I think the first thing most people think about when you mention “roast meat” is roast beef. It’s just that “beef” seems to be one of those general terms that universally relates to cooking meat, roasting and barbecuing. I guess in some ways beef could be considered the “king of meats” (well I think so anyway). It stands to reason then, that when we talk about beef we need to talk about Roast Beef Recipes.
Everyone has favorite roast beef recipes, and I’m no different. I’m also the first to acknowledge that there is no, one super best way to cook roast beef. Rather there are many roast beef recipes out there that produce different flavors, different textures and different eating experiences. Perhaps you have a certain cut of beef that you like to roast, or you garnish the beef with your own special mix of herbs and spices. Maybe you stuff your roast beef with certain ingredients, or you might have your own formula of weight of the beef, per time cooked, to produce perfectly cooked and succulent roast beef every time. I’m open to all roast beef recipes, am happy to share mine and am equally happy to learn about yours. I’d love to hear about your roast beef recipes and include them on this website. Contact me here if you’d like to share.
Succulent-Roast-Beef
My usual method for cooking roast beef recipes:
- Allow the beef to warm to room temperature (usually 1-2 hours).
- Pre-heat the BBQ (I prefer cooking my roast beef on a hooded BBQ, but the oven is also great) to about 220ºC (430ºF).
- Garnish, marinate or rub the beef with whatever mixture you like.
- Place the beef on a rack in a roasting pan (add some water to stop the juices burning).
- Cook the beef for 20 minutes at 220°C (430ºF), then reduce the heat to 110°C (230ºF) and cook for around 2-2½ hours until a meat thermometer registers 45°C-50°C (rare) or as you prefer. (Reducing the heat and cooking longer really produces a succulent and tender roast beef).
- While cooking, periodically baste the roast with the pan juices, adding more as the water evaporates.
- Remove the meat and allow it to rest for about 10 – 15 minutes, this allows the juices to settle before carving.
- Carve the roast beef across the grain, to give the most tender slices of meat.
- Serve and enjoy!
As a guide to how the roast beef is cooked, I go by:
- Rare – 45-50°C (115-125°F).
- Medium – 60-65°C (140-150°F).
- Well-done – 70-75°C (160-170°F).
I’ll be adding a number of my favorite roast beef recipes, along with any that you might like to include, as on-going posts so be sure to drop in every now and then.