Cooking a beef joint to perfection is an art that takes some practice. With the right technique, timing and temperature you can achieve a beautiful roast that is juicy tender and full of flavor. In this article, we’ll walk through everything you need to know to cook beef joints like a pro, including how long different cuts and sizes need in the oven or on the stovetop.
Choosing Your Cut
The first step is selecting what type of beef joint you want to cook. Here are some of the most common options:
-
Topside – Taken from the upper rear leg, this is a lean, budget-friendly cut. It has good flavor but can be a little chewy if overcooked.
-
Silverside – From the rear leg like topside, silverside is also lean and budget-friendly. It holds its shape well when cooked.
-
Sirloin – Cut from the rear back portion, sirloin joints are tender and juicy. The meat has more marbling than topside or silverside.
-
Rib of Beef – Taken from the fore-rib section this cut has beautiful marbling and fat cap that keeps it tender. Roasting on the bone adds even more moisture and flavor.
-
Fillet – The most tender cut of all, fillet is very lean with little fat. It’s easy to overcook fillet joints, so careful monitoring of cooking time is essential.
For the most fool-proof results, choose joints with some fat marbling like rib of beef, sirloin or silverside. Super lean cuts like fillet require a bit more care in the cooking process.
Determining Cook Time
So how long should you actually cook a beef joint for? Here are some general guidelines based on size:
- 1-1.5kg joint – Cook for 45 minutes to 1 hour 15 minutes
- 1.5-2kg joint – Cook for 1 hour 15 minutes to 1 hour 45 minutes
- 2-3kg joint – Cook for 1 hour 30 minutes to 2 hours 30 minutes
- Over 3kg – Cook approximately 40-45 minutes per pound
The cook time can vary based on a few factors:
-
Oven temperature – Cooking at a lower temp (130-150C) will require longer cook times compared to hotter temps (200-230C).
-
Bone-in or boneless – Meat cooked on the bone often takes slightly longer since the bone partly shields the meat.
-
Doneness – For rare or pink meat inside, subtract 5-10 minutes from the times above. For well done, add 10-15 minutes extra.
To be sure your joint is cooked through, use a meat thermometer to check the internal temperature. Insert into the thickest part of the meat, avoiding the bone if there is one. It should reach:
- Rare: 50-55°C
- Medium-rare: 55-60°C
- Medium: 60-65°C
- Medium-well: 65-70°C
- Well-done: 70-75°C
Preparation Tips
Properly preparing your beef joint before cooking will ensure the best results:
-
Take the meat out of the fridge 30-60 minutes before cooking so it comes closer to room temperature. This helps it cook more evenly.
-
Pat dry with paper towels. You want the surfaces nice and dry for optimal searing.
-
Generously season all over with salt and pepper or any other spices or herbs you desire. Rub the seasoning into the meat.
-
For an extra flavorful crust, you can coat the joint in mustard, horseradish, herb mixes or spice rubs. The coating will form a tasty bark when seared.
-
Use a little oil or beef fat to lightly grease the meat. This promotes browning.
-
For bone-in cuts like rib roasts, ask your butcher to “french” the bones by exposing the ends for a classy presentation.
Searing and Roasting Techniques
To cook a beef joint, you’ll want to start with a quick, hot sear to brown the exterior, then finish cooking at a lower temperature. Here are two easy methods:
Oven Roast
-
Preheat oven to 230°C/450°F/Gas 8.
-
Heat a ovenproof pan over high heat. Add a little oil then sear joint for 2-3 minutes per side until well browned.
-
Transfer pan to oven and roast at 180°C/350°F/Gas 4 for the calculated cook time based on size.
-
Rest meat for at least 15 minutes before carving.
Stovetop and Oven
-
Preheat oven to 180°C/350°F/Gas 4.
-
Heat a skillet over high heat. Add oil then brown meat 2-3 minutes per side.
-
Transfer joint to a roasting pan or dish and cook in oven for determined cook time.
-
Rest at least 15 minutes afterwards.
The initial sear gives you that delicious crust, while the oven’s ambient heat gently brings the interior to the desired doneness. Monitoring with a meat thermometer is advised to prevent over or undercooking.
