Roast beef is a classic main dish that can star as the centerpiece of any meal. When seasoned well and cooked properly roast beef turns out incredibly tender and juicy. However cooking roast beef can seem daunting for home cooks who aren’t sure how long to cook roast beef in the oven. Have no fear! In this detailed guide, I’ll walk you through everything you need to know to cook roast beef to perfection every time.
Choosing the Right Cut of Roast Beef
The first step in cooking delicious roast beef is selecting the right cut of meat. Here are some of the most common cuts used for roast beef:
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Ribeye roast – Taken from the rib section, this is a tender and flavorful roast
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Top sirloin roast – A lean cut from the rear back section.
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Eye round roast – From the rear leg this is a leaner and tougher cut.
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Tenderloin roast – From the short loin, this cut is the most tender but small in size.
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Tri-tip roast – From the bottom sirloin, this is a small and triangular-shaped roast.
For best results, choose a cut that is well-marbled with fat but not too fibrous or tough. Ribeye roast is a top choice, but top sirloin also performs very well. Plan on purchasing 3-4 ounces of boneless roast per serving or 6-8 ounces of bone-in roast per serving.
Seasoning Your Roast Beef
Properly seasoning your roast beef is key for maximal flavor. At the bare minimum, be sure to generously salt your roast. A good rule of thumb is to use 1 teaspoon of kosher salt per pound of meat.
You can also add other seasonings like black pepper, garlic powder, rosemary, thyme etc. Another option is to coat the roast in an herb seasoning blend or spice rub for a flavorful crust.
Don’t be afraid to season boldly! The large cut of meat needs strong seasoning to shine.
Determining Oven Time
So how long should you cook roast beef in the oven? There are a few factors that determine cooking time:
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Weight of the roast: A good guideline is to cook roast beef for about 1 hour per pound of meat.
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Oven temperature: Most recipes call for cooking at 325°F.
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Doneness: Cook time varies based on desired doneness from rare to well done.
For example, for a 4 pound ribeye roast, you would cook it at 325°F for about 4 hours, until it reaches your desired internal temperature.
Here is a doneness guide for roast beef:
- Rare – 120-125°F (center is bright red)
- Medium Rare – 130-135°F (center is pink)
- Medium – 140-145°F (center is light pink)
- Medium Well – 150-155°F
- Well Done – 160°F+ (center is gray-brown)
I recommend cooking roast beef to medium rare for the most tender and juicy results.
Step-by-Step Method
Follow these simple steps for flawlessly cooked roast beef every time:
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Remove roast from fridge and allow it to come closer to room temperature, about 30 minutes.
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Preheat your oven to 325°F.
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Generously season all over roast with salt, pepper, and any other seasonings.
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Place roast fat-side up on a roasting rack in a shallow pan. No rack needed for bone-in roasts.
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Insert a meat thermometer into the thickest part, avoiding bone, fat, and pan.
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Roast uncovered for about 1 hour per pound until desired temp is reached.
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Allow roast to rest for 10-15 minutes before slicing to allow juices to redistribute.
And that’s it! Follow these simple steps for tender, juicy roast beef. The long oven time gives the meat time to become fall-apart tender.
Roasting Tips for Best Results
Here are some additional tips to ensure roast beef success:
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For optimum browning, let the roast dry out in the fridge uncovered for 1-12 hours before roasting.
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Use a probe thermometer for easiest temp monitoring. Instant-read thermometers also work.
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Resist cutting into the roast right away – let it rest before slicing.
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Add aromatics like garlic and woody herbs to the roasting pan.
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Cook roasts over 8 pounds loosely covered during second half of roasting time.
What to Serve with Roast Beef
Roast beef is delicious with a myriad of side dishes like:
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Roasted potatoes or root vegetables
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Mashed potatoes or creamy polenta
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Yorkshire pudding or dinner rolls
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Green salad, roasted beets, or glazed carrots
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Au jus or gravy for serving
With the perfect roast beef and sides, you have an incredible hearty meal fit for any occasion.
Storing and Reheating Leftovers
Leftover roasted beef keeps well for 3-4 days refrigerated. For best results, leave meat unsliced and store au jus separately. Reheat slices wrapped in foil in a 300°F oven until warmed through. Roast beef also freezes well for 3+ months.
The Takeaway
Cooking roast beef boils down to selecting a flavorful cut, seasoning boldly, roasting low and slow, and letting it rest before serving. With an hour of cook time per pound, you’ll achieve a tender and juicy roast beef. For more flavor, add aromatics to the pan and pair it with potato dishes, Yorkshire pudding, roasted veggies and salad sides. Follow this guide for delicious roast beef worthy of any special occasion.
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
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- 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 Delicious Roast Beef
Growing up, it was on Sundays we would enjoy Roast Beef. As an adult, I make these on long weekends during the cooler months. There is just something about having a marvelous hearty roast to serve for dinner. If you have leftover roast beef, you can always turn it into delicious warm roast beef sandwiches.
Beef roasts are quite uncomplicated to make. Often, I put them in a crockpot, but there is something about slow-roasted roast beef that is hard to resist.
How to Cook Perfect Roast Beef | Jamie Oliver
FAQ
How long does it take to cook a roast beef at 350 degrees?
| Type of roast | Oven temperature | Cooking time |
|---|---|---|
| Top sirloin roast Whole | 350°F | 12-15 mins / lb |
| Top sirloin roast Half | 350°F | 17-20 mins / lb |
| Stuffed roast Lamb, pork, beef, veal | 350°F | 20-25 mins / lb |
| Rack of lamb | 425°F | 25 mins |
Is it better to cook a roast at 325 or 350?
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FoodSafety.govhttps://www.foodsafety.govMeat and Poultry Roasting Charts – FoodSafety.govSep 21, 2023 — When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. … Beef, Lamb, Pork and Veal Roasting Chart. … Minimum inter…
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Real Simplehttps://www.realsimple.comHow Long to Cook a Roast in the Oven for the Best Results—Plus …Aug 7, 2024 — It’s best to cook a roast for about one hour per pound at a temperature of about 325 degrees. … 1 However, you can cook your pot roast to a higher …
How long does it take to cook beef in the oven?
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).
Should I cover a roast beef in the oven?
We’ve already determined it’s best to roast beef uncovered, which allows the outside to brown, but there is a caveat to determining whether to cook a roast …Jan 7, 2025