Whether you’re new to roasts, or you’ve been cooking for years, everyone can learn (or re-learn!) a thing or two from our top tips.
After all, as the weather becomes fresher and night falls sooner a roast is the perfect excuse to get friends and family round the dinner table for the ultimate roast.
Best cuts for roasting
- Rib of beef
- Rolled rib
- Fillet of beef
Should I go for matured beef?
For the best flavour and extra tenderness, make sure the beef you choose has been matured over a period of 21 – 28 days.
- Remove from the fridge an hour before cooking.
- Spread a layer of fat, mustard and freshly ground pepper all over the meat so it’s protected from the heat and traps the juices.
- Use a thermometer when roasting joints – push the thermometer into a thick part of the joint without touching the bone.
- For rare roasts, remove from the oven when the thermometer indicates 150ºF (65ºC).
- For medium rare roasts, remove from the oven when the thermometer indicates 160ºF (70ºC).
- Allow time for the meat to rest after roasting – at least half an hour.
- Slice thinly to maximise tenderness.