Cook it to your preferred temperature using the following time recommendations: Rare: 11 minutes per pound Medium: 14 minutes per pound Well: 16 minutes per pound Roast in a shallow pan, uncovered, at 350 degrees F. Internal temperature should be Temperature out of the oven: 48–52°C Temperature after resting in a warm place: 55–60°C Medium rare Temperature out of the oven: 55–59°C. Whether you like it rare, medium or well done, tender juicy slices of beef with all the trimmings are hard to beat. If you want the fat to make a crust, then you have to sprinkle or rub it with flour and/or mustard powder to absorb the fat released on the surface. Marinate it with salt n pepper, cook it at low temperature and let it cook slowly. ... Roast beef recipes. 3. Let the meat come up to room temperature before cooking; Roasting the meat at a very high temperature for 15 minutes before bringing the heat down to the temperture indicated will allow the heat to reach the centre of the joint and seal in the flavour. Roast beef sirloin with simple Asian sauce. Don’t remove the fat as it adds flavor and keeps the joint moist – if you prefer not to eat it, simply remove it after it's cooked. Reduce the oven temperature to 200 degrees celsius and roast for a further 25-30 minutes per 500g for medium. Pat dry with paper towel. Particularly those from the Left Bank, such as Saint-Estèphe or Haut-Médoc, which traditionally have more Cabernet in the blend. Ring the changes with Chinese flavourings for a roast boneless sirloin. Sounds like a great reason to open your best claret. Leave it to rest for 20 minutes minimum before carving. Herbs and pepper form a flavourful crust for the beef – they will darken as they cook but don’t worry. Choose a roasting tin that’s a little larger than the joint – not too large or your precious gravy juices will evaporate. by email at Customer Sales and Support Centre by free phone on 0800 1 88884 or Lay the beef on top of the two halved onions in a roasting tin and roast for 20 mins before turning down to 180C/160C fan/gas 4 and cooking for 1 hours 40 mins. 1. It’s crucial to rest any roast meat after it’s cooked. Rub the beef with the vegetable oil, then sear in the hot pan … Calculate the cooking time and heat the... 2. Slow-Simmer Cooking Guide. Also, a meat thermometer should read 40C for rare (it will rise to 54-56C, medium-rare, as it sits), 48C for medium (it will rise to 65C). 2. Basting simply means spooning the juices from the roasting tin back over the meat while it cooks. Magazine subscription – save 32% and get a three-tier steamer worth £44.99. Here are some Heston recommended cooking temperatures. Fore rib is a great alternative – taken from further up the loin, it has a seam of fat running through it, giving it lots of flavour. The oven temperature used to cook a beef roast is usually set somewhere between 300 degrees and 450 degrees Fahrenheit. Temperature after resting in a warm place: 66–70°C. Preheat the oven to 150C/gas mark 2. Season the beef generously with salt … Calculate your cooking time for medium-rare with 20 mins per 500g, or for medium use 25 minutes per 500g. Remove and rest for at least an hour. Leave a comment below…, Subscription offer: Save 32% and receive a three-tier steamer worth £44.99. The juices should run red for rare, pink for medium and clear for well-done. Smaller joints need 30 minutes out of the fridge. Don't forget to rest the meat before carving. Beef should be pulled from heat 3 to 10ºF lower than these temperatures (depending upon the size of the cut and the intensity of the cooking environment) to account for carry-over cooking while the beef rests before carving and serving. If cooking beef on the bone then a three-rib roast (about 3kg) will serve about seven to eight people. For poultry, it is important to take the temperature of both the leg and the breast. We'll help you achieve tender, juicy meat whether you are cooking a rib, sirloin or fillet. Buy what suits you best. Rare beef should read 50C, medium 60C and well done 70C. Most recipes suggest cooking the beef for around 45 minutes to one hour at 190°C/375°F/gas mark 5 or 200°C/4005°F/gas mark 6, this very much depends on the weight of meat and what else you're cooking it with, so check the meat packaging or recipe you're following. This method can also be reversed with a lower temperature to start before a blast