Try this simple roast beef recipe, which is one of my best-known. You can also get my cooking and cutting tips for perfectly juicy and tender roast beef.
I really mean it when I say “Dustin loved it.” He talked about it nonstop for weeks after I made it. He raved about how tasty it was with his friends and told me how tender and juicy it was. He was so thrilled to have a tasty homemade roast beef recipe that tasted so good.
Since I always thought roast beef would be hard to make, I never tried it. But now that I know how to do it, I do it all the time.
Its shockingly simple and ready in less time than I expect every time I make it. Let me show you how easy it is to make perfect roast beef every time.
Roast beef is a classic main dish that stars at holiday feasts and Sunday dinners. When cooked correctly, roast beef is fork-tender juicy and full of flavor. But achieving roast beef perfection starts with choosing the right cut of meat. With so many options to select from, it can get confusing. Read on for a complete guide to selecting the perfect cut of meat for roast beef.
An Overview of Beef Cuts for Roasting
When it comes to roast beef certain cuts of meat deliver more success than others. The best cuts for roast beef come from parts of the cow that get little exercise, making the meat naturally tender. Well-marbled cuts also perform better since the fat bastes the meat from the inside during roasting. Here are some prime cuts to consider
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Rib roast This is the gold standard and a great choice for special occasions. It comes from the rib primal cut and features the iconic rib bone. The meat is tender flavorful and juicy.
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Strip loin or top loin roast: From the short loin primal cut, this is a boneless roast that is also tender and juicy when roasted. It offers good value.
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Tenderloin: This is the most tender cut of beef you can buy. It has little fat so requires attention when roasting.
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Tri-tip roast: From the bottom sirloin, this is a small, affordable roast good for smaller gatherings.
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Rump roast: This lean, flavorful cut must be roasted carefully to prevent dryness. It offers good value.
Choosing Between Types of Roast Beef
Within these prime cuts for roasting, you’ll also need to decide between a few types of roasts:
Bone-in roast: Roasts like rib and tri-tip feature a bone which adds flavor. Bone also shields the meat during roasting.
Boneless roast: These include tenderloin and strip loin. They offer more even cooking.
Rolled roast: This is boneless meat that is tied into a uniform shape, such as rump roast.
Standing rib roast: This is rib roast with ribs Frenched, or meat trimmed off the bones. It’s for elegant dinner parties.
Factors that Impact Roast Beef Quality
A few factors affect the tenderness, flavor, and juiciness of your finished roast beef. Keep these in mind when selecting meat:
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Grade: The USDA assigns beef grades based on marbling and age. Prime is best, followed by Choice or Select. Grass-fed beef is leaner than grain-fed.
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Marbling: The flecks of fat within the lean beef add moisture, flavor, and tenderness. Well-marbled beef makes the best roast.
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Thickness: Try to choose a roast with consistent thickness so it cooks evenly. Ideal is about 2-3 inches thick.
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Age: Dry-aged beef develops more flavor but costs more. Wet-aged beef is more common. Look for beef aged at least 14 days.
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Preparation method: Proper roasting technique is key, but low-and-slow is ideal for tender, juicy meat.
Best Value Roast Beef Cuts
While prime rib and tenderloin make sensational roast beef, they come at a higher price point. Here are some more affordable options for superior roast beef:
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Eye of round: This lean cut must be roasted carefully but offers good flavor. Slice it thinly across the grain.
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Bottom round: Also lean, it can be roasted slowly or braised first for tenderness. It has great flavor.
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Tri-tip roast: Small and versatile, this roast offers convenience along with tasty beef. It’s perfect for two.
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Chuck shoulder roast: Well-marbled like prime rib, shoulder roast requires slow roasting but delivers on flavor.
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Rump roast: This oven-roasted cut offers big beefy flavor. Slicing against the grain is a must.
Tips for Roasting Lesser Cuts
To get the most out of economical roasts, keep these tips in mind:
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Baste with pan drippings frequently to prevent drying out.
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Roast at a lower oven temp (250°F – 325°F) for tender results.
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Wrap tougher cuts in bacon to impart moisture and fat.
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Allow roasts to rest before carving to redistribute juices.
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Slice across the grain for optimal tenderness.
