Have you ever wondered why your Roast Beef has never come out perfect? No matter if you followed every step of the recipe the Roast Beef still ends up just a bit overdone, a bit dry, or too bloody and not quite how you expected?
I know there are tons of recipes out there using all sorts of methods. Some insist you cover the roast in foil during baking to keep the juices in; others insist you don’t salt the meat until after it’s cooked; then there are those that say slow roasting at lower temperatures is best for a tender juicy roast; some give you a chart of roasting times based on the weight of the roast; and still others require the use of a thermometer to determine the interior temperature of the meat.
Yup it gets complicated and confusing. Cover the meat or not? Stick in a thermometer or not? That is assuming you have a meat thermometer, and you really should! Salt or not? Well worry no more I have the answer and the method to help you make the perfect Roast Beef! I’ve been doing this for years and it hasn’t failed me yet!
Let me begin by saying most folks who followed the recipe didn’t realize that one important step they took for granted is the reason why the roast beef is just a bit overdone or not done enough! Most recipes or charts give you oven temperature, roasting time, and standing/resting times. That’s all good, but most folks aren’t really sure why Stand/Rest times are important. (By the way even grilled steaks need to rest before serving!)
Yes, REST! Many of us don’t realize that meat continues to cook internally even AFTER we remove it from the oven. So if the roasting chart says cook your 4 pound roast beef in a 350° oven for 2 hours then let rest or stand for 20 minutes that means that your roast isn’t done when you take it out of the oven, it continues to cook during the rest time. In fact the internal temperature goes up 10° during the resting time. Or if you poke at the roast (admit it most of us do) and see bloody juices leak out you decide it’s underdone and leave it in the oven a bit longer, trust me by the time you serve your roast beef it will be overdone and dry.
Ok, now that you know about resting let’s make the perfect roast beef! No need for roasting charts and not need for thermometers (unless you really want to know the meat temperature before serving).
Here’s what you need:
Roast Beef – any size, any type will work. I prefer bone-in rib roasts when I can find it, otherwise boneless rib roasts work just as well.
Seasonings – I use garlic powder, rosemary, sea salt, ground black pepper
What to do:
If meat is frozen thaw it out in the refrigerator 2 days before you need to cook it – this depends on the size of the roast, the larger the roast the longer the thawing time. So time it that the meat is thawed by the night before you cook it.
1. The night before cooking the roast beef unwrap the meat, but save the label that has the weight on it. You will need to know the weight!
2. Place the meat on a tray fat side up. Leave meat uncovered in refrigerator overnight. This will dry out the surface and helps make that nice crust on the roast beef.
3. 3 Hours before cooking remove the meat from the refrigerator and let stand on the counter uncovered. This will bring the meat to room temperature.
4. Pre-heat oven to 500° and keep it at this temperature for 30 minutes before you cook. Once the oven reaches 500° set your timer for 30 minutes.
5. Now figure out your roasting time. To do this you’ll need the weight of the meat (remember we saved the label with the weight on it?). Remember the number 5, this is the number you will multiply the weight by. The answer to this simple math equation is the number of minutes you will keep the meat in the oven with the oven turned on at 500°
For example: Meat weighs 6 pounds. Multiply: 6 x 5 = 30. Your meat will be in the over at 500° for 30 minutes.
6. Season your meat. I like to rub generous amounts of the spices I use over the fat to form a nice crust. I also rub the spices all over the meat.
7. Place your roasting rack in your pan and place meat fat side up on the rack.
8. By now your oven should have been at 500° for 30 minutes. So place the pan of meat in the oven and shut the door. Set the timer for the number of minutes you figured out in step 5.
9. When the timer rings turn the oven off. DO NOT OPEN THE OVEN DOOR!
10. Leave the roast in the hot oven for 2 hours. DO NOT OPEN THE OVEN DOOR AT ANYTIME DURING THIS 2 HOURS.
11. Remove the roast beef from the oven and serve. Because it has been sitting in the oven for 2 hours this roast does not need to rest it should come out of the oven slightly medium rare.
This method is great if you want your roast beef medium rare, which is really how roast beef should be served in my opinion. If anyone wants it more done it’s easy enough to throw that person’s piece in a frying pan and cook it til it’s done how he or she prefers. In short it’s better to under cook than over cook.