Roast beef is a family favourite, and one of the simplest and tastiest ways to prepare beef. All it requires is picking your beef, seasoning it and letting the oven do the hard work. While the simplicity of this recipe makes it reasonably foolproof there are a few tips that will help you make the perfect roast dinner.
This dish is very versatile when it comes to the cut of beef you can use. But remember you can always ask your butcher for a recommendation if you’re not sure.
The most popular cuts for a roast include ribeye fillet, rolled scotch fillet, rump, topside, tri-tip, tenderloin, sirloin, beef fillet and blade.
When choosing your cut, you’ll want to know what to look for when selecting the best piece. Aim for a marbled piece of beef with a nice outer layer of fat. And while some of these cuts can come with the bone still in them, remember that they may be cheaper but you’re paying for the weight of the bone, and therefore less meat.
What else do you need to know?
- For a tender texture and even cooking, leave the beef out of the fridge to reach room temperature before cooking in the oven.
- Cooking the roast lifted out of the pan on a roasting rack improves air flow and will result in more even browning.
- Place the beef fat side up.
- If netted, leave the netting on until after the meat has been cooked and rested. This will help the meat keep its shape and look more impressive when you carve.
- Use a meat thermometer to ensure the roast is cooked to perfection. Make sure you insert the probe into the centre of the cut and avoid hitting the bone for the most accurate reading.
- Before serving, remove the roast from the pan and rest the beef for 15 to 20 minutes loosely wrapped in aluminium foil. This will allow the juices to redistribute and lets the meat fibres, which contract during the cook, relax for ultimate tenderness.
- Always carve against the grain to break down and shorten the muscle fibres for a tender dish.
Keeping this all in mind, it’s time to get cooking. Check out a classic roast beef recipe here.