Roasting a joint of beef is an easy, relaxing thing to do – once the simple process of readying the meat for the oven is complete, you’ll have plenty of time to get on with something else. This is our guide…
- Take your joint out of the fridge at least 20 minutes before you plan to roast it.
- Preheat your oven and get your roasting tray nice and hot.
- Calculate the cooking time, remembering that joints cook at different speeds.
- Place the meat either on a roasting rack placed in the tray, or lay it on top of onions, carrots and celery.
- Baste the joint with the juices in the tray or with any reserved marinade that you might have.
- A meat thermometer is the most accurate way to see if the meat is perfectly cooked. Insert the probe into the thickest part of the joint and after 60 seconds, register the temperature (see our chart below).
- Once your beef is ready, carefully lift the meat on to a board. Cover with foil and rest for at least 10 minutes, or ideally up to an hour – don’t worry, it will stay hot.
Ribeye, rump, sirloin, tenderloin, standing rib roast, rolled rib roast
(per 500g, cooked at 200°C, gas mark 6)
Rare (60°C) – 15-20 mins
Medium (65-70°C) – 20-25 mins
Well-done (75°C) – 25-30 mins
Silverside, blade, round, topside, eye round, oyster blade
(per 500g, cooked at 160°C, gas mark 3)
Rare (60°C) – 20-25 mins
Medium (65-70°C) – 25-30 mins
Well done (75°C) – 30-35 mins