Succulent roast beef with a fabulously caramelised brown outside and a pink inside is a treat for the eye as well as the palate. The key to getting it that way? There are just a few things you need to know.
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How to roast beef
First, the maths part. Weigh the joint and then do your sums. If the meat is to be medium rare or medium so it stays pink in the middle, you need to cook it for 20 minutes per 500g for medium rare, or 25 minutes per 500g for medium.
Use an oven temperature of 240°C for 20 minutes, then turn the oven down to 180°C for the rest of the cooking time you worked out.
To ensure it’s done but still retains its pink colour inside, you can pierce the joint with a skewer and check out the juices. A pinky red colour equals medium rare, and pink means medium.
Even better than this for pink perfection but cooking through, though, is using a meat thermometer. Push it into the centre of the meat and read after 20 seconds. It should read 50°C for rare, and 60°C for medium. Beware of the thermometer meeting a bone, though, if your joint has one, as this isn’t the temperature you should be checking and it will be higher than that of the meat and lead you astray.