Roasting beef is made for gathering: the aroma of caramelised meat, herbs and roasting juices slowly filling the kitchen, and a beautiful centrepiece ready to carve at the table. Whether you choose a tender beef roast or a richly marbled prime rib, this guide will help you achieve a golden crust, a juicy centre and a roast worthy of any Sunday lunch or celebration.
Choosing the right beef cut
For roasting, chefs often choose a lean beef roast or a richly marbled beef prime rib. Both make a beautiful centrepiece, but they offer two distinct experiences: beef roast is refined, lean and delicately flavoured, while prime rib is richer, juicier and deeply savoury thanks to its marbling.
Beef Roast is a lean, tender cut from along the animal’s spine, carefully trimmed and tied to hold its shape for even roasting. It is ideal for an elegant, juicy centrepiece with a clean, delicate beef flavour.
Beef Prime Rib is a large, tender and flavourful roast cut from the upper rib section of the cow. Its natural marbling melts as it cooks, creating a succulent centre, rich roasting juices and a deeply savoury crust.
The chef’s technique
Thawing
If your meat is frozen, thaw it in the refrigerator. Allow enough time: a large roast can require more than overnight to defrost completely. Avoid thawing beef at room temperature, as refrigeration keeps it at a safe, stable temperature while it defrosts
Take the chill off
Take the roast out of the refrigerator 30 minutes to 1 hour before cooking. This takes off some of the chill and helps it cook more evenly from edge to centre.
Season the meat
For both cuts, season generously with salt. You can simply brush the meat with olive oil, or make a garlic-herb butter with softened butter, crushed garlic, thyme and rosemary.
For Beef Prime Rib, pat the meat very dry with paper towel before seasoning. A dry surface browns more effectively, helping to create a deeply golden crust.
Roast the beef roast
Preheat the oven to 240°C (220°C fan).
Place the beef roast in an ovenproof dish. Add a small splash of water to the base of the dish to prevent the juices from catching and to begin building a light roasting jus. Brush the beef with olive oil or garlic-herb butter, then place it in the oven.
After 15 to 20 minutes, reduce the oven to 190°C (170°C fan) and continue roasting until the centre reaches your desired temperature. As a timing guide, allow approximately:
- Rare -> 12-13 minutes per 500g
- Medium -> 17-18 minutes per 500g
- Well done -> 22-24 minutes per 500 g
Use these timings as a guide only: a thermometer is the most reliable way to judge doneness.
Roast the beef prime rib
Preheat the oven to 240°C (220°C fan) and position the shelf so the roast will sit in the middle of the oven.
Make a roasting bed in a large ovenproof dish with roughly chopped onions, garlic and fresh herbs. Place the prime rib on top, brush with olive oil or garlic-herb butter, then roast for 20 minutes to develop a richly browned crust.
Reduce the oven to 120°C (100°C fan) and roast for a further 1½ hours, or until the centre reaches 51°C for medium-rare. Baste the meat with the pan juices every 30 minutes. Start checking the internal temperature early, as roasting times vary with the size and shape of the cut.
Rest the roast
If you are using a thermometer, take the beef off the oven just before it reaches your desired internal temperature: it will continue to cook gently as it rests. Rest it loosely covered for around 20 to 30 minutes before slicing and serving, so the juices redistribute throughout the meat. Finish with a little freshly ground black pepper.
For reference, medium-rare beef generally finishes at 54-57°C.
Serve
Serve roast beef with crisp roast potatoes, pommes purée, pommes frites or a buttery gratin. Green vegetables such as asparagus, haricots verts, spinach or sautéed mushrooms bring freshness and balance to the plate.
For a simple French-inspired finish, serve with homemade parsley mayonnaise, Dijon mustard, or the garlicky herb butter and roasting juices from the pan.
Chef’s tip
Use a thermometer rather than relying on colour or timing alone. Every roast differs in thickness, starting temperature, shape and marbling; the temperature at its centre is the clearest guide to doneness. Insert the probe into the thickest part of the meat, avoiding bone and large seams of fat.
