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- Cooking a beef roast - a butcher’s guide
Cooking a beef roast - a butcher’s guide
In our butcher’s guide to roast beef, we tell you everything you need to know about cooking a melt in the mouth beef roast. From choosing the perfect cut of beef, seasoning it and what to do while your beef is roasting. You’ll also learn about every common cut of beef and how to cook your beef roast.
See our range of Beef Roasting Joints
Whether you have never made 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.
What is the best cut of beef for roasting
Some popular choices and Campbells Prime Meat favourites include chateaubriand, the beef sirloin and a bone-in rib of beef. However, 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.
To find out more about each beef joint, browse our favourite cuts for a beef roast below.
How do you make roast beef?
A roast beef joint is typically roasted in the oven after resting at room temperature for 30 minutes. Follow the guide below for how to make a melt-in-the-mouth beef roast every time.
Roast beef cooking time
The general cooking time for a medium rare roast beef joint is 30 minutes per 500g, then another 30 minutes in a preheated oven at 180°C / 160°C fan / Gas Mark 4. The specific roasting time varies depending on the size, cut and your beef cooking level.
All our roast beef joints have the exact weight on each label, making it easy to calculate the cooking time.
How to prepare roast beef
Before putting roast beef in the oven, make sure the oven has reached the right temperature. While you wait, take your beef roasting joint out of the fridge, season it with salt and black pepper, and leave it at room temperature until the centre has warmed.
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 check the middle is not too cool when you place it in the oven, as it may rsult in overcooking the outside and undercooking the inside.
While the beef is reaching room temperature, you should cover the roasting joint with cling film to prevent oxidisation. Place your beef roast in a suitably sized roasting tin and loosely cover it with cling film or a tea towel.
What roast beef seasoning should I use?
One of the simplest and most popular ways of seasoning a roast beef joint is to use a generous amount of salt and pepper. This approach helps bring out the natural flavours without overpowering it.
For a little more flavour, you could try a garlic and herb rub with rosemary and thyme to really bring out the beef’s flavour. Or for something a little more exciting, a smoky rub with paprika, mustard powder and a little brown sugar can be delicious.
There are plenty of ways to season your roast, and lots of options depending on your tastes and preferred flavours.
Do you cover roast beef when cooking?
You should cover your beef with foil for at least part of the cooking time. This stops it from drying out too much during cooking.
What to do while cooking a beef roast
While the roast beef is cooking, you can start to make your side dishes, like Yorkshire puddings.
When cooking a roast beef, you will see juices gather in the tin or roasting tray as it cooks. This can be used to make the base for your accompanying gravy and to baste your meat.
Should you baste roast beef?
Basting the beef with the juices helps keep the surface moist and adds flavour. This will enhance the texture and flavour whilst also making it easier to carve.
Two or three times during the cooking, take your meat out of the oven to baste. 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 to rest roast beef?
You should rest your roast beef for between 10 and 30 minutes before serving, depending on the size of your joint. When you remove your roast, place it on a clean and warm plate or a cutting board, then cover it with foil so it doesn’t lose too much heat, and rest.
Why should you rest roast beef?
Resting the meat allows some of the juices released during cooking to redistribute through the joint. 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.
Best beef roasting joints
There are so many roast beef joints to try for your next roast dinner. Below, you’ll find some of our favourites, ideal for upgrading your Sunday dinner.
Picanha JointThis South American-style cut is growing in popularity. Perfect for cooking and then slicing into delicious beef strips which are excellent in tacos or burritos. Picanha Cooking Method
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Scotch Beef Whole FilletThe 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. Beef Whole Fillet Cooking Method
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Scotch Beef Carvery Rib of BeefThis cut is taken from the rib, and is a show-stopping, delicious serving packed with flavour. Carvery Rib Cooking Method
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Scotch Beef Whole RumpThe rump is cut from the back of the animal and is known for being particularly tasty while being very good value. Whole Rump Cooking Method
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Scotch Beef TopsideTopside is cut from the leg and, especially in the case of Scotch beef, is extremely lean and tender. Beef Topside Cooking Method
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Scotch Beef StriploinThis cut is perfect as a roast option and, as a bonus, the beef striploin can also be cut into steaks. Beef Striploin Cooking Method
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Scotch Beef Sirloin Roasting JointSirloin is close to the fillet in terms of texture, but also has a deeper flavour and is excellent value. Beef Sirloin Cooking Method
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Scotch Beef SilversideComing from the hindquarter, beef silverside is a lean cut of meat with a layer of fat that adds flavour. Beef Silverside Cooking Method
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Scotch Beef Rib of Beef BonelessThis 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. Boneless Rib of Beef Cooking Method
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Scotch Beef Rib Eye Roasting JointThe stronger marbling of Rib Eye makes this roasting joint one of the most succulent available while also being extremely full of flavour. Rib Eye Roast Cooking Method
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Scotch Beef ChateaubriandChateaubriand is a premium roasting option that is the perfect Scotch beef option if you’re entertaining. Chateaubriand Cooking Method
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Beef Brisket Roasting JointBrisket is cut from the chest of the cattle and is packed with flavour. It makes for a fantastic slow roast beef or BBQ option. Brisket Cooking Method
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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.