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:
- Heat oven to recommended temperature and weigh meat to estimate cooking time.
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Suggested Roasting Times per pound (500 grams)
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Oven Temp
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Rare
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Medium
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Well Done
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Beef roast cuts such as Rib, Rib Eye, Tri Tip, Tenderloin, and Sirloin
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390°F (200°C)
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15-20 minutes
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20-25 minutes
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25-30 minutes
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- Place roast on a rack in a roasting pan. Pour a little water into the pan to stop juices burning in pan during cooking.
- If you have a meat thermometer insert it into the thickest part of the roast.
- Cook for estimated time, basting with pan juices throughout cooking. As the water evaporates, add more to the pan.
- 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.
- 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).
- 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.
- 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.
