Warming winter beef recipes

Warm up with these delicious beef recipes

Butcher Advice

Best beef roast cuts

Beef rib eye is a favourite roasting beef cut. It delivers mouth-watering, juicy roast every time.

Roasted beef rib eye seasoned with Italian herbs

Roasted beef rib eye seasoned with thyme and sage leaves

Beef blade roasts are an economical and tasty way to feed a crowd and any leftovers are great for lunches.

Roast Beef with balsamic onions and a red wine juice

Roast beef with mustard and thyme

Beef sirloin/porterhouse roasts are big on beefy flavour and rich in texture. They’re very juicy too.

Sirloin roast with peppercorns and garlic

Beef eye fillet/tenderloin is a very tender beef roast. They’re mild in flavour and deliciously juicy.

Spinach and feta rolled beef fillet roast

Beef fillet with a red wine jus and crisp parsnip

Buying tips

  1. Ask your butcher to tie your beef roast cut if he thinks it needs it. You’ll find most don’t need to be, though some like beef fillet benefit from it. Tying the beef gives it a compact shape, which helps it cook evenly.
  2. If you want to tie your own go to the How and when to tie meat  page of this site
  3. A large beef roast will keep in the fridge for 2-3 days and frozen for 4-6 months.


Tips & Techniques

How to cook the perfect roast

Take the beef roast from the fridge about 15-20 minutes before cooking, this way your roast will cook more evenly.

  1. Preheat the oven in line with the type of cut you are roasting - see How to roast.
  2. Place the roast on a rack in a roasting dish. Raising the roast helps it brown evenly. Brush it lightly with oil. Season with salt, pepper and any flavourings.
  3. Different cuts require different cooking times per fixed weight- - see How to roast. For ease and accuracy use a meat thermometer.
  4. Remove roast when cooked to desired degree. Transfer to a plate, cover loosely with foil and rest for 10-20 minutes before carving. Carve the roast across the grain to ensure tenderness.

Beef roast recipes tip

Use a roasting dish that is close to the size of the roast you are cooking, this keeps roasting juices from burning. Use the juices to baste the roast and/or to make beef gravy.

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