How to Cook a Perfect Roast Beef
There's a lot of conflicting information out there about how to cook roast beef. Here, we answer your most pressing questions so you can cook a perfect roast beef. Every. Single. Time.
Roast beef has long been a favorite centerpiece for the Christmas table — one bite and it's hard to argue against this particular tradition. Whether served for Christmas or as a classic British Sunday Roast with yorkshire puddings and horseradish cream, roast beef is at once comfort food and celebration. Here's how to do it right.
What's Roast Beef?
The broad term "roast beef" refers not so much to a specific cut of meat, but to the cooking method: While a pot roast is, in fact, a type of beef roast, it's not considered roast beef because it's usually prepared by braising, not roasting. (Consider this: pot roast is cooked in ... a pot! Roast beef is cooked in a roasting pan.)
So if a roast isn't always roast beef, then what is? Simply put, roast beef is any cut of beef that's prepared by roasting. This means there are a wide variety of cuts you can choose from. In general, you want to pick a large, tender cut of beef — avoid tough chuck roasts. Rib roast, top sirloin roast, round roasts, tri-tip, and tenderloin should all make for a tasty roast beef. Meat that is darker in color with a thick layer of fat and good marbling throughout is most likely to stay juicy through the roasting process.
A note on round roasts: These cuts are leaner, but the top round and eye of round are still good — and more economical — choices for a roast beef. The bottom round roast (or rump roast) is the leanest of these roasts and will need to be cut thin in order to be tender on the plate.
How Do I Prep My Roast?
Luckily, choosing your roast may be the most difficult part of the process! Roast beef is actually quite simple to make, and it's well within your reach to cook a stunning roast the very first time you make one.
There's not usually a lot of hands-on prep time required for roast beef, but you do want to take the roast out of the refrigerator at least 30 minutes before you cook it to help it come to room temperature. Dress the meat following whatever recipe you choose (we've got some tasty ones at the end of this article). For most cuts of meat — and particularly for leaner varieties — you'll want to drizzle the beef well with olive oil and rub it all over the roast along with some kosher salt and black pepper.
Cook your roast beef on a rack to allow the hot air in your oven to circulate around the whole roast, making it cook more evenly. If your roast has a thick fat cap on it, place the fat side up on the roasting pan. This way, as the fat starts to melt in the oven, it will drip over (and into) your roast for extra flavor and tenderness.
How Long Does It Take To Cook Roast Beef?
Like many things in cooking, it depends. Your cooking times will vary based on the size of your roast, how well you want your meat done, and your oven temperature. Many recipes call for starting the roast at a higher temperature — anywhere from 400-500° F — and then finishing off in a slower oven (anywhere from 275-375° F).
If you're up for some light math, here's a rule of thumb: For every pound of meat you're roasting at 350° F, it will take approximately 18 minutes for rare, 20 minutes for medium, and 25 minutes for well-done. But your cook time can vary widely based on the cut used. Bottom line: Pick a recipe for the specific cut of beef you want to use, and refer to the guidelines in your recipe. Expect times to range from 1-2.5 hours.
When's My Roast Done?
Clearly, you can't go by time alone to judge when to take your roast out of the oven. So how do you tell? Here's one question where we can give you a definitive answer: Take the temperature of your meat. Using a meat thermometer, check the internal temperature of your roast beef. As a rule of thumb, take your roast out of the oven when it reaches a temperature 10° below your desired degree of doneness, as the beef will continue to cook as it rests.
Roast Beef Cooking Temperatures
|Rare||125 degrees F|
|Medium-Rare||135 degrees F|
|Medium||145 degrees F|
|Medium-Well||150 degrees F|
|Well Done||160 degrees F|
What's Resting? Is My Roast Tired?
Without getting into the science of it all ... no, your roast is not tired, but yes, it needs to rest. Resting simply means letting the meat sit for a minimum of 10 minutes before you carve it (up to 20 minutes for larger roasts). Why? To keep those juices where they belong: in your roast.
Carving a roast too early will flood your cutting board with delicious juices that will never make it to your unlucky diners' mouths. Resting the roast gives the beef time to reabsorb those flavorful juices. Don't skip this important step, no matter how hungry you are! While it's not a reason for resting, this step also gives you time to prepare a sauce and put your sides into warm serving dishes.
How Do I Serve Roast Beef?
The leaner the roast, the thinner you should carve your slices. While a tender prime rib, for example, doesn't need any adornments, you may wish to serve your roast beef with a sauce or gravy. Consider an herbed beef gravy, a horseradish cream, or an easy beef broth au jus. A hearty main like roast beef goes well with roasted or mashed potatoes, roasted root vegetables or brussels sprouts, and of course, yorkshire pudding or popovers.
Recipes For Popular Cuts Of Beef
Eye of Round Roast
An eye of round is a leaner piece of meat, so should only be cooked to medium rare to stay tender. In the recipe below, the roast is rubbed with olive oil and herbs the night before you cook it, then served with a savory red wine and beef stock au jus.
Top Round Roast
This easy recipe for a top round roast takes advantage of a low oven and long cooking time to keep the roast tender and delicious.
Prime Rib Roast
The king of roast beef, prime rib is sure to impress (although you'll pay a pretty penny for it). As one of the most tender roasts, you can cut your slices thicker. This equally impressive recipe features a coffee rub and a side of blue cheese butter for a meal that's decadent in every way.
A beef tenderloin is another tender choice to splurge on for the holidays. You'll need to tie the roast before cooking it (don't worry — it's not hard at all). This recipe also includes a red wine and shallot reduction to serve with the tenderloin for gourmet flair.
Boneless Rib-Eye Roast
A boneless ribeye roast is another type of prime rib, just without the bones. A simple rub of cracked peppercorns, rosemary, and thyme flavors the roast, which is here cooked at a very high temperature for the first half of the cooking time.