Christmas Roast Beef Recipe
Tender topside roast beef with garlic, rosemary, and orange, seared in a hot oven then finished low and slow.
Servings: 10 servings
Calories: 301kcal
Ingredients
- 4-4.5 lbs topside roast or round roast, rump roast, bottom round
- 2 teaspoons salt
- 4 garlic cloves halved or in thirds
- Zest from 1.5-2 medium oranges
- 1 tablespoon olive oil
- 2 teaspoons ground black pepper
- 1 sprig of fresh rosemary leaves finely diced
Instructions
- Pat beef dry. Tie with twine if loose. Rub all over with salt. Refrigerate uncovered overnight, or at least 1 hour.4-4.5 lbs topside roast, 2 teaspoons salt
- Take out of fridge 1 hour before roasting. Heat oven to 190°C (170°C fan, 375°F).
- Cut garlic into halves or thirds. Make slits in the beef and push garlic in.4 garlic cloves
- Mix zest, rosemary, pepper, and oil. Rub over the beef.Zest from 1.5-2 medium oranges, 1 tablespoon olive oil, 1 sprig of fresh rosemary, 2 teaspoons ground black pepper
- Set beef on middle rack with a roasting tin below. Roast 30 minutes.
- Reduce oven to 110°C (90°C fan, 225°F). Roast until the thickest part reads 52-54°C (125-130°F) for medium-rare, about 1 hr 45 min for 1.87kg. Start checking 30 minutes early.
- Rest 30 minutes, loosely covered with foil.
- Remove twine. Slice thinly across the grain.
Notes
- Cook to temperature, not time.
- Pull 3°C (5°F) below target. It rises while resting.
- Pull temps: rare 48°C/118°F, medium-rare 52-54°C/125-130°F, medium 57-60°C/135-140°F, well done 68°C/155°F.
- Rest the full 30 minutes.
- Slice thin, across the grain.
- Leftovers: fridge 4 days, freezer 3 months.
Nutrition
Serving: 1g | Calories: 301kcal | Carbohydrates: 1g | Protein: 45g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 127mg | Sodium: 580mg | Potassium: 706mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 2IU | Vitamin C: 0.4mg | Calcium: 43mg | Iron: 4mg