Roast beef is a classic dish that has graced countless dinner tables, bringing people together with its rich flavours and hearty appeal.
But achieving that perfect roast beef — juicy on the inside with a flavourful, crispy crust — can be a bit intimidating if you’re unsure where to start.
In this cooking guide for roast beef, we’ll cover how to choose, prepare, cook, rest, carve and serve the best roast beef.
Whether you're a seasoned cook or just starting out, you'll gain the confidence to make roast beef a regular star in your dinner rotation.
Choosing the best cut for roast beef
When it comes to creating the perfect roast beef, the cut of meat you choose plays a crucial role in determining the final flavour and texture.
Different cuts offer unique characteristics, from rich marbling that melts into tender juiciness to leaner options that shine with robust, meaty flavours.
Here are our top roast beef cuts:
Eye fillet
The beef eye fillet, also known as tenderloin, is prized for its exceptional tenderness and delicate flavour.
Located along the backbone, this muscle isn’t load-bearing, which means it remains incredibly soft and lean.
Despite its minimal fat content, the eye fillet offers a buttery texture that melts in your mouth. When roasting, it’s important to avoid overcooking to preserve its tenderness.
Rib eye roast
Carved from between the 6th and 12th ribs, the beef rib eye roast, also known as scotch fillet, is a thick, well-marbled cut that promises a juicy and flavourful eating experience.
The marbling — fat interspersed within the meat — melts during cooking, basting the beef from the inside and enhancing its rich, savoury taste.
Best cooked using high heat, the beef rib eye roast has bones that further intensify its flavour, making it a favourite among meat lovers. While rib eye is a premium cut, it’s worth the investment for its tender texture and deep flavour.
Porterhouse roast
The beef porterhouse roast, cut from the same section as the famous porterhouse steaks, is a muscle known for its combination of tenderness and robust flavour.
This cut includes both the sirloin and the striploin, offering a balance between the tenderness of the sirloin and the rich, beefy flavour of the striploin.
The creamy marbling that runs through the meat blends beautifully with the flesh, creating a tender, delicious roast that’s perfect for a grand family dinner or a special gathering.
Girello roast
Known by various names such as top round, silverside, or eye of round, the beef girello roast is a lean, economical cut that offers a rich, meaty flavour.
While it may lack the marbling of pricier cuts, it compensates with its robust taste and affordability.
This cut is ideal for slow roasting, which helps to break down its firm texture and brings out its deep flavour. Serve it thinly sliced to fully appreciate its taste and tenderness.
Chuck eye roast
The beef chuck eye roast, sometimes called the chuck eye roll, is a hidden gem among beef cuts.
This roast comes from the same muscle as the rib eye, sharing its juicy tenderness and deep flavour, but at a more affordable price point.
While the chuck portion is often considered a sub-prime cut, it boasts all the qualities that make for a great roast: a dense yet tender muscle, with creamy veins of fat that render beautifully during cooking.
The result is a rich, flavourful roast that’s perfect for slow roasting or braising. The chuck eye roast is ideal for those who want a delicious, succulent roast without breaking the bank.
How to choose the best quality roast beef
When selecting your beef, check out the marbling, which is the little flecks of fat running through the meat. Choose well-marbled cuts as the fat within the meat enhances flavour and keeps the roast moist during cooking. The grade of the beef is also important; higher grades like Prime or Choice indicate better marbling and overall quality.
Thickness is another factor to consider — a thicker cut allows for more even cooking, ensuring that the roast stays juicy and tender.
Bone-in vs boneless roast beef
Deciding between bone-in and boneless cuts comes down to personal preference. Bone-in cuts, like ribeye, often have more flavour because the bone helps retain moisture and adds richness to the meat.
However, boneless cuts are easier to carve and tend to cook a bit faster, making them a convenient choice for those who prefer a straightforward roasting process.
How to prepare roast beef for cooking
For the most delicious outcome, follow these tips when preparing your roast beef:
Bring it to temperature
Start by bringing the beef to room temperature before cooking. This step is crucial because it helps the meat cook more evenly.
Just take it out of the fridge about 30 minutes before you plan to start cooking.
Season the meat
When it comes to seasoning, keep it simple or get creative — whatever suits your taste. A good sprinkle of salt and pepper is a classic choice, but you can also add garlic, rosemary, thyme or any herbs you love.
Apply your seasoning right before cooking to keep the flavours fresh and vibrant.
Use a marinate or rub
If you’re in the mood for something extra, consider using a marinade or rub. Marinades, which typically include an acid like vinegar or lemon juice along with herbs and spices, can tenderise the meat and infuse it with flavour.
Rubs, on the other hand, are a mix of spices and herbs that you massage directly into the meat. Both options can add a delicious kick, so it’s up to you whether to use them based on your taste and time. Just remember, if you do use a marinade, let the beef sit in it for a few hours or overnight to really let the flavours sink in.
