How To Cook Melt In The Mouth Roast Beef

Roast beef is a classic dish that never goes out of style! A perfect Sunday roast for your family, this dish is not only delicious but also easy to make. Cooked to perfection, the meat is juicy and tender with a crispy exterior. Making melt in the mouth roast beef requires a bit of finesse, but it is well worth the effort. In this article, we’ll go through a few steps to cook perfect roast beef and answer some commonly asked questions.

What is Roast Beef?

Roast beef is a meat dish made from beef, usually of the prime rib or sirloin cut. The beef is seasoned with herbs, spices, and marinades, then roasted in the oven until tender and juicy. It is a staple dish in British cuisine and is often served with potatoes, vegetables, and gravy.

How to Prepare Melt in the Mouth Roast Beef

Here’s what you’ll need:

– Beef rib or sirloin cut (about 3 to 4 pounds)
– Salt and pepper
– Olive oil
– Garlic (optional)


1. Preheat your oven to 450°F (230°C).
2. Season the beef with salt and pepper. Make sure the beef is completely dry before seasoning it.
3. Rub olive oil all over the beef until coated.
4. Place the beef on a roasting pan with fat side up. You can add sliced garlic on top of the beef if you like.
5. Place the roasting pan in the oven and roast for 15-20 minutes or until the beef is browned.
6. Reduce the heat to 325°F (165°C) and continue roasting until the internal temperature of the beef reaches 130°F (54°C) for medium-rare.
7. Once the beef reaches the desired internal temperature, remove it from the oven, and let it rest for about 10-15 minutes before carving. This gives the juices time to settle and redistribute throughout the meat.


Q: How do I know when the beef is cooked to medium-rare?
A: The best way to know when the beef is cooked to medium-rare is by measuring the internal temperature using a meat thermometer. For medium-rare, the temperature should be around 130°F (54°C).

Q: How do I make sure the beef is juicy and tender?
A: Juicy and tender beef is achieved by cooking it slowly and letting it rest after cooking. Make sure you don’t overcook the beef, as this can lead to tough and dry meat. Also, letting the beef rest for about 10-15 minutes before carving allows the juices to settle and redistribute throughout the meat, giving it a juicy and tender texture.

Q: Can I cook roast beef in a slow cooker?
A: Yes, you can cook roast beef in a slow cooker. The cooking time will be longer, usually around 6-8 hours on low heat. Make sure to place the beef in the slow cooker with some liquid, such as beef broth or red wine, to keep it moist.

Q: What is the best cut of beef for roast beef?
A: The best cut of beef for roast beef is either the rib or sirloin. These cuts are usually tender and flavorful, making them perfect for roasting.

In conclusion, cooking melt in the mouth roast beef may seem daunting, but it’s actually quite simple. With the right ingredients, correct seasoning, and proper cooking technique, the dish will be a hit with everyone. Remember to let the beef rest before carving to give it a juicy and tender texture. Enjoy your melt in the mouth roast beef with your favorite sides and gravy, and impress your family and friends with your cooking skills!

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