This recipe for roast beef can be prepared with cuts such as rib, ribeye, tri-tip, tenderloin, and sirloin.
- Roasting rack
- Leave-in meat thermometer
- Aluminium foil
- 1 x beef rump roast, netted, approx 2-3kg
Preheat oven to 200°C. Place beef on a rack in a roasting pan. Pour a little water in the bottom of the pan to stop any juices from burning during cooking. If you have a leave-in meat thermometer, insert it into the thickest part of the roast.
Cook for the estimated time as outlined below, basting with pan juices throughout cooking. As the water evaporates, add more to the pan.
The total cooking time depends on the weight of the meat. 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.
Check the internal temperature of the roast with 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.
Alternatively, you can test to see if the roast is cooked to your liking by doing the squeeze test – using a pair of tongs, squeeze the beef. 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.
Remove the 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. Serve with roasted vegetables and a homemade jus.