Topside and Silverside

[Northern Lass]

I normally use Rib of beef to roast
have used these before and were tough.

If I want to use them to Roast do I still do 15 mins 20 mins pound then 2o over and just turn oven lower
or do I double the time when I use a lower oven

[SRD]

Jamie reckons topside roasts well but needs plenty of resting and slicing thinly. I have heard that, as long as you roast silverside very hot and for a short time (which will mean plenty of rare meat in the middle) it comes out Ok but I'd be worried about it drying out due to the lack of fat in the joints so I'd be inclined to pot roast either cut. It's not something I do, the joints are too big for the two of us, but there are plenty of recipes knocking around the net.

Having said that there are plenty of commercial outlets (pubs, cafés etc.) who use them for their roast beef.

[Northern Lass]

Ok thanks SRD