This recipe is thanks to Meat and Livestock Australia


  • Rib eye, scotch fillet, rump, sirloin, fillet/tenderloin or standing rib roast

  • Salt and Pepper

  • Extra flavourings (optional)


  • 1.

    Preheat oven to 200ºC for rib eye/scotch fillet, rump, sirloin, fillet/tenderloin, standing rib roast.

  • 2.

    Preheat oven to 160ºC for bolar blade, topside, eye round/girello. These roasts benefit from browning before roasting. Lightly oil the roast and sear it over a moderately-high heat for 2-3 minutes on all sides so it’s evenly browned.

  • 3.

    As a guide beef roasts are cooked for 20min per 500g for rare, 25min per 500g for medium and 30 min per 500g for well done.

  • 4.

    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. Using a meat thermometer to find out degree of doneness. The internal temperature for: Rare – 55-60ºC, Medium – 65-70ºC, Well done – 75ºC.

  • 5.

    Resting the roast for 10-20 minutes before carving gives a juicier, more tender roast. Loosely cover it with foil and let it stand in a warm place as it rests.


To help the roast cook evenly: Take it from the fridge about 20mins before cooking and brush the roast lightly with oil. Season with salt, pepper and any flavourings.

Placing the meat on a rack in the roasting dish helps it brown evenly, and to keep it moist, add a little water to the roasting dish.

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