Roast beef is a classic dish that’s perfect for a Sunday dinner or a special occasion. The key to a great roast beef is selecting the right cut of beef, seasoning it properly, and cooking it to the desired level of doneness. Below is a simple and flavorful recipe for making roast beef, along with tips to help you achieve the perfect roast.
Ingredients:
- 1 boneless beef roast (such as top sirloin, ribeye, or eye of round – around 3-4 lbs)
- 2-3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp fresh rosemary (or 1 tsp dried rosemary)
- 1 tbsp fresh thyme (or 1 tsp dried thyme)
- 1 tsp Dijon mustard (optional)
- Salt and freshly ground black pepper to taste
For the gravy (optional):
- Beef drippings (from the roast)
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 1/2 cup red wine (optional, for a richer flavor)
Instructions:
1. Prepare the Roast:
- Preheat the oven to 450°F (230°C).
- Take the roast out of the fridge about 30-60 minutes before cooking to allow it to come to room temperature. This helps the roast cook more evenly.
- Pat the roast dry with paper towels. Drying the surface ensures a good crust when roasting.
2. Season the Beef:
- In a small bowl, mix together olive oil, minced garlic, rosemary, thyme, Dijon mustard (if using), salt, and pepper.
- Rub this mixture all over the roast, coating it evenly.
3. Sear the Roast (Optional):
- For extra flavor and a good crust, sear the roast in a hot skillet with a bit of oil before placing it in the oven. Sear all sides until browned, about 2-3 minutes per side.
4. Roast the Beef:
- Place the roast on a rack in a roasting pan or on a bed of vegetables (carrots, onions, celery) for extra flavor.
- Roast the beef at 450°F (230°C) for 15 minutes to develop a good crust, then lower the oven temperature to 325°F (160°C) and continue cooking until the roast reaches your desired level of doneness. Use a meat thermometer to check:
- Rare: 120-125°F (49-52°C)
- Medium-rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Well-done: 155-160°F (68-71°C)
5. Rest the Roast:
- Once the roast reaches your preferred doneness, remove it from the oven and cover loosely with foil. Let the roast rest for 15-20 minutes to allow the juices to redistribute.
6. Make the Gravy (Optional):
- While the roast is resting, use the pan drippings to make gravy.
- Place the roasting pan over medium heat, and sprinkle 2 tbsp flour into the drippings. Whisk for 1-2 minutes until the flour is lightly browned.
- Gradually whisk in 1 cup of beef broth and 1/2 cup red wine (if using), scraping up any browned bits from the pan.
- Simmer until the gravy thickens, about 5 minutes. Season with salt and pepper to taste.
7. Slice and Serve:
- Slice the roast beef thinly against the grain and serve with the gravy and your choice of sides, such as mashed potatoes, roasted vegetables, or Yorkshire pudding.
Tips:
- Selecting the cut: For tender and flavorful roast beef, go for cuts like ribeye, sirloin, or tenderloin. For more affordable options, try eye of round or top round, but be careful not to overcook these leaner cuts.
- Resting the meat: This step is crucial for juicy roast beef. Don’t skip the resting time, as it helps the juices redistribute and results in a more flavorful and tender roast.
- Using a meat thermometer: This is the most reliable way to ensure your roast reaches the perfect doneness.
Would you like any suggestions for side dishes or more tips on cooking roast beef?
