What is the best way to roast a joint of beef?

Question

I don't want it to be rare because I don't like it like that but I don't want it to end up really dry either. I just want it to be nice and tender.

Thanks for your help.

Answer 1

For a joint of beef... you should smoke that joint.

Basically you cook it low and slow as in a smoker or barbecue.

200F to 250F for 6 hours or more depending upon the weight.

Answer 2

the best way to cook all your meat is to buy a thermometre, i am a total convert to this now - you can buy them for about £10 - here is the way to cook beef and if you get a really good joint it makes it all worth the while

just stick the probe into the joint so that the point is about in the centre of the meat it should reach 77C. (The thermometer will have instructions with it anyhow) Once it’s reached that temp then the joint will be cooked, so remove from oven, place on a serving dish and allow to ‘rest’ for say 10-15 minutes for the meat to relax after the cooking. You can make the gravy, etc, enjoy a glass of wine and then carve, serve and enjoy!

Answer 3

Open roast in oven is best, although makes a mess of your oven. Time depends on the size of the joint. If you buy from a supermarket follow their guidelines. Rib roast is a good cut of beef and very tasty. Make your gravy from the juices in the roasting tin. Umm, now I am hungry.

Answer 4

place the joint of beef onto a deep tin covered with tin foil, put a cup of water over beef the season. Cover with tin foil and seal the edges of the foil. Roast in middle of oven med heat 20 mins per pound weight and 20 minutes over. Allow to rest before opening.Separate from juices. When cold put both into fridge.
If you are serving this as a sunday roast cook on the saturday. Slice on sunday put into a deep tin put some cold water over. cover with tin foil and reheat again med heat for about 30 mins or until really hot. put juices into pan and add some water boill up and add gravy powder or granules just enough to coat the back of a spoon. When serving lift meat off tin and pour over the gravy. Meat will melt in your mouth.

Answer 5

Coat the top of the joint with horsradish sauce & sprinkle on an OxO cube, then put in the pan with some beek stock, depending on the size of the joint cook at for about 1/2 hour for every lb. baste the joint every half hour, you can add carrots or roast potatoes for extra flavour to your vegetables, rosemary is is good too.

Answer 6

Start it in a very hot oven for 20 minuets, then turn the heat down to 180c and cook for 1 hour. Umm lovely.

Answer 7

halve 2 onions and place the meat on it(the onions) on a shallow dish and fill with water up till just covering onions and cover with foil on a low heat lets say 180 degrees then down to 120 for as long as you like !!!as long as the water doesn't dry out ,,,and then you can make onion gravy too

Answer 8

it totally depends on the size of the joint

Answer 9

put it in a roasting bag and put in water in a crockpot

Answer 10

In the oven and baste it