When selecting your bone in ribeye roast, you should figure about 2 pounds per 1 bone. While you’ll lose a few ounces because of the bone, you’ll still be left with at least 24 ounces of beef left per ...

Bring a large pan of salted water to the boil ... Turn the beef joint halfway through the cooking time. When the beef is cooked to your liking, transfer it to a large plate, cover with aluminium ...

Cook it right on the oven rack. There is nothing quite as impressive as serving roast beef for holiday guests. Something about tender, rosy beef with a gorgeous gravy makes it feel like you spent ...

Turn up the oven to 200C/400F/Gas 6. While the beef is resting, finish the roast potatoes. Heat the duck fat in a large frying pan or roasting tin. Toss the potatoes in the pan or tin to coat with ...

Rub the turkey with a little oil and season generously with salt and pepper. In a large roasting pan scatter the neck, the remaining onion, garlic, thyme, and carrots. Place the turkey ...