How to Cook Roast Beef

This guide will tell you everything you need to know about cooking a melt in the mouth beef roast. From choosing the perfect cut of beef,  seasoning it and what to do while your beef is roasting, you will also learn about every cut of beef joint and how to cook it.

See our range of Beef Roasting Joints

Whether you have never made roast beef before, or want to try something different, we will tell you everything you need to know about how to cook a joint of beef.

For more information about beef, have a look at our blog and read our guide to Scotch Beef and guide to different native heritage breeds of Scottish cattle. We also have plenty of beef recipes in our recipe inspiration section.

 

The best beef cuts for roast beef

Choosing the perfect type of beef roast depends on personal preferences such as texture, flavour, and level of marbling. Other factors such as the number of people, occasion, and budget can also be considered.

Learn more about different cuts of beef and what they are best suited to with our interactive guide to beef cuts.

 

How long does it take to roast beef?

The general cooking time for roast beef is 30 minutes per 500g, then another 30 minutes at 180C/160C for a fan oven/Gas Mark 4. This is for medium rare.

All our roast beef joints have the exact weight on each label, making it easy to calculate the cooking time.

 

What should you do before putting a roast beef in the oven?

Before putting roast beef in the oven you should make sure that the oven has had enough time to reach the correct temperature. While you wait, take your beef roasting joint out of the fridge and season it with salt and black pepper, and then leave it out of the fridge until the centre has reached room temperature.

This should be done at least 30 minutes before placing the roast in the oven, but for large roasts, this may take closer to two hours. You want to check the middle is not too cool when you place it in the oven, as it may result in overcooking the outside and undercooking the inside.

While the beef is reaching room temperature you will need to cover the roasting joint with cling film to prevent oxidisation. Place your beef roast in a suitably sized roasting tin and loosely cover it with cling film or a tea towel.

 

How do you season a roast beef?

There are plenty of ways to season your roast, and lots of options depending on your tastes and preferred flavours.

One of the simplest and most popular ways of seasoning a roast beef joint is to use a generous amount of salt and pepper. Using this approach means you bring out the natural flavours without overpowering it.

What to do while cooking a beef roast

You should cover your beef with foil for at least part of the cooking time. This stops it from drying out too much during cooking.

While it’s cooking you can start to make your side dishes, for example, traditional Yorkshire puddings.

When cooking a roast beef you might see juices gather in the tin or roasting tray as it cooks. This can be used to make the base for an excellent accompanying gravy, or you can also choose to baste your meat.

 

Should you baste roast beef?

Basting roast beef means that some of the juices lost during the cooking process can be added back into the roast, which improves the texture and flavour. It also makes it easier to carve.

At regular intervals two or three times during the cooking time take your meat out of the oven. Make sure to close the oven door so that you do not lose any heat. Use a baster, spoon, or ladle to gather the juices in the roasting tray and pour this over the meat.

How long should you rest roast beef?

After removing from the oven and before serving there is one crucial stage, resting your roast beef. The resting time will depend on the size of the roast, with 10 minutes for a small roasting joint or up to 30 minutes for a larger cut of beef.

When you remove your roast, place it on a clean and warm plate or a cutting board, then cover it with foil so it doesn’t lose too much heat, and rest.

Why should you rest roast beef?

This process allows some of the juices lost during cooking to absorb back into the meat. This stops your beef roast from drying out and also adds a bit more flavour to your roast. Your roast beef will also be easier to carve.

 

Popular Beef Roasting Joints to Try

Picanha Joint

This South American-style cut is growing in popularity. Perfect for cooking and then slicing into delicious beef strips which are excellent in tacos or burritos.

Picanha Cooking Method

• Temperature: 180C/160C for a fan oven/Gas Mark 4
• Time: 30 minutes per 500g, then another 30 minutes

 

Scotch Beef Whole Fillet

The whole fillet is a premium cut of meat that is sure to impress any guests. It is prized for being the most tender cut of beef.

Beef While Fillet Cooking Method

• Temperature: 180C/160C for a fan oven/Gas Mark 4
• Time: 30 minutes per 500g, then another 30 minutes

Scotch Beef Carvery Rib of Beef

This cut is taken from the rib, and is a show-stopping, delicious serving packed with flavour.

Carvery Rib Cooking Method

• Temperature: 180C/160C for a fan oven/Gas Mark 4
• Time: 25 minutes per 500g, then another 25 minutes

 

Scotch Beef Whole Rump

The rump is cut from the back of the animal and is known for being particularly tasty while being very good value.

Whole Rump Cooking Method

• Temperature: 180C/160C for a fan oven/Gas Mark 4
• Time: 30 minutes per 500g, then another 30 minutes

 

Scotch Beef Topside

Topside is cut from the leg and, especially in the case of Scotch beef, is extremely lean and tender.

Beef Topside Cooking Method

• Temperature: 180C/160C for a fan oven/Gas Mark 4
• Time: 30 minutes per 500g, then another 30 minutes

 

Scotch Beef Striploin

This cut is perfect as a roast option and, as a bonus, the beef striploin can also be cut into steaks.

Beef Striploin Cooking Method

• Temperature: 180C/160C for a fan oven/Gas Mark 4
• Time: 30 minutes per 500g, then another 30 minutes

 

Scotch Beef Sirloin Roasting Joint

Sirloin is close to the fillet in terms of texture, but also has a deeper flavour and is excellent value.

Beef Sirloin Cooking Method

• Temperature: 180C/160C for a fan oven/Gas Mark 4
• Time: 30 minutes per 500g, then another 30 minutes

 

Scotch Beef Silverside

Coming from the hindquarter, beef silverside is a lean cut of meat with a layer of fat that adds flavour.

Beef Silverside Cooking Method

• Temperature: 180C/160C for a fan oven/Gas Mark 4
• Time: 30 minutes per 500g, then another 30 minutes

 

Scotch Beef Rib of Beef Boneless

This is a large joint of meat with a deep flavour and strong marbling. The bone is removed and the joint is rolled and tied for easy carving.

Boneless Rib of Beef Cooking Method

• Temperature: 180C/160C for a fan oven/Gas Mark 4
• Time: 30 minutes per 500g, then another 30 minutes

 

Scotch Beef Rib Eye Roasting Joint

The stronger marbling of Rib Eye makes this roasting joint one of the most succulent available while also being extremely full of flavour.

Rib Eye Roast Cooking Method

• Temperature: 180C/160C for a fan oven/Gas Mark 4
• Time: 30 minutes per 500g, then another 30 minutes

 

Scotch Beef Chateaubriand

Chateaubriand is a premium roasting option that is the perfect Scotch beef option if you’re entertaining.

Chateaubriand Cooking Method

• Temperature: 180C/160C for a fan oven/Gas Mark 4
• Time: 30 minutes per 500g, then another 30 minutes

 

Beef Brisket Roasting Joint

Brisket is cut from the chest of the cattle and is packed with flavour. It makes for a fantastic slow roast beef or BBQ option.

Brisket Cooking Method

• Temperature: 180C/160C for a fan oven/Gas Mark 4
• Time: 30 minutes per 500g, then another 30 minutes