Baffled by how to tell when your beef roast is done? Well there are two simple ways to decide if it’s ready.
Test for doneness with tongs
You can estimate using weight and timing and test for doneness with tongs. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm. It’s best to test it just before the estimated cooking time is up (so you don’t overcook it).
Spot-on doneness with a meat thermometer
You can also use the roast’s internal temperature as a measure of doneness with a meat thermometer.
The varying size, shape and thickness of a beef roast can sometimes make it difficult to judge when it’s ready to your liking. That’s why using a meat thermometer is the easiest and most accurate way to tell if your beef roast is ready.
See the table below for the different internal temperatures for each degree of doneness.
55ºC - 60ºC rare
65ºC - 70ºC medium
75ºC well done
All styles of meat thermometers measure the internal core temperature of the meat. Ovenproof leave-in style thermometers are inserted into the thickest part of the roast and remain in it while it cooks. These inexpensive meat thermometers do a great job (they’re available from supermarkets and kitchenware shops). The other options are the pricier instant-read and digital probe thermometers. Read about them at enticemagazine.com.au.
Rest & relax
Don’t forget the most important step, rest the beef roast before carving.
Resting the roast for 10-20 minutes before carving gives the juices in the meat a chance to redistribute, giving a juicier and more tender result (and gives you time to make gravy or complete the meal). Loosely cover it with foil and let it stand in a warm place.
Instead of using up a lot of foil you can use a large overturned stainless steel bowl to cover the roast. It needs to be larger than the plate the roast rests on.