How to let meat rest without it getting cold?

[Sosomego]

I'm making roast beef later, the recipe states to let the meat rest for at least half an hour before serving. It has always mystified me how to do this without the meat going cold. I can cover it with foil but surely after half an hour it will have cooled significantly. Any tips?

I usually pop a couple of towels over the tin foil. Seems to work.

I just turn off oven, crack the door and leave it in there. Keeps it warm but not actively cooking.

Cover with foil and a towel. It won’t get cold. If it’s slightly cool, make sure you warm your plates and the gravy is piping hot.

I am having roast beef today too I usually just put double foil over it and if you have gravy puts a heat back in it but it never gets too cold.

I just wrap in foil it never gets cold if uncarved.

As others have said, foil and a couple of folded tea towels on top will keep it warm for ages.

Kitchen is usually hot with potato/veg pots and still have the oven on for Yorkshire puddings and roast potatoes so that also keeps meat warm.

Wonderful, thanks everyone! I will try putting tea towel over the top of the foil, never thought of that. Off to peel the spuds now...

How was your dinner ? Mine was lovely

www.johnlewis.com/joseph-joseph-cut-carve-plus-carving-board-l37-5cm/black/p3911255 - cover with foil and then with oven gloves.

I heat the plates and serving dishes in the bottom oven, then put the foil-wrapped (not just covered) in with them on its lowest setting, 40 degrees. 20 mins is enough IME - just long enough to do the Yorkshires and make the gravy.

We have a double oven and I put the covered roast in the (switched off) top oven while the Yorkshire and potatoes finish cooking in the main oven - it's warmer than room temperature so slows the cooling process.

@mrsjayy It was delicious thanks and the meat stayed warm!!