Roast beef how many minutes per kilo

Serves Serves 6. From Saturday Kitchen. Share Share this with. Print recipe. Method Preheat the oven to its highest setting. Rub the beef with the olive oil, salt and pepper all over. Serve immediately with the carved roast beef.

Related Recipes. Roast chicken By Mike Robinson. Slow-cooker roast beef By Sarah Cook. Roast rib of beef and bone marrow gravy with roast potatoes By The Herbert Family. Try this as part of this menu. Traditional roast beef dinner. Cook for the estimated time as outlined below, basting with pan juices throughout cooking. As the water evaporates, add more to the pan.

The total cooking time depends on the weight of the meat. To cook rare, allow minutes per g of meat. To cook medium allow minutes per g of meat. To cook well done allow minutes per g of meat. Alternatively, you can test to see if the roast is cooked to your liking by doing the squeeze test — using a pair of tongs, squeeze the beef. Rare feels soft; medium has a little resistance; well done feels quite firm.

Remove the roast from pan and cover loosely with foil. Allow to rest for about minutes before carving. A simple family supper or a dinner party with guests to impress can both be instantly improved with a showstopping centrepiece of roast beef. Discover our top 10 roast beef recipes for more inspiration, including versions stuffed with veg or crusted with herbs. See how to cook topside of beef and more easy roast dinner recipes. Buy what suits you best. You can always cut it away when you serve it.

Generally, roast beef is cooked at a high temperature to caramelise the outside, then the temperature is turned down. This method can also be reversed with a lower temperature to start before a blast of heat at the end. As an example, see our herb-scented slow-roasted recipe. The juices should run red for rare, pink for medium and clear for well-done.

Also, a meat thermometer should read 40C for rare it will rise to C, medium-rare, as it sits or 48C for medium it will rise to 65C. If you carve the beef too soon, it will be dry rather than juicy. Some juices will be released as it sits and you can tip these into the gravy. If cooking beef on the bone, a three-rib roast about 3kg will serve about seven to eight people.

Calculate roughly g per person. If cooking beef off the bone, 1kg will serve four and 1.