Temperatures, timings and resting — the exact roast method we teach at the counter.
The perfect Sunday roast is less about secrets and more about sequence. Start with a joint at room temperature — a cold joint steams instead of sears. Rub with salt, pepper and a little beef dripping, then roast hot at 220°C for the first 20 minutes to build the crust.
Drop to 170°C and cook to temperature, not time: 52°C internal for rare, 57°C for medium-rare, 63°C for medium. Pull it out 3–4 degrees early — carryover heat finishes the job while it rests.
Rest for at least 30 minutes under loose foil. Carve against the grain in confident slices, spoon over the resting juices, and serve on warm plates. That is the whole method, and it has never failed us.
