Whether served as a Sunday roast or the centrepiece of a special occasion meal, a well-cooked beef sirloin joint is sure to be a crowd-pleaser.

If you’ve ever wondered about the magic formula for combining tenderness and taste, your search ends here.

In this guide, we'll demystify the process of cooking a roast beef sirloin joint to perfection, breaking it down into simple steps that anyone can follow.

Our beef sirloin joint recipe

  • Serves: 6
  • Prep time: 20 minutes
  • Cooking time: 1 hour (plus resting time)



  1. Remove the beef joint from the fridge one hour before cooking to allow it to reach room temperature.
  2. Preheat the oven to 200°C.
  3. In a pestle and mortar, combine most of the rosemary sprigs and peeled garlic cloves, a pinch of sea salt, and a generous drizzle of extra virgin olive oil. Mix the ingredients into a paste.
  4. Spread the paste evenly over the beef joint and massage into the fat, making sure to cover all areas.
  5. Place the beef joint into a large roasting tray. Crush the remaining garlic cloves and scatter them on top.
  6. Pour the beef broth into the roasting tray. This will enhance the flavours and keep the beef nice and moist during cooking.
  7. Transfer the tray into the preheated oven and roast for approximately 30 minutes, basting the beef occasionally with the mixture of beef broth and tray juices.
  8. After the initial roasting time, turn the joint over and reduce the oven temperature to 175°C. Continue cooking for an additional 10 minutes or until the beef has a lovely golden brown outside and a pink, medium-rare inside. Adjust the time for those who prefer well-done meat.
  9. Carefully move the beef to a platter, place a knob of butter on top, and brush the remaining rosemary over the meat.
  10. Cover the beef with a double layer of tin foil and a tea towel, allowing it to rest for at least 15 minutes.
  11. Serve the succulent beef with the remaining juices and the rich beef broth drizzled over the top, accompanied by your favourite side dishes.

How do you carve beef sirloin joint?

Carving a beef sirloin joint requires a few simple steps to ensure you get even slices and make the most of the mouthwatering meat. Here's how to do it:

Tools you’ll need:

  • Sharp carving knife
  • Carving fork or tongs


  1. Let the cooked beef sirloin joint rest for about 10-15 minutes before carving. This helps the juices redistribute throughout the meat, keeping it moist.
  2. Find the direction of the muscle fibres (grain) in the meat. You'll want to carve across the grain for more tender slices.
  3. Using a sharp carving knife, start carving against the grain. Make your slices about 1/2 to 3/4 inch thick for a good balance of tenderness and presentation.
  4. Hold the knife at a slight angle to the meat. This can help create wider slices and allows for a more even cut.
  5. Hold the meat steady with a carving fork or tongs as you slice. This helps you maintain control and ensures even, clean cuts.

Which wines pair well with our beef sirloin joint?

Few partnerships are as timeless as the love affair between red wine and roast beef. For our recipe, we recommend a rich and dry Bordeaux. Its full-bodied flavour and ample tannins complement the umami of our grass-fed sirloin, creating a heavenly dining experience.

Malbec is another option that pairs well with beef. With its dark fruit flavours, robust structure, and smooth tannins, this beloved Argentinian red won't overpower the palate, allowing the flavours to shine through.

If you're passionate about supporting ethical and free-range produce, look no further than Deli Society's premium cuts of beef. Our contented cows thrive in the open air, raised on a family-run farm in South Devon. All our beef undergoes a meticulous maturation process, hung for a minimum of 28 days to ensure unparalleled tenderness and flavour.

Find our selection of grass-fed beef here.

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