Perfect Roast Beef



Perfect Roast Beef

If you’re looking for a truly Perfect Roast Beef, this recipe delivers every time: a beautifully browned crust, juicy pink center, and rich beefy flavor in every slice. With simple seasoning, proper temperature control, and a crucial resting period, you can achieve steakhouse-quality roast beef right at home.

This is the ultimate guide for mastering roast beef—ideal for holidays, Sunday dinners, or elegant entertaining.

What Makes Roast Beef “Perfect”?

  • Proper cut selection

  • High-heat start for a flavorful crust

  • Gentle finishing temperature for even cooking

  • Resting time to lock in juices

Best Cuts for Roast Beef

Ingredients

  • 3–5 lb (1.3–2.3 kg) beef roast (rib, sirloin, or top round)

  • 2 tbsp olive oil

  • 4 cloves garlic, minced

  • 1 tbsp fresh rosemary, chopped

  • 1 tbsp fresh thyme leaves

  • 2 tsp kosher salt

  • 1½ tsp freshly ground black pepper

Optional Additions

  • 1 tsp Dijon mustard

  • 1 tsp Worcestershire sauce

Instructions

1. Bring the Beef to Room Temperature

Remove beef from the refrigerator 45–60 minutes before roasting. Pat completely dry.

Mix olive oil, garlic, rosemary, thyme, salt, and pepper. Rub evenly over the roast.

2. High-Heat Start

Preheat oven to 450°F (230°C).

Place roast on a rack in a roasting pan, fat side up. Roast for 20 minutes to form a deep, flavorful crust.

3. Finish at Lower Heat

Reduce oven temperature to 325°F (165°C) and continue roasting until internal temperature reaches:

  • Rare: 120–125°F (49–52°C)

  • Medium-rare: 125–130°F (52–54°C)

  • Medium: 135–140°F (57–60°C)

Average cooking time is 15 minutes per pound, but always rely on a thermometer.

4. Rest the Roast

Remove beef from oven and tent loosely with foil. Rest 15–25 minutes before slicing.

5. Slice and Serve

Slice roast beef against the grain into thin or thick slices as preferred. Spoon pan juices over the top.

Serve with roasted potatoes, Yorkshire puddings, green beans, or horseradish sauce.

Chef’s Secrets for Perfect Results

  • Dry the beef well for better browning

  • Always cook by temperature, not time

  • Resting is non-negotiable for juicy beef

  • Save pan drippings for an incredible gravy

Storage & Reheating

  • Refrigerate leftovers up to 4 days

  • Reheat gently with broth or gravy to avoid drying

Frequently Asked Questions

Should I cover roast beef while cooking?
No. Roast uncovered for proper browning.

Do I need to sear first?
The high-heat oven method eliminates the need for stovetop searing.

Final Thoughts

This Perfect Roast Beef recipe is a foundational classic—simple, reliable, and endlessly impressive. Master it once, and you’ll have a go-to dish for celebrations and everyday dinners alike.

OTHER RECIPES



Roast Beef ingredients:
  • 1.5kg topside of beef
  • 2 medium onions
  • 2 carrots
  • 2 sticks of celery
  • 1 bulb of garlic
  • a small bunch of fresh thyme, rosemary, bay or sage, or a mixture
  • olive oil
  • sea salt and freshly ground black pepper
To prepare your beef roast:
• Take your beef out of the fridge 30 minutes before it goes into the oven
• Preheat your oven to 240°C/475°F/ gas 9
• There’s no need to peel the vegetables – just give them a wash and roughly chop them
• Break the garlic bulb into cloves, leaving them unpeeled
• Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with olive oil
• Drizzle the beef with olive oil and season well with salt and pepper, rubbing it all over the meat
• Place the beef on top of the vegetables

Roast Beef instructions:
• Place the roasting tray in the preheated oven
• Turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef
• If you prefer it medium-rare, take it out 5 to 10 minutes earlier
• For well done, leave it in for another 10 to 15 minutes
• If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking
• Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning
• When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so
• Cover it with a layer of tinfoil and a tea towel and put aside while you make your gravy, horseradish sauce and Yorkshire puddings
roast-beef-tenderloin-with-pinot-noir.

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