Choosing the Right Cut of Beef

Want to know the secret to a proper roast beef? It all starts with choosing the best beef cut for roasting, and we're here to help guide you to your perfect match!

A few key things are worth considering when selecting your beef. First up, marbling. Those little white flecks of fat within the meat? They're your best friend! They're absolutely crucial for both juiciness and flavour and the more you see, the more succulent your roast will be.

Of course, your budget matters too. Cuts like rib are some of the best for roasting, but they can be expensive. If you want to spend less, topside and silverside are excellent alternatives.

Here's a quick rundown of the most popular beef cuts:

How to Prepare Beef for Roasting

You've got a lovely cut of beef – brilliant! Now, let's prepare it for the oven. Knowing how to properly prepare a roast beef joint makes all the difference in achieving a perfect melt-in-your-mouth result.

The first thing to remember is to take your beef out of the fridge about 30 minutes to 1 hour before you plan to cook it. This allows the meat to come up to room temperature and helps it cook more evenly (no one wants a cold middle!)

Don't be shy with the seasoning! This is where you can really add your own flair. A good dose of sea salt and freshly ground black pepper is essential; be sure to rub it all over. Fresh herbs like rosemary and thyme are classics for a reason; you can tuck the sprigs under the beef or chop them finely and rub them in with oil. A few crushed garlic cloves rubbed directly onto the joint or popped into some little slits also work wonders. 

If you've got time, a marinade or rub can take your roast to the next level. Marinade ingredients, like red wine, soy sauce, or Worcestershire sauce, tenderise and flavour, while dry spice blends (rubs) like smoked paprika, mustard powder, or chilli add a crust and intense flavour. 

Here are some of our delicious roast beef recipes to inspire you to try something different with your seasoning:

How to Cook Roast Beef Step-by-Step

Right, now you have everything ready, it's time for the main event! This is where you'll learn the best way to cook roast beef, ensuring it's juicy, tender, and just how you like it.

1. Prep your joint for roasting by choosing your favourite seasoning or marinade – go classic or get creative if you're feeling fancy. Then, pop your joint in a decent-sized roasting tray to catch all those gorgeous juices (they're gold for gravy!). For added flavour, place some roughly chopped veggies at the bottom of the pan – think onions, carrots, and celery.

2. To nail that perfect roast beef, you've got to get the timing right. This depends on a few things: the weight of your beef (heavier means longer!), the cut you've chosen, and how pink you like it. But remember, a meat thermometer is your best friend for accuracy! Here's a rough guide to help you work out your beef cooking times:

3. If you're going for brisket, there's an extra step. First, grab a heavy-based pan and give the meat a good sear over medium to high heat to get a lovely colour. Then, pop it in an oven-proof dish, cover it with stock, and add some seasonal veg. Wrap it all up snugly in foil and let it cook low and slow in the oven for 2 hours 30 minutes to 3 hours.

4. Don't forget to baste! Spoon the juices from the bottom of the tray over the beef occasionally to keep it moist and tasty.

5. For truly melt-in-your-mouth roast beef, use a meat thermometer. Stick it in the thickest part, away from the bone and leave it for 20 seconds. Here are the internal temperatures to aim for:

Rare: 50°C
Medium: 60°C
Well-done: 70°C

Alternatively, Pierce the thickest part of the joint to check if it’s ready. Pinky-red juices mean it’s rare, slightly pink is medium, and clear juices mean it’s well done.

Resting and Carving Roast Beef

Right, your roast is out of the oven and smells sensational! But before you grab a knife, there's one crucial step: resting. How long to rest roast beef? At least 15 minutes (longer if possible), and it's worth every second. Just pop a bit of foil over it and let it chill out. This allows the juices to redistribute, making your roast super tender and succulent.

Now, for the carving! The golden rule here is to slice against the grain. That means cutting across the muscle fibres, not with them. This is what gives you those lovely, melt-in-your-mouth slices.

Follow these tips to serve up a roast that's not only delicious but also perfectly carved. Enjoy!

Bring It All Together: Your Perfect Roast Beef Awaits

There you have it, your guide to a top-notch beef roast! From choosing the right cut to carving it like a pro, you're now ready to impress. Don't forget those all-important sides, though! Think classic Yorkshire puddings, crispy roast potatoes, and a rainbow of roasted vegetables. Here’s some recipe ideas for you to explore:

Grab all your ingredients in-store or online and get creative! Don't forget to share your masterpieces with us on social media using the #MorrisonsRecipe – we love to see what you've whipped up!