The Butcher’s Guide to the Perfect Roast Beef: Sliceable, Succulent, and Fit for a Feast

Prep the Meat:

Remove the roast from the refrigerator 1-2 hours before cooking to bring it to room temperature. This ensures even cooking. Pat the meat dry with paper towels to promote browning.

Seasoning is Key:

Season the roast generously with olive oil, salt, and pepper on all sides. If using fresh herbs, tie the sprigs together with kitchen twine and place them on top of the meat, or tuck them underneath. Add smashed garlic cloves around the base of the roast for extra flavour, if desired.

Sear for Flavour:

Preheat your oven to 240°C (475°F). Heat a large oven-safe skillet over medium-high heat. Once hot, carefully sear the roast on all sides for 2-3 minutes per side. This creates a flavorful crust that locks in the juices.

Roast to Perfection:

Transfer the seared roast to a roasting pan. Reduce the oven temperature to 165°C (325°F). Insert a meat thermometer into the thickest part of the meat, not touching bone. Roast for the following times, depending on your desired level of doneness:

Rare: 15-20 minutes per pound (until internal temperature reaches 52°C/125°F)
Medium-rare: 20-25 minutes per pound (until internal temperature reaches 57°C/135°F)
Medium: 25-30 minutes per pound (until internal temperature reaches 63°C/145°F)

Resting is Crucial:

Once the desired internal temperature is reached, remove the roast from the oven and transfer it to a cutting board. Tent the meat loosely with aluminum foil and let it rest for 15-20 minutes. This allows the juices to redistribute throughout the meat, ensuring a more tender and flavorful result.

Carving Magic:

After resting, carve the roast against the grain into thin slices. Serve immediately with your favorite sides and enjoy!