Simple cooking & prep
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.
Cook's notes
Alway allow 15 - 20 minutes for the joint to rest after cooking.
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.
Ingredients
- rib, topside, top rump or sirloin joints
Method
For rib, topside or top rump joints
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Step 1
Seal the joint in a hot pan for 3-4 minutes over a high heat before transferring to the oven.
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Step 2
Preheat oven to 180°C/Gas 4 and allow:
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Step 3
20 minutes per 500g plus 20 minutes (for rare)
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Step 4
25 minutes per 500g plus 20 minutes (for medium)
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Step 5
30 minutes per 500g plus 20 minutes (for well-done)
For boneless sirloin
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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:
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Step 2
15 minutes per 450g (for rare)
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Step 3
15 minutes per 450g plus 15 minutes (for medium-rare)
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Step 4
15 minutes per 450g plus 30 minutes (for well-done)