What is the ideal internal temperature for perfectly cooked roast beef?

The ideal internal temperature depends on your preferred doneness. For medium-rare, aim for 45°C; for medium, target 60°C; and for well-done, ensure it reaches 70°C. Always use a reliable meat probe for accuracy.

Mastering Meat & Poultry

Your Essential Guide to Mastering Roast Beef

Welcome to your definitive guide for creating a truly memorable roast beef. Whether you're aiming for a tender medium-rare or a perfectly cooked well-done, Knorr is here to help you master the art of roasting beef. Discover how to select the finest cuts, prepare them with essential ingredients like Knorr Rich Beef Stock Pot, and achieve succulent results that will impress every time. Get ready to transform your Sunday roast into an extraordinary culinary experience.

Essential Ingredients for Your Succulent Roast Beef

1 tbsp olive oil
A 2 kg piece of rib of beef (off the bone, with bones reserved for stock/gravy)
2 whole bulbs of garlic, halved horizontally
25 g Flora Buttery
350 g carrots, peeled and chopped
3 sprigs of fresh thyme
1 Knorr Rich Beef Stock Pot (28g), dissolved in 500 ml boiling water
1 tbsp plain flour
Salt and freshly ground black pepper, to taste

Key Takeaways for Perfect Roast Beef

Achieve Optimal Doneness: Learn precise internal temperatures for medium-rare, medium, and well-done roast beef, ensuring your preferred result every time.
Master the Resting Process: Discover why resting your beef for 20-30 minutes is crucial for a tender, juicy, and flavorful roast.
Craft a Rich Gravy: Utilize Knorr Rich Beef Stock Pot and roasting juices to create a deeply savory gravy that complements your roast.
Prepare Classic Sides: Get tips for making light and airy Yorkshire pudding batter and perfectly sautéed carrots to complete your Sunday feast.
Select the Best Cut: Understand the importance of choosing a quality rib of beef for a truly succulent and impressive meal.

Begin by preheating your oven to 210°C (190°C fan/Gas Mark 7). In a large ovenproof frying pan, heat 1 tbsp of olive oil over medium-high heat. Carefully sear your 2 kg rib of beef on all sides for about 5 minutes until it develops a rich, golden-brown crust. This crucial step locks in the juices and enhances flavor.

After the initial roast, add the halved garlic bulbs to the pan alongside the beef. Reduce your oven temperature to 190°C (170°C fan/Gas Mark 5) and continue roasting for an additional 1 hour. The garlic will infuse the beef with aromatic flavors.

To achieve your preferred doneness, use a meat probe to check the internal temperature of the beef:

For medium-rare roast beef, aim for 45°C.
For medium roast beef, cook until it reaches 60°C.
For well-done roast beef, ensure the temperature is 70°C.

These beef cooking times and temperatures are key for perfect results.

Once your roast beef reaches the desired internal temperature, remove it from the oven. Wrap it loosely in foil and allow it to rest for a minimum of 20-30 minutes. This essential resting period redistributes the juices, ensuring a wonderfully tender and succulent roast beef.

For classic Yorkshire puddings, prepare your batter at least one hour before cooking. Sift 1 tbsp of plain flour into a bowl, then whisk in beaten eggs to create a smooth paste. Gradually incorporate milk, whisking continuously until the batter is completely lump-free. Season with salt and freshly ground black pepper.

While the beef rests, melt the 25g Flora Buttery in a separate pan over moderate heat. Add the 350g peeled and chopped carrots along with the fresh thyme sprigs. Sauté for 10-12 minutes until the carrots are tender and slightly caramelized, adding a sweet complement to your meal.

A rich gravy is essential for any roast beef. Here's how to make it:

Dissolve the Knorr Rich Beef Stock Pot (28g) in 500ml of boiling water, stirring until fully combined.
Carefully pour the roasting juices from the beef tin into a bowl, skimming off most of the fat.
Return the roasting tin to the heat. Add 1 tbsp of plain flour and cook, stirring constantly for 2-3 minutes, to create a roux.
Gradually whisk in the dissolved Knorr Beef Stock until smooth.
Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, allowing it to thicken.
Strain the gravy into the reserved roasting juices and mix thoroughly for a deeply flavorful sauce.

Once rested, carve your succulent roast beef into thick, generous slices. Arrange them beautifully on a warmed serving platter. Serve immediately with the tender sautéed carrots, your freshly made Knorr beef gravy, and, of course, your golden Yorkshire puddings for a truly satisfying Sunday roast.

Master Your Roast Beef Journey

With these expert tips and the rich flavor of Knorr, you're now equipped to prepare a roast beef that's not just a meal, but a masterpiece. From selecting the perfect cut to crafting a savory gravy, every step ensures a delicious and memorable dining experience. Gather your loved ones and enjoy the warmth of a perfectly cooked Sunday roast, made with confidence and care.

Resting the roast beef allows the muscle fibers to relax and the juices to redistribute evenly throughout the meat. This crucial step prevents the juices from escaping when you carve, resulting in a significantly more tender, succulent, and flavorful roast.

For perfect Yorkshire puddings, ensure your batter is made at least an hour in advance and is lump-free. Crucially, the fat in your baking tin must be smoking hot before you pour in the batter. This high heat creates the steam needed for a dramatic rise.

For a classic, succulent roast, cuts like rib of beef (on or off the bone), sirloin, or topside are excellent choices. These cuts have good marbling and texture that stand up well to roasting, delivering rich flavor and tenderness.

While the best gravy is often made fresh with the pan drippings, you can prepare the Knorr beef stock base ahead of time. Dissolve the Knorr Rich Beef Stock Pot in boiling water and store it. Then, on the day, simply use this prepared stock with your roasting juices to finish the gravy quickly.