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Jamie Oliver Perfect Roast Beef

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.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 people
Course: Dessert
Cuisine: British
Calories: 450
Ingredients Method Notes

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

Method
 

  1. Take your beef out of the fridge about 1 hour before cooking. This ensures even roasting.
  2. Set your oven to 240°C / 475°F / Gas 9. A hot start helps form a beautiful crust.
  3. 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.
  4. 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.
  5. Place the seared beef directly on top of the vegetables in the roasting tray. Pop it into the hot oven.
  6. Rare: Roast for 20 minutes per 500g (1.1 lbs)
  7. Medium: Roast for 25 minutes per 500g
  8. Well done: Roast for 30 minutes per 500g
  9. 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.
  10. 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)
  11. Slice against the grain for tenderness. Serve with gravy and your favorite sides.

Notes

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!