Different cooking methods for roast beef
When it comes to cooking roast beef, there are a few tried-and-true methods that can help you achieve the perfect roast every time.
We’ve put together beef cooking instructions to take out all the guesswork.
Oven roasting beef roast
Oven roasting is a classic method for cooking beef that delivers a tender, flavourful roast with a deliciously crisp exterior. Here’s a step-by-step guide to help you achieve roast beef perfection:
- Preheat your oven: Preheat your oven to the recommended temperature for your specific cut of beef. Typically, 230°C is a good starting point for searing, with a lower temperature of 160°C used for the roasting phase.
- Prepare the roast: While your oven is heating, season your beef as desired. For an extra layer of flavour, consider searing the roast in a hot pan with a little oil before it goes into the oven. Sear each side for 2-3 minutes until browned to create a flavourful crust.
- Roast the beef: Transfer the seared roast to a rack in a roasting pan. This setup allows heat to circulate around the meat, promoting even cooking. Place the roast in the preheated oven. For the initial high-temperature roasting, 15-20 minutes should be sufficient to develop a nice crust.
- Adjust the temperature: After the initial sear, lower the oven temperature to 160°C and continue roasting.
- Check for doneness: Use a meat thermometer to check the internal temperature of the roast. Keep in mind that the temperature will rise a bit more as the roast rests after cooking.
Slow roasting beef roast
Slow roasting your beef enhances tenderness and flavour by breaking down connective tissues in tougher cuts and allowing flavours to develop more fully. This technique is ideal for cuts that benefit from a long, gentle cook like chuck eye.
While slow roasting works well with tougher cuts, it can also be used for more tender cuts if you want to enhance their flavour and tenderness.
Adjust the cooking time based on the cut and size of your roast, and always monitor the internal temperature to ensure the best results.
For slow roasting, set your oven to a lower temperature, usually between 120°C and 150°C.
With this roast beef cooking method, you have the flexibility to check the meat’s texture, as the cooking process is less about precision timing and more about achieving the ideal consistency.
Alternative roast beef cooking methods
If you're looking to shake things up or explore different ways to cook your roast beef, here are some alternative cooking options:
- Sous-vide followed by searing: Sous-vide is a method where you vacuum-seal the beef in a bag and cook it in a water bath at a precise, controlled temperature. This technique ensures even cooking and allows you to achieve perfect doneness throughout the roast. After cooking sous-vide, finish the roast with a quick sear in a hot pan to add a caramelised crust while keeping the interior tender and juicy.
- Slow cooker roast beef: To cook your roast beef in the slow cooker, simply add your seasoned beef and vegetables to the slow cooker, set it on low, and let it cook over several hours. The slow cooker’s low and steady heat breaks down the meat, resulting in a tender and flavourful roast without much fuss. It’s perfect for busy days when you want a delicious meal ready by dinner time.
- Grilled roast beef: For a bit of smoky flavour and a charred exterior, try grilling your roast beef. Sear the roast on the grill to lock in the juices, then move it to a cooler part of the grill to cook slowly. This method imparts a unique taste and can be a great way to enjoy your roast during warmer months.
If you’re wondering how to cook any of our premium butcher meat, check out our handy cooking guide complete with cooking tips, temperatures and times.
Perfecting the doneness of your roast beef
Here’s a quick guide to understanding different levels of doneness and how to use a meat thermometer to get it just right. The doneness of roast beef is typically categorised by how much the meat is cooked:
- Rare: This is the least cooked level, with a cool, red centre. It’s typically served at an internal temperature of around 50°C to 52°C.
- Medium-rare: A popular choice, medium-rare offers a warm, red centre and a slightly firmer texture. Aim for an internal temperature of 57°C to 59°C.
- Medium: This level provides a pink centre with a bit more firmness. The internal temperature should be around 63°C to 66°C.
- Medium-well: The meat will have only a hint of pink and is firmer. It’s cooked to an internal temperature of 68°C to 71°C.
- Well-done: For those who prefer their roast beef cooked through, well-done meat will have no pink and a firm texture, reaching an internal temperature of 74°C or higher.
A meat thermometer is an essential tool for ensuring your roast beef is cooked perfectly.
Insert the thermometer into the thickest part of the roast, avoiding bones and fat. This will give you an accurate reading of the internal temperature, ensuring that the meat reaches your desired level of doneness.
For best results, check the temperature a few minutes before the estimated cooking time ends, as the roast will continue to cook slightly while resting.
Resting and carving roast beef
After all the effort you’ve put into cooking your roast beef to perfection, it’s important not to rush the final steps.
Resting and carving are crucial to ensuring your roast is juicy, tender and full of flavour.
Importance of resting roast beef
Once you’ve taken your roast beef out of the oven, resist the urge to carve it right away.
