Marianne Martinez
Air fryer roast beef is a quick and easy way to cook roast beef, resulting in a juicy, flavorful, and tender roast with a seared crust. The cooking time will depend on the size of the beef joint, the type of air fryer, and your desired level of doneness. Generally, it takes around 40-45 minutes to cook a 2-3 lb roast beef in an air fryer, including prep time. To cook roast beef in an air fryer, you should first pat the beef dry, season it, and preheat the air fryer. Then, place the beef in the air fryer basket and cook for 10-15 minutes at a high temperature to create a crust. After this, turn the beef over, reduce the temperature, and cook for another 30-40 minutes. Once the beef is cooked to your liking, cover it with foil and let it rest for 20-30 minutes before slicing and serving.
| Characteristics | Values |
|---|---|
| Time taken | On average, it takes about 56 minutes to cook including prep time for a medium result. |
| Temperature | Preheat the air fryer to 380-400°F/190-200°C. Reduce the temperature to 350°F/180°C or 170°C and cook for a further 30-40 minutes. |
| Meat weight | 2-3 lbs or 1 kg |
| Meat type | Top sirloin roast, prime rib roast, rump roast, top-round roast, or a good quality roasting joint with a little marbling of fat. |
| Resting time | 10-30 minutes |
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What You'll Learn
Choosing the right cut of beef
Cooking roast beef in an air fryer is a quick and easy way to prepare a delicious meal. While choosing the right cut of beef for your roast, there are a few factors to keep in mind, such as your budget, the cooking time, and the desired texture and taste.
Firstly, consider your budget. Some cuts of beef are more expensive than others, so if you're looking for a budget-friendly option, go for cuts like the chuck roast, beef bolar blade, or tri-tip. These cuts have a great beef flavor and can be cooked to a tender texture with a low and slow cooking approach.
If you're willing to splurge a little, the sirloin is a great choice for a tender piece of meat. When selecting sirloin, opt for the top cut as it will be the most tender, and don't forget to brown the meat before placing it in the air fryer. Another pricier option is the beef bolar blade, which is taken from the butt fillet and delivers a rich flavor and tenderness.
Next, think about the cooking time you're aiming for. If you're short on time, choose a cut that requires a higher heat and limited cooking time, such as the rib-eye roast or prime rib. These cuts are well-marbled and full of flavor and tenderness. However, if you're happy to slow-roast your beef, go for cuts like the bottom round rump, which benefits from a low-and-slow cooking style.
Finally, consider your desired texture and taste. If you prefer your roast beef with a pink or red center, go for the traditional prime rib or rib-eye roast, which are well-marbled and flavorful. If you're not a fan of the red center, the chuck roast is a good option as it offers great beef flavor without the red center.
Remember, when choosing your cut of beef, it's always a good idea to ask your local butcher for a recommendation if you're unsure. They will be able to guide you based on your specific requirements and budget.
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Preparing the beef for cooking
Firstly, select the right cut of beef. For air frying, it is recommended to choose a tender cut with a good amount of marbling, such as a top sirloin roast, prime rib roast, rump roast, or top-round roast. These cuts ensure that your roast beef turns out juicy and flavourful. Avoid cheaper cuts with a lot of connective tissue, as they are better suited for oven roasting or soups and stews.
Once you have selected the beef, take it out of the fridge and bring it to room temperature. This step is important as it helps the beef cook more evenly. Allow it to sit out for around 20 to 30 minutes. While the beef is coming to room temperature, you can preheat your air fryer to a temperature between 380-400°F (around 200°C).
Now, it's time to prepare the beef for seasoning. Start by patting the surface of the roast dry with a paper towel. This step helps the oil and seasonings adhere better to the meat. After patting it dry, rub a thin coat of oil all over the roast. You can use olive oil or any other cooking oil of your choice.
Next, it's time to season the beef. In a small bowl, combine your desired seasonings. You can keep it simple with just salt and pepper, or you can add herbs and spices like thyme, rosemary, onion granules, garlic powder, or mixed herbs. Sprinkle this seasoning mixture generously all over the roast, ensuring that all sides are well coated. You can also try marinating the beef before cooking to enhance its juiciness and flavour, especially if you're using a grade of beef that falls below choice grade in marbling.
At this point, your beef is almost ready for the air fryer. If desired, you can wrap it in aluminium foil, which can help reduce cooking time. However, it is not necessary when roasting beef in the air fryer.
Finally, place the beef in the air fryer basket, ensuring that it fits properly. If you have a larger roast, you may need to slice it in half to ensure it fits comfortably. With the beef in place, you are now ready to start cooking your roast beef in the air fryer!
