Roast beef is a delightful centerpiece for any special occasion dinner. When cooked properly, it emerges from the oven deeply browned on the outside, red and juicy on the inside, and so tender it practically melts in your mouth. But achieving this perfect roast beef does require knowing how long to cook it. Fortunately, with a few simple guidelines, you can learn exactly how long to roast beef to get fabulous results every time.
Choosing the Right Roast
The first step is selecting a good cut of beef for roasting. Look for a roast that is evenly shaped and has good marbling throughout. Some excellent options include
- Top round roast
- Eye round roast
- Bottom round roast
- Tri-tip roast
- Ribeye roast
- Rib roast
For bone-in roasts, plan on 6-8 ounces per serving and 3-4 ounces per serving for boneless roasts.
Seasoning is Crucial
Properly seasoning the roast beef is key for maximizing flavor Be generous with the salt – use about 1 teaspoon kosher salt per pound of meat. Pepper is another must for enhancing the beefy taste You can also complement the salt and pepper with garlic, fresh herbs like rosemary or thyme, paprika, oregano – get creative with your favorite spices!
Oven Roasting Method
Preheat your oven to 325°F. Place the seasoned roast on a rack in a shallow roasting pan with the fat cap on top. Do not add any liquid – we want the roast to cook dry not braise.
Insert an oven-safe meat thermometer into the thickest part of the meat. Do not let it touch any bone, fat, or the pan.
Roast the beef uncovered. Uncovered roasting allows the outside surface to brown properly. For roasts over 8 pounds, loosely tent with foil halfway through cooking.
Checking for Doneness
So how long should you cook roast beef? The cooking time depends on the size of the roast and your desired doneness.
- For rare roast beef (125°F internal temp), allow 15 minutes per pound.
- For medium-rare (135°F), allow 18 minutes per pound.
- For medium (145°F), allow 22 minutes per pound.
For example, a 4 pound rib roast will take about 1 hour 10 minutes to reach medium-rare doneness.
Rely on your meat thermometer for the most accurate doneness gauge. When the target temperature is reached, remove the roast from the oven.
Resting and Carving
Never slice into roast beef immediately after cooking! It must rest first. The resting period, about 10-15 minutes, allows the juices to redistribute evenly throughout the meat. Slice too early and the juices will spill out, resulting in a dry roast.
To carve, first transfer the roast to a cutting board. Use a sharp carving knife to cut thin slices across the grain. Cut perpendicular to the muscle fibers – this yields the most tender bites of meat.
For bone-in roasts like prime rib, carve the meat away from the ribs before slicing. Go slowly and carefully during carving to prevent juicy mishaps!
Serving Suggestions
Your perfectly cooked roast beef deserves an equal culinary accomplishment for its side dishes. Consider these tasty pairings:
- Roasted potatoes or root vegetables
- Yorkshire pudding or popovers
- Creamed spinach or roasted Brussels sprouts
- A fresh, bright salad like a wedge salad or arugula salad
With the right sides and condiments like horseradish sauce, whole grain mustard, or au jus, your roast beef will be the star of any meal.
Helpful Tips
- Let the roast sit out at room temperature for 30 minutes before roasting for more even cooking.
- Use a probe thermometer for easiest monitoring of internal temp.
- Tent bone-in roasts during resting to keep the bones warm.
- Slice roast beef as thinly as possible across the grain.
- Refrigerate leftovers within 2 hours and consume within 4 days.
Mastering the art of how long to cook roast beef ultimately takes some trial and error. But armed with these tips and techniques, you can gain the knowledge and confidence to roast beef like a professional chef. Your friends and family will be requesting second helpings of your mouthwatering, tender roast beef for years to come.
How To Make Perfect Roast Beef
- Beef: Roast beef demands a cut that is large and lean and evenly shaped. My go-to is top round, which ticks all those boxes and is the most tender of all the cuts from the beef round (a region of the hind leg).
- Olive Oil: A little oil is necessary to turn the garlic and herbs into a paste we can slather over the roast. The oil also conducts heat, aiding crust formation.
- Garlic: Garlic and Mediterranean herbs just have chemistry. I love the way the garlic turns roasty in the oven.
- Herbs: I went with the classic combo of thyme and rosemary, but feel free to swap in any of your favorite herbs (sage, parsley, oregano, etc.) or use dried if you prefer.
- Salt: Large cuts of meat require a generous amount of salt. A good rule of thumb is to use 1 tsp. kosher salt for every pound of beef.
- Black Pepper: There’s just something about the sharp, woodsy kick of black pepper that makes beef taste beefier.
To get a great crust, it helps to let the surface of the beef dry out a bit before the roast hits the oven—it’ll brown much faster this way. To that end, I recommend placing the roast on a wire rack set inside a baking sheet and refrigerating it for at least 1 hour and up to overnight. Do not cover the roast—we need it exposed to the circulating air of the fridge. This step is optional, but I strongly recommend it.
