Roast Beef
Roast Beef is a classic dish made by roasting a large cut of Beef in the oven. It’s popular in many cuisines, especially in the UK and North America, and is often served as a main dish or sliced thin for sandwiches.
Common Cuts Used
Good cuts for roast beef include:
- Rib roast (very tender and flavorful)
- Top sirloin
- Round roast (leaner and more affordable)
- Tenderloin
Basic Ingredients
- 1 beef roast (2–4 lbs / 1–2 kg)
- Salt and black pepper
- Garlic (optional)
- Olive oil or butter
- Herbs like Rosemary and Thyme
Simple Cooking Method
- Preheat oven to about 220°C (425°F).
- Rub the beef with oil, salt, pepper, garlic, and herbs.
- Place the roast on a rack in a roasting pan.
- Roast for 15 minutes at high heat, then lower to 180°C (350°F).
- Continue cooking until the desired doneness.
Internal Temperature Guide
- Rare: ~50°C / 120°F
- Medium rare: ~55°C / 130°F
- Medium: ~60°C / 140°F
- Well done: ~70°C / 160°F
Let the roast rest for 10–15 minutes before slicing so the juices stay inside.
How It’s Often Served
- With Yorkshire pudding and gravy
- In sandwiches
- With roasted vegetables and potatoes
Nutrition
Roast beef is rich in:
- Protein
- Iron
- Vitamin B12
- Zinc
If you want, I can also show you:
- How to make the most tender roast beef in a slow cooker
- The best cheap cuts for roast beef
- Why restaurant roast beef is so much juicier.
