Best way to cook a joint of beef for Sunday roast?

Paul11 said:
when you rest the meat this long how do you stop it getting too cold ?
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As said just a bit of foil. TBH I personally think wouldn't really be a problem if it was room temperature when served, just so long as it isn't chilled. The scalding gravy puts the warmth back in.
 
Well I sealed it both sides in butter, and cooked at 200 for 20mins then 140 for 2 hours, red wine (2 glasses) onions and carrots then roast tats with a splash on olive oil and rosemary ...

Went Down a storm, clean plates all round!!

Many thanks all!! Looking forward to this weekend now to see what I can knock up :)

Mart
 
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