What is rolled sirloin?
Rolled sirloin of beef is often crowned “The King” of roasting joints, and for good reason. This classic Sunday dinner fare is cut from the saddle of the carcass, in between the rump and forerib, and makes for a show-stopping centrepiece.
Swaledale takes this delicious, punchy joint to the next level with authentic, old-fashioned dry-ageing that delivers incredible tenderness and flavour when cooked.
Rolled sirloin cooking time
For best results, we recommend roasting your rolled sirloin of beef for 12 minutes per 500g for a medium-rare joint. Remember this roasting joint has slightly less fat content than a ribeye, making it perfect served rare to medium, which in turn helps to retain moisture and flavour.
Alternatively, you can try our low roasting temperature technique (allow a minimum of 3 hours cooking time), which will result in uniform cooking and a more moist result compared to traditional roasting. The use of a meat thermometer is essential.
Best way to cook rolled sirloin
Traditional roasting technique
- Remove your joint from the packaging, pat dry and bring to room temperature.
- Preheat oven to 220°C/Fan 200°C/Gas 7.
- Rub a little oil on the joint and season liberally with good quality sea salt and pepper.
- Position the joint fat-side up onto the roasting tray on top of a trivet of chopped beef bones, carrot, onion and celery, and place in the centre of the oven.
- After 15 minutes of the cooking time has elapsed, turn your oven down to 180°C/Fan 160°C/Gas 4. At this stage, add a large glass of liquid – we like red wine, but white wine or beef/chicken stock will work well.
- Continue roasting for 12 minutes per 500g. Turn the joint halfway through its cooking time for even cooking.
- Once roasted to your desire, remove the beef from the tray and leave it to one side. Loosely cover your joint in foil after 10 minutes of resting to keep it warm.
- If using a thermometer, aim for 49-51°C for rare, 53-55°C for medium-rare, and 57-59°C for medium.
- Add 450ml of beef or chicken stock to the pan – reduce until thicken, passing through a sieve to remove the bones and vegetables. A cold knob of butter can be added at this stage to enrichen the gravy.
- Rest for a minimum of 20 minutes before carving into thick slices.
Low temperature roasting technique
- Take your rolled sirloin of beef out of the refrigerator before cooking.
- Remove your meat from the vacuum packaging and pat dry any moisture. Allow it to come up to room temperature.
- Set your oven to 65°C – this is very low, and, if using a gas cooker, the pilot light may be sufficient. This technique will still work at a slightly higher temperature – this may impact timings, but this should not be problematic due to the thermometer
- Rub the beef with a little oil and season it generously with sea salt and black pepper.
- Depending on joint size, roasting will likely take a minimum of 3 hours. Aim for 49-51°C for rare, 53-55°C for medium-rare, 57-59°C for medium.
- Rest your beef for a minimum of 20-30 minutes, up to one hour, loosely covered in foil before the final stage.
- Place in an oven with the temperature at full blast until an even, caramelised colour is achieved – this will take 6-10 minutes. Due to the technique, resting is not required – carve into slices around 1cm thick.
- The bigger the joint of beef, the longer the resting time should be.