Jamie Oliver's Best Roast Beef

Jamie Oliver's Best Roast Beef is a show-stopping centerpiece perfect for Sunday dinners or special occasions. This recipe features a tender, juicy beef joint—whether prime rib, sirloin, or topside—seasoned simply with sea salt, freshly ground black pepper, and olive oil to let the meat's natural flavors shine. Roasted atop a vibrant vegetable trivet of carrots, onions, celery, and garlic, and infused with the earthy aroma of fresh rosemary and thyme, this dish achieves the perfect balance of flavor and texture. The highlight is the rich red wine and beef stock gravy, made from the caramelized drippings of the tray, adding a luxurious finish to this hearty feast. With straightforward preparation and step-by-step instructions, this recipe guarantees perfectly roasted beef every time and pairs exquisitely with classic sides like Yorkshire pudding or roasted potatoes. An excellent choice for those seeking a classic roast beef recipe with a touch of elegance.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 8

Ingredients

• 3 kg Beef joint (prime rib, sirloin, or topside)
• 2 tbsp Sea salt
• 2 tsp Freshly ground black pepper
• 2 tbsp Olive oil
• 3 large Carrots
• 2 large Onions
• 3 stalks Celery sticks
• 1 whole Garlic bulb
• 3 Fresh rosemary sprigs
• 3 Fresh thyme sprigs
• 250 ml Red wine
• 500 ml Beef stock

Directions

Step 1

Preheat your oven to 240°C (475°F).

Step 2

Take the beef out of the refrigerator 30 minutes before cooking to allow it to come to room temperature.

Step 3

Rub the beef all over with sea salt, freshly ground black pepper, and olive oil.

Step 4

Peel the carrots and chop them into large chunks. Cut the onions into quarters. Chop the celery sticks into large pieces, and halve the garlic bulb horizontally.

Step 5

Place the vegetables, garlic, and rosemary and thyme sprigs into a large roasting tray to create a vegetable trivet.

Step 6

Put the seasoned beef on top of the vegetable trivet in the roasting tray.

Step 7

Roast the beef in the preheated oven for 20 minutes. Then reduce the temperature to 180°C (350°F) and continue cooking for the recommended time based on your preferred doneness: 20 minutes per 500g (medium), 25 minutes per 500g (well-done).

Step 8

Once cooked, remove the beef from the oven and transfer it to a platter. Cover it loosely with aluminum foil and let it rest for at least 30 minutes.

Step 9

While the beef rests, place the roasting tray with the vegetables on the stovetop over medium heat. Add the red wine to deglaze the tray, scraping up any caramelized bits.

Step 10

Pour in the beef stock and let the mixture simmer. Reduce it until it thickens into a rich gravy. Strain the gravy into a jug, discarding the vegetables.

Step 11

Carve the rested beef into slices and serve with the gravy on the side.

Nutrition Facts

Serving size	(4457.3g)

Amount per serving	% Daily Value*
Calories	8372.6

Total Fat 630.5g	0%
Saturated Fat 245.3g	0%
Polyunsaturated Fat 3.0g
Cholesterol 2100mg	0%
Sodium 3865.2mg	0%
Total Carbohydrate 90.1g	0%
Dietary Fiber 16.0g	0%
Total Sugars 33.3g
Protein 617.4g	0%

Vitamin D 0IU	0%
Calcium 678.8mg	0%
Iron 81.7mg	0%
Potassium 11313.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.7%

Protein: 29.0%

Carbs: 4.2%