Air Fryer Rescue: Perfecting Your Roast

Air fryers are a convenient alternative to traditional ovens for roasting meat. They work by generating heat and circulating it rapidly around the cooking space, resulting in a roast that is cooked evenly, with a crispy outside and a juicy, medium-rare inside.

Roast beef is a dish that is typically reserved for special occasions and family gatherings. Cooking it in an air fryer is a quicker and easier way to prepare the meat without compromising on quality and flavour. It also requires minimal preparation and very few tools, making it a low-fuss option for a simple yet spectacular meal.

To cook roast beef in an air fryer, it is recommended to use a tender cut of beef with some marbling, such as a top sirloin roast, prime rib roast, rump roast or top-round roast. The size and type of roast will impact the cooking time, with most recipes suggesting a weight of around 2 pounds for the best results.

Before cooking, the roast should be brought to room temperature and patted dry. It should then be seasoned with oil, salt and pepper, and sometimes other herbs and spices, before being placed in the air fryer basket. Cooking times and temperatures vary depending on the desired level of doneness, but most recipes suggest cooking the meat for around 35-40 minutes at temperatures between 360-400°F.

After cooking, the roast should be allowed to rest for at least 10 minutes, as this helps the meat finish cooking and reabsorb its juices, resulting in a tender and juicy dish.

Choosing the right cut of beef

Versatility of Roast Beef

Roast beef is a versatile dish, and almost any cut of beef can be roasted. However, certain cuts are better suited for roasting than others. The ideal cut will depend on factors such as your budget, desired cook time, and preferred level of doneness.

Marbling and Fat Content

When choosing a cut of beef for roasting, look for a piece with good marbling, which is the amount and distribution of intramuscular fat within the meat. Marbling adds flavour, juiciness, and tenderness to the roast. A nice outer layer of fat is also desirable, as it helps to baste the meat and keep it moist during cooking.

Popular Cuts for Roasting

Some of the most popular cuts for roasting include:

• Whole Sirloin or Striploin: This cut is well-marbled, full of flavour, and tender. It benefits from being trussed or netted, which helps create a compact shape for even cooking and slicing.
• Rump: Rump is a boneless piece of beef from the hindquarter. It has high amounts of collagen and connective tissue, which can make it tough if cooked incorrectly. However, slow-roasting a rump cut can result in a juicy and tender roast.
• Topside: Topside is an extremely lean cut with a lot of connective tissue, making it a more affordable option. It has a slightly tougher texture but is still flavourful.
• Rib Roast: Cut from the rib section, this includes the Standing Rib Roast, Rolled Rib Roast, and Rib-Eye Roast. The Rib-Eye Roast, in particular, is very well-marbled, tender, and flavourful, making it the most desirable and expensive of the roasts.
• Eye of Round: This economical cut is similar in appearance to the tenderloin but is lean and tough due to being cut from a well-exercised muscle. It can be cooked with high-heat searing and slow roasting and should always be thinly sliced against the grain.
• Chuck Roast: Cut from the cow's shoulder, chuck roast is flavourful but tough due to being a heavily exercised muscle. It has a high ratio of fat to meat, making it ideal for pot roasts or stews as the connective tissue melts during cooking, making the beef very tender.
• Tri-Tip: This well-marbled yet lean cut has gained popularity in recent years. It has a unique triangular shape and delivers great beef flavour at a more affordable price.
• Bottom Round Rump: This traditional cut for roast beef comes from the cow's rear leg, making it leaner. It is best cooked at a lower temperature to achieve a rare to medium-rare doneness.
• Sirloin Tip Roast: This budget-friendly cut offers an intense beefy flavour similar to a pricier tenderloin roast. It contains a lot of connective tissue, creating a velvety mouthfeel, but be sure to allow enough cooking time to prevent it from drying out.

Tips for Air Frying

When choosing a cut of beef for air frying, opt for naturally tender cuts that can handle quick cooking at high heat without drying out. Cuts like top sirloin, tenderloin, and beef tenderloin (filet mignon) are excellent choices. Leaner cuts like eye of round can also be used but require extra care to maintain tenderness. Tougher, connective tissue-heavy cuts like chuck roast or brisket are not ideal for air frying as they need slower cooking methods to become tender.

How to prepare the beef

Preparing a roast in an air fryer is a quick and easy way to get a tasty, tender meal. Here is a step-by-step guide on how to prepare the beef:

Firstly, take the beef out of the fridge 20 minutes to an hour before cooking to let it reach room temperature. This is an important step as it promotes even cooking and prevents the outside from burning before the middle is cooked.

