The Art of Roasting Australian Beef

Roasting is one of the easiest and most delicious ways of preparing Australian Beef. Roasting is a dry heat cooking method which is often used for large, tender beef cuts. The best cuts for roasting are obtained from the loin and the rib, however, there is a wide range of cuts suitable to roast. Choose either bone-in or boned cuts. Stuff them, marinate them, rub them with spices, or simply put them in the oven.

For some flavor ideas on what to serve with your roast, select one of the recipes on the right.

Roasting Tips

Follow these easy steps for the perfect roast:

1. Heat oven to recommended temperature and weigh meat to estimate cooking time.

Suggested Roasting Times per pound (500 grams)
	Oven Temp	Rare	Medium	Well Done
Beef roast cuts such as Rib, Rib Eye, Tri Tip, Tenderloin, and Sirloin	390°F (200°C)	15-20 minutes	20-25 minutes	25-30 minutes



2. Place roast on a rack in a roasting pan. Pour a little water into the pan to stop juices burning in pan during cooking.
3. If you have a meat thermometer insert it into the thickest part of the roast. 
4. Cook for estimated time, basting with pan juices throughout cooking. As the water evaporates, add more to the pan.
5. Test to see if the roast is cooked to your liking by squeezing with tongs: rare feels soft; medium has a little resistance; well-done feels quite firm. It's best not to insert a skewer when testing to see if meat is done as it allows the juices, which keep meat tender and tasty, to escape.
6. Alternatively, check the internal temperature of the roast on the meat thermometer. The roast is cooked to rare when the temperature reaches 115-125°F (45-50°C); medium when the temperature reaches 140-150°F (60-65°C); and well-done at 160-170°F (70-75°C).
7. Remove roast from pan and cover loosely with foil. Allow to rest for about 15-20 minutes before carving. This allows the juices to settle. Well-rested meat won't lose any juices onto the plate.
8. For the tenderest slices of meat, carve the roast across the grain. Holding the roast with tongs rather than a fork will prevent the juices escaping.