Perfect Roast Beef Recipe - Redhead Can Decorate (2024)

FAQs

Is it best to cook roast beef covered or uncovered? ›

Remember to reduce the temperature after 20 minutes and deduct the 20 minutes from the total cooking time - leave the oven door open for a couple of minutes to help it cool down. There's no need to cover your beef while it cooks; you want to get a good crust on the outside and foil won't help with this.

When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.

Cover the joint with foil during roasting if the surface starts to brown too quickly. Baste the joint every 30 minutes using the juices released from the meat in the bottom of the tin. To test the beef is ready, use a meat thermometer.

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

Please don't use water to cook your roast beef! But yes, do use a liquid in your pan when cooking roast beef. You don't want to use water because you really need something with some flavor and seasonings! In this recipe we are using beef broth, red wine, and plenty of seasonings for the perfect flavor.

A surefire way to make a tender, juicy pot roast is through braising; that is, cooking the meat in a small amount of liquid in a tightly covered pot at low temperature. Stove top roast recipes can be customized with your choice of herbs, vegetables, potatoes, and liquid braising mixtures.

To cook it until it's so tender it falls apart, you'll need to choose a joint like chuck and blade or beef brisket and either braise, slow roast or slow cook it for at least a couple of hours.

It's not really necessary to sear your roast before cooking, but caramelizing the surface gives the cut an incredible depth of flavor, enhanced with the complex layers of nutty caramel and coffee-like bitterness that meat-lovers find delicious.

Roast beef cooking time: 50 minutes to 1 hour 20, depending on how well done you like it. Roast beef temperature: Heat the oven to 240C/220C fan/gas 9 for the first 20 minutes of cooking, then lower it to 190C/170C fan/gas 5 for the remainder.

What is the time chart for cooking roast beef? ›

Roast It. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat.

If you're up for some light math, here's a rule of thumb: For every pound of meat you're roasting at 350°F, it will take approximately 18 minutes for rare, 20 minutes for medium, and 25 minutes for well-done. But your cook time can vary widely based on the cut used.

You'll notice our chart selects low to moderate heat, in the range of 325 or 350 degrees, for larger roasts and higher heat, above 400 degrees, for smaller, tender roasts to produce the best results.

If your cut of beef weighs over 8 pounds, you should partially cover the meat in the oven at the midpoint of roasting. This will ensure that your roast beef will be as soft and moist as possible to deliver flavorful, juicy bites.

If the meat is left uncovered, removed from its roasting pan, or a hot steak is placed on a cold surface, more heat will transfer into the room and less heat will reach the center of the meat. If too much heat escapes, the meat may grow cold before serving.

The roasts cooked at 450 F were chewy and a little dry in the outside portions and were still quite rare in the center. Except for the browning in the crust, the flavor was a little weak. The meats cooked at low heat were more tender and moist as well.

Use a Meat Thermometer

One of the most common mistakes when cooking roast beef is overcooking it. To avoid this, use a meat thermometer. This tool allows you to monitor the internal temperature of the meat, ensuring it is cooked thoroughly while ensuring you do not overcook it.