Big Bite Basics | Roast Beef 101

Big Bite Basics Roast Beef 101

I‘ll show you my basic roast beef recipe that could be transformed in various ways. Firstly, you can add your favourite spice mix to the sugar/salt dry rub. I love adding a simple gravy to the sliced fillet if you’re having Sunday Roast, you could even just add the sliced beef roast to your favourite sandwich, pasta, wrap or salad.

Below the recipe, you’ll see I uploaded a quick recipe video showing you the basics. Also, useful notes below the recipe as well that’ll be able to guide you when you’re working with a roast that’s bigger than 1kg.

Roast Beef 101

  • Servings: 4 Servings
  • Difficulty: Easy
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  • 1kg topside of beef
  • 2 tbsp brown sugar
  • 2 tsp salt


  1. Preheat your oven to its highest temperature and make sure that you’re using both the top and bottom elements. My oven is a standard oven that reaches a max of 240°C. If your oven can go higher then your cooking time will be decreased by maybe 5mins or so. This process isn’t about how high your oven temperature is but how long you roast it for which depends on what doneness you like and how big the roast is.
  2. Prep your beef. I use a simple coating of sugar and salt. This seals in the moisture and creates a light but beautiful crust. Feel free to add additional spices to the rub if you’d like.
  3. Roast in the upper half of your oven and roast for 30-35 mins for a medium-rare result. Once you’ve tested the doneness of your roast by either using a meat thermometer or the ‘touch-test’, allow the roast to rest for 30mins.
  4. Slice as desired once rested. Store the roast in an airtight container and in the fridge for up to 4 days. I wouldn’t recommend freezing the roast beef.


      1. *For 1kg beef


      1. 30min roasting + 30mins rest = Rare


      1. 35mins roasting + 30mins rest = Med/Rare


      1. 40mins roasting + 30mins rest = Medium


  • Placing the beef on an oven rack inside a baking tray will ensure that any additional liquids will drip down and cause an even crust to form but placing the roast directly in your oven tray isn’t that much of an issue, for me at least, but it depends on the chef and who you’re cooking for.
  • When roasting beef it is always best to rather undercook the meat than overcook it. You’d rather want to have the option to pop it back in.
  • Remember: when you rest the beef it will continue cooking thanks to the residual heat so remove it 5mins earlier than your cooking preference so that it can reach the desired state whilst resting

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