Roast beef makes a delicious dinner for your family, and is also great for serving to company. The leftovers will make a delicious sandwich the next day. It is a great method for cooking a large, tender cut of beef, like a rib or sirloin roast. You can also use sirloin tip, rump, rolled rump, eye-of-round, or top-round roasts. Choose a prime or choice cut for this method, because tender cuts work better than tougher cuts for this roasting method. Here’s how to cook a roast beef.
- Let the roast come to room temperature. For best results, let the meat warm up to room temperature for an hour or two. Don’t leave uncooked meat out for longer than that, or bacteria could begin to grow.
- Prepare for roasting. Season the roast with salt and pepper, or rub it with a garlic clove. If you’d like, you can also use a special roast rub with a mixture of seasonings. Then place the roast on a wire rack in a shallow roasting pan. If there is a layer of fat on the roast, position the roast in the pan so that that side is on top. Insert an oven-safe meat thermometer before cooking the meat. The thermometer should be in the thickest part of the meat, but not touching the bone. Do not add water to the pan or cover the meat. If you’d like to serve vegetables as a side dish, place them around the sides of the roast.
- Place in the oven. Place in a 300 degree oven. It will take anywhere from ten to twenty minutes per pound depending on the size of the roast and the desired doneness. For this reason, it is very important to check it frequently and watch the thermometer. Rotate the pan once or twice during the cooking process to ensure an evenly cooked roast.
- Check for doneness. Use a meat thermometer to make sure the meat is fully cooked. The amount of time it will take depends on the size and cut of the meat. The meat is done when the center reaches 125 degrees for rare, 130 to 140 degrees for medium rare, 145 to 150 for medium, and 155 to 165 for well done. Without a meat thermometer, it is very hard to tell when the meat is fully cooked.
- Let the roast rest. Once the roast has been removed from the oven, let it rest for 15 to 20 minutes to allow time for the juices to become evenly distributed. Then, when you carve the meat the juice will not come out.
The key to cooking a delicious roast beef is to cook at a consistent medium temperature to produce a juicy, evenly-cooked roast. Choose the right cut of meat and be patient when cooking a roast beef.