How to Cook Roast Beef

Is there anything better than a Sunday dinner with roast beef and crispy Yorkshire puddings? It has to be one of the greatest meals going, and it is always one that reminds me of home, especially the smell of it through the house as it cooks away in the oven.

That is the true aroma of a Sunday afternoon.

So, whether you are cooking a joint for a Sunday roast, or roasting beef for hot beef sandwiches, this guide will help you choose the right joint, cook it properly, rest it well and serve beef you will actually be proud of.

What is the best joint for roast beef?

The best joint for roast beef depends on how you like your beef cooked.

If you want something special, or you like your beef rare to medium-rare, choose a more tender roasting joint such as sirloin joint, rib of beef, fillet or topside. These cuts come from parts of the animal that have done less work, so they can handle shorter roasting times and stay tender when served pink.

If you prefer your beef medium to well done, silverside is a good choice. It has done a bit more work than sirloin or rib, so it copes better with a longer cook. A medium-well silverside is a proper classic roast dinner joint.

If you want beef that is well done, slow roasted or falling apart, you are better off with something like brisket or chuck roast. These cuts have done more work and contain more connective tissue, which means they need longer, slower cooking to become tender.

Please do not slow cook a fillet, sirloin, rib of beef or topside overnight. It is a waste. You will end up with dry meat that you cannot slice properly because it just falls apart. Is there anything more mother-in-law than that?

How to prepare roast beef

Remove your beef joint from the fridge around 1 hour before cooking. This helps take the chill off the meat and gives it a better chance of cooking evenly.

Cooking a fridge-cold beef joint straight in a hot oven can lead to uneven cooking and loss of those delicious beef juices. We certainly do not want that.

Season the beef generously with salt, preferably sea salt, and freshly ground black pepper just before it goes into the oven. Do not leave salt sitting on the beef for ages before cooking, as it can start drawing moisture from the surface.

You can keep things simple with salt and pepper, or rub the beef with a little oil first to help the seasoning stick and encourage a good crust.

How to cook roast beef in the oven

Preheat your oven and place the beef joint in a large roasting tin. For a traditional roast beef joint, you do not need to cover it with foil or a lid while cooking. Leaving it uncovered helps you get that tasty crust on the outside.

A good general temperature for roast beef is 180°C, 160°C fan, Gas Mark 4.

As a guide, cook roast beef using the timings below. The exact cooking time will depend on the shape and size of the joint, your oven, and how you like your beef cooked.

Roast beef cooking times

These timings are a guide. If you want the most accurate result, use a meat thermometer. The internal temperature will usually rise a little while the beef rests, so remove the joint from the oven just before it reaches your final target temperature.

Should you sear roast beef first?

You can sear roast beef before it goes into the oven, but you do not always have to.

Searing can help build extra colour and flavour on the outside of the joint, especially with smaller roasting joints. To do this, brown the beef in a hot pan before transferring it to the oven.

For larger joints, roasting uncovered in a hot oven is usually enough to give you a good crust, especially if the beef is well seasoned and the oven is properly preheated.

How long should roast beef rest?

Always rest roast beef before carving.

Resting allows the meat to relax and helps the juices redistribute through the joint. If you carve it straight from the oven, more of those juices will end up on the board instead of in the beef.

For a small joint, rest for around 15 to 20 minutes. For a larger joint, rest for 20 to 30 minutes. Cover loosely with foil, but do not wrap it too tightly or the crust can soften.

How to carve roast beef

Carve roast beef across the grain where possible. This shortens the meat fibres and makes each slice feel more tender.

Use a sharp carving knife and take your time. Thin slices are usually best for a classic roast dinner, while slightly thicker slices work well for hot beef sandwiches.

If you are cooking beef specifically for sandwiches, a joint like topside, silverside or brisket can work well, depending on whether you want slices or soft pulled-style beef.

What to serve with roast beef

Roast beef deserves proper sides. Crispy roast potatoes, Yorkshire puddings, rich gravy, seasonal vegetables and a bit of horseradish are hard to beat.

Do not forget the dripping in the roasting tin. It is perfect for gravy, roast potatoes, or, if nobody is looking, dipping a slice of white bread into before anyone else gets near it.

That is the true perk of being the chef.

FAQs about how to cook roast beef

How long do you cook roast beef for?

As a guide, cook roast beef at 180°C, 160°C fan, Gas Mark 4. For medium beef, allow around 25 minutes per 500g, plus 25 minutes. Adjust the time depending on whether you want it rare, medium or well done.

What temperature should roast beef be cooked at?

A good general oven temperature for roast beef is 180°C, 160°C fan, Gas Mark 4. This gives the beef time to cook through while still developing flavour and colour on the outside.

Should roast beef be covered in the oven?

For a traditional roast beef joint, we usually roast it uncovered. Covering it can stop the outside from developing a good crust. Slow-cooking cuts such as brisket are different and may need covering or braising.

How do you keep roast beef moist?

Choose the right joint for how you want to cook it, avoid overcooking, and always rest the beef before carving. For leaner joints, accurate cooking and resting are especially important.

What is the best cut of beef for Sunday roast?

Rib of beef, sirloin joint, topside and silverside are all popular for a Sunday roast. Rib and sirloin are great for a special roast, while topside and silverside are classic family roasting joints.

Can you slow cook roast beef?

Yes, but choose the right cut. Brisket and chuck are better for slow cooking. Tender roasting joints like fillet, sirloin, rib and topside are better roasted more traditionally and sliced.