Beef – Roasting Joints on the Bone

How to wow your guests at any event. They look awesome but can be a bit daunting if you have never cooked them before; and which one to choose? The advantage of cooking a beef joint on the bone is that you get much more of the flavour through the joint but it can be a bit more awkward to carve. However if you ask for the joint to be chined, then the spinal bone is cut from the rib bones but left on the joint. This allows for the bones to be easily removed for carving.

Sirloin with undercut

This is cut from the rump end of the sirloin roast and is made up of the tasty well marbled sirloin and the lean, tender fillet. It is essentially a T-bone roast.

Sirloin on the bone

The traditional “on the bone” roast, the sirloin is well marbled on the inside with a good cover of fat on the outside to give a juicy and tender roast. The difference between this joint and the Sirloin with undercut is the absence of the fillet.

Rib roast on the bone

Taken from the shoulder end of the roasting this is the most economical of the bone in roasts and perhaps the most tasty.

Beef Joint Cooking Times

Minutes / pound
Minutes / kilo		 Gas Mark
°C
°F
Rare 10/lb + 20 mins
25/kg + 20 mins		 Gas 6
200 °C
400 °F		 Rest for up to 30
minutes after cooking
Medium 15/lb + 20 mins
35/kg + 20 mins		 Gas 6
200 °C
400 °F		 Rest for up to 30
minutes after cooking
Well Done 20/lb + 20 mins
45/kg + 20 mins		 Gas 6
200 °C
400 °F		 Rest for up to 30
minutes after cooking