Roasting in the oven is best kept simple. Follow these guidelines and you will be delighted with the results.
Topside, sirloin, rump and rib joints.
Gas Mark 4-5, 180-190°C, 350-375°F
RARE: 20 mins per 450g (1lb) plus 20 mins. Internal temp approx 60°C
MEDIUM: 25 mins per 450g (1lb) plus 25 mins. Internal temp approx 70°C
WELL DONE: 30 mins per 450g (1lb) plus 30 mins. Internal temp approx 80°C
Hints & Tips
Weigh the raw beef joint (after stuffing, if required) then calculate the cooking time.
Place the uncovered joint, fat side up, on a wire rack in a roasting tin in the centre of a preheated oven.
If you are using a meat thermometer, depending on the type you have, insert it into the centre of the joint or at the thickest point, either at the beginning of or towards the end of the cooking time. When the required temperature is reached the meat will be cooked.
Remove from the oven and allow to rest for a good 5 to 10 minutes to let the meat fibres relax. Its juices will distribute evenly, making the joint moist and easier to carve.