PH. 612-314-6057

How to Fix Undercooked Roast Beef: A Step-by-Step Guide

Post date |

Anyone who has cooked meat knows what it’s like to take it out of the oven or pan and find that it’s not quite done. When it comes to steak, it probably won’t hurt you (that’s why you can eat it rare), and in America, we tend to greatly exaggerate how dangerous pork that isn’t fully cooked is. But if its chicken? Hoo boy. You definitely want to finish that bad boy off, because undercooked chicken is a serious health risk. It’s not healthy, but if you can’t get the meat to the right temperature, you need to cook it longer.

Fortunately, its an easy fix when this happens. You just put it back in the oven the same way it was, right? If you have time, yes; that can be a great way to do it. What if you don’t have time to cook the meat? There are other quick ways to get it where you need it to be! The easiest way is to cut it into smaller pieces first.

Undercooking a beautiful roast beef can be incredibly disappointing. After spending time and money on a nice cut of meat, you want it to turn out perfectly cooked and delicious. Fortunately, with a few simple tricks, you can rescue an undercooked roast beef and still create a flavorful meal.

In this comprehensive guide, we’ll walk through several effective methods for fixing undercooked roast beef, from slicing and gently reheating to using the oven or stove to finish cooking With these tips, you’ll be able to salvage your meal while keeping the roast beef moist and tender.

Identifying When Your Roast Beef Is Undercooked

Before deciding how to fix an undercooked roast, it’s important to confirm that it is, in fact, undercooked. Here are some telltale signs:

  • The texture is tough and chewy when you try to cut or eat it Properly cooked roast beef should be relatively tender

  • The interior is still pink or red. Roast beef is safely cooked when it reaches an internal temperature of at least 145°F.

  • It feels spongy when pressed with a finger. Properly cooked meat will feel firmer.

  • Cutting into it reveals a raw-looking, cool red center.

  • It fails the thumb test. Touch your thumb to various fingers and press into the meat. If it feels like the base of your thumb touching the middle or index finger, it needs more cooking.

Once you’ve determined your roast is undercooked, it’s time to remedy the situation.

Slicing the Roast Beef Into Smaller Pieces

One simple fix is to slice the roast beef into thin pieces. This drastically reduces the cooking time needed to finish it off. Aim for 1/4 inch slices if the meat is very undercooked.

First, use a sharp carving or chef’s knife to slice the roast beef against the grain. Cut it as thinly and evenly as possible.

Then, place the sliced roast beef on a baking sheet or pan in a single layer, without overlapping. Drizzle over a bit of broth, wine, or water to add moisture.

Pop it into a 400°F oven for 5-15 minutes until cooked through. Check it frequently and remove pieces as they finish.

This method exposes more surface area for quick, even cooking. Plus, thin slices prevent the meat from drying out.

Braising the Roast Beef in the Oven

For very undercooked roasts, braising it gently in the oven is an easy, hands-off fix.

First, slice the roast or leave it whole if it’s only slightly undercooked. Place it in a Dutch oven or roasting pan.

Add 1 cup of beef broth, wine, or water to the bottom of the pan. This will braise the meat, adding moisture and flavor as it cooks.

Cover the pan tightly with foil and bake at 350°F, checking every 15 minutes after the first 30 minutes. The meat should reach an internal temperature of at least 145°F.

Allow the roast beef to rest, tented with foil, for 10-15 minutes before slicing and serving. The braising liquid can be strained and served alongside the beef.

Pan-Searing Sliced Roast Beef

Slicing and quickly pan-searing the undercooked roast beef is a fast, easy fix.

After thinly slicing the roast against the grain, heat a skillet over medium-high heat. Add 1 tablespoon olive oil or butter.

Once hot, add the beef slices in a single layer, without crowding. Let sear undisturbed for 2 minutes to caramelize.

Flip and cook another 1-2 minutes until browned. Remove from pan and repeat with remaining slices.

Cook times will vary based on thickness. Thinner slices may only need 1-2 minutes per side. Check for doneness often to avoid overcooking.

The high heat helps render fat and crisp the exterior while cooking the interior. Be sure to slice thinly so the inside cooks through.

Gently Reheating the Full Roast

If your roast beef is only slightly undercooked, you may be able to finish it by gently reheating the entire roast.

First, place the undercooked roast beef on a rimmed baking sheet or roasting pan. Add 1/2 cup beef broth, wine, or water to the bottom of the pan.

