A roast beef is always a good idea! Especially if visitors are announced, because the oven does the main work for you, and you have more time for your guests.
Roasting a roast beef like this is actually not that difficult, especially if you follow a few tips and tricks that I will explain to you in more detail here. And if there is still some roast beef left, then dinner for the next day is already sorted! Add some fried potatoes and some horseradish, and you are good to go. So actually an ideal dish for food for days.
Prepare the roast beef
It is best to take the meat out of the fridge an hour in advance so that it can reach room temperature. Remove the tendons with a sharp knife and cut away excess fat, and season generously with salt and pepper. But please leave some fat on it, that ensures the good taste.
The preparation itself is relatively easy, as it is seared on all sides and then simply placed in the oven.
The difficult thing here is actually only the core temperature. This tells you how pink the meat is on the inside, or whether it’s done or not. Since we are roasting the roast beef in one piece here, I use my favourite tool for this: a meat thermometer! It’s such a great little helper!
Simply stick it in the middle of the meat and the temperature will be displayed! A dream! As a reference, I have attached a list of the core temperatures for you:
Core temperature roast beef
- Rare: 48°-52 °C
- Medium rare (pink interior) approx. 52°–55° degrees
- Medium 56°-60°
- Medium Well 61°- 65°It is well done or completely cooked from 66° degrees
For a roast beef that weighs about 1-1.5 kg, it takes about 1.5 hours in the oven. It also depends on whether your piece is a bit thicker. Therefore, the meat thermometer is really a superb purchase.
When the meat has reached the desired core temperature, take the roast beef out of the oven and wrap it in aluminum foil and let it rest for 10-15 minutes before you cut it.
I prefer to serve the roast beef in one piece with some vegetables, herb butter and a homemade jus, which I always have in the freezer.
My wine recommendation for a roast beef:
It can be a glass of red wine, something heavier like a Cabernet Sauvignon or even a Merlot.
Really easy to preparemoderate
- 20 minutes
- 20 minutes
- 1 hours
- 1 hours 40 minutes
|1 kg||roast beef in one piece—if you get 1.5kg that’s also fine|
|2||cloves of garlic|
|2||sprigs of rosemary|
|3||Tbsp olive oil|
- Meat thermometer
- aluminium foil
Steps of preparation
- Preheat the oven to 100 °C (top/bottom heat)
- Remove all tendons from the roast beef
- Please leave some fat layer on, it gives taste
- Season the meat generously on all sides with salt and pepper
- peel garlic
- Heat an ovenproof pan and add the olive oil to the pan
- Add garlic and rosemary
- When the pan is hot, sear the roast beef on all sides (about 2-3 minutes per side).
- Put the pan in the preheated oven and cook on the middle shelf for about 1-1.5 hours
- If you don’t have an ovenproof pan, simply put the meat in a mould OR line a baking tray with 3 layers of aluminium foil and place the meat on it. Please put the garlic and rosemary on the meat and put it in the oven.
- Insert the meat thermometer into the roast beef.
- The roast beef is medium at 56°- 58°
- When the desired temperature is reached, remove the meat from the oven and wrap in aluminium foil and let rest for about 15 minutes
- Slice and enjoy