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How To Make Roast Beef

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How To Make Roast Beef
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Roast Beef Recipe. What is Sunday without a traditional roast beef dinner? This recipe teaches you how to cook the meat to your desired taste and gives you the perfect start to a wholesome meal. Appreciate our Roast Beef recipe. Enlarge Roast Beef Recipe. What is Sunday without a traditional roast beef dinner? This recipe teaches you how to cook the meat to your desired taste and gives you the perfect start to a wholesome meal. Appreciate our Roast Beef recipe.
Serves:
6 people
Preparation Time:
2 hours
Cooking Time:
1 hour
Total Time:
3 hours

Step 1: Preheat the oven

  • 2 kg beef sirloin
  • 4 tsp wholegrain mustard
  • 2 tsp olive oil
  • salt
  • fresh black pepper
  • A bunch of chopped fresh rosemary
  • 1 sturdy roasting tin and rack
  • 1 medium sized bowl
  • 1 good carving knife
  • 1 meat thermometer

Step 2: Prepare the meat

Clean any fat or sinew. Then, leave the beef to reach room temperature for at least two hours prior to cooking.

Mix the mustard, olive oil, and herbs in a bowl. Then smear it all over the surface of the meat until evenly covered.

Season the beef with salt and freshly ground black pepper.

Step 3: Place the beef in the oven

Place the roasting tin in the middle of the oven and leave it for 15 minutes. Make sure the meat is above the tray, so the juices collect in the tray underneath.

Step 4: Test to see if your beef is ready

For a rare roast, after 15 mins take the temperature of the meat. It should be around 54ºC.

For medium rare take the temperature after 20 mins, it should be around 60ºC.

For medium , wait 30 mins and test for 65ºC.

For well done, 40 mins and 75ºC.

Step 5: Let the meat sit

Take the beef out and let it sit at room temperature for 15 minutes on the rack. Don't worry, it won't cool down during this time! This is to allow the juices to seep back into the meat and make it that bit more succulent.

Step 6: Carve and serve the roast beef

The time has arrived to carve and serve. Remember to use a good, sharp carving knife to cut the meat properly.

Step 7: Complete your roast dinner

To complete your traditional roast, we suggest you add the following: Yorkshire pudding is a typical companion to roast beef; roast potatoes; a variety of vegetables such as steamed carrots, roast parsnips or whichever take your fancy, and of course, gravy.

A good tip before you even start cooking is to buy the meat from a reliable butcher. A good cut is the key to a successful roast beef. Choose beef sirloin or round. It's important that the round is rolled properly to avoid having any unwanted fat or gristle.
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Tips & Comments
  1. TechtalkRadio

    Love it! Thanks for the great "walkthrough!" Making one today

  3. bvislander

    The times and temperatures don't make any sense in this recipe. 54° Centigrade is not 70° Farenheit (which is about room temperature. The oven is very hot but I agree that 15 minutes for a 4 lb roast would have just started it cooking - it would be very rare. The seasoning is pretty good though.

  4. anom08

    Im sorry but did I miss something? 'Step 3 place in oven for 15 minutes. Step 4, for rare check after 15 min, for med-rare check after 20 min, for well done check after 30 min" WTF? DId anyone else catch that the recipe tells you to cook it for 15-30 mins? hahaha. I think the recipe skips over the crucial part...the 2-3 hours of cook time! Please someone defend this, partially completed, recipe. Oh and mumbamumba is right...all other recipies ive ever seen call for the fat to stay and to leave it on top so the dripping fall down/through the meat, vs simply falling to the tray. Good try. Video Jug usually is great, but this recipe needs to be revised.

  5. cookingproject

    wow. it's very nice.. i've been try this recipe in my house! it's very very delicious!! tx

  6. lordsidious1977

    Mumbamumba......your correct, he does say remove the fat/sinue, but leaves a bit of it on, quite confusing, as are his temps, I'd leave all the fat on as it hels to moisten the meat whie cooking, I'd also go with 60 degrees for rare, 70 for Med and 80 for well done if using a digital probe, I also take it out the oven early and let it stand as it still cooks while cooling, i.e I remove it when it's just leaving Rare on my thermometer and as it rests it moves into the middle of Med rare, hope this helps

  7. Mumbamumba

    There is one thing I don't understand: isn't he telling to cut off all fat and all sinews but leaving a thick layer of fat on the meat? My English is not that good, so I'm not quite sure if I understood it all correctly. Thank you for response in advance!

  8. stringer360

    sirloin well as a chef i perfer to use leg for 6 people

  9. carwaxcar

    intercookin thanks . i thought it was what you said ! but the video doesnt specify the weight to time ratio . it must assume most people are aware already at least i know now . thanks

  10. gcg22

    i make this recipe on new year.. its soo good! my friends love it too..