How to Cook Perfect Roast Beef | Jamie Oliver

How to Cook Perfect Roast Beef | Jamie Oliver

Hi, guys, hope you’re well. We’re gonna
make roast beef. People love it and I love it. It’s a wonderful treat. I’m going
to show you how to prepare this, do the trivet, we’re gonna cook it, we’re gonna
rest it and we’re gonna carve it and it’s gonna be absolutely amazing. I’ve got three cuts of beef here that are very, very common. I’ve got the top side of beef. That’s the most affordable and it’s leaner. We’ve got the sirloin of beef here. Now, you know the sirloin steak but this is a chunk to roast. It’s easy to carve, quicker to cook and it’s always tender and then roast forerib of beef. It’ll easily serve ten people and the leftovers of all of this is amazing. So, the preparation is the same for all three cuts. Top side of beef, I’m going to
do. And what’s really important is get your meat out of the fridge one hour
before you want to cook it and that way it will stay juicier and more tender. Give it a little drizzle with some olive oil. Give it a nice little rub up. And then I want to season it quite generously with salt and pepper. Rub it over and just roll
the meat all over the seasoning. Put a little oil into a tray. Let’s get that on a high heat. And first of all, I just want to get some colour on
this beef and start to sear it. Now, what you’ll notice is the top side is very
lean but, if we look at the sirloin and the forerib, I wouldn’t have to add oil
to that. I would score the fat like this and I will place it fat side down in a
pan and render the beef fat. Once you feel you got a little bit of colour, get
some tongs and turn it over. Now, while this is browning off,
I want to make a trivet. Just clank up some celery. About half a celery. One onion, a whole bulb of garlic and then two carrots, just cut into big chunks. And then herb-wise, I love using a few bay leaves and some rosemary. All of this goes in. Now, this trivet is gonna do two things. First of all, it’s soaks up all
the juices from the beef and it creates the basis for the most incredible gravy
or jus to go with your roast beef. Secondly, you can see, you put the beef on
top, so that way it’s not frying on the bottom of the tray. This top side of beef
is going to go straight into the oven at 190 degrees Celsius, which is 350
Fahrenheit, for an hour and a quarter. So, for all the
cooking times for the beef or any other cut of meat then just click over to and I’ve got a whole load of stuff that
will support you, get it absolutely right every single time. So, look at that. Really beautiful let it rest for half an hour. If it’s an even bigger cut of meat let it go 40 minutes, 45 minutes. When you’re roasting meats or even grilling meats, you know, that heat is pushing the
moisture into the middle, right. So you need to let it rest just so the moisture
comes back, all right, so it’s juicier and more tender and it just lets it get
to a better temperature. Have a look in this tray. All this love is going to be
the basis of your gravy. Put it onto a high heat. Add some flour, a heaped tablespoon
will go in so we get a nice thick gravy Then just squeeze all the
beautiful garlic out of the skins. I can mush up the onions. I’m gonna use a little red wine,
just a little half glass goes in. Roast beef, red wine, it makes
sense, right? The smell is absolutely amazing. The little secret ingredient
that I love is just some beautiful jam. That little sweetness really helps the
gravy sing really, really nicely. About a litre of stock goes in. Bring this to the
boil and then simmer this for about half an hour, at the same time you rest the
meat, and it’s gonna be delicious. In the half an hour that it’s taken for
the beef to rest, lots of beautiful things happen. If you see in our little
platter here, you get juices that come out. You put those juices into your gravy. Pour that gravy through a coarse sieve. Look how gorgeous and thick and
wonderful that gravy is. One little tip on the gravy, if you just pull it to the
side of the gas hob, as it boils it will push any kind of fatty bits or any
scummy bits to one side. And you can get rid of that. And we’ve got lovely, boiling
gravy. Then let’s talk about the meat. Now, when it comes to the carving, you know,
with a sirloin or a forerib it’s very, very tender. You know, with a topside it will be tender but it is a little bit leaner so
we want to go nice and fine. You need to invest in a nice, long carving knife. So get the carving knife and do nice, long strokes. Go as thin as you can. So you can
see this beef is nice, juicy and blushing. If you cook it 15 minutes less, you can
go medium-rare. This is medium. Look at that. What a joy. Absolutely beautiful. And of course no roast is finished
without potatoes and Yorkshire puddings. This is the kind of food
that just makes you so happy. I’ve got some horseradish sauce,
which is one of my favourites. Beautiful. And then hot gravy. Gorgeous, dark, rich
gravy. So good. It’s not right unless you fill up the Yorkshire pudding with gravy,
come on. So, look at that, guys, the most incredible roast beef with all the
trimmings. If you want the recipes for the Yorkshire puddings, the perfect roast
potato, the horseradish, then go where the recipes are and
thousands more. There you go, guys. Fill your boots. Get cooking.

100 thoughts on “How to Cook Perfect Roast Beef | Jamie Oliver

  1. Don't use the fan in the oven for this recipe – found that out the hard way. Oh and don't open the wine for the gravy at the start of cooking either, you might be somewhat tipsy by the time your making the gravy…

  2. Jamie hi,
    I want to make the best burgers how should I ask it from my butcher to give me the best meat for them?

  3. So Jamie…do tell… what do you do with all that food you just cooked. Enough for 5 people there right? I need some good 'leftover' recipes. Love this method of roasting beef, perfect, thanks!

  4. What's with all this stupid pathetic slow motion crap! Do the producers think it makes food look more tasty or highlights the chefs skills in some way? Rubbish! Just show it like it is. It's not as if we need to see a tray being put down on the work top in slow motion in case we miss it…? (2.22 incase you did!)..and then it gets worse as the video goes on…Really?

  5. i like how he threw a bush on that plate at the end to give the dish a bit of color. A hedge, if you will

  6. Hello Jimmy I'm from Iraq and admire all your wonderful recipes You are special and beautiful with all the word and your unique recipes

  7. Not roast beef. It is roasted but I say your not supposed to cook it like steak. Gotta be well done and close to fall apart tender. But I'm American.

  8. Should do one how to cooke perfect turkey twizzlers voz u got them banned and ruined slot of kids childhoods u tosser

  9. Please Inform me: I always season before I rub any meat down with oil, ( I just thought this as logical, I thought that oiling first, would create a barrier preventing the seasoning from penetrating the meat.)

  10. Jamie I want your side and it’s forcing me to do some pop ups which I don’t want to do I don’t want to be forced to subscribe to third party people who want to use my information for advertisements. You should’ve this claim that when you said for us to go to your website disclosure is important in these days I’m not real happy with your website that forces people to do things against their will

  11. Jimmy you are one of my most favorite chefs in the world. I studied you when I was in culinary school. I don’t know when you started doing are you Tue I am so deeply grateful to be able to glean from you your experience and artistic culinary presentations and recipes. I think I subscribed to your newsletter but shut my email several times and nothing has come in. You are truly an artist and humanitarian. I am so deeply grateful that I not only got to study you in collegeBut now I have the pleasure of watching you on video.

  12. What a globalist clown this little tit was, that even began to believe in his own elitist BBC generated legend… How the minimum wage shitty do finally fall!

  13. He should do a show on how to make people jobless and how not to run a business!!!! But can get a extension on his mansion he's a joke

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