How to Cook Perfect Roast Beef
A simple guide and cooking times for delicious roast beef.
I can’t recall the amount of times I’ve eaten overcooked or chewy roast beef in the past. Roasting meat is not an exact science but the following guide and cooking times – including tips from professional cooks – produce perfect roast beef (for my family at least) every time.
I always find beef on the bone (e.g. three ribs) or sirloin to taste the best.
Pre-heat the oven to 220°C (425°F / gas mark 7).
Weigh the meat and make a note of it.
Season the meat with salt and ground black pepper, and rub it into both the flesh and fat. I picked up a great tip once to also rub the fat (not the flesh) with a little flour and mustard powder to add to the finished taste, though this is of course optional.
Place the beef in a roasting pan. Once the oven has reached the desired temperature pop it in the oven and cook for 15-20 minutes.
Then, reduce the temperature to 180°C (350°F / gas mark 4) and continue to roast using these cooking times:
If you prefer rarer meat: 15 minutes per 450g / 1lb
If you prefer medium meat: 20 minutes per 450g / 1lb
If you prefer your meat well done: 25 minutes per 450g / 1lb
If you cover your meat whilst it is roasting (though I do not) increase the cooking time at 180°C by 15-20 minutes in total.
Once cooked, remove from the oven, wrap with foil and let your joint rest for 20 minutes before carving. Remember, roasting is not an exact science so slight adjustments to the above may be required to obtain your personal cooking preference.