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1. The ribs and the sirloin of beef are the best joints for roasting.
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2. They may be purchased either on the bone, or boned and rolled.
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3. Put the joint in a roasting tin with a little fat, cook it in a moderately hot oven (425°F) for 30 minutes to seal the surface of the meat, then lower to moderate (375°F), cover the meat and. continue to cook till tender; allow 20-25 minutes per pound and 20-25 minutes over.
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4. Roast beef should be served slightly underdone, as it is then more succulent, especially when cold.
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5. It is usually accompanied by Yorkshire pudding, horseradish cream, thin brown gravy and roast potatoes.
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