From holiday feasts to cozy Sunday suppers, roast beef is a timeless classic. With so many cuts to choose from, keep these tips in mind when selecting the perfect roast. Opt for well-marbled Prime or Choice graded beef from the rib, loin, or round. Apply proper roasting techniques for your cut, like basting and low heat. With the right prep, roast beef is sure to please any crowd.
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Best Cuts Of Beef For Roast Beef
Not all beef is created equal for roasting. For steaks, pan-roasting or grilling is the best way to cook beef. For ground beef, cooking on the stove top is best. For the best types of roasts for roasting, look for one of the following:
- Top Round Roast (AKA Inside Round): This is the most common cut of beef used for roast beef. It has the same amount of fat and flavor as the top sirloin.
- Top Sirloin Roast, also known as Top Butt: This cut is nice and lean, with just a bit of marbling.
- There is more fat on the Bottom Round Roast (also called Rolled Rump Roast), which is a good value cut.
- When you roast Eye of Round Roast, you need to cut it into very thin slices because it is a circular cut that is very lean.
Don’t give up if you don’t see any of these exact cuts of beef. You can always find other cuts of beef that will work for roast beef recipes. Additionally, you can ask your butcher what they think because they will know the most about what they have in stock at the meat market.
How To Slice Roast Beef
Ahh, slicing your roast beef. This is a major step as well to insure the most tender roast beef possible.
It’s important to cut your roast beef across the grain instead of with the grain when you slice it.
Don’t know how to find the grain? Look at your roast and find the long lines and grooves. Those will all tend to go in parallel across the roast in one direction. These are the muscle fibers and we want to cut across them (AKA against them), not with them. Cutting against the grain means you’ll eat a long muscle fiber that is tough and chewy. If you cut against the grain, you only eat a small part of some of the muscle fibers, which makes the meat much more tender.
Watch the video at the end of this post to see how to find the grain even better if you need more help.
If you’re going to make a lot of roast beef, first of all, good for you! You deserve it. Second, I wanted to talk about some of my favorite kitchen tools that I use all the time for roast beef and many other dishes. So, in case youre wondering, here ya go:
It really doesnt require a lot and these tools and equipment are super versatile in my kitchen.
This is it! You now know how to pick the best beef for roast beef, season roast beef, cook roast beef at the right temperature, and cut roast beef into the tiniest, juiciest, most delicious pieces you’ve ever imagined. You’re now ready to start making delicious roast beef. It will make you never want to buy anything similar from a deli again.
Here is a simple roast beef recipe that always turns out great. It makes super moist, perfectly seasoned, tender roast beef. And its so darn easy, too!.
It also goes amazingly well in this French Dip recipe which uses these homemade Hoagie Rolls.
Oh, my…youre in for such goodness!
Watch me make this recipe to learn how to make roast beef! It’s really easy and tastes great to make at home. Also, I show you how to cut across the grain to get the softest, most juicy slices in the video. Youll never want to buy roast beef at the store again!.
How to Cook Perfect Roast Beef | Jamie Oliver
FAQ
What type of beef is a beef roasting joint?
What cut is used for roast beef?
Which cut of beef is best for roasting?
Can you cut up a beef roasting joint?
Which cut of beef is best for a roast joint?
The best cuts for a roast joint are topside, silverside, and rib. These cuts offer a good balance of flavor, tenderness, and marbling. Q: What is the recommended roasting time per pound for a beef joint? A: The roasting time varies depending on the cut of beef.
What type of meat is good for bones?
However, the type of meat that is best for the bones depends on the cooking method and cut of the meat. Lean meats such as chicken and fish are good options for bone health. Additionally, lean red meats such as beef and pork can also be beneficial for bones if cooked using healthy methods such as grilling or roasting.
What is a beef roasting joint?
A beef roasting joint is a cut of meat that, when roasted, transforms into a culinary masterpiece. Roasting a beef roasting joint is an art form that elevates your dinners and impresses your guests, whether you’re a seasoned chef or a novice home cook.
What is a beef joint?
A beef joint is a cut of meat that is specifically designed for roasting, and it can be a great way to add flavor and tenderness to your roast. There are a few different types of beef joints that you can choose from, so be sure to select one that will work best for your tastes and the occasion.