Roast beef recipe

Cook the best roast beef for Sunday lunch or a dinner party. We'll support you accomplish tender, juicy meat whether you are cooking a rib, sirloin or fillet.

When it comes to roast beef, the obtained wisdom is that it must always be cooked on the bone – whether or not it really is a sirloin joint or rib roast – as the bone each conducts heat and adds flavour. Nonetheless, this doesn’t suit every person and some of our most well-liked recipes are bone-totally free and much less difficult to carve. Purchase what suits you very best.

Far more important than the bone is the body fat – don’t be tempted to trim it off as it will baste your meat whilst it cooks. You can always cut it away when you serve it. If you want the unwanted fat to make a crust, then you have to sprinkle or rub it with flour and/or mustard powder to absorb the body fat released on the surface.

Usually roast beef is cooked at a high temperature to caramelise the outdoors, then the temperature is turned down. This method can also be reversed with a decrease temperature to commence ahead of a blast of heat at the end. As an illustration, see our herb-scented slow-roasted recipe.

If you don’t have a meat thermometer then check out your beef is roasted by piercing it with a skewer. The juices must run red for unusual, pink for medium and clear for properly-done. Also, a meat thermometer need to read 40C for rare (it will rise to 54-56C, medium-rare, as it sits), 48C for medium (it will rise to 65C).

It is important you rest your joint for at least an hour so the juices are re-absorbed. If you carve the beef too soon it will be dry rather than juicy. Some juices will be launched as it sits and you can tip these into the gravy.

If cooking beef on the bone then a 3-rib roast (about 3kg) will serve about 7 to eight men and women. Calculate approximately 400g per man or woman. If cooking beef off the bone, 1kg will serve four and one kg will serve about 6, so 200-300g per particular person. Calculate your cooking time for medium-unusual with twenty mins per 500g, or for medium use 25 minutes per 500g.

For beef on or off the bone cook it at 240C/220C fan/fuel 9 for 20 minutes, then flip down to 180C/160C fan/gas 4 (not forgetting to get this 20 minutes off the timing you have just calculated).

Roast beef recipe

Serves seven-eight

1. Consider the beef out of the fridge at least an hour before you want to cook it. Determine the cooking time and heat the oven to 240C/220C fan/fuel 9.

2. Season the unwanted fat with salt and pepper and rub in a minor flour or mustard powder, if you like.

three. Lay the beef on prime of the two halved onions in a roasting tin and roast for 20 mins before turning down to 180C/160C fan/gasoline four and cooking for one hours forty mins. Take away and rest for at least an hour.

Our leading roast beef dishes

Herb & pepper crusted rib of beef

This traditional recipe makes the perfect Sunday lunch and will feed eight men and women easily. Herbs and pepper kind a flavourful crust for the beef – they will darken as they cook but don’t fret.

Herb-scented slow-roasted rib of beef

Our mustard, treacle and Bovril crust for this roast reverses the cooking method, which implies slow-cooking the meat and then turning the heat up.

Roast beef sirloin with easy Asian sauce

Ring the adjustments with Chinese flavourings for a roast boneless sirloin.

Roast beef & carrots with straightforward gravy

For a bone-free and more affordable reduce, consider a beef prime rump for your roast.

Roast fillet of beef with mushroom stuffing

A stuffed fillet makes an elegant reduce for a dinner celebration and is effortless to carve.

Like this? Discover more mouth-watering roast recipes.

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