Here’s a classic, foolproof roast beef recipe — tender inside with a flavorful crust.
🥩 Classic Oven Roast Beef
Best cuts
- Ribeye roast (prime rib)
- Top sirloin roast
- Top round roast (leaner)
(2½–4 lb roast works well for most ovens.)
Ingredients
- 1 (3–4 lb) beef roast
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon fresh rosemary (or 1 teaspoon dried)
- 3–4 garlic cloves, minced
- Optional: 1 teaspoon Dijon mustard
Instructions
1️⃣ Bring to Room Temp
Remove roast from fridge 45–60 minutes before cooking.
2️⃣ Preheat Oven
Preheat to 450°F (230°C).
3️⃣ Season
Pat roast dry. Rub with oil, then salt, pepper, garlic, rosemary, and mustard.
4️⃣ Roast – High Heat First
Place on a rack in a roasting pan (fat side up if it has one).
- Roast at 450°F for 15 minutes (creates crust).
- Reduce heat to 325°F (165°C) and continue roasting:
| Doneness | Internal Temp | Approx Time |
|---|---|---|
| Rare | 120–125°F | ~12–15 min per lb |
| Medium-rare | 130–135°F | ~15 min per lb |
| Medium | 140–145°F | ~18 min per lb |
👉 Use a meat thermometer for best results.
5️⃣ Rest
Remove from oven and tent loosely with foil.
Rest 15–20 minutes (temperature will rise 5–10°F).
6️⃣ Slice
Slice thinly against the grain.
Optional Pan Gravy
- Place roasting pan over stovetop.
- Add 1 cup beef broth.
- Scrape browned bits.
- Simmer 5 minutes.
- Thicken with 1 teaspoon cornstarch mixed with water (optional).
Great With
- Roasted potatoes
- Carrots
- Yorkshire pudding
- Horseradish sauce
If you tell me which cut of beef you have, I can give you more exact timing and temperature guidance.
