The different cuts that you can use for a beef roast include: Eye Fillet, Rib Fillet (also known as Scotch Fillet), Porterhouse (also known as Sirloin), Rib Roast (as pictured above), Blade, Inside or Outside and even the good old Rump!
You want to roast the cut of beef, raised in the tray. Whether you use a rack, or some carrots or beets to raise it up, this will help to circulate the heat.
You want to pre-heat the oven to 250C.... yes that's super hot but it's going to help seal the beef so that the juices stay inside... yummo!!! Then you can turn it down to 200C when you actually put the roast in.
Grass Fed & Finished Beef tastes pretty awesome as it is... so you don't have to go over the top with seasoning... sometime simple is better. I like to rub it with some olive oil, salt & pepper and maybe some rosemary or oregano. There are lots of recipes out there for rubs & marinades and crusts etc, and if you have the time, go for it... if not, just a bit of olive oil, S&P will do the trick!
Cooking time & resting time is important. If you have a meat thermometer that is the best way to tell, but otherwise this is a good guide: for a 1.2kg cut of beef you would cook it on 200C for 45-50 min for Medium/Medium Rare and then add on 5-10 minutes for Medium/Well and take off 5-10min for Rare. You MUST rest the roast for at least 20 minutes after you take it out of the oven. Cover it with some foil, or a lid and let it do its thing... this will ensure it's nice and juicy, and doesn't bleed all over your plate!
Cut against the grain... if you're not sure which way that is, ask your butcher when you buy your roast.
Here's a recipe for the BBQ too! Happy Dayz!
INGREDIENTS2.3kg standing rib roast, trimmed
Olive oil cooking spray
1 teaspoon sea salt flakes
¼ teaspoon freshly ground black pepper
- Preheat barbecue plate on high heat until hot. Reduce heat to medium. Spray roast with oil. Sprinkle with sea salt and black pepper. Place into a shallow baking dish (see hint).
- Place onto barbecue. Cover with barbecue lid. Cook for 1 hour 15 minutes to 1 hour 45 minutes for medium. Remove from barbecue. Cover with foil. Stand for 15 minutes before slicing.
Salt and pepper are the only spices needed to make this delicious rib roast.
Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result
Hint: Disposable foil baking dishes are ideal for use in this recipe. Look for them in the baking aisle of your supermarket.