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Cooking Methods, Times & Temperatures for Roast Beef
There are many different cuts of Roast Beef to choose from and in our previous blog we help you choose your cut by quality, taste and tenderness of the beef.
But the secret to any great roast is cooking it correctly. Here is a guide to the timing, temperature and methods to use to help you cook a winning beef roast everytime!
Pro Tip: Grab yourself a meat thermometer to check your internal temperature.
Internal temperature guide for roast beef
| Doneness | Internal temperature |
|---|---|
| Rare | 49-52°C |
| Medium rare | 54-57°C |
| Medium | 60-63°C |
| Medium well | 65-68°C |
| Well done | 70-75°C |
| Pull-apart slow cooked beef | 88-95°C |
General Method
- Preheat the oven.
- Pat the beef dry.
- Season with salt, pepper, oil, garlic or herbs.
- Sear first if using a slow-cook cut like bolar, chuck or brisket.
- Roast according to weight.
- Check the thickest part with a thermometer.
- Rest for 15-20 minutes before carving.
- Slice across the grain.
Super Sides
- Yorkshire Puddings - Grab a pack of these from our freezer and throw them in the oven. When they're ready they make a great boat for your gravy!
- Duck fat Potatoes - Parboil your spuds, then coat with Duck fat, season and finish them off by roasting in your oven or airfryer.
- Cheesy Vegetable Bake - Broccoli, Cauliflower and Carrots smothered in cheese sauce.
- Peas and Green Beans - Steam them and then toss them in a pan with some crushed garlic and butter for extra flavour.