How to Create a Christmas Beef Roast

Christmas is the ideal time to enjoy the company of friends and family and indulge in the delicious flavours of a succulent beef roast. Offering an original alternative to the standard turkey or Christmas ham, beef roasts are succulent, versatile and can be matched with a range of flavour profiles and accompaniments.

Cooking a juicy beef roast is so easy! Follow these simple steps below, guaranteed to create a delicious meal that will add that ‘wow factor’ to your festive meal with family and friends.

The first and most important step in cooking a beef roast is to choose a cut. There are so many different varieties to choose from depending on your preference and budget. For an economical cut with a great beef flavour, choose a bolar blade or topside. For a tender and tasty meal go with a rib eye/scotch fillet. To really impress, choose a standing rib roast, or, for a great all rounder, you can’t go past a beef rump.


  • It’s important to ensure that you roast the beef from room temperature. To ensure the beef cooks evenly, remove it from the fridge 20 minutes before cooking.



  • Pre-heat the oven to suit your beef roast cut. Different cuts require different cooking temperatures. For the bolar blade cut, cook the beef at 160°C. For the rib eye/scotch fillet, rib roast or rump, cook at 200°C.



  • Beef roasts that are cooked at 160°C (such as the bolar blade) benefit from pre-browning before roasting, as does the rib eye/scotch fillet. Lightly oil the beef and pan sear it over a moderately high heat for 2-3 minutes on all sides. Season it after browning with salt and pepper. For other cuts that don’t need pre-browning, pat the beef roast dry with a paper towel to help the meat absorb the seasoning. Rub it lightly with oil and season with salt and ground pepper.



  • Place the beef roast in the oven on a rack inside a roasting dish that is close to the size of your roast. A roasting dish that is too large will often result in pan juices burning on the large surface area as it cooks.


    Roast on a rack to allow heat to circulate around the dish, browning it evenly. Note: standing rib roasts have a natural arc of the bones so they don’t need to be raised.

    Don’t forget to baste the roast 2-3 times throughout the cooking process using juices from the roasting dish.

    Depending on the degree of doneness you prefer, rare will need to be cooked for 20 minutes per 500g; medium for 25 minutes per 500g and well done for 30 minutes per 500g.



  • You can test for doneness using tongs or a meat thermometer. When using tongs, gently squeeze the beef roast. Rare will feel soft, medium is springy and well done is firm. When using a meat thermometer, the internal temperature of the beef when cooked for rare is 55-60°C; medium is 65-70°C and well done is 75°C.



  • Rest the beef roast for 10-20 minutes after cooking. This gives the juices in the meat a chance to redistribute, resulting in a succulent roast.



  • Serve with roasted vegetables and gravy.


Want more? We thought you might like this video.

Like this artice? Subscribe to our newsletter to get more articles like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice


Sign Out

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.