Christmas Roast Beef is a superb large centrepiece for Christmas Day meal and a great alternative to Turkey. Impressive looking, full of flavour and more than enough to go round. We recommend an 28 day aged rib of Scotch Beef.
No matter what cut of beef you choose the quality will be the same. All our beef is specially selected Scotch beef from grass fed herds, raised traditionally in Scotland. Produced to the highest standards of farm and animal welfare. This beef is then aged on the bone for extra flavour, succulence and tenderness. You can see more about our beef supplier here >>
The ageing process will enhance the taste of the beef by concentrating the flavour and making it more tender.
To make your Christmas Roast Beef look really special why not try it “French Trimmed” which will make it even more enticing and impressive for your family and friends.
Ordering your Christmas Roast Beef
Get in touch now to make sure you have what you need for a really tasty celebration. You can collect orders from our shop right up until Christmas Eve but to guarantee getting what you need please order in advance. Come in and see us to discuss sizes and weights you might require.
For eight people allow about 2.5k of beef – don’t forget that it will be delicious cold on Boxing day
To avoid any disappointment please place you order in the shop (we are not taking any orders by email or over the phone). Please note we are asking all customers for a non-refundable deposit of £30.
Cooking tips for Christmas Roast Beef
Remove your beef from the fridge several hours before cooking, so it comes up to room temperature. Remove any wrapping which will allow the surface to dry out. This enhances the browning and appearance of the finished joint.
Heat oven to a high temperature 240C/220C fan/gas 9.
While it is getting up to temperature season the meat well with some coarse sea salt and freshly ground pepper. You can also try rubbing on some flour and mustard powder if you like a little more kick.
In the bottom of your roasting tin place place a large thick sliced onion, carrots sliced lengthways and a stick of celery. These will add extra flavour to the meat juices for a really tasty gravy. If you place your meat on a trivet to lift it up in the dish then also add water (or some red wine) to cover the vegetables again more for the gravy later. (don’t sit the joint in water as it will boil not roast).
Place into the hot oven and cook for 20 mins. Then reduce the temperature to 190 °C/170°C fan/gas 5 and continue to cook the beef
Roast in the oven for one hour (11 minutes per 450g/1lb – this will give you rare meat). Cook for a further 15 minutes for medium-rare (14 minutes per 450g/1lb) or a further 30 minutes for well-done (16 minutes per 450g/1lb). Do not cook to long – it will keep cooking when you take it out of the oven to rest.
Allow at least 30 minutes resting time. Cover very loosely with foil to retain the heat. If you wrap it too tight the outside will steam and you will loose the crispness.
Use the juices from the pan to make your gravy (discard the vegetables). For extra richness de-glaze the pan with red wine.
The perfect accompaniments to this Christmas Roast Beef will obviously be roast potatoes (use a flowery variety such as Maris Piper or King Edwards to get a good crispy finish) alongside a pile of Yorkshire puddings.