitchen towel
1 tablespoon white wine vinegar
1 teaspoon sugar
1/4 teaspoon dry English mustard
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 cup heavy cream

In a small bowl, stir the horseradish, vinegar, sugar, mustard, salt and white pepper together until well-blended. Beat the cream with a whisk or a rotary or electric beater until stiff enough to form unwavering peaks on the beater when it is lifted from the bowl. Pour the horseradish mixture into the cream and, with a rubber spatula, fold together lightly but thoroughly. Serve the sauce from a sauceboat as an accompaniment to roast beef or to fish such as smoked trout, smoked eel and grilled salmon.



Yorkshire Pudding

To serve 6 to 8:

2 eggs
1/2 teaspoon salt
1 cup all-purpose flour
1 cup milk
2 tablespoons roast beef drippings, or substitute 2 tablespoons lard

To make the batter in a blender, combine the eggs, salt, flour and milk in the blender jar, and blend at high speed for 2 or 3 seconds. Turn off the machine, scrape down the sides of the jar, and blend again for 40 seconds. (To make the batter by hand, beat the eggs and salt with a whisk or a rotary or electric beater until frothy. Slowly add the flour, beating constantly. Then pour in the milk in a thin stream and beat until the mixture is smooth and creamy.) Refrigerate for at least 1 hour.

Preheat the oven to 400 degrees. In 10-by-15-by-2.5-inch roasting pan, heat the fat over medium heat until it sputters. Briefly beat the batter again and pour it into the pan. Bake in the middle of the oven for 15 minutes, reduce the heat to 375 and bake for 15 minutes longer, or until the pudding has risen over the top of the pan and is crisp and brown. With a knife, divide the pudding into portions and serve immediately.

Yorkshire pudding is always served with roast beef. The same batter is used to make toad-in-the-hole.

Both sound good!

The Yorkshire pudding sounds especially intriguing. I'll have to try it.

That photo made me drool! I can't stand the usual restaurant roast beef with all the crispy fat trimmed off. Mama used to put kosher salt, onion powder, and fresh ground black pepper on before roasting. Dad and I would fight over the crispy salty edges.

Amazing!

We can buy the Yorkshire Puddings in the supermarket - saves one task in preparing dinner. We do this roast fairly often here in the British Colonies

I've always found it better to start with meat at room temperature, more uniform through the thickness.
As I understood , originally the roast was cooked on a spit and underneath a pan with dough was placed which caught the drippings.