Orders made before 12 noon will be delivered the next day except Discovery Bay, Ma Wan and Tung Chung. We do not deliver on Sundays or Public Holidays. Our retail store is open Mon – Sat 10am – 6pm / Sun 10am – 5pm

How to cook a whole Rostbiff in the oven.

  • Remove the Roast from the refrigerator at least 2 hours before planning to start cooking it, this allows the meat to warm up to room temperature which gives better cooking conditions when we start to roast the beef.
  • Tie the beef with string and 6 butchers knots

  • Season the beef with lots of salt and pepper and fresh herbs such as Thyme, Rosemary & Oregano (optional)
  • Place the beef in pre-heated and very hot oven (220 celsius and allow to brown for around 15 minutes
  • Reduce the heat to 160 and slow roast for approximately 1 hour  to 1 hour and 30 minutes
  • It is better and more accurate to use a meat thermometer, you should remove the beef from the oven once the roast reaches a core temperature of 45 celsius (if you do not have a meat thermometer you can use a metal skewer placed into the center of the beef for a few seconds then placed against your bottom lip, it should register as ‘warm’ not ‘hot’
  • Remove from the oven and allow to rest on a resting rack for at least 30 minutes. The roast will continue to cook as the juices inside settle, raising the internal temperature to 55 degrees for a perfect medium-rare Rostbiff
  • Slice the Rostbiff nice and thick

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