It's written as Roast Beef.

Is it spelled rosbif or roast beef? The most experienced will likely be smiling, convinced they know the exact answer. However, the answer is not as obvious as it may seem. From Google search results, there are as many as 6600 monthly searches for "rosbif." What few know is that it is also correct to say Rosbif! The authoritative online dictionary of Treccani, the most important encyclopedia in Italy, tells us this.

The definition of Rosbif is: Ròsbif (Tuscan: ròsbiffe or rosbìffe): masculine noun [Italian adaptation of the English roast beef, meaning "roasted beef"]. – A cut of lean and tender beef of large size (usually the inner part of the thigh near the round and the flank) cooked whole on a spit or in the oven, or even in a pan, so that it is well roasted on the outside and undercooked, rare, on the inside.

And here is a curiosity that probably very few knew. In Italian, you can say Rosbif, in Tuscan it is also said Rosbiffe, and no one will mock you when you do so again! However, a piece of advice is necessary: if you type roast beef instead of rosbif into the search engine you use, the results will be much more accurate. This is because worldwide, including Italy, it is customary to write Roast beef and not Rosbif.

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Roast beef: history and Anglo-Saxon origins

Roast beef, which can also be written as “roastbeef,” is a dish of roasted beef. It is served as a main meal, and the leftovers can be used inside sandwiches. In England, Canada, Ireland, and Australia, roast beef is one of the dishes traditionally served for dinner on Sundays (Sunday roast), although it is often served as a cold cut in deli shops. In Italy, it is usually cut from the first ribs of the loin and served with the center of the piece of meat heated but not cooked to retain its characteristic red-pink color.

The English term literally means "roast beef" and refers both to a specific roast beef dish and to some regional cuts of meat. The expression passed from English to Italian through the French "rosbiffe," adopted especially in Tuscany and other central regions. Its spread in Italy dates back to the first half of the 1800s. The term was first used in 1837, in a letter sent from London by Mazzini. In the Anglo-Saxon tradition, roast beef is a roast made on the spit with the whole loin of beef or a good part of it: it is therefore a grand, celebratory dish, a symbol of the best of that cuisine.

Today, the social value of roast beef is different. Within families, the tradition of the celebratory dish has somewhat remained, but the meat is cooked in the oven, and the cuts are no longer grand. In the sandwich world, the one filled with roast beef represents one of the more gourmet offerings.

Roast beef: how to cook it?

As you may have already understood, roast beef is usually made with beef. The preferred cuts are the loin, the sirloin, or the round, the latter being less used and less prized. Nothing, however, prevents you from using a cut of veal or pork to give flavor to your dish.

Once you have chosen the suitable piece of meat, the roast beef should be shaped with cooking twine that will be used to tie the meat together, creating a loop. Once your net is made, you can garnish the roast beef with herbs: ideal are sage and rosemary.

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It is traditionally served rare or pink: the center of the piece of meat is hot but not cooked, so it retains its characteristic red-pink color. Cooking times are calculated per kilogram. Roast beef is rare if cooked for 30 minutes, medium rare for 40 minutes, medium for 50 minutes, and well done for 60 minutes. For perfect English roast beef, once cooked, it should be left to rest in the turned-off oven for 10 minutes, so that it becomes softer.

The classic cooking method is the oven. Cook everything in a preheated fan oven at 220° on the central rack for 15 minutes. After this time, reduce the temperature to 180° and cook for another 12 minutes. The internal temperature of the meat should be between 48-52° depending on whether you prefer it rarer or pink. Pair the roast beef with a quality red wine, and you will be delighted.

Roast beef: how to serve it?

To serve perfect English roast beef, mix the juice of 2 lemons, a tablespoon of mustard, and a tablespoon of Worcestershire sauce, with a few drops of tabasco. In the French variant, the roast beef is served with a sauce made from melted Roquefort cheese, liquid cream, and brandy. The mixture is brushed on the slices of roast beef, then wrapped into a cone.

Once cooked, roast beef can be served sliced in a Mediterranean style. Just drizzle the meat with lemon juice, sprinkle with ripe tomatoes, black and green olives, and celery and onion. It is often served also with horseradish or horseradish sauce, known as cren.
Et voilà! Enjoy your roast beef (or rosbif) everyone!

Francesco Scuderi