Please tell me how to cook the perfect roast beef

[Bogiesaremyonlyfriend]

Hi, cooking a roast beer tomorrow, usually do pork but fancied something a bit different. I have managed to get a good pork roast going but every time I've tried beef it's been a bit dry and tough. Any secret recipies?? I'm cooking for mil and fil so would like it to be awesome!! Thanks

Argh, thought I'd proof read!! Beef not beer!

Hugh’s timings are here

I think mainly, buy good quality meat, roast according to those timings and don’t over cook it. Make sure you rest it well too.

Just do not be tempted to overcook it! No adding an extra 10-15 min ‘just to be on the safe side’!

It honestly needs so little cooking time that it really is almost impossible to get it underdone.

Follow timings linked to above (or any other well-known chef/home cook you might like and trust), and just trust that it will be right.

Whatever you do, don’t follow the instructions on the packet.

Get yourself a good meat thermometer. Ours is digital, from a company called ETI Thermometers. It’s well worth the cost - you will never have to worry about roasting meat (including turkey) again!

Yes, it must rest for a good long while. I cover in foil, drape a folded tea towel over, and leave it to sit happily on the counter whilst potatoes, veg and Yorkshire puddings go into the oven.

Ahh ok I'm clearly well over cooking it then. I put my pork on slow and long and do the same with beef! Will stick to the timings. Do i put anything else in the roaster?? Onion? Water??

What cut of beef is it? If I were you I would probably just google and follow a recipe from of any of the following: Delia, Mary Berry, Jamie Oliver, Hugh (as above), Nigel Slater, Nigella, John Torode...any number of ‘celebrity chefs’, really.

Or look at bbc good food. They have some very nice recipes.

We usually just do the beef on its own.

Argh excuse the multiple comments - I have a terrible habit of not just saying everything all in one go!

I think this is a nice, simple outline:

www.deliaonline.com/how-to-cook/meat/how-to-roast-beef

Agree with Nink - a meat thermometer is your best friend here and don't be alarmed at how little you have to cook it. Checking with the thermometer will really reassure you that it is cooked and you can take it out of the oven with confidence!

I know it's not "proper" roast, but I do a round roast in the slow cooker for hours. Could never get the real deal right. Probably called pot roast or something.

Anyways, take it out half an hour before and let it rest covered, as others have mentioned, and it is melt in the mouth gorgeous. Depends on what you are after though I suppose. Remember, the deep dark roast look only extends to the first couple of slices anyway, and not everyone likes pink or red in the middle either.

Suit your preferences and your family. That's what I do.

I always do mine the way my mum does and it’s never failed me.

I chop 2 or 3 onions up and lay them in the roasting dish, one stock cube, few bay leaves, place the beef in and add boiling water, stir in some gravy granules, cover it all up with tin foil and stick it in the oven on 170 for about 2 hours. Half way through I’ll give the gravy a stir and turn the beef over. It comes out lovely and tender from being cooked in the gravy.

I want roast beef now

Oven as hot as it can be for 20mins then turn it down for the rest of the time. And don’t underestimate how important resting is.

Nobody can answer this question properly without knowing what cut it is.

Quite. All my comments above relate to roasting joints, just to be clear.

Try and get a decent sized joint with a bit of fat on it. Roast beef can be dry if it’s too lean and it’s easy to overcook a small joint.
Be prepared to baste it once or twice. And I also put a slice of onion under the beef, helps make good gravy.
If you do get a bigger piece I’m sure leftovers won’t be a problem - nothing beats a home cooked roast beef sandwich for lunch the next day.

Top Rump/Topside.
Roll it in lots of black pepper & salt.
In a hot pan on the hob sear it all over in a small amount of oil.
Place in a roasting pan with a cup of water.
Cook in a hot oven. Gas5/190C/375F approx 60-90 mins depending on size.
Leave to rest for a minimum of 30 mins before carving.

Rib roasts on the bone are lovely but not the cheapest. For meat on the bone I think you allow about 600 grams per head.
So for five people, say, get about a kilo and a half joint on the bone. The butcher will chine it to make it easier to carve.
Bring it to room temperature before putting it a preheated HOT oven. After 10 minutes turn the heat down to medium and cook it for about 15 minutes per 500 grams/lb plus 15 minutes over, for medium rare meat, 20 minutes per 500 grams plus 20 minutes extra, for well done.
Plus rest it for half an hour after you take it out of the oven.
Thst’s when you whack the oven up to high and put in the Yorkies.
( I’d probably get a 2-rib joint but we’re big meat eaters. )

I season it with salt, pepper and mustard powder all over before cooking.

Mmmmmmmm roast beef.

If you’ve not had it, you must try a celeriac remoulade with your beef. We had a celeriac, red cabbage and apple coleslaw last time which was very nice too!

If it’s a decent size brown the outside in a shallow pan, put it in the oven for about an hour, no more. Take it out and let it rest. Obviously if it’s small 45 minutes is plenty.

It is just a standard roasting joint I think. I will definately let it rest never have before! Thanks for the tips!

I use one of these inherited from my Mother. Comes out great.
Old fashioned roaster

Slow cook it. Slow cooked beef is 👌