Cooking roast beef : success every time

By Lou Chardin – updated August 7, 2025

Why cooking roast beef is an art 🥩

Mastering roast beef cooking is much more than just following a random time! It's the promise of tender, juicy, pink-in-the-heart meat that's the talk of the table. Whether you're a rare roast fan or a fan of medium-rare cooking, success depends on clever details: weight, temperature, resting time, equipment, and even the atmosphere of the oven 🔥. Here you'll find all the keys to adapting your cooking to your taste, avoiding pitfalls (dry meat, burnt crust, etc.), and varying the pleasures (oven, barbecue, air fryer, or casserole).

As a bonus, you'll learn how to choose your cut, adjust your portions, calculate the ideal cooking time, and even creatively recycle leftovers. Ready to become the master of homemade roast beef ? Follow the guide—and delight your family!

Ingredients and portions according to your wishes

Note: Adjust the size of the roast (800g to 2kg) according to the number of guests, and choose a well-tied piece, at room temperature before cooking.

Cooking and equipment checklist

Nutritional values and nutri-switch 🥗

Key steps to a perfect roast

1. Preheat the oven to 230°C fan-assisted (or prepare the barbecue/air fryer if you want to vary it!).
   
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2. Sear the roast : in a very hot pan with the butter-oil mixture, brown each side for 1 to 2 minutes for a golden crust (seals in the juices).
   
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3. Bake : Place the roast in a dish, sprinkle with garlic, thyme, salt, and pepper. Allow 12 to 15 minutes per 500g for rare, 16-18 minutes for medium. For more precision, aim for 48-52°C at the core (probe).
   
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4. Let the roast rest under aluminum foil (oven off, door ajar). This essential time relaxes the fibers and distributes the juices for tender meat.
   
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5. Slice and serve : Always cut perpendicular to the grain to preserve the tenderness. Serve with cooking juices.

Variations and inspirations

Barbecue version : brush the roast with mustard, sear on the very hot grill, then continue indirect cooking with the lid closed (air fryer? Discover our 2025 air fryer comparison !).
Roast in a crust : wraps the pre-cooked roast in puff pastry with mushrooms and duxelles.
Asian marinade : soy sauce, sesame, ginger, marinate for 1 hour before cooking.
Low temperature cooking : oven at 80°C, probe up to 52°C at the core (longer, ultra-tender, perfect batch cooking!)

Conservation, batch cooking and reuse

Store the sliced roast in its own juices and refrigerate for up to 3 days. To enhance it, reheat gently (oven 110°C, covered with aluminum foil) or serve cold in a salad. Leftovers can be added to a gourmet sandwich , a quick stir-fry, or diced into a homemade potato salad ( Neary recipes ).

Batch tip: Cook a large roast, set aside some for lunches, wraps, or a quick Bolognese sauce. And if you're freezing? Choose well-separated slices, wrapped individually.

Side dish ideas

• Roasted baby potatoes, homemade mashed potatoes or Neary salad
• Candied root vegetables (carrots, parsnips, celery)
• Sautéed green beans with garlic or pan-fried mushrooms
• Onion chutney or horseradish sauce
• For summer: fresh tabbouleh, green salad, or grilled meats ( see our barbecue ideas )

Frequently Asked Questions

Foolproof tips

• Take the meat out 30 minutes before cooking to avoid thermal shock.
• Never pierce the roast with a fork: use tongs instead to preserve the juices.
• Start cooking in a very hot oven, then lower the temperature to 180°C if necessary.
• Leave to rest under aluminum foil.
• Slice thinly, perpendicular to the fibers, for ultimate softness.
• Recycle the cooking juices into an express sauce by deglazing with red wine or broth.

Budget, links and sources

A roast beef costs an average of €3 to €5 per portion in the oven. To save money, keep an eye out for specials at your butcher shop or prepare it in batches for several meals. For more information:

• Our detailed recipe and Neary comparison
• Meat cooking tips (official website)
• All our batch recipes & side dishes

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