Roast Beef

Choosing the Beef

The best joints for roast beef is a Rib of Beef, Sirloin or Fillet. Rib works well as usually it will be cooked on the bone. Keeping the bone in makes for a tastier piece of beef when cooked but both Sirloin and Fillet are very good.

The beef should be

• Dark in colour – meaning it has been hung well and mature.
• A thick covering of fat which adds flavor and prevents the joint from drying out during cooking.
• Marbled. Marbling is small slivers of fat running through the flesh. Again this adds flavor and prevents drying out during cooking.

How Much to Buy

• 5 ½ lb/2.5kg bone in will feed 6
• 3 lb/1.5kg boned will feed 6

Don’t worry about buying too much. Cold roast beef makes great sandwiches or added to a plate of cold cuts.

Cooking Temperature

There are varying opinions about what the perfect temperature to cook a roast beef but in my experience starting the beef in a very hot oven 425F for the first 30 mins then lower the temperature to 375F for the remaining cooking time.

How Long

How long to cook beef depends on your preference for how ‘pink’ or not you like to eat beef.
Calculate

• Rare 11 mins per lb/450g
• Medium 14 mins per lb/450g
• Well done 16 mins per lb/450g

Another way to work out the cooking time is to use a meat thermometer pushed into the thickest part of the beef.

• 140F/60c rare
• 160F/70c
• Medium 175F/80c well done

How to Cook

The beef should be at room temperature. Stand the beef joint in a roasting tin then cook to the temperature and time as above.   Season it with seasoning salt, garlic salt, whatever you like!

Rest, Rest, Rest

An important part of cooking any meat is once it is removed from the oven the meat must rest. Wrap the meat loosely in aluminum foil and put to one side. The fibers in meat tighten up during cooking and resting allows the fibers to relax, release some of the meat juices (great for the gravy) and results in a soft tender piece of meat. 20 minutes should be long enough but up to an hour won’t do any harm. The joint is then ready to carve.

I always use a meat thermometer.