How To Cook Roast BeefPreheat the oven to 500°F.Pull the roast out of the refrigerator and let it sit at room temp.Prep the seasoning mixture with garlic, rosemary, salt, pepper, and oil.Put the beef with a meat probe in the oven when it’s 500°F.Roast it 500F for 5 minutes per pound (15 minutes for a 3 lb roast).

  1. Preheat the oven to 500°F.
  2. Pull the roast out of the refrigerator and let it sit at room temp.
  3. Prep the seasoning mixture with garlic, rosemary, salt, pepper, and oil.
  4. Put the beef with a meat probe in the oven when it’s 500°F.
  5. Roast it 500F for 5 minutes per pound (15 minutes for a 3 lb roast).

How to make the best roast beef: — Seasoning. This is where you can really get creative. We kept things simple in this recipe: just garlic, thyme, rosemary, salt, and pepper. Feel free to swap in any of your favorite herbs (sage, parsley, oregano, etc.) or use dried if you prefer. Spices like cumin or coriander seeds would be delicious as well, do what feels right to you! Just dont be shy about the flavorings; this is a big cut of meat, and the more flavor, the better. Tip: We suggest 1 teaspoon of salt per pound. — How long should I cook my roast beef? That depends on two things: the size of your beef, and your desired doneness. Our 4-lb. roast was medium after 2 hours. If you prefer it done medium-well, roast for 2 hours and 15 minutes. — Use a meat thermometer. It takes the guesswork out of cooking big pieces of meat, and we swear itll come in handy more than just this once. Pro tip: make sure youre inserting your thermometer far enough to hit the center of the roast for an accurate reading. For a medium-rare pot roast, aim for an internal temperature of about 130°F, for medium aim for 145°F. The temperature of the meat will continue to rise a bit as it rests as well. — Slicing your roast beef. I know its tempting to dig right in when your roast comes out of the oven, but resist! Transfer your meat to a cutting board and let it rest for 30 minutes to allow all the juices to redistribute throughout the muscle.

Storing roast beef: Leftover roast beef can be stored in an airtight container in the refrigerator for 3-4 days. To help the meat retain moisture, dont slice any uneaten parts of the roast before storing. Slice servings from the cold roast before reheating. To freeze, wrap the remaining roast in plastic wrap and store it in a freezer-safe bag for up to 3 months.

Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.

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. We 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 for a long amount of time, tougher, lean 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.

The secret to making tender roast beef: Its all about cooking low and slow. With a cut of meat like this, a longer cook time will give you better, more tender results. Ideally, all roasted meats would be seared on all sides in a hot skillet to develop a golden, delicious crust. With something like a top-round roast, searing can be next to impossible (AKA, its WAY too big and heavy to move around in a skillet). Starting with a hot oven gives the roast a chance to get that beautiful crust without bringing out a pan. After youve got a head start on that crust, you can lower the temperature to 325°, and the meat will start cooking from the inside out.

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.

how do you roast beef

Choosing the Best Cut for Roast Beef

The cut you buy will depend on what youre using the roast beef for, your budget, your personal preferences. If youre looking for a tender cut for a special occasion or to serve to guests, go for a more expensive cut:

  • Prime rib
  • Ribeye
  • Beef tenderloin

For meals that arent big affairs, you can still get that wonderful roast beef flavor, but without the high price tag.

  • Petite shoulder
  • Sirloin tip
  • Rump roast
  • Bottom round

Whatever cut you decide on, look for one with some fat and visible marbling for better flavor.

A tied roast gives a more uniform shape for even cooking. If you have a butcher, ask them to tie the roast for you. Or you can tie it yourself with some kitchen twine.

How To Cook Roast BeefPreheat the oven to 500°F.Pull the roast out of the refrigerator and let it sit at room temp.Prep the seasoning mixture with garlic, rosemary, salt, pepper, and oil.Put the beef with a meat probe in the oven when it’s 500°F.Roast it 500F for 5 minutes per pound (15 minutes for a 3 lb roast).

FAQ

How long does it take to roast beef?

If you like rare beef cook the joint for 20 minutes per 450g plus 20 minutes, for a medium result cook the meat for 25 minutes per 450g plus 25 minutes and for a well done joint cook it for 30 minutes per 450g plus 30 minutes. Baste the meat regularly during cooking.

Do you cover roast beef when roasting?

Remember to reduce the temperature after 20 minutes and deduct the 20 minutes from the total cooking time – leave the oven door open for a couple of minutes to help it cool down. There’s no need to cover your beef while it cooks; you want to get a good crust on the outside and foil won’t help with this.

How do you roast in the oven?

HOW DO YOU ROAST IN THE OVEN? Roasting, like baking, is typically done with the oven rack positioned in the center of the oven to allow the hot, dry air to evenly surround the pan. Roast food in oven-safe cookware that has sides to catch fat and juices.

How do I cook a beef roast without drying it out?

When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.

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