Roast beef is a classic and stunning center piece of any meal. It can be served as a Sunday dinner or for special occasions, and is a simple recipe that requires only a few steps. There are two main types of roast beef, which are beef tenderloin and beef rib roast. The beef tenderloin is lean and tender with less fat and bones, while the beef rib roast is a prime cut of beef where the meat is hanging from the bone.
In this article, we will be focusing on the traditional method of making roast beef. So let’s get started!
– 1 beef tenderloin or beef rib roast (4-5 pounds)
– 1 tablespoon of olive oil
– 1 teaspoon of salt
– 1 teaspoon of freshly ground black pepper
1. Allow the beef to sit at room temperature for 1-2 hours. This will help it to cook evenly throughout.
2. Preheat your oven to 450°F. Place the beef on a roasting pan and rub it with olive oil to help crisp the exterior.
3. Generously season the meat with salt and ground black pepper, this will add flavor to the beef. It also allows the flavor to seep deep into the meat during the cooking process.
4. Place the beef on a roasting pan in the oven. Cook for 15 minutes until the exterior becomes golden brown.
5. After 15 minutes, decrease the temperature to 350°F and continue cooking for around 1-1.5 hours. The internal temperature of the beef should be between 135℉-140℉ for medium-rare and 145℉-150℉ for medium.
6. Once the beef is cooked to your liking, take it out of the oven and place it onto a cutting board. Allow it to rest for 20-30 minutes before cutting to allow the juices to redistribute within the meat.
7. Slice the beef against the grain with a sharp carving knife and serve with vegetables and/or potatoes.
1. What is the difference between beef rib roast and beef tenderloin?
Beef rib roast is a prime cut of beef where the meat is hanging from the bone. It has a layer of fat that helps to add flavor and juiciness to the meat. While beef tenderloin is a lean and tender cut that is located in the center of the cow’s back. It contains less fat and is boneless, making it ideal for those looking for a leaner cut of beef.
2. How long should I cook the beef for?
It depends on the size and weight of the beef, but generally, for a 4-5 pound beef roast, it should take around 1-1.5 hours to cook at 350°F.
3. How do I know when the beef is cooked?
The internal temperature of the beef should reach 135℉-140℉ for medium-rare and 145℉-150℉ for medium.
4. Can I add other spices or herbs to the roast beef?
Yes, you can add any spices or herbs you like to the beef depending on your taste preferences. Some popular spices and herbs that go well with roast beef include garlic, rosemary, thyme, and paprika.
5. Should I cover the roast while it is cooking?
No, you should not cover the beef roast while cooking. This allows the exterior of the beef to crisp and brown while keeping the interior juicy.
In conclusion, making roast beef can seem like a daunting task, but it is actually quite simple. All you need is a good cut of beef, some seasoning, and a little patience. With this recipe and FAQs, you should be able to confidently prepare a delicious roast beef for your next meal or special occasion. Don’t forget to let it rest before carving, and most importantly, enjoy!