Roast Beef

roast beef

Roast Beef

A good piece of roast beef will go a long way to satisfying a hungry family. Excellent in that there is never any wastage; any leftover cold beef may be used up in sandwiches or in a salad.
Serves 6 – 8 (1.5 kg)


  • 1.5 kg – 2 kg prime rib, sirloin, wing rib, rump, or scotch fillet
  • 2 cloves garlic, slivered
  • 30 ml prepared mustard or 15 ml dry mustard
  • Freshly-ground black pepper to taste
  • 10 ml spice rub, e.g. paprika, lemon & herb, Moroccan, harissa spices, etc. (optional)
  • 30 ml olive oil (optional)


  1. Preheat oven to 180ºC/160 ºC fan/ Gas mark 4 – 5.
  2. Wipe meat with a solution of vinegar; pierce meat here and there with a sharp knife, and place garlic slivers into the insertions.
  3. Rub meat with the mustard, pepper; a spice rub of choice, and olive oil, if desired.
  4. Oven Roasting: 180ºC/160 ºC fan/ Gas mark 4 – 5.

Rare meat: allow 15 – 20 minutes per 500 g, plus 15 minutes extra;
Medium meat: allow 20 – 25 minutes per 500 g, plus 20 minutes extra.
Combination: Follow the cooking times according to the Meat Roasting chart or use the auto-combination programme on your microwave oven. Do turn the meat over at least twice during the cooking time.

  1. Place metal turntable and low rack into the oven; place the meat on the low rack, with a dish underneath to catch the juices. Shield thin areas and cut edges with foil, shiny side in.
  2. For Solar Dom: Select Speed auto cook 7; enter weight, and press start.
  3. Allow meat to stand for at least 1/3 of the cooking time, prior to carving and serving.
    Season with salt during the standing time.
  4. Allow resting for 20 minutes out of the oven, before carving.
  5. Use the juices in the pan to make rich gravy. Serve with horseradish sauce, and/or a good strong mustard, and/or Yorkshire puddings.


  • It is not recommended to roast beef well done, as the meat will be 50% tougher than when cooked to a rare or medium stage.

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