There’s something timeless and utterly satisfying about a roast beef dinner. Growing up, it was the centerpiece of every Sunday meal—a ritual of sorts that brought the whole family to the table, no matter how busy the week had been. And now, years later, I find myself trying to recreate that same magic in my own kitchen.
That’s when I turned to Jamie Oliver’s Perfect Roast Beef recipe. I’ve always admired Jamie’s style—simple ingredients, bold flavors, and a real respect for classic techniques. His roast beef recipe spoke to me right away: beautifully cooked meat, seasoned with herbs and love, resting atop a bed of vegetables that soak up all the incredible juices. No fancy tricks—just good, honest cooking.
The first time I made it, I was admittedly nervous. Roast beef can feel intimidating. But Jamie’s method was straightforward and intuitive, and to my delight, it came out tender, flavorful, and cooked to perfection. The scent alone transported me right back to those childhood Sundays, and I knew I’d found a new tradition of my own.
Since then, this recipe has become a staple in my home, whether I’m feeding guests, celebrating a holiday, or just craving something hearty and wholesome. It’s the kind of meal that makes people pause, breathe in deeply, and smile before taking that first bite.
If you’re new to roasting beef or looking to master a reliable go-to recipe, Jamie Oliver’s version is truly worth trying. Let me walk you through how I make it, with a few tips and tweaks I’ve picked up along the way.
What is Jamie Oliver’s Perfect Roast Beef?
Jamie Oliver’s Perfect Roast Beef is a no-fuss, flavor-packed roast using high-quality beef, seasoned simply with olive oil, herbs, salt, and pepper. It’s roasted on a bed of vegetables for extra depth, and cooked to your preferred doneness with a crisp crust and juicy center.
Why You Should Try This Recipe
- Simple and rustic: No over-complication—just real, flavorful ingredients.
- Customizable doneness: Cook it rare, medium, or well done.
- Bold, herby flavors: Fresh thyme, rosemary, and garlic elevate the roast.
- Foolproof method: Jamie’s timing and technique are spot-on.
- Perfect for gatherings: A show-stopper for Sunday lunches, holidays, or dinner parties.
Ingredients Needed to Make Jamie Oliver’s Perfect Roast Beef
- 1.5–2 kg (3–4.5 lbs) beef sirloin, ribeye, or topside (room temperature)
- Olive oil (about 2–3 tablespoons)
- 1 head of garlic, cloves separated and slightly crushed
- A few sprigs each of fresh rosemary and thyme
- 2 onions, peeled and quartered
- 2 carrots, chopped into large chunks
- 2 sticks of celery, roughly chopped
- Salt and freshly ground black pepper
- Optional: 1 glass of red wine or beef stock (for gravy)
Instructions to Make Jamie Oliver Perfect Roast Beef Recipe
- Bring the beef to room temperature
Take your beef out of the fridge about 1 hour before cooking. This ensures even roasting. - Preheat the oven
Set your oven to 240°C / 475°F / Gas 9. A hot start helps form a beautiful crust. - Prepare your roasting base
Place the onions, carrots, and celery in a roasting tray. Scatter over the garlic cloves and herbs. Drizzle with olive oil and toss everything to coat. - Season the beef
Rub the beef all over with olive oil, then generously season with salt and black pepper. Sear the beef in a hot pan for 3–4 minutes on each side until browned all over. - Roast the beef
Place the seared beef directly on top of the vegetables in the roasting tray. Pop it into the hot oven.- Rare: Roast for 20 minutes per 500g (1.1 lbs)
- Medium: Roast for 25 minutes per 500g
- Well done: Roast for 30 minutes per 500g
- Rest the meat
Once cooked to your liking, transfer the beef to a board and cover loosely with foil. Let it rest for at least 20–30 minutes—this helps the juices redistribute. - Optional gravy
While the beef rests, place the tray of roasted veggies on the stove. Add wine or stock, mash the veg, and simmer. Strain for a rich, homemade gravy. - Carve and serve
Slice against the grain for tenderness. Serve with gravy and your favorite sides.
Jamie Oliver’s Perfect Roast Beef
Ingredients
- 1.5-2 kg beef sirloin, ribeye, or topside (room temperature)
- 3 tablespoons Olive oil
- 1 head of garlic cloves separated and slightly crushed
- A few sprigs each of fresh rosemary and thyme
- 2 onions peeled and quartered
- 2 carrots chopped into large chunks
- 2 sticks of celery roughly chopped
- Salt and freshly ground black pepper
- Optional: 1 glass of red wine or beef stock for gravy
Instructions
- Take your beef out of the fridge about 1 hour before cooking. This ensures even roasting.
- Set your oven to 240°C / 475°F / Gas 9. A hot start helps form a beautiful crust.