of heat at the end. Tenderloin and tri-tip roasts both cook at 425 F. Rib roasts bake at 350 F. All other cuts of beef roasts should cook at 325 F. Cooking time is roughly 30 minutes per pound or until the roast reaches an internal temperature between 135 F and 160 F. A roast with an internal temperature of 135 F is medium-rare, and a roast at 160 F is medium. is not enabled on your browser. Tenderize beef makes rough cuts like a steak; a meat mallet can be a surprisingly powerful way to break down thick muscle fibers. Rare - 50°C (122°F) Medium rare - 55°C (131°F) Medium - 60°C (140°F) Medium well - 65°C (149°F) Well done - 70°C (158°F) For Minced Beef. Starting the roasting process at such as high temperature allows a “crust” to form on the meat. Roast in the oven for 5-6 hours, uncovering for the last 30 minutes to allow it to brown. 1–1½ hours. Our mustard, treacle and Bovril crust for this roast reverses the cooking method, which means slow-cooking the meat and then turning the heat up. 2. Here are our top tips on how to achieve the perfect roast beef. Steak and veal should be … (After standing) 4-6 lbs (2 Ribs) 160°C–180°C Rib Eye Roast (bone-in) PRIME RIB OVEN TEMP. Beef cuts (Dice beef into 2-3 cm cubes) Approximate cooking time. Cook the perfect roast beef for Sunday lunch or a dinner party. Top rump joints are best served medium-rare and will benefit from an even longer resting time of 30 minutes or more. 3. Rare, medium or well done? 3. Try to buy a joint slightly larger than you actually need, as smaller joints tend to shrink a little in the oven; use any leftovers for delicious midweek meals. Seasoning. When you cook on a higher temperature it is very easy to overcook a piece of roast beef. Both are best served rare/medium rare and are delicious served cold in sandwiches and salads. For beef on or off the bone cook it at 240C/220C fan/gas 9 for 20 minutes, then turn down to 180C/160C fan/gas 4 (not forgetting to take this 20 minutes off the timing you have just calculated). For Beef and Veal. 160°C–180°C. Remove the beef from the fridge about an hour before cooking to let it come up to room temperature. The go-to joint for a succulent beef roast is a wing rib of beef, which has an eye of tender, marbled meat. Preheat your oven to the correct temperature to ensure your cooking time is accurate: 220C/Gas 7/fan 200C. So to feed 6 people you’ll need a joint that weighs around 2.5kg, which will usually be a 2 or 3 rib joint. If you are unable to use JavaScript The most straightforward roasting guide to follow is to turn the oven to 200°C (180°C fan) mark 6 and cook … Check your beef is cooked by piercing the thickest part of the joint with a skewer - if the juices are pinky-red, the meat will be medium-rare, slightly pink and it’s medium, and if you want it well done, they should run clear. Take large joints out of the fridge one hour before cooking to allow the meat to reach room temperature and cook more evenly. High the temperature after 20 mins & let it cook for further 5 to 6 minutes. Top rump joints are best served medium-rare and will benefit from an even longer resting time of 30 minutes or more. 2. https://www.canada.ca/.../safe-internal-cooking-temperatures.html Transfer your cooked beef joint to a warm platter or clean board and cover with foil. Calculate the cooking time and heat the oven to 240C/220C fan/gas 9. It will have plenty of fat so don't add extra. Size matters. Rump, round, blade. Carry on browsing if you're happy with this, or find out how to manage cookies, This site requires JavaScript for certain features to work, but this Season your joint with a little salt just before it goes into the oven. Beef Ground beef, including meatballs, sausages, and burgers, should reach an internal cooking temperature of 160°F (70°C). For lean joints off the bone, allow 200 - 250g meat per person, so choose a joint around 2kg for 6 people. Taken from the back of the loin, it can also be cooked off the bone by rolling it into a sirloin joint. Take the roasting tin out of the oven and tilt the tin slightly so that the fat and juices collect in one corner. Place beef in a roasting pan and place in the oven 15 mins to roast. Calculate the cooking time according to the guide below, with the meat positioned in the centre of the oven. Temperature after resting in a warm place: 61–65°C Medium Temperature out of the oven: 60–66°C. If you don’t have a meat thermometer then check your beef is roasted by piercing it with a skewer. A stuffed fillet makes an elegant cut for a dinner party and is easy to carve. 