For bone-in cuts like ribs, you may want to cook low and slow at 110-130°C for 2-4 hours to achieve ultra-tender, fall-off-the-bone meat.
Resting and Carving
After the beef joint is cooked, it’s crucial to let it rest before slicing into it. This resting period allows the juices to re-absorb back into the meat instead of spilling out everywhere.
-
Transfer the joint to a cutting board and tent loosely with aluminum foil.
-
Allow to rest for at least 15 minutes, up to 30 minutes for very large roasts.
-
The meat will continue to cook a bit more as it rests, so remove it from the oven/stove once it’s 5°F below your desired final internal temperature.
-
After resting, carve across the grain into thin slices so the meat is tender.
-
Collect the resting juices from the cutting board and drizzle over the carved meat for added moisture and flavor.
Cooking Times for Different Joints
To give you a better idea of real cook times, here are some estimates for common beef joint sizes when roasted in a 230°C/450°F oven:
- 1kg topside – 60-70 minutes
- 1.5kg silverside – 75-85 minutes
- 2kg rib roast – 90-105 minutes
- 2.5kg sirloin – 2-2.5 hours
- 3kg rolled rump – 2-2.5 hours
Again, use these cooking times as a loose guide and always rely on a meat thermometer for perfectly cooked beef every time. Monitor closely towards the end of the estimated cook time and pull the joint out of the oven as soon as it hits your desired internal temperature.
With the right cut, preparation, roasting method and cook time, you’ll achieve impressive, mouthwatering roast beef. Your guests will be wow’ed as you carve into a gorgeously crusted, tender and juicy joint of beef. So go forth and cook up the perfect roast! Just follow this guide for total beef roasting success.
How To Make Perfect Roast Beef
- Beef: For roast beef, you need a cut that is big, lean, and evenly shaped. All of those things are true about top round, which is my favorite cut from the beef round (a part of the hind leg).
- Olive Oil: We need a little oil to mix the herbs and garlic into a paste that we can spread on the roast. The oil also conducts heat, aiding crust formation.
- Garlic: Garlic and Mediterranean herbs just have chemistry. I love how the garlic gets crispy in the oven.
- Shelves: I used thyme and rosemary because they go well together, but you can use any herbs you like (sage, parsley, oregano, etc.). ) or use dried if you prefer.
- Salt: A lot of salt is needed for big pieces of meat. A good rule of thumb is to use 1 tsp. kosher salt for every pound of beef.
- Black Pepper: The sharp, woodsy kick of black pepper makes beef taste more beefy.
If you want a great crust, let the beef’s surface dry out a bit before putting it in the oven. This will help it brown much faster. So, I suggest putting the roast in the fridge for at least an hour and up to overnight on a wire rack inside a baking sheet. Do not cover the roast—we need it exposed to the circulating air of the fridge. This step is optional, but I strongly recommend it.
Okay, let’s get ready to roast! Rev up your oven to 450°. While the oven is preheating, make the herb rub. Stir the olive oil, garlic, rosemary, thyme, salt, and pepper in a small bowl to combine. Do bear in mind the golden rule of 1 tsp. salt per pound of beef and adjust accordingly, depending on the size of your roast. Massage the rub all over the roast—don’t forget the bottom!.
It’s time to roast! If you have a probe thermometer, now is the time to use it—it makes checking the roast’s internal temperature a breeze. Just make sure that the probe goes all the way into the middle of the roast and not any further. To be sure of this, practice the insertion depth with the probe pressed against one end of the roast. No probe thermometer? No problem. Any instant-read thermometer will get the job done. Roast the beef, still on the wire rack, for 15 minutes to kickstart browning. Turn down the oven to 325° and keep roasting until the beef reaches 130° to 135° on the inside, about 1 1/2 to 1 3/4 hours. At this point it’s tempting to slice the beef and serve it fresh from the oven. Don’t do it—the juices will run right out of the roast. Instead, cover the roast loosely with foil and let it rest for 30 minutes. This will give the juices time to move around inside the roast again.
If the roast was trussed, snip off and remove the butcher’s twine. Transfer the roast to a cutting board and cut crosswise into thin slices. And there you have it: tender roast beef with a gorgeous, deeply browned crust.