Okay, let’s get ready to roast! Rev up your oven to 450°. While the oven is preheating, make the herb rub. Stir the olive oil, garlic, rosemary, thyme, salt, and pepper in a small bowl to combine. Do bear in mind the golden rule of 1 tsp. salt per pound of beef and adjust accordingly, depending on the size of your roast. Massage the rub all over the roast—don’t forget the bottom!
Roasting time! If you’ve got a probe thermometer, now’s the time to use it—it makes it a breeze to monitor the internal temperature of the roast. Just make sure the probe is inserted into the center of the roast and no further—you can make sure of this by rehearsing the insertion depth with the probe pressed against one end of the roast. No probe thermometer? No problem. Any instant-read thermometer will get the job done. Roast the beef, still on the wire rack, for 15 minutes to kickstart browning. Reduce the oven temperature to 325° and continue to roast until the beef reaches an internal temperature of 130° to 135°, 1 1/2 to 1 3/4 hours. At this point it’s tempting to slice the beef and serve it fresh from the oven. Don’t do it—the juices will run right out of the roast. Instead, loosely tent the roast with foil and allow it to rest for 30 minutes to give the juices time to redistribute within the roast.
If the roast was trussed, snip off and remove the butcher’s twine. Transfer the roast to a cutting board and cut crosswise into thin slices. And there you have it: tender roast beef with a gorgeous, deeply browned crust.
Full list of ingredients and directions can be found in the recipe below.
- The best cut of beef for roast beef: Theres no single cut of beef that is necessary to make roast beef; some common cuts include top-round roast, top sirloin roast, bottom-round roast, and eye of round roast. I usually use a top-round roast, but a bottom-round roast would work too. If youre unsure, ask your butcher! Since the meat is slow-roasted, tougher, leaner cuts of meat are ideal because they will still come out tender. Just be aware that if you choose a particularly lean cut of meat, it should be sliced relatively thin to avoid being too chewy.
- How long should I cook my roast beef? That depends on two things: the size of your roast and your desired doneness. My 4-lb. roast was medium after 2 hours. If you prefer it done medium-well, roast for 2 hours 15 minutes.
- Use a meat thermometer. It takes the guesswork out of cooking big pieces of meat, and I swear itll come in handy more than just this once. Pro tip: For an accurate reading make sure youre inserting your thermometer deep enough to hit the center of the roast. For medium-rare, aim for an internal temperature of about 130°; for medium, aim for 145°. The internal temperature will continue to rise a bit as the roast rests.
- What to do with leftover roast beef: One of my favorite ways to use up roast beef leftovers is in the classic French dip sandwich. Other great options include beef stroganoff and steak au poivre soup.
Leftover roast beef can be stored in an airtight container in the refrigerator for 3 to 4 days. To help the meat retain moisture, leave leftovers unsliced until ready to reheat. To freeze, wrap leftovers in plastic wrap and store in a freezer-safe bag for up to 3 months. Advertisement – Continue Reading Below
- 1 (4-lb.) round roast
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 1 Tbsp. chopped fresh rosemary
- 1 Tbsp. chopped fresh thyme leaves
- 4 tsp. kosher salt
- 1 tsp. freshly ground black pepper
-
- Step 1 Recommended: Place roast on a wire rack set in a baking sheet. Refrigerate uncovered at least 1 hour or up to overnight.
- Step 2 Preheat oven to 450°. In a small bowl, combine oil, garlic, rosemary, thyme, salt, and pepper. Rub all over roast.
- Step 3 Place roast in roasting pan fitted with a roasting rack. Roast 15 minutes, then reduce oven temperature to 325° and roast 1 hours 45 minutes more for medium, or 2 hours for medium well.
- Step 4 Remove from oven and let rest 15 to 30 minutes before serving.
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.
This slow roasting method at low heat is good for tougher cuts of beef; the lower heat prevents gristle from getting too tough. Roast beef made this way is easy, relatively inexpensive (compared to other cuts of beef), and you get great leftovers for roast beef sandwiches.
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How to make the Perfect Oven Roast Beef
FAQ
How long should roast beef be cooked for?
The total cooking time depends on the weight of the meat. To cook rare, allow 15-20 minutes per 500g of meat. To cook medium allow 20-25 minutes per 500g of meat. To cook well done allow 25-30 minutes per 500g of meat.
Is it better to cook a roast at 325 or 350?
When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.
How long do you cook a beef roast per pound?
Bring the internal temperature to 135°F (for medium rare meat), 145°F (for medium meat), or 150°F (for medium well). The size and shape of your roast makes a difference in cooking time. As a general rule of thumb, at 225°F, cook your roast for about 30 minutes per pound, after the initial browning (for a medium rare).
How long does it take beef to cook at 350 degrees?
| Type of roast | Oven temperature | Cooking time |
|---|---|---|
| Prime rib (bone-in) Half | 325°F | 13-15 mins / lb |
| Rump roast Holiday short cut, whole | 350°F | 12-15 mins / lb |
| Rump roast Holiday short cut, half | 350°F | 17-20 mins / lb |
| Sirloin strip roast Whole | 350°F | 1½ – 1¾ hours |