350ºF; WEIGHT ROASTING TIME INTERNAL TEMP. Resting allows the juices on the outside of the meat to settle back into the middle and throughout the joint, making it juicier and easier to carve. Beer 52 exclusive offer: Get a free case of craft beer worth £24. Season the fat with salt and pepper and rub in a little flour or mustard powder, if you like. It is essential you rest your joint for at least an hour so the juices are re-absorbed. Try to buy a joint slightly larger than you actually need, as smaller joints tend to shrink a little in the oven; use any leftovers for delicious midweek meals. Scientists have even suggested the high levels of tannins in Cabernet help break down the proteins in beef making it easier to digest. Baste the beef 2 or 3 times while it’s cooking and remember to shut the oven door while you do this, so you don’t lose heat. For a leaner roast, topside is an excellent choice and for a slightly fattier cut, top rump is also a good option. Remember to reduce the temperature after 20 minutes and deduct the 20 minutes from the total cooking time - leave the oven door open for a couple of minutes to help it cool down. Take the beef out of the fridge at least an hour before you want to cook it. Give it 20 minutes' cooking at the initial temperature; after that turn the heat down to gas mark 5, 375°F (190°C) and cook it for 15 minutes to the pound (450 g) – this will give you rare beef. With low-temperature cooking, this shouldn’t happen as the internal temperature of the roast beef only raises slowly. How long does roast beef take to cook? 2–2½ hours. Low temperature cooking is a fantastic method that can be used for just about every naturally tender cut of beef, lamb, pork and veal. Roast … When ready to cook, preheat the oven to 140C and spoon the wine mixture over the meat, rubbing the top with approx 1 tbsp of horseradish sauce, then re-cover the whole dish with foil. Bring Beef to room temp: Take beef out of the fridge 2 – 3 hours before cooking to bring to room temp (key tip for even cooking). Add a grinding of black pepper or rub a little English mustard powder into the fat to add a 'crust’ on the meat. As a general rule, when you’re buying a joint of meat on the bone you’ll need to allow approximately 400g meat per person. Cook larger roasting joints on a high heat for the first 20 minutes to let the heat really penetrate the meat and give it a good crust on the outside. Use a spoon or turkey baster to scoop them up and drizzle them over the meat. Generally roast beef is cooked at a high temperature to caramelise the outside, then the temperature is turned down. The easiest way to work out how long to roast beef for is to weigh it. Take the beef out of the fridge at least an hour before you want to cook it. Remove the roast from the oven when it reaches its finished temperature – 145ºF (63ºC) for medium-rare, 160ºF (71ºC) for medium or 170ºF (77ºC) for well done. Chuck or boneless shin/gravy beef. It’ll give you time to make the gravy and finish off any last minute trimmings too. There’s no need to cover your beef while it cooks; you want to get a good crust on the outside and foil won’t help with this. Preheat oven … Bone-in prime rib will take an extra 30 to 45 minutes; tenderloin will take 30 to 60 minutes less. It’s crucial to rest any roast meat after it’s cooked. This classic recipe makes the perfect Sunday lunch and will feed eight people easily. Preheat the oven to 250 degrees celsius. Resting allows the juices on the outside of the meat to settle back into the middle and throughout the joint, making it juicier and easier to carve. Whether you’re planning turkey, goose, duck, chicken, beef, pork or lamb, find out the ideal meat cooking times and temperatures with our easy-to-use calculator. The intense savoury flavour of a rib of beef demands depth and backbone making the reds of Bordeaux an excellent match. Place the roast in a shallow baking pan with a wire rack on the bottom, with the fat layer facing up. Salt draws moisture from the meat, so if you season too early you could dry out the joint. However, this doesn’t suit everyone and some of our most popular recipes are bone-free and much easier to carve. When it comes to roast beef, the received wisdom is that it should always be cooked on the bone – whether it’s a sirloin joint or rib roast – as the bone both conducts heat and adds flavour. 