ROAST BEEF / ROASTBEEF in the oven EASY foolproof recipe
Perfect Oven Roast Beef: the foolproof recipe for tender, juicy meat with a golden crust.
The recipe I had been waiting for and I finally found it
I admit I have never been particularly good at preparing roasts and roast beefs; to be honest I was always hopeless.
Once married, both my husband and my son clearly made it known that they adore meat and in particular roast beef. I tried several times to make it but with poor results.
You have no idea how many attempts I made but nothing worked: either it was too rare, too well done, or tough as a shoe sole … I was almost about to give up when I stumbled upon this recipe almost by chance and it was a revelation.
I can finally say that after many years I finally cooked a perfect Roast Beef! I followed the recipe exactly and it transformed into the best roast I’ve ever tasted.
A foolproof recipe, and if I managed it believe me anyone can. A few simple tricks to get a flavorful and succulent Roast Beef, with little fat, slightly golden on the surface, worthy of the best rotisseries.
If you’ve never been able to make a good Roast Beef and you were about to throw in the towel, don’t do it!
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 315.71 (Kcal)
- Carbohydrates 8.83 (g) of which sugars 0.02 (g)
- Proteins 42.53 (g)
- Fat 13.39 (g) of which saturated 3.12 (g)of which unsaturated 0.01 (g)
- Fibers 0.17 (g)
- Sodium 3,160.83 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 lbs Beef (cut suitable for roast beef)
- 4 tbsp extra virgin olive oil
- 1 tbsp rosemary (fresh, chopped)
- 1 tbsp thyme (fresh, chopped)
- 4 tsp fine salt (for coating)
- 1 tsp black pepper (freshly ground)
Tools
- Bowl
- Casserole
- Thermometer
Preparation
MEAT REST BEFORE COOKING Recommended but optional.
Place the meat on a rack set over a baking tray and leave it uncovered in the refrigerator for at least 1 hour. This little trick helps achieve a great crust and better browning. The circulating air in the refrigerator dries the surface of the meat a little before roasting it in the oven, so it browns much faster. I know it may sound silly but it works; in any case this step is optional, but I highly recommend it.
Preheat the oven to 374°F. While the oven reaches temperature prepare the marinade for the meat. Mix the olive oil, garlic, rosemary, thyme, salt and pepper in a small bowl. Pour it over the meat and rub all over the surface. Keep in mind the golden rule: 1 teaspoon of salt for every kilogram (about 2.2 lb) of beef and adjust accordingly depending on the size of your roast.
When the oven has reached temperature, place the meat to roast but put it on a rack set over a baking tray so it is not in direct contact with the tray, leaving a small gap between the rack and the pan.
If you have a probe to measure the internal temperature of the meat this is the time to insert it; otherwise any instant-read kitchen thermometer will work fine, or even none if you prefer!
Regarding cooking time, a rule of thumb is about 20 minutes per kilogram at 374°F in a convection oven. That’s roughly 9 minutes per pound at 374°F. I prefer to check doneness with a probe. The internal (core) temperature should be between 140°F and 149°F.
Cooking on a rack in a convection oven lets you skip the searing step in a pan, but if you prefer you can sear first and then finish in a conventional oven.At this point you might be tempted to slice and serve the meat straight out of the oven. Don’t: the juices will run out. Instead, wrap the roast in aluminum foil and let it rest for 30 minutes to allow the juices to redistribute inside the roast. Transfer the roast to a carving board and slice across the grain into thin slices. And that’s it: tender roast beef with a beautiful deeply golden crust.
Perfect Roast Beef: What Is the Best Cut for Roast Beef? (And How to Cook It)
One of the most common mistakes is choosing a cut that is too lean or not suitable for quick roasting. For a roast beef that stays tender and doesn’t dry out, it’s essential to choose cuts from the loin or the rump with good marbling (intramuscular fat) or with a layer of external fat that protects the meat.
The top choice is undoubtedly the Sirloin (or Striploin), which ensures juiciness and intense flavor. Other great alternatives are the Rump or the Eye of Round: these are leaner cuts but can be just as tender provided you monitor the internal temperature carefully and make sure it doesn’t exceed 126–131°F (for rare) to avoid drying the fibers. Always ask your butcher for a piece with a uniform shape, at least 2.2 lb, to ensure even cooking.
