Sunday would not be the same without a good Irish roast! Here's a traditional Sunday roast recipe from Chef Michael Gilligan. This is the simplest of meals, so it is shocking how many times I’ve been looking forward to a great Sunday roast only to have it resemble shoe leather. Making the perfect roast beef is easy with these handy tips for perfect roast beef.
The best joints for roast beef are a Rib of Beef, Sirloin or Fillet. Rib - better even, Prime Rib - works well, as it will be cooked on the bone. Keeping the bone in makes for a tastier piece of beef when cooked but both Sirloin and Fillet are very good.
The beef should be: Dark in color - meaning it has been hung well and mature, a thick covering of fat that adds flavor and prevents the joint from drying out during cooking. Marbled. Marbling is small slivers of fat running through the flesh.
Again this adds flavor and prevents drying out during cooking. Sign up to IrishCentral's newsletter to stay up-to-date with everything Irish! 5 1⁄2 lb bone in will feed 6 3 lb boned will feed 6 Don't worry about buying too much. Cold roast beef makes great sandwiches or can be added to a plate of cold cuts.
There are varying opinions about what the perfect temperature to cook roast beef, but in my experience starting the beef in a very hot oven of 425F for the first 30 minutes and then lowering the temperature to 375F for the remaining cooking time works best How long to cook beef depends on your preference for how 'pink' (or n.