- Place the onions, carrots, and celery in a roasting tray. Scatter over the garlic cloves and herbs. Drizzle with olive oil and toss everything to coat.
- Rub the beef all over with olive oil, then generously season with salt and black pepper. Sear the beef in a hot pan for 3–4 minutes on each side until browned all over.
- Place the seared beef directly on top of the vegetables in the roasting tray. Pop it into the hot oven.
- Rare: Roast for 20 minutes per 500g (1.1 lbs)
- Medium: Roast for 25 minutes per 500g
- Well done: Roast for 30 minutes per 500g
- Once cooked to your liking, transfer the beef to a board and cover loosely with foil. Let it rest for at least 20–30 minutes—this helps the juices redistribute.
- While the beef rests, place the tray of roasted veggies on the stove. Add wine or stock, mash the veg, and simmer. Strain for a rich, homemade gravy. (optional for gravy)
- Slice against the grain for tenderness. Serve with gravy and your favorite sides.
Notes
What Goes Well with Jamie Oliver Perfect Roast Beef Recipe
- Classic Yorkshire puddings
- Roast potatoes with rosemary and garlic
- Steamed green beans or broccoli
- Horseradish sauce or English mustard
- Caramelized onions or red wine gravy
- Buttered peas or sautéed Brussels sprouts
My Tips to Make the Best Jamie Oliver Roast Beef
- Choose a good cut: Sirloin or ribeye roast gives the best flavor and tenderness.
- Room temperature meat is key: Prevents uneven cooking.
- Invest in a meat thermometer: Perfect doneness every time.
- Don’t skip resting: Resting allows the juices to stay in the meat, not on your plate.
- Use the veg for gravy: They soak up all the flavor—don’t waste them!
Easy Variations of Jamie Oliver Perfect Roast Beef Recipe
- Garlic-crusted: Mix minced garlic with herbs and press it onto the beef before roasting.
- Mustard rub: Add Dijon or wholegrain mustard to the oil rub for a tangy crust.
- Slow-roasted version: Cook at 150°C (300°F) for several hours for extra tenderness.
- Herb butter finish: Rub herb butter on the hot beef after roasting for even more flavor.
- Red wine marinade: Marinate overnight in red wine and herbs for a deeper flavor profile.
Best Way to Store Jamie Oliver Roast Beef
Let leftover beef cool completely. Wrap tightly in foil or store in an airtight container in the fridge for up to 3–4 days. Sliced leftovers can be eaten cold in sandwiches or reheated gently in a pan or low oven.
To freeze, wrap individual portions and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Nutritional Value (Approximate, per serving)
- Calories: 400–450
- Protein: 40–45g
- Fat: 25–30g
- Carbs: 5–10g (mostly from vegetables)
- Iron: High
- Sodium: Moderate (depending on seasoning and gravy)
FAQs
What’s the best cut for roast beef?
Sirloin, ribeye, or topside work beautifully. Ribeye is richer, sirloin is leaner.
How do I know it’s done?
Use a meat thermometer:
- Rare: 50°C / 122°F
- Medium: 60°C / 140°F
- Well done: 70°C / 158°F
Can I make it ahead of time?
You can roast and rest it, then reheat gently covered in foil before serving.
What do I do with leftovers?
Make roast beef sandwiches, wraps, or dice it into hash or stews.
Can I make gravy without wine?
Yes! Use good-quality beef stock or even water with a splash of Worcestershire sauce.
Conclusion
Every time I roast beef using Jamie Oliver’s method, I’m reminded of why I fell in love with cooking in the first place. There’s a quiet joy in preparing something traditional, something rooted in simplicity and care. From rubbing down the meat with herbs and olive oil, to hearing the sizzle of the sear, to carving into that perfectly rested roast—it’s an experience that brings both satisfaction and pride.
This recipe has become a part of my own weekend tradition. It’s not just food—it’s a centerpiece, a conversation starter, a comfort. I’ve made it for holiday feasts and quiet dinners alike, and each time it delivers that “wow” moment when the first slices are cut and served. And let’s be honest, there’s something very rewarding about hearing, “This is the best roast I’ve ever had.”
Jamie Oliver’s approach strips away the intimidation factor. It’s straightforward, it respects the quality of the meat, and it reminds us that great food doesn’t have to be complicated. What matters is attention, timing, and a little patience.
So, if you’re looking for a roast beef recipe that’s full of flavor, beautifully simple, and wonderfully rewarding, give this one a try. Follow the steps, trust the process, and don’t forget to let it rest.
And once that golden roast is out of the oven, resting proudly on your counter, just know you’re not only about to serve dinner—you’re creating memories.
Now grab your carving knife, gather your loved ones, and let the feast begin.
