How Is Roast Beef Made? A Step-By-Step Guide

Roast beef is a classic main dish that can be the star of any meal. When properly prepared, it emerges from the oven tender, juicy and full of flavor. But how exactly is roast beef made? Follow along as we break down the complete process step-by-step.

Choosing the Right Cut

The first step in making roast beef is selecting the right cut of meat The most common options include

• Eye of round roast – Taken from the rear leg, this is a lean and budget-friendly choice.

• Bottom round roast – Also from the rear leg It has a bit more fat than eye of round

• Top round roast – From the leg as well. It is moderately tender.

• Tri-tip roast – From the bottom sirloin. It has more fat than other round cuts.

• Ribeye roast – Cut from the rib primal. This is a tender and flavorful option.

• Rib roast – Also known as prime rib. This cut contains the ribs and spinalis muscle.

• Tenderloin roast – From the short loin primal. It’s the most tender (and expensive) choice.

For best results, choose a roast with some fat marbling to keep it moist during cooking. Bone-in cuts like rib roasts also have more flavor. Plan on around 1/2 pound of meat per person.

Seasoning the Meat

Once you’ve selected your cut of beef, it’s time to season it. Here are some seasoning tips:

• Coat the roast lightly in oil. This helps the spices stick.

• For basic seasoning, use salt and pepper. Add any other dried herbs or spices you want.

• You can also make a wet rub by combining oil, minced garlic, and fresh herbs.

• For a crispy crust, coat the roast with mustard or ketchup before adding spices.

• Insert slivers of garlic into slits cut into the meat for extra flavor.

• Let the seasoned roast sit at room temperature for 30-60 minutes before cooking.

Choosing the Right Roasting Pan

Having the right pan is key for even cooking and easy gravy making. Use a shallow roasting pan with a rack to elevate the meat. The rack allows air flow for better browning. Add aromatics like onions and carrots under the roast if desired. You can also place the meat directly on a rimmed baking sheet.

Determining Cook Time and Temperature

Cooking time will vary based on the size and shape of your roast. In general, plan on roasting at 300-350°F until it reaches an internal temperature of 120-135°F for medium rare or 140-150°F for medium. Use an instant-read thermometer to check doneness; ovens vary.

Here are some general time ranges:

• 2-3 lbs eye of round or bottom round roast: 1-1.5 hours
• 4-6 lb ribeye, top round or tri-tip roast: 1.5-2.5 hours
• 4-6 lb rib or tenderloin roast: 1-2 hours

Bone-in roasts take a bit longer than boneless. For best results, sear the roast at 450°F for the first 15-20 minutes to brown the outside before reducing heat.

Letting It Rest

This last step is critical. Once your roast beef is cooked, transfer it to a cutting board and tent it loosely with foil. Let it rest for 15-30 minutes; the temperature will climb around 10°F. Resting allows the juices to reabsorb so they don’t spill out when you slice into it.

Carving and Serving

To carve the roast beef, use a sharp knife to cut across the grain into thin slices. Cut against the rib bone on bone-in roasts. Arrange slices on a platter with the resting juices spooned over the top. Serve alongside roasted vegetables, mashed potatoes, or salad for a hearty and delicious meal.

Making roast beef is easy once you know the basic process. With the right cut, seasoning, cook time, and rest, you’ll enjoy tender, juicy and flavorful roast beef anytime. Experiment with different beef cuts and spice rubs until you find your favorite roast beef recipe.