Roast Beef in the Air Fryer

Rostbiff is the trimmed centre of the rump, which gives it a compact, even shape that fits an air fryer basket and cooks at the same rate from end to end. Because it is lean, it rewards an early pull, a proper rest and thin slicing across the grain. Grass-fed beef also tends to cook a little faster than grain-fed, so start probing early. For a bigger family roast in the full oven, the same cut makes a roast beef rump with winter vegetables. Timing guide for a 1kg rostbiff, cooked for 15 minutes at 200C and then at 170C: for rare, pull at 52 to 55C after about 30 to 35 minutes in total; for medium rare, pull at 56 to 58C after about 35 to 40 minutes; for medium, pull at 62 to 65C after about 40 to 45 minutes. A 1.5kg roast needs roughly 15 minutes more and a bigger basket. As a rough rule, allow about 18 to 20 minutes per 500g for medium rare, but always cook to the probe rather than the clock, because air fryers vary in power and basket shape. Conventional ovens run to different timings, and the full cooking times and conversion tables list them. A 1kg rostbiff fits most baskets of 5 litres or more, while a 1.5kg roast generally needs a basket of 6 litres or larger, or an oven-style air fryer. Anything bigger, or a roast for more than six people, is better in the oven, where there is room for air to move and for vegetables to roast alongside. Doneness guide for the centre after resting: rare 55 to 60C, medium rare 60 to 63C, medium 65 to 70C, well done 75C. Pull the roast 3 to 5C below your target, then let the beef rest for the full 15 minutes. The Food Safety Information Council recommends cooking whole cuts of beef to at least 63C and resting them for 3 minutes. Rarer beef is a personal choice that pregnant women, older people, young children and anyone with a weakened immune system are safest avoiding. Leftovers make excellent sandwiches: refrigerate them within two hours, slice thinly once cold and use within two to three days.