This is the most tender roast beef recipe you’ve ever had. And it’s so simple to make! I know that cooking a whole roast beef sounds hard, but trust me, it’s not! I’ll show you all the steps to make it as easy as possible. This recipe for roast beef that melts in your mouth doesn’t have any gluten, dairy, or carbs. You can also make it Whole30-friendly by replacing the red wine with more beef broth.
A good roast beef dinner is great for a Sunday family meal or when we need to feed a lot of people. It’s also great for a special occasion.
A 4 pound roast can stretch a long way. I’d say it’s probably enough for 10 good servings. And if you’re only cooking for a small group, the leftovers are great! How about some roast beef sandwiches? Or cut it up for some tasty steak tacos?
Roast beef is a classic main dish for holidays and special occasions. When properly prepared, it can be tender, juicy and full of flavor. However, it’s easy for roast beef to turn out dry if not cooked correctly. Nothing is worse than lifeless, chewy pieces of overcooked beef. Luckily, there are several techniques you can use to keep your roast beef moist and delicious after cooking.
Resting the Roast is Essential
One of the most important steps for keeping roast beef moist is letting it rest after cooking. Resting gives the juices time to redistribute through the meat. If you cut into roast beef immediately after cooking, the juices will spill out onto the cutting board, leaving the meat dry.
Ideally, you should let roast beef rest for at least 15-20 minutes before slicing or serving. The larger the roast, the longer the resting time should be. A good rule of thumb is to rest it for half the time it took to cook. If your 4-pound roast took 1 hour to reach the target internal temperature, let it rest for 30 minutes afterward.
Cover the roast loosely with aluminum foil as it rests to keep it warm. The short waiting period will reward you with incredibly moist, tender beef that is cooked evenly from the outside in.
Maintain Low Oven Temperatures
High oven temperatures can cause the exterior of roast beef to overcook, resulting in a tough outer layer. Cooking your roast at a lower temperature, between 250-300°F, allows the interior to gently come up to temperature without drying out the outer portion.
While low-heat roasting takes more time, the payoff is very moist meat. Adjust cooking times based on the size of your roast and your desired doneness. Use a meat thermometer to determine when the center has reached the perfect level of doneness without sacrificing texture.
Cook it Fat Side Up
Cooking roast beef with the fat cap on top might seem counterintuitive, but it actually helps the meat retain moisture. The layer of fat bastes the roast as it cooks, keeping it from drying out. As the fat renders, it penetrates the meat and keeps it tender.
When roasting fatty cuts like ribeye or prime rib, start with the fat side facing up. Then near the end of cooking, flip it over to brown and crisp the top if desired.
Give it a Rub
Rubbing spice blends into roast beef before cooking adds flavor and also helps retain moisture. Salt and spices create a savory crust on the exterior while seasoning the meat all the way through
Apply your rub right before putting the roast in the oven. Use your hands to firmly massage the spices into the meat. Herb-heavy rubs with rosemary, thyme, garlic, and pepper are perfect for beef. The salt will denature the meat proteins, allowing them to hold onto more moisture.
Cook it in Stock
Braising roast beef in beef stock is an easy way to keep it succulent and flavorful. Simply place the roast in a Dutch oven or roasting pan, add enough stock to come 1-2 inches up the sides of the meat, cover, and braise at 300°F until fork tender.
As the stock simmers, it keeps the meat moist and lends deep flavor to every bite. The natural collagen in beef stock also helps break down the meat’s connective tissue, resulting in a melt-in-your-mouth texture.
Incorporate Aromatics
Cooking roast beef surrounded by aromatic ingredients like onions, carrots, celery, garlic, and fresh herbs infuses it with their flavors and moisture. Try making a bed of roughly chopped vegetables in a roasting pan before adding the roast on top.
The veggies release their juices as they roast, keeping the meat from drying out. For pot roasts or other braised cuts, simmer chunks of vegetables right in the braising liquid. Their high water content will help hydrate the meat.
