Cook the perfect roast beef for Sunday lunch or a dinner party. Well help you achieve tender, juicy meat whether youre cooking a rib, sirloin or fillet.
Roast beef is one of those classic dishes that suits any occasion. A roast beef centerpiece can instantly make any meal better, whether it’s a simple family dinner or a fancy dinner party with people you want to impress. Our guide has all the information you need to make the perfect roast beef, including how long to cook it, what temperature to use, how long to let it rest, and how to serve it. Advertisement.
For many beef lovers medium rare is the ideal doneness for roast beef. When properly cooked, it yields a tender, juicy interior with a touch of rosy pinkness. But to nail medium rare roast beef, you need to understand what temperature to target and how to get there.
Why Medium Rare?
Medium rare hits the sweet spot between rare and medium for most people. Here’s what you get when roast beef is cooked to an internal temp of 130-135°F:
- Bright red center that is warm but still cool and tender
- Juiciness is maximized without moisture loss
- Fat has begun to soften and render for richness
- Texture is supple with a slight firmness
- Beefy flavor is accentuated
Many find rare roast beef too cool and bloody while medium can verge on dry or overdone. Medium rare gives you the best of both worlds – a moist, tender interior with beautiful rosy color.
Keys to Achieving Medium Rare
Reaching the perfect medium rare doneness depends on a few key factors
Start with Thick Cuts
Thinner cuts like filet mignon can go from rare to medium rare quickly. But with a thick roast like prime rib, you have more leeway to gradually bring up the internal temperature. Aim for at least 2-3 inches thickness.
High Initial Heat
Starting with a hot 425-450°F oven or grill helps develop a flavorful crust. The outer browning builds taste while the inside remains gently cooked.
Lower the Temperature
After searing at high heat, lower the oven or grill to 225-250°F to leisurely bring up the internal temp without overcooking the exterior.
Cook to 10°F Below Final Target
Pull the roast at 125°F since the temp will continue rising as it rests. The residual heat brings it to a perfect 135°F medium rare.
Rest before Slicing
Letting the roast rest allows juices to redistribute so they don’t spill out when you cut into it.
How Long to Cook a Medium Rare Roast?
Cooking times vary enormously based on the size, shape and type of roast. But here are some general guidelines for achieving medium rare:
- 3-4 lb roast – total time around 1 1⁄4 – 1 1⁄2 hours
- 4-6 lb roast – total time around 1 1⁄2 – 2 hours
- 6-8 lb roast – total time around 2 – 2 1⁄2 hours
The total time includes searing and oven/grill cooking. Use a meat thermometer rather than relying on minutes per pound.
Oven Roasting Tips
For oven roasting, use a heavy pan like a cast iron Dutch oven to promote browning. Try this simple technique:
- Preheat oven to 450°F
- Sear roast on all sides in pan over high heat
- Roast at 450°F for 15 minutes
- Reduce heat to 225-250°F
- Cook until internal temp reaches 125°F
- Rest 15 minutes before slicing
Grilling Tips
To grill a perfect medium rare roast:
- Get grill very hot, scrape clean
- Sear roast over direct high heat 2-3 minutes per side
- Move to indirect heat, cover grill
- Insert probe thermometer through vent
- Grill over indirect medium-low heat until 125°F
- Rest 10-15 minutes
Doneness Cues
Checking temperature is most reliable, but here are visual cues that your roast beef is medium rare:
- Meat feels firmer but still tender when pressed
- Center is bright red with a touch of pink
- Juices are reddish pink when sliced
Use these clues along with a thermometer to identify when your roast beef is cooked to your ideal doneness. Then let it rest so you can indulge in tender, juicy, medium rare perfection.
What temperature should roast beef be cooked at?
If you don’t have a meat thermometer, check your beef is roasted by piercing it with a skewer. The juices should run red for rare, pink for medium and clear for well-done. It should also read 40C for rare (it will rise to 54–56C while it sits, making it medium-rare) or 48C for medium (it will rise to 65C).
Its essential you rest your joint for at least an hour so the juices are reabsorbed. If you carve the beef too soon, it will be dry rather than juicy. Some juices will be released as it sits and you can tip these into the gravy.
Best roast beef dishes
Carve this rolled sirloin at the Christmas dinner table. The porcini butter adds a fabulous umami note and pickled peppercorns cut through the creamy sauce.
It’s easy to turn béarnaise sauce into flavored butter. It tastes just as good and goes great with pepper-crusted roast beef for Christmas lunch.
Wow guests with an intensely flavoursome, peppered sirloin joint. Serve alongside our potatoes dauphinoise enriched with tarragon, shallots and gruyère.
This classic recipe makes the perfect Sunday lunch and will feed eight people easily. The beef has a tasty crust made of herbs and pepper. They will get darker as they cook, but don’t worry about that.
For a bone-free and cheaper cut, try a beef top rump for your roast.
The Perfect Roast Beef – Medium Rare
FAQ
What temperature should a medium rare roast beef be?
Do you cook a roast at 325 or 350?
How long to cook 1.5 lb roast to medium rare?
How long to cook roast beef at 170 degrees?
What temperature should roast beef be cooked at?
Let’s delve into the specifics and explore a few related frequently asked questions. **The ideal temperature for medium rare roast beef is between 130°F and 135°F (54°C and 57°C).** At this temperature range, the beef will have an evenly pinkish-red center, tender texture, and optimal juiciness.
How do you cook a medium roast in the oven?
Basic Steps for This Easy Hands-Off Method for Perfect Medium-Rare Beef: Preheat the oven to 500°F. Pull the roast out of the refrigerator and let it sit at room temp. Prep the seasoning mixture with garlic, rosemary, salt, pepper, and oil. Put the beef with a meat probe in the oven when it’s 500°F.
How do you cook a medium rare roast?
For medium-rare, opt for a cut with good marbling and a tender texture, such as: Seasoning your roast generously enhances its flavor. Rub a mixture of salt, pepper, garlic powder, and your favorite herbs and spices all over the meat. Allow it to rest for at least 30 minutes to allow the flavors to penetrate. 1.
How long do you cook a pound of beef in the oven?
Place the roasting pan in the preheated oven and roast for 15-20 minutes per pound (or until the internal temperature reaches 135°F). Overcooking or using a lean cut of beef can result in a tough roast. If the internal temperature is below 135°F, the roast is undercooked and should be returned to the oven.