How To Cook Classic Roast Beef

Roast beef is a timeless classic that graces the tables of family gatherings, holiday feasts, and Sunday dinners. Its succulent flavor and tender texture make it a favorite for many. In this comprehensive guide, we’ll walk you through the process of cooking a perfect roast beef, from selecting the right cut to serving it with pride. We’ll also provide an easy-to-follow basic recipe, including both U.S. and metric measures, and a handy table of cooking times per pound to achieve various levels of doneness.

1. Introduction

Cooking a perfect roast beef is an art that, once mastered, can elevate any meal. Whether you prefer your beef rare, medium, or well-done, this guide will ensure you achieve the desired level of doneness every time. By following these steps, you’ll be able to impress your family and friends with a delicious, perfectly cooked roast beef.

2. Choosing the Right Cut of Beef

The success of your roast beef begins with choosing the right cut of meat. Here are some popular options:

• Rib Roast (Prime Rib) — Known for its rich marbling and tenderness, this is often considered the king of roast beef.
• Top Sirloin Roast — A leaner cut that still offers good flavor and tenderness.
• Tenderloin — Extremely tender and lean, but can be more expensive.
• Chuck Roast — While more affordable, this cut requires longer cooking times to become tender and is often used for pot roast rather than traditional roast beef.

For a classic roast beef, the rib roast or top sirloin roast are excellent choices.

3. Preparing the Beef for Roasting

Preparation is key to a successful roast beef. Here’s how to get started:

1. Seasoning — Generously season the beef with salt, pepper, and your choice of herbs. Common options include rosemary, thyme, and garlic.
2. Resting — Allow the seasoned beef to rest at room temperature for about an hour before cooking. This helps it cook more evenly.
3. Trussing — If your roast is uneven in shape, consider trussing it with kitchen twine to ensure even cooking.

4. Basic Roast Beef Recipe

Ingredients

• Beef roast (rib roast or top sirloin) — 4-5 pounds (1.8-2.3 kg)
• Kosher salt — 2 tablespoons (30 g)
• Freshly ground black pepper — 1 tablespoon (15 g)
• Garlic cloves, minced — 4-6 cloves
• Fresh rosemary, chopped — 2 tablespoons (30 g)
• Fresh thyme, chopped — 2 tablespoons (30 g)
• Olive oil — 2 tablespoons (30 ml)

Instructions

1. Preheat the Oven — Preheat your oven to 450°F (230°C).
2. Season the Beef — In a small bowl, combine the salt, pepper, minced garlic, rosemary, and thyme. Rub this mixture all over the beef roast. Drizzle with olive oil and rub it in.
3. Sear the Beef — Place the beef roast in a roasting pan. Sear in the preheated oven for 15 minutes to develop a crust.
4. Adjust the Temperature — Reduce the oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches your desired level of doneness (see table below for reference).
5. Rest the Beef — Once cooked, remove the roast from the oven and cover it loosely with aluminum foil. Allow it to rest for at least 15-20 minutes before slicing. This helps retain the juices.

5. Cooking Times and Doneness

Here is a table of cooking times per pound to achieve different levels of doneness. Use a meat thermometer for accurate results.

Doneness	Internal Temperature (°F)	Internal Temperature (°C)	Cooking Time (minutes per pound)
Rare	120-125°F	49-52°C	15-20
Medium Rare	130-135°F	54-57°C	20-25
Medium	140-145°F	60-63°C	25-30
Medium Well	150-155°F	65-68°C	30-35
Well Done	160°F and above	71°C and above	35-40

6. Tips for Perfect Roast Beef

• Use a Meat Thermometer — This is the most reliable way to ensure your roast beef is cooked to the desired doneness.
• Let it Rest — Resting the beef after roasting allows the juices to redistribute, resulting in a juicier and more flavorful roast.
• Slicing — Use a sharp carving knife to slice the roast beef thinly against the grain for the most tender results.
• Gravy — Make a delicious gravy using the pan drippings. Simply add flour to the drippings to make a roux, then whisk in beef broth until smooth and thickened.

7. Serving Suggestions

Roast beef pairs wonderfully with a variety of sides and accompaniments. Here are some ideas:

• Yorkshire Pudding — A classic English side dish that is perfect for soaking up gravy.
• Roasted Vegetables — Carrots, potatoes, and Brussels sprouts roasted alongside the beef make for a hearty meal.
• Mashed Potatoes — Creamy mashed potatoes are a comforting and traditional side.
• Green Beans Almondine — Green beans sautéed with almonds add a nice crunch and fresh flavor.

8. Conclusion

Cooking a classic roast beef is a rewarding endeavor that brings a sense of tradition and comfort to any meal. By following the steps outlined in this guide, you can achieve a delicious, perfectly cooked roast beef that will impress your guests and become a staple in your culinary repertoire. Enjoy the process and savor the results!