Topping a meal where a hearty roast beef is its star attraction can be a tough challenge. Roasting beef is not as complicated as you may imagine. Slow cooking your cut of beef on the bone is the recommended way to evenly cook it while extracting all its heavenly and juicy goodness.
Any trusted Australian beef website will suggest you buy a quality cut for a tender and flavourful main course. When the meat is cooked uncovered, its moisture content reduces while the fat and connective tissues within tenderize the beef. Depending on the cut of beef chosen, the oven temperature and time taken to roast the meat varies.
The larger cuts of beef that give you the best results when oven roasting them include:
- Prime rib
- Ribeye roast
- Chuck roll
- Sirloin roast
- Whole tenderloin roast
Roasting is a cooking technique that applies dry heat to the meat via a combination of low and high-temperature settings. On low temperatures, the beef cooks through perfectly while its crispy exterior is attributed to cooking it on high heat.
To roast your beef to perfection for a delicious meal, follow these Australian beef website guidelines that are known to deliver results:
Prep Your Beef
If you are making use of a cut of meat from the fridge, allow it to first thaw. When it comes to room temperature, season it nicely with salt and pepper. Smearing the beef with herbs like rosemary and thyme and spices like cinnamon and star anise adds to its deliciousness.
Subsequently, transfer the meat to a shallow roasting pan with oil in it. On low heat, sear the beef on all sides till you get an appealing brown crust while the inside is still juicy. This step caramelizes the meat nicely and lends it a gorgeous color.
Transfer to the Oven
Place the same roasting pan with the seared beef and all its beautiful juices in a preheated oven for the final cook. Without overcrowding the pan, you can throw in some sliced onions, celery, and carrots for added depth of flavor.
Baste and Insert Thermometer
When the beef is roasting in the oven, keep basting it with the juices present in the pan. Each time you do so, ensure the oven retains its heat by keeping the door open for the minimal time possible.
Nearing the end of the roast, insert an oven-safe meat thermometer into the thickest section of the roast to get the desired inner result. A 50 degrees Celsius reading indicates rare meat, 60 degrees for medium while 70 degrees guarantees well-done roast beef.
Rest Your Cooked Roast before Carving
It is essential to rest your cooked roast for at least one hour before carving it. Do keep in mind that as the meat rests, its residual heat further cooks it. Keep your roast beef warm by covering it with a tent of foil.
As the meat reabsorbs its juices during this resting phase, your roast will be delightfully tender and not as tough when you carve it. Place your meat on a chopping board and cut against its grain with long, fluid strokes using a fork and sharp knife.
Rely on a trusted source for the most valuable inputs on cooking nutritious Australian beef.
Image Credits: Richard Iwaki