Perfect roast beef
A truly Perfect Roast Beef is defined by three things: a deeply browned crust, a juicy and evenly pink center, and rich beef flavor in every slice. This recipe walks you through the essential technique—no guesswork, no stress—so you can confidently roast beef that rivals your favorite steakhouse.
Ideal for holidays, Sunday dinners, or anytime you want a classic show-stopping main dish.
What Makes This Roast Beef “Perfect”?
Best Cuts for Roast Beef
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Rib Roast / Prime Rib – Rich, tender, and luxurious
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Sirloin Roast – Balanced flavor and value
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Top Round or Eye of Round – Lean, best sliced thin
Ingredients
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3–5 lb (1.3–2.3 kg) beef roast (rib, sirloin, or top round)
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2 tbsp olive oil
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4 cloves garlic, minced
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1 tbsp fresh rosemary, chopped
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1 tbsp fresh thyme leaves
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2 tsp kosher salt
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1½ tsp freshly ground black pepper
Optional Enhancements
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1 tsp Dijon mustard
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1 tsp Worcestershire sauce
Instructions
1. Bring 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 uncovered for 20 minutes to develop a deep, golden crust.
3. Slow Finish
Reduce oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches:
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Rare: 120–125°F (49–52°C)
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Medium-rare: 125–130°F (52–54°C)
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Medium: 135–140°F (57–60°C)
Plan about 15 minutes per pound, but always rely on a meat 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 and spoon pan juices over the top.
Serve with roasted potatoes, Yorkshire puddings, green beans, or horseradish sauce.
Chef’s Secrets for Success
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Dry beef thoroughly for better browning
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Always roast uncovered
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Cook by temperature, not time
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Resting is non-negotiable for juicy beef
Storage & Reheating
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Store leftovers in an airtight container up to 4 days
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Reheat gently with broth or gravy to avoid drying
Frequently Asked Questions
Do I need to sear roast beef first?
No—starting in a hot oven achieves the same result.
Can I make gravy?
Absolutely. Use pan drippings, flour, and beef stock for classic gravy or serve as au jus.
Final Thoughts
This Perfect Roast Beef recipe is a cornerstone of classic cooking—simple, dependable, and endlessly impressive. Master it once, and you’ll always have a go-to dish for special occasions and everyday comfort.
- 1.5 kg quality topside of beef
- 2 medium onions
- 2 carrots
- 2 sticks celery
- 1 bulb garlic
- 1 small bunch fresh thyme, rosemary, bay or sage, or a mixture
- olive oil
- sea salt
- freshly ground black pepper
To prepare your beef:
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.
To cook your beef:
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. Enjoy it !
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