Roast beef is a classic main dish that can be the centerpiece of any holiday meal or special occasion dinner. When cooked properly, roast beef is tender, juicy and full of flavor. While it may seem intimidating, roast beef is actually quite easy to make as long as you follow some key tips. In this comprehensive guide, I’ll walk you through everything you need to know to cook roast beef to perfection.
Choosing the Right Cut
The first step is selecting the right cut of beef. The most common choices for roast beef include:
-
Ribeye roast – Taken from the rib section, this is a juicy and well-marbled cut.
-
Rib roast (with the bone) – Also from the rib, this is called prime rib when the bone is left in. It’s very flavorful and impressive.
-
Eye round roast – Lean yet tender this roast comes from the back leg.
-
Top round roast – Another lean, budget-friendly option from the back leg.
-
Tenderloin roast – Extremely tender but lacking fat, this is from the short loin.
-
Top sirloin roast – A flavorful, affordable cut from the sirloin.
For the best results, choose a USDA Prime or Choice grade roast that has good marbling. Figure around 1/2 pound per person, a 3 to 5 pound roast will serve 4 to 8.
Seasoning the Roast
I like to keep the seasoning simple with just salt, pepper and garlic. First, take the roast out of the fridge and let it come to room temperature, about an hour. Pat it dry, then rub it all over with:
- 1 1⁄2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Massaging the seasonings into the meat ensures they evenly distribute.
Preparing for Roasting
Preheat your oven to 325°F. Place the seasoned roast fat-side up on a rack in a roasting pan. The rack elevates it above the pan drippings, while the pan contains them for making gravy.
Insert an instant-read thermometer into the center, being careful not to hit bone or fat. Roast beef is safely cooked between 130°F for rare and 145°F for medium.
Do not add liquid to the pan, as this will steam not roast the beef. I also don’t recommend covering it, as the roast will brown better uncovered.
Calculating Roasting Time
The general rule of thumb is to roast approximately 25 minutes per pound for medium-rare doneness. So a 3 pound roast takes about 75 minutes.
However, to be sure it’s done to your liking, use a meat thermometer. Check it periodically and take the roast out when it hits your target temp.
Let it rest at least 10-15 minutes before slicing to allow the juices to redistribute. The internal temp will rise 5-10°F during resting.
Carving the Roast
Once rested, transfer the roast beef to a cutting board and slice across the grain into 1⁄4 inch thick slices. This produces the most tender bites of meat.
Arrange the sliced beef on a platter or serve individual portions. Be sure to pour the pan juices into a fat separator, then make gravy for serving.
Cooking Different Cuts
While the basic method remains the same, roasting times vary slightly depending on the cut:
-
Ribeye roast: Cook 25 minutes per pound at 325°F for medium-rare.
-
Rib roast: Roast at 350°F, allowing 18 minutes per pound for rare or 23 minutes per pound for medium.
-
Eye round: Roast at 350°F, allowing 25 minutes per pound for medium-rare doneness.
-
Tenderloin: Roast at 400°F, cooking for 40 minutes for medium-rare.
-
Top sirloin: Roast at 325°F, allowing 25 minutes per pound for medium.
With these simple tips, you can impress your guests with a perfect roast beef dinner. The secret is choosing a flavorful cut, seasoning just right, monitoring the temperature, and letting it rest before slicing. For more recipe ideas and cooking tips, visit my blog at www.foodiejourney.com. Enjoy!
What to do while cooking a beef roast
You should cover your beef with foil for at least part of the cooking time. This stops it from drying out too much during cooking.
While it’s cooking you can start to make your side dishes, for example, traditional Yorkshire puddings.
When cooking a roast beef you might see juices gather in the tin or roasting tray as it cooks. This can be used to make the base for an excellent accompanying gravy, or you can also choose to baste your meat.
Ingredients for the best tender roast beef
- 4 lb organic beef roast
- 2 Tbsp fine sea salt
- 2 tsp freshly ground black pepper
- 6 cloves garlic
- 2 Tbsp grass-fed butter, ghee, or avocado oil
- ½ cup organic beef broth
- ½ cup dry red wine
- 3 sprigs rosemary
- 1 large yellow onion, thinly sliced
How to Cook Perfect Roast Beef | Jamie Oliver
FAQ
How to cook roast beef so it’s tender?
How to Make Tender Roast Beef: Go Low and Slow. She starts the roast at a high temperature to get browning for flavor, and then lowers the oven temp and cooks the beef “slow and low” for a couple hours.
Is it best to cook roast beef covered or uncovered?
No dumb questions! You don’t really need to cover any roasted item with foil. The outside will brown better if you don’t and you’ll get more even cooking. However, if the inside is not cooked to your preference and the outside starts to look too dark after some time in the oven, covering it with foil is a good move.
How to cook the best roast beef in the oven?
Roasting Techniques
The best way to get that coveted crispy, brown exterior for larger cuts, such as prime rib, is to oven-sear the meat, uncovered, at 450ºF (230ºC) for 10 minutes, and then reduce the heat to 275ºF (140ºC) and cook to desired doneness. (Larger cuts may require higher heat and longer cooking times.)
Do you cook roast beef at 325 or 350?
As a general rule, roast beef should be cooked for about 20 minutes per pound at 325 degrees Fahrenheit (2). Use a meat thermometer to check the internal temperature of the roast. For medium-rare, the internal temperature should be around 135-140 degrees Fahrenheit.