It’s easy it is to cook a deliciously juicy beef roast. Here are our 4 top tips!
1. Roast from room temperature - take the beef roast from the fridge about 20 minutes before cooking so the meat cooks evenly.
2. Preheat the oven to suit your beef cut
Different beef roasts require different cooking temperatures. Roast your cut of beef at the recommended temperature and use the weight of the roast as a guide for how long to cook it for.
Use these recommendations as a guide at the start of the cooking time.
|
BEEF |
|
|
Temp |
Rare |
Medium |
Well Done |
|
Rib eye/scotch fillet, rump, sirloin, fillet, standing rib roast |
200ºC |
15 -20 min
per 500g |
20 -25 min
per 500g |
25 -30 min
per 500g |
|
Silverside, blade, round, topside |
160ºC |
20 -25 min
per 500g |
25 -30 min
per 500g |
30 -35 min
per 500g |
3. Spot-on doneness
The internal temperature of the meat will be: 55-60ºC for Rare, 65-70ºC for Medium and 75ºC for Well done.
You will find using a meat thermometer it is the easiest and most accurate way to tell if your roast is ready.
Click here to read about meat thermometers.
4. The final and possibly most important step is to rest the roast
Don’t forget the most important step in roasting, rest the roast before carving. Resting the roast for 10-20 minutes before carving gives the juices in the meat a chance to redistribute, giving a juicier and more tender result (and gives you time to make gravy or complete the meal). Loosely cover it with foil and let it stand in a warm place.
This Autumn edition of Entice shows you how to cook the juiciest beef roast.
Click here to read Entice magazine