When it comes to cooking roast beef, here’s some tips that will give you that tender and juicy result you want.
- Choose the right cut of beef – Baron of Beef, loin or rib cuts are the most suitable for oven roasting. Cuts such as Chuck (Blade), or Cross Rib are best for pot roasting…a different method all together.
- Let the roast sit at room temperature for an hour before cooking. The meat will relax giving a more tender result.
- Season the meat before roasting. Use salt & pepper or try our Meridian Steak & Roast Rub.
- Place fat side up in a shallow roasting pan (on a rack if you have one)
- Before you put the roast in the oven, insert an oven safe meat thermometer so that the tip reaches the center of the roast avoiding any fat or bone.
- For dry heat oven roasting, do not cover the roast or add water to the pan! Following this instruction will give you nice browning on the outside and moist doneness on the inside.
- Oven sear the roast at 500F for 10 – 30 minutes, then reduce the heat to 350F until you reach desired doneness. Your meat thermometer should read 140F for rare, 150F for medium or 165F for well.
- After taking it out of the oven, cover the roast with foil and let it rest at least 15 minutes before slicing.
- Count on 1/4 – 1/2 pound per person, (depending on the appetites of those you are serving) and allow for 15% shrinkage during the cooking process.
Follow these tips for better roast beef!
