Air Fryer Roast Beef
Air fryer roast beef is a small Sunday joint without the long oven session. A 1kg piece of topside, rubbed with rosemary and garlic, cooks in about 45 minutes at 180°C and comes out with a browned crust and a pink middle. A meat thermometer is the only thing you really need to get right, because the difference between medium-rare and grey is only a few degrees. Count on about 95 minutes in total, including the time it takes the beef to come to room temperature and rest.
- Total
- 1 h 35 min
- Prep
- 10 min
- Cook
- 50 min
- Serves
- 4
- Per serving
- 350kcal
Why air fryer roast beef works
A small joint and a fan oven make good partners. The circulating air browns the outside fast while a lean cut like topside stays tender if you stop at the right temperature. It is also quicker than the oven, as the basket is small and heats in minutes.
The joint should sit comfortably in the basket with a finger's width around it. A 1kg topside is about right for a 5.5 litre air fryer or bigger. Ask the butcher to tie it so it keeps an even shape.
How to cook air fryer roast beef
Tap a time to start a timer.
- Bring to room temperature Take the beef out of the fridge before cooking. Pat it dry with kitchen paper, then rub with the oil, salt, pepper, rosemary and garlic powder.
- Preheat Heat the air fryer to 180°C for .
- Cook, first half Put the beef in the basket with the fat side down and cook at 180°C for . Lift it out with tongs and turn it so the fat side is up.
- Cook, second half Cook for a further . Start checking at by pushing a thermometer into the centre. Take the beef out at 52–54°C for medium-rare, or 58°C for medium (add ), as the temperature rises by about 5°C while it rests.
- Rest Lift the joint onto a board, cover loosely with foil and leave for . Slice thinly across the grain and serve with the juices from the board.
What to serve with it
A traditional Sunday plate has roast potatoes, carrots, greens, horseradish and gravy. Make the gravy while the beef rests, using the juices from the board. For the full British dinner with Yorkshire puddings, see roast beef with Yorkshire pudding.
Cold slices are also excellent the next day. Pile them onto buttered bread with horseradish, as in an open roast beef sandwich.
Common problems and fixes for Air Fryer Roast Beef
- The outside is dark but the middle is raw.
- The joint is too thick or the basket too small. Choose a joint no taller than about 10cm, and cover the top loosely with foil if it browns before it reaches temperature.
- The beef is grey and dry all the way through.
- It cooked past the target. Use a thermometer rather than the clock, and pull it out 5°C before your target temperature, since it keeps cooking while it rests.
- The slices are tough.
- The beef was carved along the grain or cut too thick. Look for the lines of the muscle fibres and slice across them, as thinly as you can.
Frequently asked questions about Air Fryer Roast Beef
How long does it take to roast beef in the air fryer?
A 1kg joint takes about 45 minutes at 180°C for medium-rare, after a 5-minute preheat. For medium, add 5–10 minutes, and always check the centre with a thermometer.
What temperature should roast beef be?
Take it out at 52–54°C for medium-rare, 58°C for medium and 65°C for well done. The temperature rises by around 5°C while it rests.
Which cut of beef is best for the air fryer?
Topside, silverside or a rolled sirloin joint all work, as long as the piece is compact enough to sit in the basket with space around it.
Can I cook potatoes at the same time?
Not in the same basket, which is too crowded for a joint this size. Cook roast potatoes separately, or in the oven, while the beef rests.
How did you like the recipe?
4.6 / 5 · 75 ratings
