Roast Beef

If you want a centerpiece that’s guaranteed to impress, Roast Beef is the ultimate classic. With just a handful of ingredients and a few smart techniques, you’ll get juicy, tender beef with a gorgeous, crispy crust—and leftovers that are just as good the next day (if you’re lucky enough to have any left!). Whether it’s for a holiday feast, Sunday dinner, or your first time roasting, this recipe walks you through every step for success.

Why You’ll Love This Roast Beef Recipe

• Restaurant-worthy results: Crisp, herby crust and perfectly juicy slices.
• Easy, hands-off cooking: Let the oven do all the work—no stove-top searing needed.
• Simple ingredients, big flavor: Garlic, olive oil, and a handful of fresh herbs are all you need.
• Crowd-pleasing: Feeds a group and makes amazing leftovers for sandwiches or soups.

How to Make Roast Beef (With Step-By-Step Tips)

Here’s how to get roast beef that’s deeply flavorful, beautifully browned, and tender every time:

Step-by-Step Description

1. Dry the beef (recommended):
   For the crispiest crust, set the roast on a wire rack over a baking sheet. Refrigerate uncovered for at least 1 hour, or up to overnight. This step is optional, but highly recommended!
2. Season:
   Preheat oven to 450°F. In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper into a paste. Rub all over the roast, making sure to cover every side.

3. Roast hot, then low:
   Place the seasoned roast on a rack in a roasting pan. Roast at 450°F for 15 minutes to kickstart browning, then reduce the oven temperature to 325°F.
4. Roast low and slow:
   Continue roasting until the internal temperature is 130–135°F for medium-rare (about 1 hour 20–30 minutes). For medium, roast until 145°F (about 2 hours). Always check with a meat thermometer for best results.
5. Rest:
   Remove roast from the oven and loosely tent with foil. Let rest at least 15–30 minutes before slicing to let the juices redistribute.

6. Slice and serve:
   Remove any twine, if used. Slice roast crosswise into thin slices. Serve with your favorite sides—or save some for legendary roast beef sandwiches!

Tips & Tricks

• Start hot, finish slow: This creates a perfect crust while keeping the inside juicy.
• Slice thin: Especially if your cut is lean, thin slices keep it tender.
• Use a thermometer: Take out the guesswork and get perfectly cooked beef every time.
• Resting is key: Cutting too soon lets all those flavorful juices escape.

Serving Ideas

• Classic: Serve with mashed or roasted potatoes, green beans, or glazed carrots.
• Leftovers: Make French dip sandwiches, beef stroganoff, or add to salads.
• Gravy: Use pan drippings to make a quick jus or gravy for extra richness.

FAQ

Print