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How to tell if your beef roast is ready

Baffled by how to tell when your beef roast is done? Well there are two simple ways to decide if it’s ready.

While following a recipe always helps, depending on your oven it's often difficult to tell when your roast is ready.

Fortunately, there are a few tried-and-tested methods, as well as some hacks, to help you figure this out.

Test 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).

Browse our roast recipes: (Post continues after gallery)

Use a thermometer

You can also use the roast’s internal temperature as a measure of doneness - and you can test this 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.

Here's a good indicator for temperatures: 

  • 55ºC - 60ºC: rare
  • 65ºC - 70ºC: medium
  • 75ºC: well done

Tip: Don't forget to rest your meat

It's important to let your meat sit 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.

 
 

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