How to Cook Roast Beef to Perfection: A Step-by-Step Guide

Roast beef is a delicious, hearty meal that is perfect for Sunday dinners, holidays, and special occasions. When cooked properly, roast beef is fork-tender and full of flavor. While roast beef may seem intimidating to make, it’s actually quite simple with these step-by-step instructions.

Ingredients Needed:

• 3 to 4 pound beef roast (rump roast, sirloin tip roast, bottom round roast)
• 1 tablespoon olive oil
• Salt and pepper
• Fresh herbs (rosemary, thyme, sage, etc.)
• Garlic (optional)
• Beef stock or red wine (for gravy)

Steps for Cooking Perfect Roast Beef:

1. Select the Roast

Choose a 3 to 4 pound roast from the rump, round or sirloin. Opt for a roast with some marbling or fat cap to keep it moist. Have the butcher tie the roast for a uniform shape.

2. Prepare the Roast

Take the roast out of the fridge and let it come to room temperature for 1-2 hours before cooking. Pat it dry and truss or tie it into a uniform shape if needed.

3. Preheat the Oven

Preheat the oven to 450°F. Place a rack in the center of the oven.

4. Season the Roast

Rub the roast all over with olive oil. Generously season with salt, pepper and any additional herbs or spices. Garlic, rosemary, thyme and sage are excellent options.

5. Brown the Roast

Place the roast on a rack in a roasting pan, fat side up. Roast at 450°F for 15 minutes to get an initial sear.

6. Lower the Temperature

After browning, lower the heat to 325°F. Cook until the internal temperature reaches 135°F for medium-rare or 145°F for medium doneness.

7. Check Temperature

Use an instant-read thermometer to monitor the internal temperature of the roast. For medium-rare, remove from oven at 135°F.

8. Rest the Roast

Once cooked, transfer the roast to a cutting board and tent with foil. Let rest for 15-30 minutes before slicing.

9. Make the Gravy

While the roast rests, make gravy from the pan drippings. Add red wine or stock to the pan, simmer and thicken with cornstarch.

10. Carve and Serve

Slice the rested roast against the grain into 1/4 inch thick slices. Serve roast beef warm with the gravy.

Tips for Best Results:

• For even cooking, choose a uniform roast and tie into a round shape.
• Letting the roast come to room temperature prevents overcooking the ends.
• Season generously with salt, pepper and herbs for great flavor.
• Use a meat thermometer for perfect doneness. Cook to 135°F for medium-rare.
• Letting the roast rest allows juices to redistribute so meat stays moist.
• Make gravy from the flavorful pan drippings after removing roast.

With these simple steps, you’ll get tender, juicy roast beef every time. Cooking roast beef low and slow results in the most flavorful, fork-tender meat.

Here is a more detailed look at how to cook roast beef to perfection:

Selecting the Roast

The first step for cooking perfect roast beef is choosing the right cut of meat. Here are some good options:

• Rump Roast – Taken from the rump or back end of the cow. An economical choice.

• Bottom Round Roast – From the cow’s leg. Budget-friendly with good flavor.

• Sirloin Tip Roast – Also from the hindquarter. A little pricier but very tender.

• Ribeye Roast – Cut from the rib section. Most tender and flavorful but expensive.

Look for a roast that is 3 to 4 pounds to feed 4 to 6 people. Get a roast with generous marbling or fat cap to keep it moist during cooking.

Preparing the Roast

Take the roast out of the fridge 1-2 hours before roasting so it comes closer to room temperature. This helps it cook more evenly.

Pat the roast dry with paper towels. If needed, tie kitchen string around it to shape it uniformly for even cooking.

Oven Roasting Method

Seasoning

Coat all sides of the roast with olive oil. Generously season with salt, pepper and any herbs or spices desired. Rosemary, thyme, sage and garlic are all excellent options.

Searing

Preheat oven to 450°F. Place roast on a rack in a roasting pan, fat side up. Roast at 450°F for 15 minutes to get an initial sear on the meat.

Low and Slow Cooking

Lower heat to 325°F and continue roasting until it reaches the desired doneness. Cook approximately 30 minutes per pound.

Use an instant-read thermometer to monitor internal temperature. Remove it from the oven when it reaches 135°F for medium-rare or 145°F for medium doneness.

Resting

Transfer the roast to a cutting board and tent with foil. Let rest for 15-30 minutes before slicing to allow juices to redistribute.

Slicing and Serving

Thinly slice the roast against the grain. Serve roast beef warm with gravy.

Making Gravy

While the roast rests, make gravy. Place the roasting pan on the stovetop. Add red wine or stock and scrape up any browned bits. Simmer and thicken slightly with a cornstarch slurry.

Doneness Guide

• Rare – 120-125°F (Bright red center)
• Medium Rare – 130-135°F (Warm pink center)
• Medium – 140-145°F (Hot pink center)
• Medium Well – 150-155°F (Trace of pink)
• Well Done – 160°F+ (No pink)

Use a meat thermometer to eliminate guesswork and get perfect doneness every time. Let the roast rest before slicing into it. Then enjoy your perfectly cooked, mouthwatering roast beef!