Roast beef is a classic main dish that can be the centerpiece of a great meal when cooked properly. Getting the right cooking time and temperature is key to ending up with a tender, juicy and flavorful roast. Here are some tips on determining the ideal time and temperature for roast beef.
Choosing the Cut
The cut of beef you select will impact the cooking time. Common roasting cuts include rib roast, rump roast, sirloin tip roast, eye of round roast, and bottom round roast. Rib roast is on the expensive side but very tender and flavorful. Rump roast is more budget-friendly but still flavorful. Other economical cuts like bottom round may require more time to become tender. Bone-in roasts take longer than boneless.
Factors Affecting Cooking Time
- Weight/thickness – A 3 lb roast will take less time than a 5 lb one. Thicker roasts need more time than thinner ones.
- Bone-in vs boneless – Bone conducts heat slower, so bone-in roasts need more time.
- Oven temperature – Higher heat speeds cooking; lower temp needs more time.
- Cooking method – Braising or slow cooking takes hours while high heat roasting is quicker.
So cooking time can range quite a bit based on these factors Using an instant read thermometer is the best way to test for doneness rather than relying solely on time
Recommended Internal Temperatures
The internal temperature you cook the beef to determines how done it is:
- Rare – 120-125°F
- Medium rare – 130-135°F
- Medium – 140-145°F
- Medium well – 150-155°F
- Well done – 160°F and above
For food safety, roast beef should reach at least 145°F internally. The USDA recommends cooking beef to 160°F for well done. Personal preference determines what temperature you cook your roast beef to.
Oven Roasting Time Guidelines
Here are general time guidelines for oven roasting various cuts of roast beef:
- Rib roast
- 4-6 lbs – 2 1/4 to 2 3/4 hours
- 6-8 lbs – 2 3/4 to 3 1/4 hours
- Rump roast
- 3-4 lbs – 1 3/4 to 2 1/4 hours
- 4-6 lbs – 2 1/4 to 2 1/2 hours
- Sirloin tip roast
- 3-4 lbs – 1 1/2 to 1 3/4 hours
- 4-6 lbs – 1 3/4 to 2 hours
- Eye of round roast
- 3-4 lbs – 2 to 2 1/4 hours
- 4-6 lbs – 2 1/4 to 2 1/2 hours
- Bottom round roast
- 3-4 lbs – 2 1/4 to 2 1/2 hours
- 4-6 lbs – 2 1/2 to 3 hours
These times are based on roasting at 300-325°F after an initial 500°F searing. Actual time may vary based on your specific roast and oven.
Always rely on a meat thermometer, not just the time guidelines, to determine when your roast beef is done. Factor in carryover cooking as well; temperature will rise about 5-10°F after removing roast from oven as heat distributes through it.
Cooking Methods
Oven roasting is a common approach. Sear at 500°F, then reduce heat to 300-325°F until desired internal temp. Use a meat thermometer for accuracy.
Slow roasting uses lower heat, around 200-250°F, for a longer time. Great for less tender cuts. Check temp periodically.
Braising involves browning the roast then cooking in liquid like broth or wine at 300-325°F until fork tender. Takes several hours.
Sous vide cooks the roast vacuum sealed in water at a precise temperature. Very hands off but takes hours. Finish by searing.
Grilling requires frequent turning over direct heat. Add some wood chips for extra smoke flavor. Use thermometer to test.
Instant Pot can give tender, flavorful results in 1-2 hours. Adjust time and pressure as needed.
Resting and Carving
After cooking, let the roast rest for 15-30 minutes so juices redistribute through the meat. This makes it juicier and more tender.
To carve, use a sharp knife to slice across the grain of the meat. Cut into thin slices for most tender and flavorful results.
Serving Suggestions
Roast beef pairs well with sides like mashed potatoes, vegetables, Yorkshire pudding, horseradish sauce, and au jus. Use leftovers for roast beef sandwiches or dishes like beef stroganoff or pot pie.
When prepared using the proper cooking time and temperature for your preferred doneness, roast beef can be the star of a fantastic meal. Follow these tips to turn out perfect roast beef every time. Monitoring temperature and allowing the roast to rest are two of the most important keys to success.
Tips for The Best Roast Beef
- Every oven is different, so the timing will vary. For the most accurate cooking time, use a meat thermometer to test the doneness of your roast. 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). But be sure to check at least 30 minutes before it should be done, just to make sure.
- You may need to cook bone-in roast a bit longer than boneless roasts, because the bone can act like an insulator.
- If your roast doesnt have any fat, you can rub the roast with butter or olive oil. Or top the roast with some slices of bacon to add some fat. If using butter, itll brown faster, so keep an eye on it and shorten the browning time at the beginning.
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.
What temperature do you cook a ribeye roast?
FAQ
Do you cook roast beef at 325 or 350?
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FoodSafety.govhttps://www.foodsafety.govMeat and Poultry Roasting Charts – FoodSafety.govSep 21, 2023 — Raw meat and poultry should always be cooked to a safe minimum internal temperature. Always use a food thermometer to assure that meat and poultry h…
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Certified Angus Beefhttps://www.certifiedangusbeef.comBeef Cooking TimesCook time is based on the weight of each roast and desired doneness. We suggest planning 30 additional minutes. Approximately 15 minutes for searing the roast a…
What is the best temperature and time to cook a roast?
The general rule is about 45-60 minutes per pound at 350°F. I prefer to cook mine at a lower temperature (300°F), so a 3-pound roast will need a solid 3 hours in the oven after being seared on the stovetop. Regardless, always check the internal temperature to ensure doneness.
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).
What temperature is roast beef cooked at in the oven?
| Cut | Preheat Oven to… | Cook until internal temp is… |
|---|---|---|
| Oven roast (inside round, outside round, sirloin tip, cross rib) | 425°F (220°C) | 145°F (63°C) medium-rare; 160°F (71°C) medium; 170°F (77°C) well done |