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For best results, use a meat thermometer to test for when your roast is cooked. For a rare roast, you’ll need an internal temperature of 53°C; for medium-rare, 58°C; for medium, 63°C; for medium-well, 67°C; and for well-done, 72°C
1. Preheat oven to 220°C. Using a small sharp knife, remove meat and fat from around bones of beef, then scrape bones clean with the back of knife. Reserve trimmings. Remove any excess fat surrounding meat and reserve trimmings.
2. Combine bay leaves, orange zest, pepper, sage and salt in a small bowl. Rub mixture over beef, pressing firmly. Put beef in a roasting pan and drizzle with ½ the oil. Roast for 30 minutes.
3. Reduce heat to 180°C and roast for a further 20 minutes for rare, 30 minutes for medium and 50 minutes for well-done, basting occasionally with remaining oil.
4. Meanwhile, melt butter in a medium saucepan over a medium heat. Add beef and fat trimmings and cook for 5 minutes or until browned. Add onion, garlic and rosemary and cook for 5 minutes or until aromatic. Add red wine and bring to the boil. Add stock and cook for 20 minutes. Put arrowroot and water in a small bowl and stir until arrowroot is dissolved, then add to pan, whisking, and cook until gravy is thickened. Season.5. Remove beef from oven and cover with a tea towel. Set aside for 10 minutes to rest. Carve beef and serve with peas, gravy and Poor Man’s Potatoes.