Riverford Wicked Leeks
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Print beef roasting guide

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.


  • Rib, topside, top rump or sirloin joints


  1. For all of the below, allow 15 - 20 minutes for the joint to rest in a warm place after cooking.
  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.
  3. For rib, topside or top rump joints:
  4. Seal the joint in a hot pan for 3-4 minutes over a high heat before transferring to the oven.
  5. Preheat oven to 180°C/Gas 4 and allow:
  6. 20minutes per 500g plus 20 minutes (for rare)
  7. 25minutes per 500g plus 20 minutes (for medium)
  8. 30minutes per 500g plus 20 minutes (for well-done)
  9. 15minutes per 450g plus 30 minutes (for well-done)
  10. For boneless sirloin
  11. 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:
  12. 15minutes per 450g (for rare)
  13. 15minutes per 450g plus 15 minutes (for medium-rare)
  14. 15minutes per 450g plus 30 minutes (for well-done)
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