Roast Beef

Background

Coming in all shapes and sizes, Roast Beef should be a staple part of any Brit’s repertoire of meal prepping arsenal. Why? Because it’s dead easy and everyone loves it! Here’s a step-by-step guide on how to prepare the most delicious, succulent roast beef for all you out there who are looking to impress the family and friends you’ve invited for that Sunday Roast! Let’s do it!

Ingredients for Roast Beef

Serves 2
  • Roast Beef 600g (Cut from the Silverside)
  • Salt
  • Freshly ground pepper
  • Olive Oil

How to prepare Roast Beef

  • Before kicking off, take the roast out of the fridge for at least an hour to sit; allowing the mighty slab of meat to come to room temperature
  • When ready to get started, season well with salt and freshly ground pepper. Then take those hands that have been behind a laptop keyboard all week and massage the mix into the meat!
  • Preheat oven to 240 degrees

How to cook Roast Beef

  1. Take the well rested, well seasoned beef roast and place it on a casserole dish and into the oven for 15 minutes.
  2. After 15 minutes drop the temperature down to 190 degrees. The time you let the roast sit in the oven from this point on depends on firstly the level of “rareness” you want your beautiful roast beef to have, and second, the equipment you have in your kitchen:
    • Rare with themometer: Keep in the oven until the thickest part of the beef joint reaches 60 degrees.
    • Rare without themometer: 10-15 minutes on the reduced heat.
    • Medium with themometer: Keep in the oven until the thickest part of the beef joint reaches 70 degrees.
    • Medium without themometer: 15-20 minutes on the reduced heat.
    • Well done with themometer: Keep in the oven until the thickest part of the beef joint reaches 80 degrees.
    • Well done without themometer: 20-25 minutes on the reduced heat.
  3. Once done, allow to rest for as long as it’s been cooking so the juices spread throughout the roast.

What to serve with Roast Beef

Roast beef goes with just about anything and you’ve got your own imagination —so use it! One thing we will say here though is never, ever throw away the juices of the baked roast. That’s the best part: Natural Graaaaaavy!