Delia Smith Roast Beef Recipe

This quintessential Delia Smith Roast Beef Recipe guarantees a succulent joint with a peppery, mustard-spiked crust. By searing the fat to render it crisp and finishing with a high-heat roast, it produces meat that is blushing pink in the center and intensely flavorful on the outside—the undisputed king of the British Sunday lunch.

Delia Smith Roast Beef Ingredients

The Joint:

• 3-rib wing rib of beef (approx 2.75kg / 6lb): On the bone. This cut has the perfect marbling and the bone conducts heat for even cooking.
• 1 heaped tsp Mustard Powder: English mustard powder adds heat and helps the crust form.
• 1 heaped tbsp Plain Flour: Mixed with the mustard for a crisp coating.
• Salt and Freshly Milled Black Pepper: To season generously.

The Onion Gravy:

• 2 medium Onions: Halved (left in skins). Roasted alongside the beef to caramelize and flavor the juices.
• 1 dessertspoon Plain Flour: To thicken the gravy.
• 1 tsp Mustard Powder: For extra kick in the sauce.
• 600ml (1 pint) Vegetable stock: Use vegetable water (from boiling your sides) combined with stock for the best flavor.
• 150ml (5 fl oz) Red Wine: To deglaze the rich pan juices.

How To Make Delia Smith Roast Beef

1. Prep the Joint: Preheat the oven to 240°C (220°C Fan / Gas 9). Place the beef in a large roasting tin. Mix the mustard powder and flour together, then dust this mixture all over the fat of the beef. Season generously with salt and pepper.
2. The Sizzle Start: Place the tin on the hob over direct heat. Sear the joint on all sides until the fat is sizzling and golden. This jump-starts the rendering process.
3. High Heat Blast: Place the halved onions (skin on) around the beef. Put the tin in the hot oven and roast for 20 minutes. This intense heat crisps the mustard crust.
4. Lower and Slow: Turn the oven down to 190°C (170°C Fan / Gas 5). Continue roasting for 15 minutes per pound (450g) for rare beef, or add 15 minutes to the total time for medium. Do not cover the meat; let the air circulate.
5. Resting: Remove the beef from the oven. Transfer it to a carving board. Cover loosely with foil and let it rest in a warm place for at least 30–45 minutes. This allows the juices to relax back into the meat fiber, making it tender.
6. Make the Gravy: While the beef rests, place the roasting tin (with onions and juices) back on the hob. Stir in the flour and mustard powder, scraping up the dark sticky bits (fond) from the bottom. Gradually whisk in the red wine and stock. Simmer for 5 minutes until thickened. Strain into a jug.
7. Serve: Carve the beef into thin slices and serve with the rich onion gravy.

Recipe Tips

• Bone-In vs. Boneless: A rib on the bone keeps the meat moister and adds flavor, but it takes longer to cook. If using a boneless rolled joint (like sirloin), reduce the cooking time slightly.
• Mustard Crust: The flour and mustard powder combine with the beef fat to create a savory, crunchy “bark” on the fat cap. Don’t skip this, as it seasons the drippings for the gravy too.
• Room Temperature: Take the beef out of the fridge 1 hour before cooking. If the center is fridge-cold, it won’t cook evenly, leaving you with a raw middle and burnt outside.
• Gravy Colour: If your gravy looks pale, a few drops of gravy browning or Worcestershire sauce can deepen the color without altering the flavor too much.

What To Serve With Roast Beef

• Yorkshire Puddings: It isn’t a roast beef dinner without them.
• Horseradish Sauce: The hot, pungent cream cuts through the rich beef fat.
• Roast Potatoes: Cook them in goose fat or beef dripping for maximum crunch.
• Glazed Carrots: Sweet carrots balance the savory gravy.

How To Store Roast Beef

• Refrigerate: Wrap the cooled joint tightly in foil and store in the fridge for up to 3 days. It is arguably better cold.
• Reheat: Slices can be warmed gently in gravy, but reheating dry slices often toughens them.
• Freeze: Slice the leftover meat and freeze it in gravy to protect it from freezer burn. Keeps for 2 months.

Delia Smith Roast Beef Nutrition Facts

• Calories: 350 kcal
• Fat: 22g
• Carbohydrates: 0g
• Protein: 35g
• Iron: 15% DV

Nutrition information is estimated per slice of meat.

FAQs

Try More Recipes:

• Delia Smith Beef Stroganoff Recipe
• Delia Smith Beef Stew​ Recipe
• Delia Smith Beef In Beer​ Recipe