Roast Beef
Beef rib roast or sirloin joint, extra beef bones and full-bodied red wine come together in this beef — 65 minutes, 7 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for oven and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Remove the beef from the fridge at least 1 hour before cooking so it comes to room temperature, then preheat the oven to 220 C.
- Pat the joint dry, rub it all over with the olive oil and season generously with the salt and black pepper, then set it in a roasting tin and scatter the extra bones and quartered onion around it.
- Roast at 220 C for 20 minutes to brown the surface, then lower the heat to 180 C and continue roasting; for medium-rare cook to an internal temperature of 57 to 60 C, roughly 15 minutes per 500 g.
- Check doneness with a meat thermometer in the thickest part, then transfer the joint to a board, cover loosely with foil and rest for at least 15 minutes so the juices redistribute.
- Meanwhile make the gravy by placing the roasting tin over medium heat, stirring the sifted flour into the pan fat and juices and cooking for 1 minute until it forms a smooth paste.
- Pour in the glass of red wine, scraping up the browned bits, let it bubble for a minute, then gradually whisk in the stock and simmer until the gravy thickens; strain it to remove the bones and onion and season to taste.
- Carve the rested beef against the grain into thin slices and serve with the hot gravy.
You'll use: Oven · Pan · Saucepan · Whisk
Ingredient substitutions
- Red Wine
- beef stock + 1 tsp red wine vinegar · grape juice + vinegar
Tips & common questions
How long does Roast Beef take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of red wine?
Try beef stock + 1 tsp red wine vinegar. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Roast Beef is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: A roast beef dinner at The Queen's Head, Boreham, Essex, England - lighter.jpg by Acabashi, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.