TIPS:
TYPE OF MEAT: I use beef; also, for a successful roast beef buy a large piece around 4 – 4.4 lb, lean and of uniform shape. My favorite is the Sirloin (Striploin) but Eye of Round or Rump are also fine. If in doubt ask your butcher and they will advise you on the best cut available that day.
OLIVE OIL: A little oil is needed to transform the garlic and herbs into a paste that can be spread on the roast. Oil also conducts heat, helping form the crust.
GARLIC: Garlic is important to add flavor to your Roast Beef but if you really can’t stand it or don’t digest it well you can omit it, just don’t forget the herbs.
HERBS: I chose the classic combination of thyme and rosemary, but feel free to swap in one of your favorite herbs (sage, parsley, oregano, etc.) or use dried if you prefer.
SALT: Large cuts of meat require a generous amount of salt. A good practical rule is to use 1 teaspoon of salt for every kilogram of beef (about 1 tsp per 2.2 lb).
BLACK PEPPER: Use freshly ground black pepper for best aroma and flavor compared to pre-ground pepper.
STORAGE
Leftover roast beef can be stored in an airtight container in the refrigerator for 3 to 4 days. To help the meat retain moisture, keep leftovers unsliced until reheating. To freeze, wrap leftovers in plastic wrap and place them in a freezer bag for up to 3 months.
Tips for Perfect Roast Beef Cooking
Preparing a flawless Roast Beef is not difficult, but it requires attention to a few fundamental details. Here are my secrets for always tender, juicy meat with the golden crust everyone loves.
Internal Temperature: The Real Secret to Perfect Roast Beef
Forget generic cooking times! The real secret to a perfectly cooked Roast Beef, exactly as you like it, is monitoring the internal temperature of the meat with a kitchen thermometer. Every degree matters to achieve the ideal result.
Resting the Meat: An Essential Step
Never underestimate the importance of resting! Once out of the oven your Roast Beef is not yet ready to be sliced. Letting it rest wrapped in foil allows the juices to redistribute evenly throughout the meat, making it incredibly more tender and juicy. This step prevents all the precious liquids from pouring out when you cut, leaving the meat dry.
Initial Searing: For a Flavorful Golden Crust
Before roasting, a quick and intense sear in a hot pan is fundamental to seal in the meat juices and create that delicious outer crust that adds flavor and texture to your Roast Beef. Make sure the pan is very hot and the meat surface is dry for perfect browning.
Carving the Meat: Slice with Skill
To serve your Roast Beef at its best, it’s important to slice it correctly. Use a very sharp knife and cut the meat always across the grain into thin slices. This will ensure maximum tenderness in every bite.
What is the best cut of beef for roast beef?
There isn’t a single perfect cut for roast beef. The most commonly used cuts come from the leaner parts of the animal. These include the round muscles, top side and bottom side. Recommended cuts for roast beef are usually the sirloin (striploin), eye of round, rump, and top round. If you’re not sure, ask your butcher — they can point out the best cut available that day for making roast beef!
How long should I cook my roast beef?
It depends on two things: the size of your roast and the desired doneness. My roast of about 4 lb after 1 hour and 30 minutes was well done for the outer ~0.4″ (about 1 cm) and pink in the rest. If you want it medium, keep it in the oven (same weight) for about 1 hour and 45 minutes. Roast Beef should not be overcooked; it should retain some pink inside.
How do I use a thermometer to measure the internal temperature of the meat?
The best way to get an accurate internal temperature reading is to insert the thermometer deep enough to reach the center of the roast. For medium-rare aim for around 129°F; for medium aim for about 144–145°F.
What can I do with leftover roast beef?
One of my favorite ways to use leftover roast beef is in a classic sandwich with tartar sauce or tuna sauce and a few lettuce leaves.
How can I tell when Roast Beef is cooked perfectly?
The most reliable method is to use a probe kitchen thermometer. Insert it into the thickest part of the meat, avoiding bone. The internal temperature will tell you the degree of doneness you want (see our temperature guide).
Can I prepare Roast Beef in advance?
Yes, you can prepare it in advance and store it in the refrigerator. It’s also great cold, thinly sliced. If you want to serve it warm, you can gently reheat it in the oven for a few minutes before serving.
How do I store leftover Roast Beef?
Leftover Roast Beef can be kept in an airtight container in the refrigerator for 3-4 days. To keep it juicier, slice only when ready to eat. It can also be frozen, preferably already portioned, in a freezer-safe bag for up to 3 months.