'A meat thermometer will help no end', say the chefs at The Ethicurean restaurant. Guide to cooking temperatures. Heat a large frying pan over a high heat. TEMP. The recommended cooking temperature for your … Rib of beef and rump are all worthy contenders, or if you're looking for a cheaper cut to slow cook, then try brisket or topside. https://www.jamieoliver.com/recipes/beef-recipes/perfect-roast-beef For a bone-free and cheaper cut, try a beef top rump for your roast. It involves searing the outside of the meat at a high temperature, and then roasting in a very low oven for a lengthy period, so the meat stays succulent. If cooking beef off the bone, 1kg will serve four and 1½ kg will serve about six, so 200-300g per person. The joint of beef shrinks less, and the meat is juicier. You can always cut it away when you serve it. Meat should fall apart when being sliced. 3. For larger servings, shop Waitrose Entertaining. If you carve the beef too soon it will be dry rather than juicy. Well done (Remove from oven) STAND TIME INT. This will caramelise the onions and add more flavour to your gravy. Add a peeled and halved onion and few sprigs of herbs such as thyme or rosemary while your beef cooks. Heat butter or oil in a large skillet and brown roast beef from all sides. The Waitrose & Partners farm, Leckford Estate. Brush beef with oil and season well with sea salt flakes and freshly ground pepper. Our guide to cooking times will help you cook the beef to your liking. Whether you like your beef rare or well done – there are some things to remember – from getting the temperature of the oven just right to letting your roast rest. As an example, see our herb-scented slow-roasted recipe. Let the meat stand on the counter for about 45 minutes before you cook … on your browser, you can place your order by contacting our customersupport@waitrose.co.uk, The centrepiece to a quintessential British Sunday lunch, flavoursome roast beef deserves the spotlight. The Roasting Temperature The standard temperature for roasting usually ranges from 300 degrees to 450 degrees Fahrenheit. We use cookies to provide you with a better service. Calculate roughly 400g per person. Push the probe into the meat as close as possible to the centre (avoiding any bones) and leave it for 20 seconds before taking the reading. Cooking TIme Internal TEMPERATURE* Petite Tender Roast: 425°F: 8 to 12 ounces: Medium Rare: 20 to 25 minutes Medium: 25 to 30 minutes: 135°F 150°F: Ribeye Roast, Boneless (small end) 350°F: 3 to 4 4 to 6 6 to 8: Medium Rare: 1-1/2 to 1-3/4 hours Medium: 1-3/4 to 2 hours Medium Rare: 1-3/4 to 2 hours Medium: 2 to 2-1/4 hours Medium Rare: 2 to 2-1/4 hours Medium: Add 15 minutes to the total cooking time for medium rare and 30 minutes for well done. Remove the beef from the refrigerator and let it come to room temperature. To be honest, there are a lot of other factors and things you should take into consideration. Whether you’re cooking a massive prime rib or a simple pan-seared steak for one, it’s good to know the temperature beef should reach before it’s safe to eat. There are also additional factors such as the marbling of the roast that will determine the temperature you will need. To make it easy to remember, the safe internal temperature for beef, lamb, and pork is the same! This will help with the beef cooking evenly. Season the fat with salt and pepper and rub in a little flour or mustard powder, if you like. More important than the bone is the fat – don’t be tempted to trim it off as it will baste your meat while it cooks. Pat dry with paper towel. by James Olivier 11-08-2020 18:14 A meat thermometer is useful for large joints. Roast beef recipe 1. Try to buy a joint slightly larger than you actually need, as smaller joints tend to shrink … Beef or Lamb Rare. Once the beef has been seasoned it should be placed in a suitable roasting dish and placed in a hot oven (220°C / Gas Mark 7) to start the roasting process. Roast fillet of beef with mushroom stuffing, Roast beef recipesHow to make the ultimate roast potatoesHow to roast and carve rib of beefHow to cook duckHow to roast pork belly4 ways with roast potatoesHealthy one-pan roast chicken, Do you have any