To properly roast beef, start by choosing a suitable cut like ribeye, sirloin tip, tenderloin, or top round. Bring the beef to room temperature, season generously with salt, pepper, and optional herbs such as rosemary and thyme, and consider marinating overnight for extra flavor. Preheat your oven to 450°F (230°C), sear the beef on all sides in a hot skillet, then place it on a rack in a roasting pan, adding chopped onions, carrots, and celery for flavor. Roast at 450°F for 15 minutes, then reduce the temperature to 325°F (165°C) and continue roasting until the internal temperature reaches your desired doneness: 120-125°F for rare, 130-135°F for medium rare, 140-145°F for medium, 150-155°F for medium well, and 160°F and above for well done. Remove the beef when it’s 5-10°F below your target temperature, tent with foil, and let it rest for 15-20 minutes. Finally, carve the beef against the grain with a sharp knife and serve with your favorite sides. Use a meat thermometer for precise cooking and ensure even thickness for uniform roasting. Enjoy your perfectly roasted beef!
Using a meat thermometer is crucial to get the perfect doneness. I think aiming for medium-rare (135°F) and resting it afterward ensures juicy results!
To properly roast beef, start by bringing it to room temperature before cooking. Season it generously with salt and pepper, then sear it in a hot pan for a nice crust. Transfer to a preheated oven (around 325°F/160°C) and roast until it reaches your desired doneness. Let it rest for at least 15 minutes before slicing for juicy perfection! Enjoy your roast!
