How to Cook Roast Beef

By: Robert Thomson

Roast beef is one of the most popular meal or even as a snack for most people. It is simple and it clearly presents the distinct taste of beef. It may be served with any preferred sidings such as potatoes and vegetables for dinner, or simply between two pieces of bread for an uncomplicated sandwich.

Roasting is ideal when using large cuts of meat. For beef, there are a number of ideal cuts for this cooking process. The loin is a very tender part of the beef located behind the ribs, generally a more expensive cut, but is ideal for roasting. Examples of loin cuts are the tenderloin and tri-tip. Behind the loin is the round. The round section is generally tender, thus a common choice for most. Rump roast, especially the boneless rump roast, is most frequently used for everyday casual cooking.

Before cooking, the meat should be at room temperature to make sure that during the roasting process the beef is evenly heated and cooked.

For seasoning the meat, this may simply be salt, pepper and/or garlic although the meat may be seasoned using either a marinade or a rub. A marinade is a solution where the meat is soaked for at least an hour or two so that the taste permeates through the meat and helps in making the roast beef tender and juicy. Others prefer marinating the meat overnight prior to cooking. Dry rub on the other hand, is simple a mix of different seasonings and herbs that are rubbed over the meat before cooking. Salt, pepper, basil, garlic, lemon, rosemary and thyme are some of the common seasonings and herbs used as rub.

A shallow pan is preferred for roasting. This ensures that the heat is evenly distributed on the meat thus, cooking it evenly. As in any cooking done in the oven, preheat the oven prior to cooking the roast beef. Cooking time is largely depended on the size of the beef cut. One may also consider the amount of fat and bone in the meat, as well the grade of the meat. Though there are general rules regarding cooking time, a meat thermometer is a must to ensure that the meat is cooked to the preferred doneness. For those who prefer rarely cooked roast beef, 9 minutes should be devoted per pound of meat with the temperature of the meat at 120-125°F. For medium, it is about 14 minutes of cooking time for each pound of meat, with a central temperature of 145-150°F. For well-done cooking, 18 minutes per pound is ideal with a central temperature of 155-165°F.

After cooking, it is ideal to let the roast beef sit between 15-20 minutes covered in foil. This allows the juices of the meat to stabilize and assures that it is still juicy when carved and served.

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