The best way to make sure your beef is cooked all the way through is to use the internal temperature as a guide to get the cooked beef temperature. This post will explain each type of beef, varying temperatures of doneness and the best tools to use!.
For a medium rare steak, pull it off the heat at 130-135°F. The beef should be 145°F for a medium rare cut of beef.
For many home cooks, roasting a big beautiful cut of beef is one of the most impressive and flavorful meals you can make. When done right, a roasted beef roast emerges from the oven incredibly tender and juicy. However, it’s easy to over or undercook a roast if you don’t know the target internal temperature.
Understanding the ideal internal temperature for a beef roast ensures it turns out perfectly cooked. Whether you prefer your roast rare, medium-rare, medium or well-done, use a meat thermometer to remove all guesswork. We’ll cover everything you need to know about determining doneness for the most mouthwatering roasted beef.
Why Use an Internal Temperature for Roast Beef?
Cooking beef roast to a precise internal temperature takes the stress out of determining doneness. Unlike a steak where you can get a visual read via the color change, larger roasts don’t provide that indicator. The center could still be raw even though the exterior seems done.
An instant-read thermometer inserted into the thickest part of the roast provides a foolproof way to assess doneness no matter how big the cut of meat. The temperature gives you an objective reading compared to poking the roast and trying to determine if it “feels” done.
Checking temperature also prevents overcooking It’s easy to dry out a roast by cooking it too long versus removing it right when it hits the ideal internal temp Don’t risk ruining your beautiful beef roast by guessing when it’s ready!
Key Doneness Temperatures for Beef Roast
Beef roast can be cooked anywhere from rare (cool red center) to well done (no pink) Most chefs recommend roasts be cooked at least to the medium-rare stage for the best texture and flavor, Here are the target internal temperatures for various doneness levels
- Rare: 120-125°F (49-52°C)
- Medium-rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium-well: 150-155°F (66-69°C)
- Well-done: 160°F (71°C) and beyond
For roasts like prime rib and tenderloin that you want juicy and pink, medium-rare is ideal. For fattier cuts like chuck roast, cooking to medium helps break down connective tissue.
Tips for Accurately Measuring Internal Temp
To get the most precise reading, follow these tips when checking internal temperature:
- Insert thermometer into the thickest part of the roast and avoid bone or fat.
- Allow the thermometer tip to reach the center of the meat, at least 2-2.5 inches deep.
- Wait 15-20 seconds before reading the temperature for an accurate result.
- Verify doneness in a couple spots, like near both ends of a long roast.
- For optimum accuracy, pull roast from oven 5°F before target temp.
The thermometer is done when it registers 5°F lower than your target doneness level. The roast will continue cooking as it rests. Letting it rest afterwards allows the juices to redistribute evenly.
Check in a couple places since ovens can have hot and cool spots. You want to be sure no part is undercooked. If you get varying temps, return meat to oven until the lowest temp section hits the mark.
Accounting for Carryover Cooking
It’s crucial to account for carryover cooking when determining target temp. As the hot roast rests, the internal temperature will continue rising 5-10°F. If you rely solely on the recommended final temps, you risk overcooking.
That’s why most chefs advise removing roasts before they hit the ideal finished temperature. You want to pull them 5-10° lower to allow carryover cooking to finish without going too far.
For example, if you want a medium-rare roast at 135°F final internal temp, you’d start checking it at 125°F. Once it hits that stage, carryover will bump it up to the perfect point as it rests.
Resting and Slicing the Roast
After removing your roast from the oven, tent it loosely with foil and allow it to rest anywhere from 15 minutes for a small roast up to 30 minutes for a large one like prime rib. The resting period is crucial for maximizing juiciness.
During this time, the internal temperature equalizes and the juices redistribute back into the meat. Cutting into the roast too soon will cause the juices to spill out.
Once rested, use a sharp carving knife to thinly slice the roast against the grain. This gives you the most tender slices possible. Serve warm or at room temperature, spooning any collected pan juices over the top.