Resting the beef allows the juices to redistribute throughout the meat, making every slice more flavourful and moist. If you skip this step, those precious juices will run out when you carve, leaving your roast drier than it should be.
Recommended resting times for roast beef
The size and cut of your roast will determine how long it should rest. As a general rule, smaller cuts like an eye fillet can rest for about 10-15 minutes, while larger cuts such as a rib eye or chuck eye roast should rest for 20-30 minutes. Cover the roast loosely with aluminium foil to keep it warm during this time.
Tips for carving roast beef
When it’s time to carve, use a sharp knife and cut against the grain. This means slicing perpendicular to the muscle fibres, which helps to make the meat more tender and easier to chew.
Take your time with this step — careful carving can make a big difference in the texture and presentation of your roast beef.
What to serve with a beef roast
A beautifully cooked beef roast deserves equally delicious side dishes to complete the meal. Here are some of our favourite roast beef serving suggestions and expert tips:
Roast beef side dishes
When it comes to pairing with roast beef, you can’t go wrong with some timeless classics. Yorkshire pudding is a must-have for many — a light, airy delight that soaks up all the rich juices.
Roasted vegetables, such as carrots, parsnips and Brussels sprouts, bring a touch of sweetness and a perfect contrast to the savoury beef. And of course, crispy roasted potatoes or creamy mashed potatoes are crowd-pleasers, with both offering textures that complement the roast beautifully.
Roast beef sauces and gravies
The right sauce can take your roast beef to the next level. An au jus, made from the meat’s own drippings, is a simple yet flavourful choice that enhances the natural taste of the beef. For a bit of zing, a horseradish cream adds a spicy kick that pairs wonderfully with the richness of the meat. If you’re looking for something more robust, a red wine sauce brings a deep, luxurious flavour that’s perfect for a special occasion.
Roast beef presentation tips
Whether you’re serving a family meal or hosting a special dinner, presentation matters, even if only for your own satisfaction. Arrange your roast beef on a platter surrounded by roasted vegetables for a rustic, inviting look.
For special occasions, consider garnishing with fresh herbs like rosemary or thyme to add a pop of colour and a touch of elegance. Slice the beef just before serving to keep it looking fresh and juicy, and don’t forget to have your sauces and gravies ready to pour.
Roast beef recipe: Scotch fillet and porcini gravy
Here’s a roast beef and gravy recipe that’s a favourite here at Peter Bouchier.
Ingredients
For the beef:
- 2kg scotch fillet
- ½ cup butter, softened
- 1 teaspoon English mustard powder
For the gravy:
- 1 small pack porcini mushrooms, chopped
- 2 cups beef stock
- ½ cup red wine
- 2 tablespoons plain flour
- Salt and pepper
Method
- Preheat the oven to 180°C/160°C fan or barbeque kettle (Weber) to a medium setting. Pat the scotch fillet dry with a paper towel. Mix three-quarters of the butter with the mustard, thyme, and teaspoon of salt and freshly cracked pepper. Rub the scotch fillet with the butter mix and place it in a baking tray, in the oven, or in the indirect-heat area of the BBQ. Cook for 70-90 minutes or until the internal temperature reaches 60°C. Remove from heat, cover loosely with aluminium foil and rest for 20 minutes in a warm place.
- Meanwhile, make the gravy by gently simmering the porcini in the beef stock and red wine for 60 minutes or until reduced by two-thirds. Add any pan juices. Melt the remaining butter and add the flour, mixing well to form a roux. Add to the reduced stock, stirring constantly over medium heat for several minutes until thickened. Season to taste.
- Slice the beef thinly and serve with roast vegetables and the porcini gravy.
Common roast beef cooking mistakes
Even with the best intentions, it’s easy to make a few missteps when cooking roast beef. Here are some common roast beef mistakes to avoid:
- Not preheating the oven properly: If the oven isn’t hot enough when you put your beef in, you won’t get that beautiful crust on the outside, and the meat may cook unevenly.
- Overcrowding the roasting pan: Giving your roast enough space allows the heat to circulate properly, ensuring even cooking.
- Forgetting to check the internal temperature: Guesswork can lead to overcooked or undercooked beef. Always rely on a meat thermometer to keep your roast on track.
- Not resting the beef long enough: Resting allows the juices to redistribute throughout the meat. Skipping this step can result in a dry roast.
- Slicing with the grain: Slicing with the grain can make the meat tougher to chew. Always slice against the grain for a more tender bite.
Visit your local roast beef butcher in Melbourne
Roasting beef is both an art and a science, but with the right techniques and a bit of practice, you can master the process and serve up a mouth-watering roast every time.
If you could do with some extra guidance before cooking up a storm, this is your sign to visit your local butcher.
At Peter Bouchier, we’re roast beef butcher experts, proudly offering locally and ethically sourced meat that’s free range and grass-fed wherever possible. Visit our stores in Malvern or Toorak or shop or choose from our range of roast beef cuts online today.
