Cooking a juicy tender and flavorful roast beef to a perfect rare doneness is an art that requires precision, patience, and know-how. As a beef lover and avid home cook, I’ve had my fair share of undercooked tough roasts and overcooked dried-out disappointments before getting the cooking method just right. In this article, I’ll walk you through everything you need to know about achieving roast beef nirvana, from selecting the right cut to monitoring the internal temperature. Stick with me, and you’ll soon be carving up forks-tender slices of rare roast beef that look, smell and taste amazing.
Selecting the Right Cut of Beef
The best cuts of beef for roasting to a rare doneness are the prime rib ribeye roast, and beef tenderloin. These cuts come from parts of the cow that get little exercise, so they have just the right amount of marbling and connective tissue to remain tender when cooked rare. Here are some tips for picking the perfect roast
-
Go for a thick, evenly shaped roast. Thinner cuts will overcook easily.
-
Choose a roast with good marbling, Those thin white streaks of fat keep the meat moist and flavorful
-
Pick a roast that weighs 3-5 pounds. This size range ensures even cooking.
-
Look for solid, bright red lean meat. The roast shouldn’t have dry or brown spots.
Once you’ve selected an excellent roast, it’s time to focus on cooking it to a perfect rare doneness. This comes down to monitoring the internal temperature.
Why Internal Temperature Matters
Cooking beef to the right internal temperature is critical for two reasons:
-
Food safety: Beef needs to reach a high enough temperature to kill potentially harmful bacteria.
-
Achieving the ideal doneness: Different levels of doneness require different internal temps.
These two factors work hand in hand. Undercook the roast and you risk foodborne illness. Overcook it and you’ll end up with an overdone, dry slice of beef.
What is Considered Rare?
For a roast beef to be considered rare, the internal temperature needs to reach 130-135°F. At this stage, the meat will be bright red in the center with just a hint of pink, and still cool and tender to the bite. The roast will also continue cooking after you pull it from the oven, allowing the temp to rise to a safe minimum of 140°F.
So to recap, for rare roast beef you want:
- In the oven: 130-135°F
- After resting: 140°F minimum
This window ensures beef that’s cooked through while still being fork-tender and juicy. Now let’s talk technique.
Monitoring the Internal Temperature
A quality instant-read meat thermometer is a must for cooking roast beef. Here are some tips for using it properly:
-
Insert into the thickest part of the roast. Avoid bones or fat which can give a false reading.
-
Check temperature early and often. Start checking around 100°F so you know when it’s getting close.
-
Verify doneness in multiple spots. Double check the ends and middle for an accurate read.
-
Make sure it’s properly calibrated. Test the thermometer in ice water so you know it’s accurate.
With the thermometer inserted, keep a close watch as the temperature climbs. For a medium-rare 3-4 pound roast, expect it to take 45-60 minutes in a 300-325°F oven. The timing can vary though, which is why keeping an eye on the thermometer is so critical.
Resting, Slicing and Serving
Once the roast beef reaches 130-135°F, remove it from the oven but don’t slice into it yet! Letting it rest is a crucial step. Here’s what to do:
-
Place roast on a cutting board and tent loosely with foil.
-
Let rest 10-15 minutes; the internal temperature will climb to 140°F.
-
Slice across the grain into 1/4-1/2 inch thick slices.
-
Serve immediately and enjoy! The roast can also be made 1-2 days ahead. Simply reheat to 140°F before serving.
Proper resting allows juices to redistribute so they don’t spill out when you cut into the meat. It also raises the temp for a beautifully rare roast beef that’s tender, juicy and ready to wow your guests.
Mastering the Art of Rare Roast Beef
For more details on oven roasting along with timing guidelines for different sizes of meat, check out this handy roasting temperature chart. Happy roasting!
Roast Like A Pro
Download the Roast Perfect app today.
The USDA recommends steaks and roasts be cooked to 145° F (medium) and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160° F (well done). Be sure to check with a thermometer, as color alone is not a foolproof indicator.
Smoking a roast beef -internal temperature check
FAQ
What is the internal temperature for rare roast beef?
Rare: Remove from oven at 125F. Temperature will rise to 135F in 10-15 minutes. Medium Rare: Remove from oven at 130F. Temperature will rise to 140F in 10-15 minutes.
What temperature should rare cooked beef be?
| Cooking Level | Temperature out of the oven | Temperature after resting in a warm place |
|---|---|---|
| Rare | 48-52°C | 55-60°C |
| Medium Rare | 55-59°C | 55-60°C |
| Medium | 60-66°C | 55-60°C |
| Well done | 67-71°C | 55-60°C |
What is the best temperature to cook a roast beef?
-
Simply Recipeshttps://www.simplyrecipes.comClassic Roast Beef – Simply RecipesBrown at 375°F, then lower the heat to 225°F: Cook the roast initially at 375°F (190°C) for half an hour, to brown it. Then lower the heat to 225°F (107°C). The…
-
Jo Cookshttps://www.jocooks.comRoast Beef – Jo CooksDec 23, 2022 — How To Roast Beef To Your Preferred Doneness. While I cooked my roast to medium-rare doneness, I know everyone has their own preference. You can als…
What is the internal temperature of a medium rare prime roast?
Aim for 115 to 120°F for medium rare (125 to 130°F after resting), or 125 to 130°F for medium (135 to 140°F after resting). And remember, a roast will continue to rise by 5 to 10°F as it rests (see rule #13 below), so make sure to pull it out early to account for that!
What temperature should a roast beef be cooked at?
To achieve a rare roast beef, you’ll want to aim for an internal temperature of 130°F – 135°F (54°C – 57°C) for medium-rare, and 120°F – 125°F (49°C – 52°C) for rare. Cooking time plays a crucial role in achieving the perfect rare roast beef. The longer you cook the beef, the more moisture it will lose, and the tougher it will become.
What temperature do you cook rare roast beef?
Rare roast beef is cooked until it reaches an internal temperature between 125-135°F. At this stage, the interior of the beef will be bright red and cool in temperature. The meat fibers will be the most tender because rare beef is basically seared on the outside and warmed in the center rather than fully cooked through.
What temperature should a medium rare steak be cooked at?
For a medium rare steak, pull it off the heat at 130°F (54°C) so it reaches 135°F (57°C) while it rests. The beef should have a warm red center and be 135°F for a medium rare cut of beef.
What temperature should rump roast be cooked to?
Top round and rump roast are leaner cuts of beef, with less marbling than prime rib. These cuts are best cooked to an internal temperature of 140-145°F (60-63°C) for medium-rare, 150-155°F (66-68°C) for medium, and 160-165°F (71-74°C) for medium-well or well-done.
What temperature should beef be cooked at?
For a medium rare cut of beef, the beef should be cooked to 135°F with a warm red center. Always remove beef from heat 5-10°F before your target temperature to allow for carryover cooking. Pro Tip: Always rest your beef for 5-10 minutes after cooking to lock in juices for maximum flavor.
Can you cook a rare roast beef in a skillet?
Yes, you can cook a rare roast beef in a skillet on the stovetop, but it may require some adjustments to the cooking time and temperature. A skillet is ideal for searing the roast and creating a crispy crust, but it may not be the best method for cooking the roast to a rare temperature.