1. Choose your Roast Beef
Look for a thick layer of fat, which adds flavour
2. Season it with Salt & Pepper
3. Cook the beef at 425F for 30 minutes, then lower to 375F after
4. Cook to your desired doneness
- Rare: 11 min/pound
- Medium: 14 min/pound
- Well: 16 min/pound
5. Rest it for 20 minutes
6. Ready to Serve
Step by Step
Step 1. Buy a bone-in rib roast for maximum flavour and the greatest visual effect. Or choose a top or bottom round roast for a more economical meal. Look for a dark red colour, which indicates desirable ageing, and a thick covering of fat, which adds flavour and prevents the meat from drying out during cooking. This layer can be removed before serving so no need to worry too much about excess fat. You also want to see marbling, or small slivers of fat running through the flesh, which again adds flavour and preserves moisture.
Step 2. Season it with Salt & Pepper as per your desire.
Step 3. Let the beef come to room temperature before you put it in the oven. Stand the roast in a pan, and season it generously with salt and pepper to taste. Start the beef in a hot oven at 425 F for the first 30 minutes, then lower the temperature to 375 F for the remaining time. Cook it to your preferred temperature using the following time recommendations:
- Rare: 11 minutes per pound
- Medium: 14 minutes per pound
- Well: 16 minutes per pound
You can test the temperature with a meat thermometer inserted into the thickest part of the beef.
The following range provides guidelines for the degree of doneness:
- Rare: 120 F
- Medium: 145 F
- Well: 165 F
