Christmas is just around the corner, and nothing says “festive celebration” like a well-cooked Christmas roast beef at the centre of your table. Whether you're hosting a big family gathering or having a quiet dinner, a juicy Christmas roast beef will make your holiday meal extra special. Here’s how to cook the perfect Christmas roast beef with premium products from The Steak Shop.
Step 1: Choose Your Cut of Beef to Roast for Christmas
The first step to a great Christmas roast beef is picking the right cut. The Steak Shop’s Christmas range offers top-quality options perfect for your festive dinner:
Rolled Ribeye Roast: This marbled cut is rich in flavour and perfect for those who love a juicy, tender roast.
Rolled Angus Fillet: If you’re after something more tender, the Angus fillet is a fantastic choice. It’s ideal for a slightly more refined Christmas dinner.
Argentinan Sirloin: A beautifully lean and flavour-packed option. This sirloin offers bold, beefy flavours that pair wonderfully with classic Christmas sides.
Choose your roast based on how many people you're serving, and don't forget—leftovers make for great sandwiches the next day (if there are any leftovers, that is!).
Step 2: Prepare Your Roast Beef
Good preparation is key to a great Christmas roast beef. Here’s how to get started:
Season Generously: Rub the beef with 2 teaspoons of salt, 1 teaspoon of black pepper, 1 tablespoon of chopped fresh rosemary, 1 tablespoon of chopped fresh thyme, and 3 minced garlic cloves. Adjust the seasoning to suit the size of your roast, but don’t be shy with the flavour.
Let it Come to Room Temperature: Leave the beef out for 30-60 minutes before cooking. This ensures even cooking and helps prevent the roast from being cold in the middle while the outside cooks too quickly.
Preheat the Oven: Heat your oven to 220°C (425°F). A hot oven will help seal in the juices and give your roast a lovely, crisp crust.
Step 3: Roast to Perfection
Now, it’s time to roast! Here’s a guide to how long to cook your Christmas roast beef based on the size and desired doneness:
Cooking times (for 1kg of beef):
Rare: Roast for 15-20 minutes per 500g, until it reaches an internal temperature of 120°F (50°C), then rest to rise to 125°F (52°C).
Medium-Rare: Roast for 20-25 minutes per 500g, until the internal temperature reaches 130°F (54°C), then rest to rise to 135°F (57°C).
Medium: Roast for 25-30 minutes per 500g, until it hits an internal temperature of 140°F (60°C), then rest to rise to 145°F (63°C).
Cooking times for larger cuts (2kg and above):
Rare: Roast for 15-20 minutes per 500g, until it reaches 120°F (50°C) internally.
Medium-Rare: Roast for 20-25 minutes per 500g, until the internal temperature reaches 130°F (54°C).
Medium: Roast for 25-30 minutes per 500g, until it hits 140°F (60°C).
Step 4: Baste for Extra Juiciness
Basting your Christmas roast beef every 20-30 minutes will help keep it juicy. Simply spoon the roasting juices over the beef to add moisture and flavour. If you want an extra touch, you can add some butter or a splash of red wine to the pan for added richness.
Step 5: Let It Rest (It’s Important!)
Once your Christmas roast beef is out of the oven, leave it to rest for at least 10-15 minutes, covered loosely with foil. This gives the juices time to redistribute throughout the meat, making each slice tender and full of flavour. It’s tempting to dive straight in, but don’t ruin the masterpiece by carving too early!
Step 6: Carve Your Roast
When you’re ready to carve, make sure you use a sharp knife and slice against the grain. This will ensure the most tender slices of Christmas roast beef. Take your time—no one likes a rushed Christmas dinner.
Step 7: Serve with Classic Sides
The perfect Christmas roast beef isn’t complete without some great sides. Here are a few suggestions:
Crispy Roast Potatoes: A Christmas favourite. Golden and crunchy on the outside, fluffy on the inside.
Honey-Glazed Carrots: These are sweet, savoury, and add a lovely touch of colour to the plate.
Yorkshire Puddings: A must-have to soak up the gravy. If there’s one thing Brits agree on at Christmas, it’s Yorkshire puddings.
Rich Gravy: No Christmas roast beef is complete without a rich, tasty gravy. It’s the glue that holds Christmas dinner together.
Brussels Sprouts with Bacon: A classic side dish that’s always popular with guests.
The Steak Shop’s Pigs in Blankets: No Christmas dinner is complete without these tasty sausages wrapped in crispy bacon. They’re a festive favourite that adds a bit of extra flavour to the plate!
Step 8: Make It Fun
Cooking a Christmas roast beef is as much about the experience as it is about the meal. Get your family or friends involved in the prep, put on some Christmas music, and enjoy the time spent in the kitchen. A bit of festive cheer always makes the process more enjoyable—and if you’re lucky, someone else might do the washing-up!
Bonus Tips for Stress-Free Roasting
Plan Ahead: Know your cooking times and work backwards to make sure everything’s ready at the same time.
Don’t Overcrowd the Oven: Leave enough space for the air to circulate around the roast so it cooks evenly and gets a nice, crisp finish.
Use The Steak Shop’s Expertise: Our premium cuts come with cooking instructions to help you cook the perfect Christmas roast beef every time.
This Christmas, let your perfect roast take centre stage at your festive meal. With these easy-to-follow steps, you’ll cook a Christmas roast beef that’s delicious, tender, and sure to impress your guests. Ready to start your holiday feast?
Explore the full Christmas range at The Steak Shop.
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