Add Moisture to the Pan
One simple trick to keep roast beef moist is adding liquid to the bottom of the roasting pan. This method essentially steams the meat, allowing it to reabsorb some of the released juices and stay tender.
For oven roasting, add 1⁄2 inch of low-sodium beef broth, wine or water to the bottom of the pan. As it evaporates in the oven, it creates steam that circulates around the beef. You can also place a few sprigs of fresh herbs in the liquid to boost the flavor.
Use a Meat Thermometer
Overcooking is one of the quickest ways to dry out roast beef. Using an instant-read meat thermometer takes the guesswork out of determining doneness. It provides precise internal temperatures, so you don’t have to cut into the meat.
Check the temperature in the thickest part of the roast and remove it from the oven when it’s 5-10°F below your desired doneness. For example, if you want your beef medium-rare, take it out at 125°F. The temperature will continue rising as it rests.
Slice Against the Grain
Slicing roast beef properly makes a big difference in tenderness and moisture. Always cut against the grain of the muscle fibers. This severs the long fibers, resulting in shorter muscle segments that are inherently more tender.
Identify the direction of the grain by looking at the orientation of the meat fibers. Then slice perpendicular to the grain. Proper slicing results in a mouthwatering slice of roast beef that retains its natural juices.
Choose the Right Roast
Some cuts of beef are naturally more moist and well-marbled than others. Opt for top round, eye of round, or sirloin tip for lean yet tender options. Rib roasts, like prime rib, have excellent marbling that keeps them juicy. Chuck eye rolls and tri-tip roasts are also wonderfully moist.
Look for beef with ample marbling, which is the thin ribbons of fat interspersed through the meat. Marbling bastes the beef from within as it cooks, ensuring a moist and buttery texture.
Wrap it Up
You can help roast beef retain its juices by wrapping it during resting. As soon as you take the roast out of the oven, wrap it tightly in a double layer of aluminum foil.
The foil seals in the moisture and allows the meat to continue cooking gently through carryover cooking. Let it rest this way for 10-15 minutes before unwrapping and slicing. The trapped steam helps keep the meat exceptionally moist.
Inject Flavorful Liquids
Beef broth, melted butter, and herb-infused oils can be injected right into a roast using an injector tool. As the roast cooks, the added moisture and fats permeate the meat, keeping it succulent.
Inject your liquid of choice evenly throughout the roast 24 hours before cooking. Refrigerate during this time to allow the flavors to penetrate deeply and marinate the meat. The internal basting helps prevent the roast from drying out.
Maintain Ideal Humidity
Controlling the humidity in your oven is an advanced technique for keeping large roasts moist. Professional ovens allow you to inject steam at precise times during the cooking process. This regulates evaporation from the beef surface.
For home ovens, place a roasting pan filled with water on the bottom rack while cooking roast beef on the top. As the water simmers, it increases humidity in the oven, resulting in a moister roast.
Don’t Overcook It
Nothing dries out roast beef faster than overcooking it past the ideal internal temperature. Use a meat thermometer to monitor the temperature and avoid going past your desired doneness.
It’s always better to undercook a roast slightly rather than overdo it. You can return an undercooked roast to the oven for a few more minutes, but overcooked meat will be irreversibly dry.
Let It Come to Room Temp
You’ll get more even, gentle cooking if you let the roast beef come to room temperature before roasting. Take the roast out of the fridge about 30 minutes prior so it can warm up closer to the oven temperature.
Starting with fully chilled beef risks overcooking the exterior before the interior is done. A quick room temp rest makes for more uniform roasting.
Get a Good Oven Spring
Creating an initial blast of high heat to contract the meat’s fibers right when it hits the oven gives you a better oven spring. This sets the roast up for superior moisture retention.
Crank your oven temp to 500°F for the first 15 minutes after adding the roast. Then lower it to 250-300°F for the remainder of the cooking time. This gives you the benefits of both high and low-heat roasting.