Next, pat the beef dry with paper towels. This is important to allow the beef to develop a crispy exterior. Then, season the beef. A simple seasoning of salt and pepper will work, but you can also add herbs like rosemary and thyme, or spices such as garlic powder, smoked paprika, and onion powder. You can also add oil to help create a nice sear on the beef; a high smoke-point oil like vegetable, canola, or olive oil is best. Massage the oil and seasonings into the meat, ensuring it is evenly coated.

Now the beef is ready for the air fryer. Preheat your air fryer to around 400°F/200°C for at least 3-5 minutes. Place the beef in the air fryer basket and cook for 10 minutes. For a more well-done roast, you can leave the beef in for a few minutes longer.

After 10 minutes, lower the temperature to 300°F/150°C and cook for another 25-35 minutes for a medium-rare roast. The exact cooking time will depend on the size of your beef and your desired doneness. A meat thermometer is a useful tool to check if your roast is done; for a medium-rare roast, the internal temperature should be around 125°F/52°C.

Once the beef has reached your desired level of doneness, remove it from the air fryer and cover it loosely with foil. Let the beef rest for at least 15 minutes before serving. This allows the juices to be reabsorbed into the meat, keeping it tender and moist. Finally, carve the roast beef into thin slices, cutting against the grain.

Cooking times and temperatures

The cooking time and temperature for a roast in an air fryer will depend on the size of your roast, the desired level of doneness, and the type of air fryer being used.

For a rare roast, aim for a temperature of 120-125°F (red centre). For a medium-rare roast, the temperature should be 130-135°F (red centre with some pink). A medium roast will be at a temperature of 140-145°F (pink centre). For a medium-well roast, the temperature will be 150°F (centre only slightly pink). Finally, a well-done roast will be at a temperature of 160°F (no pink).

As a rule of thumb, the cooking time for a rare roast is estimated to be 13 minutes per pound or 15 minutes per 500g. For a medium roast, it is 18 minutes per pound or 20 minutes per 500g. And for a well-done roast, it is 23 minutes per pound or 25 minutes per 500g.

For example, if you are cooking a 2-pound roast and you want it to be medium-rare, you should air fry it for around 36-42 minutes.

It is important to remember that these are just estimates and the exact cooking time will depend on the size and shape of the roast and the type of air fryer being used. It is recommended to use a meat thermometer to ensure the roast is cooked to your desired level of doneness.

Resting the beef

When the beef is removed from the air fryer, it should be placed on a cutting board and covered loosely with tinfoil. This will keep the meat warm and allow it to rest for at least 15 minutes before carving. During this time, the moisture that has been pushed out of the meat during cooking will have a chance to redistribute, resulting in a more flavourful and juicy roast.

Additionally, larger cuts of meat, such as roast beef, will continue to cook for a few minutes after being removed from the heat source. This is known as carry-over cooking. By letting the meat rest, you ensure that it reaches the desired level of doneness without overcooking.

The amount of resting time will depend on the size and thickness of the roast. A good rule of thumb is to let the meat rest for half the time it was cooked. For example, if a roast took 20 minutes to cook, it should rest for 10 minutes. For thicker cuts of meat, such as a beef roast, it is recommended to rest for 15-30 minutes, depending on the size and cooking time.

While the beef is resting, you can make use of the time by preparing side dishes, such as roast potatoes, Yorkshire pudding, or steamed vegetables.

Once the resting time is complete, use a sharp chef's knife or carving knife to cut thin slices against the grain of the meat. This will help keep the meat tender and ensure that all the juices are retained.

What to serve with the roast beef

There are many side dishes that can accompany roast beef. Here are some ideas:

• Potatoes: Mashed potatoes, scalloped potatoes, roasted potatoes, sweet potatoes, or potato salad. You could also make poutine twice-baked potatoes, or hasselback potatoes.
• Yorkshire puddings: These are a great side dish to serve with roast beef. You can make the batter at home and cook them at your destination.
• Vegetables: Green beans, roasted beets with goat cheese and walnuts, maple-glazed carrots, roasted Brussels sprouts, or roasted asparagus. You could also serve roasted root vegetables (carrots, parsnips, and rutabaga) with a maple syrup and hot sauce glaze.
• Salads: A funky salad with arugula, fruit, and feta, or a curried cauliflower salad.
• Other: Horseradish mashed potatoes, honey-garlic glazed carrots, or roasted acorn squash stuffed with wild rice.

Frequently asked questions