This recipe for roast beef can be prepared with cuts such as rib, ribeye, tri-tip, tenderloin, and sirloin.
- 2-3kg rump roast, netted
- 2-3kg ribeye
Preheat oven to 200°C and weigh meat to estimate cooking time. To cook rare allow 15-20 minutes per 500g of meat. To cook medium allow 20-25 minutes per 500g of meat. To cook well done allow 25-30 minutes per 500g of meat.
Place roast on a rack in a roasting pan. Pour a little water into the pan to stop juices burning in pan during cooking.
If you have a meat thermometer, insert it into the thickest part of the roast.
Cook for estimated time, basting with pan juices throughout cooking. As the water evaporates, add more to the pan.
Test to see if the roast is cooked to your liking by squeezing it with tongs: rare feels soft; medium has a little resistance; well done feels quite firm. It’s best not to insert a skewer when testing to see if meat is done as it allows the juices, which keep the meat tender and tasty, to escape.
Alternatively, check the internal temperature of the roast of the meat thermometer. The roast is cooked to:
- rare when the temperature reaches 45-50°C
- medium when the temperature reaches 60-65°C
- well-done at 70-75°C.
Remove roast from pan and cover loosely with foil. Allow to rest for about 15-20 minutes before carving. This allows the juices to settle. Well-rested meat won’t lose any juices onto the plate.
For the most tender slices of meat, carve the roast across the grain. Holding the roast with tongs rather than a fork will prevent the juices escaping.