Tightly cover the pan with aluminum foil. Bake at 300°F for 15-30 minutes, until an instant-read thermometer shows it has reached 140-145°F for medium rare doneness.

Check often to avoid overcooking. Once done, let rest for 10-15 minutes before slicing into thick cuts against the grain.

The steam created from the liquid will gently heat the meat through without drying it out or overcooking the exterior.

Tips for Better Results

Following these tips will help ensure moist, tender results when fixing an undercooked roast:

  • Let all roast beef rest at least 10 minutes before slicing to allow juices to redistribute.

  • Slice thinly against the grain for quicker, more even cooking.

  • Don’t crowd the pan when searing to prevent steaming instead of browning.

  • Add liquid to pan roasting and braising methods to keep the meat from drying out.

  • Use a meat thermometer to check for doneness instead of relying on looks alone.

  • Prevent undercooking by following recipe cooking times and temperatures.

Enjoy Your Rescued Roast Beef

An undercooked roast beef doesn’t have to ruin a meal. With some simple tricks like slicing, gently reheating, or quick pan searing, you can still enjoy a perfectly cooked, flavorful roast.

Be sure to use caution when handling and reheating any undercooked meat, and confirm it reaches safe internal temperatures before serving.

Follow these fixes to salvage dinner and learn how to prevent undercooked roasts in the future. With the proper technique, you’ll be able to enjoy juicy, tender roast beef any night of the week.

how to fix undercooked roast beef

Cutting meat into smaller pieces cuts down on cooking time

Slicing meat into smaller pieces makes sense as a method for fast cooking. Smaller pieces mean more of the proteins surface area can be exposed to heat, and itll cook faster. This is the best way to handle poultry or pork (though not steak). For chicken, you want the internal temperature to be 165 degrees Fahrenheit and for pork, it should be 135 degrees Fahrenheit. Make sure you leave the pieces in for long enough to reach those temperatures.

You should also keep the moisture in those smaller pieces, though, since they’ll dry out faster because they’ll be exposed to heat more. Because of this, you should put stock, sauce, or water on top of the meat before putting it in the 400-degree oven. The key is to cook it quickly but not to sacrifice dinner in the process.

How do you fix a overcooked roast?

FAQ

Can I recook undercooked roast beef?

Never brown or partially cook meat or poultry to refrigerate and finish later because any bacteria present would not have been destroyed. It is safe to partially cook meat and poultry in the microwave or on the stove only if the food is transferred immediately to the hot grill to finish cooking.

What to do if beef is undercooked?

You don’t want to cut steak into smaller pieces; the whole point there is to preserve as much juiciness as possible, and this will dry it out much more quickly. If it’s undercooked on both the inside and outside, it’s an easy fix; just cook it more in a pan, getting to the desired sear before finishing in the oven.

How do you make roast beef tender after cooked?

Simmering in a little bit of liquid or broth is a great way to tenderize. Acidity can also be your friend here. A little bit of vinegar and lemon juice in the liquid can help you tenderize the meat.

Why is my roast beef still pink after cooking?

These same nitrates can bind to proteins in meat, preventing them from releasing oxygen molecules as they normally would during the cooking process. As a result, the proteins remain oxygenized and maintain a red or pink color even when the meat is fully cooked.

Can you fix an underdone pot roast?

You can absolutely fix an underdone pot roast, as long as you still have some time on your hands. All you need to do is continue cooking it. Pot roasts are usually tough cuts, full of dense muscles and connective tissue. They need long, slow cooking to soften the muscles and melt the connective tissues into juicy, rich natural gelatin.

How do you re cook a meat without overcooking?

Don’t worry. There is a way to recook your food without overcooking it. If it’s only slightly undercooked, turn the heat back on, even if just enough for pan frying and once oil is hot again, put the meat back in the pan then cover. Cook over low heat for about 3 minutes. Cook longer if your meat is more than half cooked.

How do I avoid overcooking a roast?

Keep a close watch to prevent overcooking. Cuts meant for long cooking, such as beef stew chunks or lamb shanks, will be very tough if cooked too quickly. It’s best to save these for another meal. If your dinner guests are ready before your roast is, a quick change of plans is in order.

What to do if a roast doesn’t slice?

If the roast won’t slice without falling apart, you’ll need to improvise further. Consider chopping or shredding it, then mixing it with sauce and serving it as barbecue sandwiches. Seasoned differently, it can serve as taco meat or as the filling in homemade ravioli.

Leave a Comment