Roasting beef is a popular cooking method that can result in flavorful and tender meat. Here’s a basic guide on how to roast beef:
Select the right cut of beef: Choose a cut of beef that is suitable for roasting, such as ribeye, tenderloin, sirloin, or top round. The size and thickness of the cut will affect the cooking time.
Prepare the beef: Remove the beef from the refrigerator and let it sit at room temperature for about 30 minutes to an hour, allowing it to come to room temperature. Preheat your oven to the desired temperature (usually between 325°F to 450°F or 160°C to 230°C, depending on the cut and desired level of doneness).
Season the beef: Season the beef generously with salt and pepper. You can also add other herbs and spices according to your preference, such as garlic powder, thyme, rosemary, or paprika. Rub the seasoning all over the meat, ensuring an even coating.
Sear the beef (optional): For added flavor, you can sear the beef before roasting. Heat some oil in a skillet over high heat and sear the beef on all sides until browned. This step is optional but can enhance the flavor and appearance of the final dish.
Place the beef in a roasting pan: If you didn’t sear the beef, place it directly in a roasting pan. If you seared it, transfer the beef to the roasting pan after searing. Place the beef fat side up, if applicable.
Roast the beef: Put the roasting pan with the beef in the preheated oven. The cooking time will depend on the size of the cut and desired doneness. As a general guideline, cook the beef for about 15 to 20 minutes per pound (450 grams) for medium-rare doneness. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F to 135°F (54°C to 57°C), medium is around 140°F to 145°F (60°C to 63°C), and well done is about 160°F to 170°F (71°C to 77°C).
Let it rest: Once the beef reaches your desired level of doneness, remove it from the oven and let it rest for about 10 to 15 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful roast. Tent the beef with aluminum foil to keep it warm during the resting period.
Slice and serve: After resting, carve the beef into thin slices against the grain. Serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or a salad.
Remember that these are general guidelines, and cooking times may vary depending on the size of the beef, the oven temperature accuracy, and personal preferences. It’s always a good idea to use a meat thermometer to ensure your roast reaches the desired internal temperature.