How to Cook Roast Beef

Tips for Choosing a Roast

~ 1/2 lb per person  ~ Should have a bright red color and fresh smell ~ The more marbling, the more flavor

We season our beef roast with fresh rosemary and garlic, smoked paprika, Worcestershire sauce, lemon juice, olive oil, salt, and black pepper.

Using a roasting pan and a rack lets the heat surround the roast, helping it cook evenly and develop a nice crust.

For tender and juicy roast beef add some chicken or beef stock to the pan to create a steam bath in the oven.

Roast Beef Cooking Time

~ 18 minutes per pound for rare ~ 20 minutes per pound for medium-rare ~ 22 minutes per pound for well done

Times are approximate - use internal temperature 

Roast Beef Tempratures

Very Rare - Below 125℉

Rare - 125℉ (52℃) to 134℉ (56℃)

Medium Rare - 135℉ (57℃) to 144℉ (62℃)

Medium  - 145℉ (63℃) to 155℉ (68℃)

Well Done  - 156℉ (69℃) to 165℉ (74℃)

Tender roast beef can be served as the centerpiece to a nice dinner party, sliced thin for sandwiches, or as the base for hundreds of other dishes.

To serve thinly slice the beef against the grain

Use the cooking liquid to make a simple scrumptious beef gravy