Choosing the BeefThe best joints for roast beef are either a Rib of Beef, a Sirloin or a Fillet. Rib works well as usually it will be cooked on the bone as keeping the bone in makes for a tastier piece of beef when cooked but both Sirloin and Fillet are also very good.
The beef should be:
- Dark in colour - meaning it has been hung well and is mature.
- A thick covering of fat which adds flavor and prevents the joint from drying out during cooking. This layer can be removed before serving so no need to worry too much about excess fat.
- Marbling: Marbling is small slivers of fat running through the flesh which again adds flavor and prevents drying out during cooking.
How Much to Buy
- 5½ lb/2.5kg bone in will feed 6
- 3 lb/1.5kg boned will feed 6
Cooking TemperatureThere are varying opinions about what the perfect temperature to cook a roast beef but in my experience starting the beef in a very hot oven 425F/220C/Gas 7 for the first 30 mins then lower the temperature to 375F/190C/Gas5 for the remaining cooking time then .... how long to cook beef depends on your preference for how 'pink' or not you like to eat beef.
- Rare - 11 mins per lb/450g
- Medium - 14 mins per lb/450g
- Well done - 16 mins per lb/450g These times are based on a normal convection oven, you may want to adjust for a fan oven according to the manufacturers instructions.
- 60°C/140° F - rare
- 70°C/160F - medium
- 80°C/175°F - well done