What Temperature Do You Cook Roast Beef To Perfection?

Roast beef is a delicious and versatile cut of meat that can be the star of any meal when cooked properly But achieving the perfect level of doneness for roast beef can be tricky Undercook it, and you’ll end up with a tough, chewy roast. Overcook it, and you’ll have dry, stringy meat. So what’s the ideal temperature for roast beef to turn out juicy, tender and full of flavor every time? Let’s find out.

As a rookie cook I used to struggle with roast beef. No matter what I did it would either come out too rare or overcooked and dry as leather. But after years of trial and error, and many ruined roasts, I finally learned how to nail roast beef doneness each time.

The secret is focusing on the internal temperature rather than just relying on rough cooking time estimates. With the right temperature you can achieve whichever level of doneness you prefer from rare to well done. Here are the target temperatures I stick to for perfect roast beef

• Rare – 120°F to 125°F (49°C to 52°C)
• Medium Rare – 130°F to 135°F (54°C to 57°C)
• Medium – 140°F to 145°F (60°C to 63°C)
• Medium Well – 150°F to 155°F (66°C to 68°C)
• Well Done – 160°F (71°C) or above

I personally prefer my roast beef cooked to medium rare, with an internal temp of about 135°F. This results in a roast that is pink and juicy inside with a nicely browned exterior. Well done beef may be safe to eat, but the high heat dries out the meat, leaving you with a tough, chewy roast.

Now let’s get into the details of how to roast beef to perfection using this temperature guide:

Monitoring The Internal Temperature

The most reliable way to gauge doneness is to use an instant-read meat thermometer. Insert the thermometer into the thickest part of the roast and make sure the tip is in the center and not touching any bones. I like to start checking the temp about 30 minutes before the estimated cooking time is up.

For boneless roasts under 4 pounds, using an instant-read thermometer is straightforward. But larger roasts and bone-in cuts like prime rib can be trickier. The bones conduct heat differently than the meat, leading to uneven cooking. In this case, I recommend using a probe thermometer that you leave in the roast during cooking to monitor the core temperature.

Don’t Rely On Cooking Times Alone

Many recipes provide approximate cooking times for roast beef. But there are a lot of variables that affect timing, like the size and shape of your roast, your oven’s accuracy, and the amount of bone and fat. The cooking time is merely a rough estimate, while the internal temp gives you a precise reading to determine doneness. Rely on the thermometer, not the clock.

Always Let Your Roast Rest

This is one of the most important roast beef cooking tips I can share. After removing your roast from the oven or grill, resist the urge to slice into it right away. Instead, tent it loosely with foil and let it rest for 15-20 minutes.

During cooking, the juices get pushed toward the center of the roast. Resting gives the juices time to redistribute evenly throughout the meat. Skipping this step results in dry roast beef and a huge puddle of juices on your cutting board. Trust me, resting makes a huge difference in tenderness and moisture!

Handling Cooked Roast Beef Safely

According to USDA guidelines, beef is safely cooked to an internal temperature of 145°F. At this temp and above, any potentially harmful bacteria are killed off. However, taking the beef higher than your desired doneness can dry it out significantly.

My recommendation is to cook your roast beef to your preferred temp for proper texture and moisture. Then sear, slice, or serve it right away. Don’t let the cooked roast sit out at room temperature for more than 2 hours. Refrigerate leftovers within 1-2 hours. Reheat roast beef to at least 145°F before serving again.

With proper handling, you can safely enjoy your roast beef cooked medium rare or to your desired doneness. Always use a meat thermometer for the most control over the finished texture and safety.

Choosing the Right Cut of Beef

Tender, well-marbled cuts like ribeye, tenderloin, and prime rib yield the most flavorful, tender roast beef. But less expensive cuts like eye round, bottom round, and chuck can also make tasty, budget-friendly roasts when cooked correctly. Look for roasts with generous marbling throughout for the best results.

I like to tie the roast for a uniform shape, or ask the butcher to do it. Properly trussing the roast enables even cooking. Boneless roasts cook faster than bone-in, so adjust cook times accordingly if using a bone-in cut.

Seasoning and Searing the Roast

Simple seasoning really lets the flavor of quality beef shine. I use just a bit of salt and pepper to coat the roast before cooking. For bolder flavor, try herbs like rosemary, thyme and garlic. A smear of mustard orspice rub also adds flavor.

Searing develops a flavorful crust on the exterior of the roast. You can sear in a skillet on the stove before roasting, or sear in a hot oven for the first 15-30 minutes then lower the temp to finish cooking more gently.

Monitoring Oven Roasting Progress

For oven roasting, I start with a high temp (425-450°F) to sear the outside of the roast and then reduce the heat to 250-325°F to gently finish cooking. This gives you the browned crust without overcooking the interior. I try not to open the oven too frequently while roasting to prevent heat loss.

Roasts with bones or a thick shape require a longer time in the oven at lower heat. Thin, boneless cuts can cook faster at higher heat. Pay attention to any recipe recommendations for your specific cut, and adjust temps and times accordingly. But always rely on that meat thermometer for the final call on doneness.

Letting It Rest Before Carving

I can’t emphasize enough how crucial it is to let your roast beef rest before slicing into it. As soon as you remove the pan from the oven, loosely tent it with foil. Let it sit undisturbed for 15-20 minutes; the meat will continue to cook a bit more from residual heat.

If you carve too soon, the juices will spill out of the meat and you’ll end up with a drier roast. The resting period allows the juices to reabsorb for tender, flavorful beef. Use the rest time to make gravy or get your other meal components ready.

Carving and Serving the Roast

A sharp carving knife is key for thin, even roast beef slices. I like to carve across the grain of the meat for the most tender slices. Cutting with the grain makes chewing more difficult. For French dip-style sandwiches, cut with the grain for those long, stringy pieces.

Aim for slices between 1/4-1/2 inch thick. Thinner slices make the beef easier to chew. Arrange the sliced beef on a platter or serve individual portions. I love serving juices from the rested roast as a simple au jus dipping sauce for an extra boost of flavor.

Storing and Reheating Leftovers

Let leftover roast beef cool completely before storing. Refrigerate sliced or whole cooked roast beef in an airtight container for 3-4 days. Freeze leftovers for 1-3 months. Thaw in the fridge before reheating gently in a low oven or on the stovetop over low heat. Bring the internal temperature up to at least 145°F and serve immediately.