James Martin Roast Beef

This James Martin roast beef is a timeless British classic, known for its tender, juicy centre and beautifully crisp, golden crust. The meat is rich in flavour, enhanced with simple seasoning and slow roasting for perfect results. It is a moderately easy dish that delivers impressive results with minimal effort. From preparation to serving, the total time is around 1 hour 45 minutes, making it ideal for a hearty Sunday roast.

Ingredients

For the Roast Beef

• 1.5 kg beef rib or sirloin joint
• 2 tbsp olive oil
• 1 tbsp sea salt
• 1 tsp freshly ground black pepper
• 2 garlic cloves, crushed
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

For the Gravy

• 2 tbsp plain flour
• 500 ml beef stock
• 1 tbsp Worcestershire sauce

How to Make James Martin Roast Beef

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a shelf in the middle of the oven so the beef cooks evenly and develops a rich crust.
• Prepare the beef: Remove the beef from the fridge 30 minutes before cooking. Rub all over with olive oil, salt, pepper, garlic, rosemary, and thyme.
• Roast the beef: Place the beef in a roasting tin and cook at high heat for 20 minutes to seal and brown the outside.
• Reduce temperature: Lower the oven to 180°C or 160°C fan and continue roasting for 40 to 60 minutes depending on your preferred doneness.
• Rest the meat: Remove the beef from the oven, cover loosely with foil, and allow it to rest for 20 minutes before carving.
• Make the gravy: Place the roasting tin over medium heat, stir in flour, then gradually add beef stock and Worcestershire sauce. Simmer until thickened.
• Serve: Slice the beef and serve with hot gravy.

Tips

How do I keep roast beef tender?

Allow the beef to come to room temperature before cooking and always rest it after roasting to retain juices.

How can I achieve a perfect crust?

Start roasting at a high temperature to seal the meat and create a crisp outer layer.

What is the best cut for roast beef?

Rib, sirloin, or topside cuts work well, offering a balance of tenderness and flavour.

How do I know when the beef is done?

Use a meat thermometer. Medium rare is around 55°C, medium is 60°C, and well done is 70°C.

Serving Suggestions

• Serve with roasted potatoes and Yorkshire puddings
• Add steamed vegetables such as carrots and broccoli
• Pair with horseradish sauce or mustard
• Enjoy with a rich onion gravy

Storage

Room Temperature

Do not leave cooked beef at room temperature for more than 2 hours.

Refrigerator

Store leftovers in an airtight container for up to 3 days. Reheat gently to avoid drying out.

Freezing

Freeze sliced beef for up to 2 months. Wrap tightly and thaw overnight in the fridge before reheating.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 4g
• Protein: 38g
• Fat: 28g
• Saturated Fat: 10g
• Sodium: 520mg

These values are approximate and may vary depending on ingredients used.

FAQs

James Martin Roast Beef

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A classic roast beef with a crisp outer crust and tender, juicy centre, served with rich homemade gravy.

Ingredients

• 1.5 kg beef rib or sirloin joint

• 2 tbsp olive oil

• 1 tbsp sea salt

• 1 tsp black pepper

• 2 garlic cloves, crushed

• 2 sprigs rosemary

• 2 sprigs thyme

• 2 tbsp plain flour

• 500 ml beef stock

• 1 tbsp Worcestershire sauce

Directions

• Preheat oven to 220°C (200°C fan).
• Rub beef with oil, salt, pepper, garlic and herbs.
• Roast for 20 minutes at high heat.
• Reduce temperature to 180°C and cook for 40 to 60 minutes.
• Rest meat for 20 minutes before carving.
• Prepare gravy using pan juices, flour and stock.
• Slice and serve with gravy.

Notes

• Resting the meat is essential for juicy slices.
• Use a thermometer for precise doneness.
• Leftovers are great for sandwiches.