First time cooking roast beef - erm, how do I cook it?!

[Luanaa]

Off to the butcher shortly, not even sure what to ask for… roast beef joint? Is there a particular ‘cut’ I need to ask for?

Not overly keen on roast beef but my brother loves it and so I thought i’d change things up a bit!

In order for me to eat it, I need it to be as tender as possible and like to see a little pink - how do I achieve this?!

TIA

Ask for topside of beef for x people and butcher will give you the right size. Make sure you find out what it weighs

Google cooking time for roast beef and it’ll give you the different times per lb (or 500g) sounds like you want it cooked medium (a little pink)

I like to seal mine in hot oil in frying pan first , then place on top of a couple of carrots and onions with some water in the bottom of the roasting dish, you can chuck in some rosemary too if you like it. Rub the meat with oil and salt. Bang it in the oven.

when it’s cooked let it breath for 15 mins , ie don’t cut it straightaway

If you’re going to a proper butcher, ask their advice. The first requirement for good roast beef is a good piece of meat - topside or sirloin, so expect to pay a lot. The second thing is sufficient fat - ideally the meat should have some marbling, but if it’s not got a layer of fat on the surface ask the butcher for a piece you can plonk on top. You’ll get good dripping for the best roast potatoes from this too.

I use a lidded metal pan rather than an open tin, together with an onion or two. I cook it for 15-20 minutes at 220 then the lid goes on and the temperature down to 200 for the remainder of the time. Then I rest it for 20 minutes at which point the oven temperature can be whacked back up for the Yorkshire puds, and the pan juices used to make proper gravy.

Topside is better for a pot roast IMO. If you go for topside, you will want a cut barded with fat (a piece of fat on top). Rib or sirloin is better for a Sunday roast. Make sure you get an evenly sized cut so it cooks evenly.

Take it out of the fridge 30 mins before you cook it, sear it in a pan or a high temperature in the oven, and definitely let it rest for 15 mins after cooking. Google for cooking times for the cut you choose. Then keep checking the temperature with a meat thermometer. The temperature will keep rising while it rests wrapped in foil so it should be a few degrees less than your target temperature when you take it out. Keep checking as it rests so it doesn’t overcook.

TBH I wouldn’t try to roast beef without a meat thermometer, especially as a beginner. It’s an expensive mistake if you overcook it and turn it into shoe leather!

You need a rib roast. Rub all over with seasonings and a little oil. Roast under whole onions. Check your oven instructions for roasting time. We have this as our Xmas Day lunch.

I second @LiteralLunatic , I wasted goodness knows how much money on overdone roasts till I got a meat thermometer with a probe that stays in all the time. Now it's easy. I'm not sure it would be worth it for a one off though. You might be better off getting a couple of good steaks, it's much easier to control how they cook and you can also easily do each one rare/well done or however the individual prefers it.

Another way to do it is to buy a whole (or part) beef fillet. Take out of fridge and let come to room temperature. Run with mix of salt, white pepper and sweet or hot paprika to taste.

35mins in a hot oven no matter how long

ersp in tinfoild and leave to sit for 20-30mins or longer. Enjoy hot then any leftover cold.

Rib roast is the best, but pricey.