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Cooking the beef
Firstly, take your beef joint out of the fridge and pat it dry with a paper towel. Allow it to come to room temperature for 20-30 minutes. Make sure to check whether your joint fits into the air fryer; you may need to slice a larger joint in half.
Next, preheat your air fryer to a high temperature of around 380-400°F /180-200°C. While you wait, rub the beef all over with oil, and season with salt and pepper. You can also add a herb seasoning mix: try thyme, onion granules, mustard powder, rosemary, and/or garlic powder.
Now you're ready to roast your beef. Place the beef in the air fryer basket and cook for 10-15 minutes to create a lovely crust on the exterior. Then, turn the beef over, reduce the temperature to around 350°F /170-180°C, and cook for a further 30-40 minutes. The total cooking time will depend on the size of the beef joint and the type of air fryer you use.
To check if your beef is cooked to your liking, start checking its internal temperature with an instant-read thermometer, inserting the probe into the middle, thickest part of the joint. The temperature you aim for will depend on how well done you like your beef. For instance, for medium-rare, aim for 130-134°F /55-57°C; for medium, remove the joint when the temperature reaches 140°F /60°C, as the temperature will continue to rise by a few degrees as the joint rests. Remember that the joint will continue to cook slightly as it rests, so factor this into your calculations.
Once the beef is cooked to your liking, place it on a warm platter and cover loosely with foil. Leave it to rest for 10-30 minutes before slicing against the grain and serving.
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Resting the beef
Temperature Control:
When resting the beef, it's important to keep it warm. Cover the roast beef loosely with foil to retain heat without trapping too much steam, which can make the exterior soggy. You can also place the covered beef in a warm oven or warming drawer to maintain its temperature. Just make sure the resting environment is not too hot, as this can continue cooking the meat, affecting its desired doneness.
Resting Time:
The ideal resting time for roast beef depends on its size and the desired doneness. For a medium-rare roast, aim for a resting time of 20 to 30 minutes. This duration allows the juices to redistribute and the meat to relax, ensuring a juicy and tender roast. If you prefer your beef closer to medium or medium-well, a longer resting time of up to 30 minutes is recommended. This extra time helps the roast reach the desired temperature while remaining juicy.
Internal Temperature:
Use a meat thermometer to monitor the internal temperature of the roast beef during resting. The USDA recommends a minimum internal temperature of 145°F (63°C) for all cuts of beef. However, for medium-rare, aim for a final temperature of 130-134°F (55-57°C). Remember that the roast's temperature will continue to rise slightly during resting, so remove it from the air fryer about 5°F (3°C) below your desired final temperature.
Slicing and Serving:
After resting, it's time to slice the roast beef. Cut against the grain to ensure maximum tenderness. Slice the roast thinly to maximize the number of servings and enhance the presentation. Serve the roast beef with your favorite side dishes, such as roasted potatoes, Yorkshire puddings, or a variety of vegetables. Don't forget to drizzle your roast with delicious gravy made from the pot roast juices!
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Serving suggestions
There are many ways to serve roast beef cooked in an air fryer. It is often served with roast potatoes, roasted or steamed vegetables, and gravy. Some recipes suggest serving roast beef with creamy horseradish sauce, which can be accompanied by roasted carrots, asparagus, roasted fennel, green beans, or broccoli.
If you're looking for a more indulgent meal, you can serve it with goose-fat roast potatoes, or on the other hand, if you're looking for something healthier, you could try air fryer roast potatoes, lazy slow cooker mashed potatoes, or quick smashed Greek potatoes. For a veggie side dish, you could try a classic green bean casserole, braised red cabbage, or creamy sprouts with bacon. Alternatively, roasted butternut squash salad can be a great option for a refreshing side dish.
You can also use the leftover roast beef slices to create delicious sandwiches with fresh buns, horseradish sauce, mayonnaise, and lettuce.
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Frequently asked questions
On average, it takes about 56 minutes to cook roast beef in an air fryer, including prep time, for a medium result. The time will vary depending on the size of the beef joint, the type of air fryer, and the desired level of doneness.
Preheat your air fryer to 380-400°F (200°C) for 10 minutes. Then, reduce the temperature to 350°F (180°C) and cook for another 30 minutes for a medium-rare result.
Use a meat thermometer to check the internal temperature of the beef. The USDA recommends a safe minimum internal temperature of 145°F for all cuts, with a 3-minute rest. For a medium-rare result, aim for an internal temperature of 130-134°F (55-57°C).
