Ingredients

• 4-5 lb end of sirloin (ribs)
• small amount flour, for dusting top of joint
• 1 medium or large onion, cut
• 1 tablespoon flour, for gravy
•   potato water, for gravy
•   salt and pepper

Method

1. Put oven on highest temperature for 15 minutes. Make a small amount of flour over the fat on top of the joint and season with salt and pepper.
2. Cut a medium or large onion and place in the bottom of the roasting tin under the joint.
3. Place in the oven, still on high temperature, for 20 minutes.
4. Then reduce the temperature to 5 (gas mark 5) and cook for 20 minutes per lb. Keep basting (about 3 times).
5. Cook for an extra 30 minutes. Transfer to a warm serving dish or wood carving board and cover with foil. Rest in a warm place for 30-40 minutes.
6. For the gravy: drain off some liquid from the roasting tin, leaving at least 3-4 tablespoons. Use a wooden spoon to scrape the scraps off the bottom of the tin. Remove the onion.
7. Keep the tin over low heat and add 1 tablespoon of flour. Blend into the fatty liquid until smooth. Add potato water until smooth as desired. Season with salt and pepper.

Notes