Ingredients
- 2.7 kg 3-rib joint of beef on the bone
- 1 tbsp Mustard powder
- 1 tbsp Plain flour
- 2 Small onions peeled and cut in half
- salt and freshly milled black pepper
Instructions
- Preheat your oven to 240°C/475°F/gas 9
- Combine together the flour, mustard powder and salt and pepper and roll the beef in it.
- Then place the beef in a solid roasting tin with the onion tucked underneath.
- Place the beef in the oven just above the center and give it 20 minutes on the initial high setting.
- Then turn the heat down to 190°C/375°F/gas mark 5 and roast for 15 minutes per pound (450g) for rare, adding a further 15 minutes for medium rare or 30 minutes for well done.
- About every 20 minutes, remove the meat from the oven and baste it with the fat and juices in the roasting tin… (Keep the oven door closed during basting to keep the heat in!)
- When the beef is cooked, remove it from the roasting tin and place on a cutting board. Cover it loosely with kitchen foil and leave to rest in a warm place for up to 1 hour.
- While the beef is resting use the juices in the roasting tin to make the gravy. Tip: Remove a large portion of the excess fat from the juices, as they gravy will be too greasy!
- Enjoy!
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