Thyme Roast Beef

Name: Thyme Roast Beef
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 serving(s)
Ingredients: 2-2.5 kg (4 1/2-5 1/2lb) rolled rib of beef; 2 medium carrots, roughly chopped; 2 celery sticks, roughly chopped; 1 onion, roughly chopped; 4 thyme sprigs; 1 tbsp. sunflower oil

This delicious treatment works for any large beef roasting joint.

By The GH Kitchen TeamPublished: 25 November 2012

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Serving notes: Serves 6 with leftovers

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Yields:

6 serving(s)

Prep Time:

15 mins

Cook Time:

1 hr 30 mins

Total Time:

1 hr 45 mins

Ingredients

2-2.5 kg (4 1/2-5 1/2lb) rolled rib of beef
2 medium carrots, roughly chopped
2 celery sticks, roughly chopped
1 onion, roughly chopped
4 thyme sprigs
1 Tbsp. sunflower oil

Directions

1. Step 1
  Take beef out of fridge 1hr before cooking to allow to come up to room temperature. Arrange vegetables and half the thyme in a layer in the base of a small, sturdy roasting tin (just large enough to hold beef); set aside.
2. Step 2
  Preheat oven to 190°C (170°C fan) mark 5 and heat a large frying pan over high heat. Pat the beef dry with kitchen paper and take a note of its weight. Rub all over with the oil, then brown well on all sides in the pan. Position browned beef skin-side up on top of the vegetables, season well and sprinkle over remaining thyme. Roast in the oven for 10min per 500g (1lb 2oz) for rare meat, 15min per 500g (1lb 2oz) for medium-rare meat or 20min per 500g (1lb 2oz) for well-done meat then roast for an extra 10min. Or use a meat thermometer - for medium-rare meat the internal temperature of the beef should be 60°C. Baste beef a couple of times during cooking with pan juices - add a splash of water to tin if vegetables look too brown.
3. Step 3
  When meat is cooked to your liking, carefully lift out of the tin and transfer beef to a board (set aside tin to make the Great Gravy). Cover with a couple of layers of foil and leave to rest for at least 30min, or up to 1hr.
4. Step 4
  Serve roast beef in slices with the Great Gravy and sides.
  
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To store

Store any leftover beef in a sealed container in the fridge for up to three days.

Per Serving:

Calories: 469
Total carbs: 3 g
Sugars: 3 g
Total fat: 36 g
Saturated fat: 16 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time