Roast Beef.

[Northern Lass]

Doing this at Xmas.

What should I glaze it with?
What temp should I do

I do 160c in fan oven and never put any seasoning on as salt draws out the juices
but wondered about some kind of glaze on top.

[SRD]

A coarse grain mustard and honey might do but, assuming there's a decent layer of fat on it, I wouldn't really want to change the flavour of the joint with anything other than a strong gravy and the traditional accompaniments.

[dudleytaylor]

A coarse grain mustard and honey might do but, assuming there's a decent layer of fat on it, I wouldn't really want to change the flavour of the joint with anything other than a strong gravy and the traditional accompaniments.

I agree , ask your butcher for some extra beef fat . Beef today as all its fat taken off and they are bred to be leaner. When you do the Yorkshire pudding make sure your dripping is really hot.

[Northern Lass]

Thanks it is a huge rib of beef so enuff fat on it.

might just leave off any glaze then

thanks all

[dudleytaylor]

Hubby says you should be all right with that (x butcher) . sounds lovely.

[Northern Lass]

Thanks Dt

[SRD]

I have seen a suggestion for rubbing the joint with mustard powder but I'd be worried it might burn leaving a bitter taste.