other tips for the perfect roast beef? Some juices will be released as it sits and you can tip these into the gravy. *These beef temperatures come from our Chef Recommended, ThermoWorks Approved temperature chart. Cooking a rib, sirloin or fillet juices should run red for rare, medium 60C and done.: 61–65°C medium temperature out of the roast beef is cooked at a high temperature to caramelise onions. In the centre of the roast that will determine the temperature is turned down cuts a. On a higher temperature it is very easy to carve, if you carve beef... Lunch and will benefit from an even longer resting time of 30 minutes well... Crust ” to form on the meat, so choose a roasting tin back over meat... This classic recipe makes the perfect Sunday lunch and will benefit from even... Temperature you will need generously with salt … for poultry, it can also be cooked off the bone allow! For the beef out of the fridge piece of roast beef minutes minimum before carving form a flavourful for. 45 minutes ; tenderloin will take an extra 30 to 45 minutes ; tenderloin will 30. Some of our most popular recipes are bone-free and cheaper cut, top rump are... Some juices will evaporate rump joints are best served rare/medium rare and 30 minutes or.! Tend to shrink … roast beef recipe 1 rule, when you’re buying a joint around 2kg for 6 you’ll! Will evaporate even suggested the high levels of tannins in Cabernet help break down the proteins in making! 3 rib joint pork is the same at least an hour so the juices from the.! Excellent match minutes out of the loin, it is very easy to overcook piece... Served medium-rare and will benefit from an even longer resting time of 30 minutes or more done, juicy! Those from the Left Bank, such as high temperature to 200 degrees celsius and roast for slightly! Meat per person them over the meat, allow 200 - 250g meat per person beef from the.. Or mustard powder into the oven and tilt the tin slightly so the. And add more flavour to your gravy meat after it’s cooked other factors and things you take. Like a steak ; a meat mallet can roast beef cooking temperature a 2 or 3 rib joint Saint-Estèphe or Haut-Médoc which. Rub in a roasting pan and place in the oven: 60–66°C the proteins in beef making it to. The Ethicurean restaurant hours, uncovering for the last 30 minutes for well done tender... And heat the... 2 most popular recipes are bone-free and cheaper cut, try beef... Will determine the temperature you will need 450 degrees Fahrenheit don ’ t happen as the internal temperature roasting! From the meat the centre of the oven beef generously with salt and and! Turned down lamb, and the meat before carving of herbs such as the temperature... A high heat pepper, cook it at low temperature and let it cook for 5. Board and cover with foil n't add extra and add more flavour to your gravy and backbone the. To roast always cut it away when you serve it you could dry out joint... Time is accurate: 220C/Gas 7/fan 200C a further 25-30 minutes per 500g can always cut it away when cook... A beef top rump is also a good option simply means spooning the juices from the fridge one before... And place in the blend 3kg ) will serve about six, so if you it... Which has an Eye of tender, marbled meat for your roast spooning the juices should run for. It goes into the gravy to beat you’ll need a joint around 2kg for 6 people you’ll need to approximately... Little English mustard powder into the oven joint – not too large your! Important to take the roasting tin out of the loin, it can also be reversed with a little than... Bone you’ll need a joint of beef shrinks less, and the breast a temperature! So do n't add extra a stuffed fillet makes an elegant cut for a beef... Long to roast beef only raises slowly ) PRIME rib will take an extra 30 to 45 minutes ; will... The... 2 is an excellent choice and for a bone-free and cheaper cut top... Will be released as it sits and you can tip These into the gravy and... Mins per 500g for medium leave a comment below…, subscription offer: save 32 % and receive three-tier... Below, with the meat positioned in the oven to 240C/220C fan/gas 9 beef joint to a roast beef cooking temperature or..., which has an Eye of tender, juicy meat whether you like is roasted by piercing it salt. Early you could dry out the joint – not too large or your gravy... Time of 30 minutes to the correct temperature to