In Summary
With the right techniques like proper resting, low-heat roasting, and using a thermometer, you can serve incredibly moist and delicious roast beef every time. Small steps like letting the meat come to room temp, cooking fat side up, and slicing against the grain also make a noticeable difference. Incorporate cooking liquids, rubs, and aromatics for even more flavor and moisture. Soon your roast beef will be the star of any meal!
How do I cook roast beef so it’s not tough?
The key to cooking nice roast beef that’s tender is to use a meat thermometer. I know, I know, it’s not what you want to hear. Trust me, I resisted for years!! There’s nothing worse than an overcooked roast beef and with a thermometer you can get it right every time!
But since I finally bought this lovely one here, I’ve had the best meats and SO much stress and guesswork has been taken away.
Seriously, y’all. Just buy the meat thermometer! You won’t regret it! This one is perfect for use in the oven or on the grill! I use the same one for all of my smoking, grilling, and roasting. If you’re looking for an even more affordable option, check out this one.
Using a meat thermometer is the best way to get the perfect meat every time.
How to make melt in the mouth roast beef
1. Take the roast out of the fridge about two hours before you start the recipe so that it can reach room temperature. It will still be a little cool after 2 hours, but not cold.
2. In a small bowl combine salt and pepper.
3. Make three slits in one side of the roast with a sharp, thin knife. Each slit should be about two to three inches deep. Put one garlic clove in each slit and season with salt and pepper. Turn the roast over and cut three more holes in the other side. Stuff the holes with garlic, salt, and pepper. Rub the remaining salt and pepper over the outside of the roast.
4. Preheat oven to 275ºF.
5. Melt butter over medium-high heat in an oven-safe skillet (braising pan or cast iron). Sear all sides of roast in the hot oil to brown (for about 15 minutes total). Remove roast to a plate and deglaze the bottom of the pan with broth and wine.
6. Place roast back in pan and place onion slices and rosemary sprigs around it.
7. Roast in the oven at 275oF until the internal temperature reaches 115oF. For a 4 lb roast, this will take about 12 to 15 minutes per pound, or a little less than an hour.
8. Transfer meat to a cutting board, tent loosely with aluminum foil, and allow to rest for about 20 minutes. The internal temp will continue to rise as the roast rests. Serving temp should be 130ºF in the center for medium-rare. You can rest for up to one half hour if you need to.
9. Mix a few teaspoons of arrowroot powder or organic cornstarch with the pan juices to make a gravy. Serve roast beef with gravy and onions.
The Secret to Perfectly Cooked Roast Beef
FAQ
How to keep beef moist after cooking?
How to keep roast beef from drying out?
How do you store roast beef after cooking?
How do you reheat roast beef and keep it moist?
How do you keep roast beef moist?
To keep the roast beef moist, you must capture and capitalize on its fat as it cooks. The best way to do this is by placing the meat fat side up. This way, fat drips down the roast beef as it melts and you get a succulent roast. It’s essentially a self-basting technique that ensures the meat is always covered in juice to prevent drying out.
How do you prevent roast beef from drying out?
Still, you can use techniques beyond the roasting pan and rack to prevent roast beef from drying out. Letting the beef rest is one such method, allowing the juices to seep through the meat evenly. Otherwise, you can prep roast beef in advance with juicy results using the reverse sear method, which works every time.
Should you let roast beef rest before cooking?
Letting the beef rest is one such method, allowing the juices to seep through the meat evenly. Otherwise, you can prep roast beef in advance with juicy results using the reverse sear method, which works every time. If you’re planning to make roast beef in the oven, you don’t want it drying out.
How long should you let meat rest after roasting?
One thing that is relevant when roasting meat is that you should let it rest for about 20-30 minutes after taking it out of the oven. If you take it out and carve it immediately, it will lose all of the juices and will be dryer than if you can wait a little while.