Roast Beef with Low Temperature

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	2 hrs 35 mins
Total Time	2 hrs 2 mins
Course	Main Course
Cuisine	European
Servings (Default: 12)

Ingredients

Instructions

Cut the rind crosswise. Rub the roast beef with olive oil, then wrap the herbs and spices tightly in cling film and leave to rest in the refrigerator for 2 - 3 days.
Preheat the oven to 150 ° C top / bottom heat. Fry the roast beef on the wire rack for approx. 2 hours or up to a core temperature of 55 - 60 ° C, brushing with oil in between if necessary.
Reduce the temperature to 80 ° C top / bottom heat and leave in the oven for another approx. 35 minutes.
In any case, sauce Bernaise is enough! The rest is a matter of taste (depending on the season e.g. asparagus, giant mushrooms or bean rolls) with boiled potatoes, Yorkshire pudding or croquettes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.