Best Roast Beef

Ingredients · for 8 (scales to your household)

• 5 1/2 lb Fore-rib, wing-rib or sirloin of beef, French trimmed (2.5 kg) $94.80
• 1/2 tsp Sea salt $0.03
• 1/4 tsp Freshly ground black pepper $0.03
• 2 tbsp Olive oil $0.36
• 3 Red onions, halved $1.81
• 2 bulbs Bulbs garlic, plus 4 cloves garlic, peeled $0.60
• 7 lbs Roasting potatoes, peeled (3 kg) $16.42
• 3 Rosemary sprigs $0.56
• 2 Thumb-sized pieces ginger, peeled and diced not counted
• 1/2 bottle Robust red wine $8.06
• 1/2 pint Milk (285 mL) $0.40
• 4 ounces All-purpose flour (115 g) $0.24
• 1/4 tsp Salt (for Yorkshire pudding) $0.01
• 3 Eggs $1.21
• 2 tbsp Vegetable oil $0.16

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop.
2. Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.
3. Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours.
4. While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy.
5. After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.
6. Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.
7. Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.
8. Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.
9. Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug. Serve with Yorkshire puddings.
10. Preheat oven to 450 degrees F.
11. Mix the batter ingredients together. Let rest for 10 minutes
12. Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.