Foolproof Ways to Test for Doneness
Along with temperature, there are other ways to test beef roast for doneness:
- Probe tenderness – Insert a meat fork or skewer into the thickest part. Well-done meat will be quite firm. Rare roasts will have very little resistance.
- Check color – Use a cooking thermometer with a probe you can leave in place. This allows you to check the color of the center as it cooks.
- Track time – Estimate approximate cooking time based on size and cut. Factor in extra time for bones and fat cap.
- Weigh roast – A 1 lb roast takes about 1 hour at 350°F to reach medium doneness. Add or subtract time as needed.
While the thermometer is the gold standard, these tips can provide supporting information to help prevent over or undercooking. Learn to combine temp checks with other tests for perfect results.
Key Factors That Affect Roast Doneness
Several factors impact how long it takes a roast to cook and the final internal temperature:
- Weight/size – A larger 3-4 lb roast will take longer than a 1-2 lb one. Allow extra time for bones and fat cap too.
- Oven temperature – Higher heat cooks faster; lower temps result in a slower cook. Watch the temp closely at hotter than 350°F.
- Meat temperature – Roasts cook more evenly if brought to room temp before cooking vs straight from fridge.
- ** Roast shape** – Compact, uniform roasts cook the most evenly. Odd shapes may lead to more variation in doneness.
Get to know how these elements affect your specific roast. You may need to modify time, temp or both to achieve perfection. Take detailed notes so it’s easy to replicate success.
Mastering the Perfect Medium-Rare Roast
For many beef lovers, medium-rare is the prime target doneness for roasted beef. Here are some tips for nailing this ideal balance of cool, red centers and hot, rosy edges:
- Bring roast to room temp before roasting for even cooking.
- Cook in a low oven, ideally 275°F, until center hits 125°F.
- For prime rib, sear all sides first for a flavor crust.
- Choose evenly shaped roasts like ribeye or tenderloin.
- Wrap odd shaped roasts in bacon to prevent overcooking ends.
- Allow at least 15 minutes rest time before slicing.
- Add toasted garlic and woody herbs like rosemary and thyme.
Proper internal temperature is the key to perfect medium-rare doneness. Use an accurate thermometer and account for carryover cooking for the juiciest, pinkest results.
Frequently Asked Questions
What if my roast is done on the outside but not the inside?
Protect the exterior with foil and continue roasting until the center reaches the target temp. Check in multiple spots in case the oven has hot spots. You want it evenly cooked throughout.
Can I reheat leftover roast beef?
Yes, roasted beef makes amazing leftovers! Reheat slices wrapped in foil in a low oven until warm, around 250°F. Or microwave individual portions for 30-60 seconds until hot.
What are the best cuts for roasting?
Top round, eye round, tri-tip, sirloin tip, and bottom round are all excellent affordable roast options. For premium roasts, choose ribeye, prime rib, or tenderloin.
Should I cook bone-in or boneless roasts differently?
Bone-in roasts take slightly longer. Monitor the temperature and allow extra time for the heat to penetrate the meat near the bones.
What is the lowest oven temperature I can use?
You can roast in a 225-250°F oven but it will take much longer. Use this for extremely large roasts to promote gradual, even cooking.
Achieve Your Best Roast Yet
Perfectly cooked beef roast is easily achievable when you use an accurate meat thermometer to determine ideal internal temperature. No more guessing about doneness or accidentally drying out your beautiful cut of meat. For roasted beef that is tender, juicy, and full of flavor, stick to the temperature guidelines based on your desired doneness. In no time, you’ll be carving up the most mouthwatering, celebratory roast beef
What temperature should beef be cooked to celsius?
- Rare: 57°C
- Medium rare: 57-63°C
- Medium: 63-66°C
- Medium well: 66-71°C
- Well done: 71°C and above
When to Take the Meat Off the Heat
Take the steak off the heat 5 to 10 degrees before it reaches the temperature you want because it will continue to rise 5 to 15 degrees. This is called “carry-over cooking.” Allow 15-20 minutes of standing time.