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How to Cook a Beef Roast, How to Cook a Roast Beef, Roast Beef Cooking Times

How to Cook Roast Beef

This guide will tell you everything you need to know about cooking a melt in the mouth beef roast. From choosing the perfect cut of beef for roasting, seasoning your beef roast, and what to do while your beef is roasting, you will also learn about every type of beef roasting joint and how to cook it.

So whether you have never made a roast beef before, or want to try something different, we will tell you everything you need to know about how to cook a joint of beef.

For more information about beef, have a look at our blog and read our guide to Scotch Beef and guide to different native heritage breeds of Scottish cattle. We also have plenty of beef recipes in our recipe inspiration section.

 

The best beef cuts for roast beef

Choosing the perfect type of beef roast depends on personal preferences such as texture, flavour, and level of marbling. Other factors such as the number of people, occasion, and budget can also be considered.

You can find out more about different cuts of beef and what they are best suited for by visiting our interactive guide to beef cuts.

 

How long does it take to roast beef?

The general cooking time for roast beef is 30 minutes per 500g, then another 30 minutes at 180C/160C for a fan oven/Gas Mark 4. This is for medium rare.

All of our roast beef joints have the exact weight on each label, making it easy to calculate the cooking time when you cook a roast beef joint.

 

Do you cover roast beef when cooking?

You should cover a beef roast with kitchen foil for at least part of the cooking time. This stops the roast beef from drying out too much during cooking.

 

What should you do before putting a roast beef in the oven?

Before putting a roast beef in the oven you should make sure that the oven has had enough time to reach the correct temperature. While you wait, take your beef roasting joint out of the fridge and season it with salt and black pepper, and then leave it out of the fridge until the centre of the beef roasting joint has reached room temperature.

This should be done at least 30 minutes before placing the roast in the oven, but for large roasts, this may take closer to two hours. You want to make sure the middle of your roast is not too cool when you place it in the oven, as it may result in a roast that is both overcooked on the outside and undercooked on the inside.

While the beef is reaching room temperature you will need to cover the beef roasting joint with a bit of cling film to prevent oxidisation of the meat. Place your beef roast in a suitably sized roasting tin and loosely cover with cling film or a tea towel.

 

How do you season a roast beef?

There are plenty of ways to season your roast beef, and a lot of options depending on your personal tastes and preferred flavours.

One of the simplest and most popular ways of seasoning a roast beef joint is to use a generous amount of salt and pepper.

Using this approach means you bring out the natural flavours of the roast beef without overpowering it.

 

What to do while cooking a beef roast

While your roast beef is cooking in the oven you can start to make your side dishes, for example, traditional Yorkshire puddings.

When cooking a roast beef you might see that juices gather in the tin or roasting tray as the roast beef cooks. This can be used to make the base for an excellent accompanying gravy, or you can also choose to baste your meat.

 

Should you baste roast beef?

Basting roast beef means that some of the juices lost during the cooking process can be added back into the roast, which improves both the texture and flavour of the roast. It also makes your roast easier to carve.

At regular intervals two or three times during the cooking time take your meat out of the oven. Make sure to close the oven door so that you do not lose any heat. Use a baster, spoon, or ladle to gather the juices in the roasting tray and pour this over the meat.

 

How long should you rest roast beef?

After removing from the oven and before serving there is one crucial stage, and that is resting your roast beef. The roast beef resting time will depend on the size of the roast beef, with 10 minutes for a small roasting joint, or up to 30 minutes for a large beef roast.

When you take out your roast place it on a clean and warm plate, or a cutting board, and cover with foil so that the roast does not lose too much heat, and then allow to rest.

 

Why should you rest roast beef?

This process allows for some of the juices lost during cooking to absorb back in to the meat. This stops your beef roast from drying out, and also adds a bit more flavour to your roast. Your roast beef will also be easier to carve.

 

Beef Roasting Joints and Roast Beef Cooking Time Calculator


Picanha Joint

This South American style cut is growing in popularity, and is perfect for cooking and then slicing into delicious beef strips which are excellent in tacos or burritos.

Cooking Method
Temperature: 180C/160C for a fan oven/Gas Mark 4

Time: 30 minutes per 500g, then another 30 minutes

 

Scotch Beef Whole Fillet

The whole fillet is a premium cut of meat that is sure to impress any guests. It is prized for being the most tender cut of beef.

Cooking Method
Temperature: 180C/160C for a fan oven/Gas Mark 4

Time: 30 minutes per 500g, then another 30 minutes

 

Scotch Beef Carvery Rib of Beef

This cut is taken from the rib, and is a show stopping cut that is packed with flavour.

Cooking Method
Temperature: 180C/160C for a fan oven/Gas Mark 4

Time: 25 minutes per 500g, then another 25 minutes

 

Scotch Beef Whole Rump

The rump cut is cut from the back of the animal, known for being a particularly tasty cut while being very good value.

Cooking Method
Temperature: 180C/160C for a fan oven/Gas Mark 4

Time: 30 minutes per 500g, then another 30 minutes

 

Scotch Beef Topside

Topside is cut from the leg, and is extremely lean and tender.

Cooking Method
Temperature: 180C/160C for a fan oven/Gas Mark 4

Time: 30 minutes per 500g, then another 30 minutes

 

Scotch Beef Striploin

This cut is perfect as a roast option, and can also be cut into steaks.

Cooking Method
Temperature: 180C/160C for a fan oven/Gas Mark 4

Time: 30 minutes per 500g, then another 30 minutes

 

Scotch Beef Sirloin Roasting Joint

Sirloin is close to the fillet in terms of texture, but also has a deeper flavour and is excellent value.

Cooking Method
Temperature: 180C/160C for a fan oven/Gas Mark 4

Time: 30 minutes per 500g, then another 30 minutes

 

Scotch Beef Silverside

Coming from the hind-quarter, silverside is a lean cut with a layer of fat that adds flavour.

Cooking Method
Temperature: 180C/160C for a fan oven/Gas Mark 4

Time: 30 minutes per 500g, then another 30 minutes

 

Scotch Beef Rib of Beef Boneless

This is a large joint of meat with a deep flavour and strong marbling. The bone is removed and the joint is rolled and tied for easy carving.

Cooking Method
Temperature: 180C/160C for a fan oven/Gas Mark 4

Time: 30 minutes per 500g, then another 30 minutes

 

Scotch Beef Rib Eye Roasting Joint

The stronger marbling of Rib Eye makes this roasting joint one of the most succulent available while also being extremely full of flavour.

Cooking Method
Temperature: 180C/160C for a fan oven/Gas Mark 4

Time: 30 minutes per 500g, then another 30 minutes

 

Scotch Beef Chateaubriand

Chateaubriand is a premium roasting option that is perfect for entertaining.

Cooking Method
Temperature: 180C/160C for a fan oven/Gas Mark 4

Time: 30 minutes per 500g, then another 30 minutes

 

Beef Brisket Roasting Joint

Brisket is cut from the chest of the cattle and is packed with flavour. It makes for a fantastic slow roast beef or BBQ option.

Cooking Method
Temperature: 180C/160C for a fan oven/Gas Mark 4

Time: 30 minutes per 500g, then another 30 minutes