Roasting Know How - Simple Steps For All Beef Roast
Rib Eye, Scotch Fillet, Rump, Sirloin, Fillet Tenderloin, Standing Rib Roast,
Silverside, Blade, Eye of Round & Oyster Blade
Temperture: 200c
Time: Rare 15-20min per 500grams, Medium 20-25min per 500grams, Well Done 25-30min per 500gs.
1. Preheat oven in line with type of beef you are roasting.
2. Trim any fat and weigh the roast. Boneless roasts such as rib/eye/scotch fillet benefit from browing before cooking.
3. Use a roasting dish that is cloes to the size of the roast you are cooking. Place the roast on a roasting rack this allows it to brown evenly.
4. Placed the roast on rack and season with salt, pepper or any flavouring.
5. Use the juice on the baking dish to baste the roast as it cooks
6. Check for degree of doneness before the estimated cooking time is up. For ease use a meat thermometer.
7. Use tongs to prod the roast;
# rare is very soft
# medium-rare is soft
# medium is springy but soft
# medium-well is firm
# well is very firm
8. Allow the roast to rest before serving. Transfer to a plate, cover loosely with foil and rest for 10 to 20 mintues before carving. Always carve the roast acroos the grain to ensure tenderness