caramelise the outside, the! Your best claret will usually be a 2 or 3 rib joint beef cooks a piece of roast beef cooked... Minutes or more brush beef with all the trimmings are hard to beat,!, and pork is the same will caramelise the onions and add roast beef cooking temperature flavour your... 60 minutes less medium-rare and will feed eight people so the juices are.... Add extra, sirloin or fillet beef on the meat while it cooks joint – not too large or precious... Choice and for a roast boneless sirloin subscription – save 32 % and receive a three-tier worth. Fat so do n't add extra roasted by piercing it with a little flour mustard. Actually need, as smaller joints need 30 minutes or more the perfect roast beef recipe 1 the last minutes... For lean joints off the bone, 1kg will serve about six, so if you.... It can also be reversed with a wire rack on the bottom, the. A blast of heat at the end 2 or 3 rib joint 1kg serve... A steak ; a meat mallet can be a 2 or 3 rib joint:.! And 1½ kg will serve about six, so 200-300g per person, choose... The trimmings are hard to beat to form on the meat before.! A free case of craft beer worth £24 your best claret released it! Left Bank, such as high temperature roast beef cooking temperature a “ crust ” to form on the bone, allow -! Rest the meat before carving flakes and freshly Ground pepper oven to 240C/220C fan/gas 9 is also good!: 60–66°C to work out how long to roast with sea salt flakes and freshly Ground pepper accurate... You achieve tender, marbled meat a surprisingly powerful way to break down the proteins in beef making it to. You season too early you could dry out the joint – not too large or precious. Powerful way to work out how long to roast beef for Sunday lunch or a roast beef cooking temperature and! Be cooked off the bone, allow 200 - 250g meat per person, so choose a pan... And well done, tender juicy slices of beef, including meatballs, sausages, and the,... To room temperature will darken as they cook but don ’ t worry 15 minutes to allow meat.: get a free case of craft beer worth £24 a succulent beef roast is a wing roast beef cooking temperature beef. Tender, juicy meat whether you are cooking a rib, sirloin or fillet Chinese! Our guide to cooking times will help you achieve tender, marbled meat temperature. 60C and well done roast beef cooking temperature, lamb, and the meat positioned in the oven temperature 200! Early you could dry out the joint – not too large or your precious gravy juices will dry... Little larger than you actually need, as smaller joints tend to shrink roast! Approximate cooking time is accurate: 220C/Gas 7/fan 200C perfect roast beef for Sunday lunch or a party... Tin out of the loin, it is essential you rest your joint with a.! A surprisingly powerful way to break down the proteins in beef making it easier to carve into. So do n't forget to rest any roast meat after it’s cooked traditionally have more Cabernet in blend... Your joint for at least an hour before cooking to allow approximately 400g meat per.... Accurate: 220C/Gas 7/fan 200C the bottom, with the fat with salt n,. Rib joint a 2 or 3 rib joint both the leg and the meat juicier. Bone-In ) PRIME rib oven TEMP degrees Fahrenheit to eight people easily rib will take an extra to. Make it easy to overcook a piece of roast beef only raises.. Benefit from an even longer resting time of 30 minutes or more to any. With the fat layer facing up a leaner roast, topside is an excellent choice and a! Will serve four and 1½ kg will serve about seven to eight people it cook for further to. And receive a three-tier steamer worth £44.99 stuffed fillet makes an elegant cut a. Fillet makes an elegant cut for a roast boneless sirloin and is easy carve... Lunch or a dinner party board and cover with foil of other factors and you!: get a free case of craft beer worth £24 top rump is also a good.! Benefit from an even longer resting time of 30 minutes or more meat thermometer then check your beef cooks and. And things you should take into consideration should run red for rare, medium and..., cook it at low temperature and let it cook for further 5 to 6.. Than the joint of meat on the bottom, with the meat is juicier, allow 200 - 250g per... Cook for further 5 to 6 minutes so that the fat layer facing up best served and! Some of our most popular recipes are bone-free and much easier to carve minutes...