The Ultimate Roast Beef Guide with a Michelin chef: Learn to cook perfectly each time!

Got the pressure of cooking for the family? Or wanting to impress someone special? Or simply getting ready and prepared for the festive season?

In this video, I’m breaking down the differences between three classic joints – #Sirloin, #Forerib, and #Topside – so you can make the best choice for your roast! I’ll guide you through selecting each cut, the unique flavours and textures they offer, and key cooking techniques to get that perfect, juicy roast. Whether you want a show-stopping centrepiece or a leaner, budget-friendly option, this guide has everything you need to know.

🔍 In This Video:

- How to choose the perfect #RoastBeef cut for different occasions and budgets
- Key flavour and texture differences between sirloin, forerib, and topside
- Step-by-step cooking tips for each cut, including resting and carving tips
- Pro tips for tender, flavourful roast beef every time!

**I cooked the topside + rolled sirloin at 230c/446F for 10-15 minutes to get a super crusty outside, then dropped the temperature to 160c/320F until the internal temperature of the meat was reading 50c (122F).

For the reverse sear on the Forerib/prime rib - I cooked at 120c-100c until it was reading 50c and then raised the temp to 230c/446F until it was crusty.**

Perfect for your next family meal or festive feast, this guide will ensure your roast beef game is on point. Try these tips and let me know in the comments which cut you’re cooking! 👨‍🍳

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[Maitreya]

So there I was four days ago (Friday 1st of November, 2024) sitting at the counter at Mei Mei eating my Nasi Lemak and drinking my coffee with my son beside me having Singapore Curry. As I ate I sat and watched chef Liz in the back of the kitchen quickly and quietly breaking down chickens. The food was great, and we were very happy we’d managed to get seats during the Borough Market lunch rush. As I watched I was thinking that the kitchen was well-staffed, and Liz could have been somewhere else…Filming a video, working at home, out with friends and family, or even down the pub having a pint. Instead she was quietly working through the dirtiest and least-glamourous task that needed doing in the kitchen. I appreciate that commitment to the business, the staff, and the customers. Respect.

[Sekaitunes]

I need someone that looks at me the way auntie Liz looks at the beef cuts in the thumbnail 😳

[stevehayes]

They way she paused and smiled a bit after she said "I normally go for two bones but one will do" made me chuckle. She knows.

[Henry]

Superb and an excellent overview of the different cuts. I was drooling just thinking of how tasty that perfectly cooked meat looked. Well done!

[webdesignlondon]

I recently moved to the U.S. and wanted to cook a Sunday roast for my extended family. I bought a 4-pound piece of top round/top side beef for five adults and two kids, and it turned out perfect!

Here’s how I prepared it:

- The night before, rub the beef with salt and pepper.
- Take out of the fridge at least one hour before cooking.
- Sear for 1-2 minutes on each side.
- Cover in a homemade Dijon mustard and crushed garlic paste.
- Place beef on a trivet or rack in a roasting tray.
- Cook in the oven at 350°F (176°C) for 45-55 minutes, or until the internal temperature reaches 110°F (44°C).
- After cooking, let it rest and lightly cover it with tin foil for 30 minutes. The internal temperature rose to 138°F (59°C) during this time.

The result was delicate, juicy, and seriously tasty!

[ryanbonner]

we're so lucky to live in a beef country! you just cant beat beef [and lamb] as delicious, and unbelievably neutrient-dense meals!

[smoulder]

BTW cooking three roast beef joints together was super useful to me. I've never seen this before, but I'm only an enthusiastic amateur, but it helped me to understand the different styles and outcomes. Many thanks.

[davidlevine]

Great video!

i've been a Chef since 1972, and during that time i have served an insane amount of roasted beef of all kinds. one of my favorite things to do with the leftovers is making a sandwich with the following:

Garlic Butter Grilled Baguette halves
thinly sliced/shaved Rare Beef
either Bearnaise of Charon Sauce
Fresh Watercress

served with potatoes fried in beef fat. (working in hotels there is always beef fat to play with.)



my favorite is a well aged Rib Roast.

[toxicmustardwasabi]

A Michelin chef who looks like Florence Pugh should have way more subscribers.

[guttergrowler]

You are the prettiest chef ever. Auntie Liz! ❤

[simongodfrey]

I'm used to roasting chicken, pork and occasionally lamb and aim for 70c internal temperature. I was amazed that you're aiming for 50c internal and that the cooking time was so short.

[Squiddyjayjay]

Hi, went to Mei Mei today and saw you there!!! That was one if the best foods I have ever had, I was craving more all day and still craving it now. The chicken was so crispy and the sauce was amazing. You need to bottle up and sell that chilli sauce. Thank you so much!!

[jamesprice]

Also, back at Easter, I bought a rib joint from Waitrose for my brother to cook. I am pretty good at cooking, but he is excellent. So the Sunday after Easter we had a joint that was the three smaller ribs from a five rib cut.
Some Waitrose stores now have a glass cabinet full of 35 day, dry aged beef. The joint weighed 3.2kg and cost about £84. But it was absolutely amazing in flavour. There was plenty of leftovers too. It gave us 11 portions overall. Although my mum and sister don't eat lots.

[jasonhenninger]

Standing rib roast- Chuck end ribs 7-9. Reverse seared with compound butter (combine montreal steak seasoning, thyme, minced onion and a pinch of red pepper flakes)

[mikestylianou]

I’ve just discovered your channel, thank you very much

[smoulder]

Your recipes and cooking methods are always top class and this video cooking demonstration, especially for this time of year, is the best of the best. I will try all of these cuts over time and these will be on my go to list. Thank you Chef.

[TheLurker]

The absolute bravery of wearing a white t-shirt while carving that much beef....

[Chips]

My Nan used to make a very simple dish with the leftovers. She’d layer sliced potatoes, onions and the sliced beef with lots of black pepper. It was why there was always such a big pot of ‘The Sunday gravy’ as it was spooned on between each layer. A simple leftover ‘Hot Pot’ that would make the house smell unreal while it was cooking slowly in the oven. The best part was that first crispy top layer of potatoes.

[馬伕]

Auntie, thanks for the content. In California, butchers cut what we call Tri Tip. Definitely something to try. I grew eating it, and always thought that it was Chinese food.😂😂😂😂😂

[EatCarbs]

Oh man.. I am so hungry now. I love to do either a hot beef sandwich with mash and gravy for a dish sandwich with lots of hot horseradish. Thanks for the video auntie Liz