Pic of Beef roasting guide

Beef roasting guide

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Simple cooking & prep

Beef roasting guide

Main Serves 4 1h
Take your joint out of the fridge 30 minutes before cooking to bring to room temperature. Always sit a trimmed leek or onion beside your joint of beef; it will caramelise and add both colour and flavour to your gravy – discard after cooking.

Ingredients

  • rib, topside, top rump or sirloin joints

Method

Prep time: 5 min
Cooking time: 55 min

main

  • Step 1

    For all of the below, allow 15 - 20 minutes for the joint to rest in a warm place after cooking.
  • Step 2

    If you have a meat thermometer then cook to 45 - 55°C for rare, 58 - 65°C for medium, and 70 - 75°C for well done.

For rib, topside or top rump joints

  • Step 1

    Seal the joint in a hot pan for 3-4 minutes over a high heat before transferring to the oven.
  • Step 2

    Preheat oven to 180°C/Gas 4 and allow:
  • Step 3

    20 minutes per 500g plus 20 minutes (for rare)
  • Step 4

    25 minutes per 500g plus 20 minutes (for medium)
  • Step 5

    30 minutes per 500g plus 20 minutes (for well-done)

For boneless sirloin

  • Step 1

    Preheat oven to 240°C/Gas 9 and roast for 20 minutes then turn the oven down to 190°C/Gas 5 and allow a further:
  • Step 2

    15 minutes per 450g (for rare)
  • Step 3

    15 minutes per 450g plus 15 minutes (for medium-rare)
  • Step 4

    15 minutes per 450g plus 30 minutes (for well-done)

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