Full list of ingredients and directions can be found in the recipe below.
- What is the best cut of beef for roast beef? There is no one cut of beef that is best for roast beef. Some common cuts are eye of round roast, top sirloin roast, bottom round roast, and top round roast. A bottom-round roast would work too, but I like to use a top-round roast. Before you buy, make sure you know what kind of meat you want. Tougher, leaner cuts are best because the meat will still be tender after being slow-roasted. Just keep in mind that if you pick a very lean cut of meat, it needs to be sliced pretty thin so it doesn’t get too chewy.
- How long should I cook my roast beef? It depends on how done you want it and how big your roast is. My 4-lb. roast was medium after 2 hours. If you like it medium-well, roast it for two hours and fifteen minutes.
- Use a meat thermometer. It’s easy to cook big pieces of meat with this, and I promise it will come in handy again and again. For a correct reading, make sure you stick the thermometer deep enough into the roast to reach the middle. A temperature of about 130° if you want medium-rare, and 145° if you want medium. As the roast rests, the temperature inside will continue to rise a little more.
- So what do you do with leftover roast beef? The classic French dip sandwich is one of my favorite ways to use up leftover roast beef. Beef stroganoff and steak au poivre soup are two more great choices.
Leftover roast beef can be stored in an airtight container in the refrigerator for 3 to 4 days. To help the meat retain moisture, leave leftovers unsliced until ready to reheat. To freeze, wrap leftovers in plastic wrap and store in a freezer-safe bag for up to 3 months. Advertisement – Continue Reading Below.
- 1 (4-lb.) round roast
- 1/4 c. extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 1 Tbsp. chopped fresh rosemary
- 1 Tbsp. chopped fresh thyme leaves
- 4 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- Step 1: If possible, put the roast on a wire rack in a baking sheet. Refrigerate uncovered at least 1 hour or up to overnight. Step 2 Preheat oven to 450°. Put oil, garlic, rosemary, thyme, salt, and pepper in a small bowl. Rub all over roast. Step 3: Place the roast in a roasting pan with a rack. Put it in the oven for 15 minutes, then turn it down to 325° and cook for another 1 hour and 45 minutes for medium, or 2 hours for medium well. Step 4: Take out of the oven and let sitting for 15 to 30 minutes.
How to Cook Perfect Roast Beef | Jamie Oliver
FAQ
How long does a joint of beef take to cook?
Should I cover beef with foil when roasting?
How long to cook a roast beef at 350 degrees?
|
Type of roast
|
Oven temperature
|
Cooking time
|
|
Rump roast Holiday short cut, half
|
350°F
|
17-20 mins / lb
|
|
Sirloin strip roast Whole
|
350°F
|
1½ – 1¾ hours
|
|
Sirloin strip roast Half (5-6 lbs)
|
350°F
|
1¼ hours
|
|
Top sirloin roast Whole
|
350°F
|
12-15 mins / lb
|
Is it better to cook a roast at 325 or 350?
How long do you cook a beef joint in the oven?
Preheat your oven to a low temperature (around 300°F or 150°C), place the seasoned beef joint in a roasting pan, cover tightly with foil, and cook for several hours until the meat is fork-tender. How can I make sure my beef joint stays moist during cooking?
How long do you cook a 3 pound beef joint?
Preheat your oven to 275°F (135°C), and place the seasoned beef joint in a roasting pan. Cover the pan tightly with foil or a lid to retain the moisture and prevent the meat from drying out. Cook the beef joint for several hours, depending on its size. A general rule of thumb is around 3-4 hours for a 3-pound joint.
How do you cook a seasoned beef joint?
The secret to achieving a beef joint that falls apart with tenderness is to cook it slowly and at a low temperature. Preheat your oven to 275°F (135°C), and place the seasoned beef joint in a roasting pan. Cover the pan tightly with foil or a lid to retain the moisture and prevent the meat from drying out.
How long do you let a beef joint rest before roasting?
A: To ensure tenderness, allow the beef joint to come to room temperature before roasting, roast it slowly at a low temperature, and let it rest for at least 30 minutes before carving. Was this page helpful?