A classic—simple, juicy, and all about good technique 🥩
Here’s a perfect, no-fail Roast Beef you can adapt to almost any cut.
Classic Oven Roast Beef
Best cuts
- Ribeye roast / Prime rib (rich & tender)
- Sirloin tip or top round (lean, sliceable)
- Chuck roast (best for longer, slower roasting)
Ingredients
- 3–4 lb beef roast
- 2 tbsp olive oil
- 3–4 cloves garlic, minced
- 1 tbsp fresh rosemary or thyme (or 1 tsp dried)
- 1½ tsp kosher salt
- 1 tsp black pepper
Instructions
- Bring to room temp
Take roast out of fridge 1 hour before cooking. - Preheat oven
Preheat to 450°F (230°C). - Season
Pat beef dry. Rub with olive oil, garlic, herbs, salt, and pepper. - High-heat start
Place roast on a rack in a roasting pan.
Roast at 450°F for 15 minutes (creates crust). - Lower & finish
Reduce oven to 325°F (165°C) and continue roasting:- Rare: 120–125°F internal
- Medium-rare: 130–135°F
- Medium: 140–145°F
(About 15–20 min per lb, depending on cut.)
- Rest (don’t skip!)
Remove roast, tent loosely with foil, and rest 20 minutes. - Slice & serve
Slice against the grain.
Optional Pan Gravy
- Pour off excess fat
- Add 1 cup beef broth to pan
- Simmer, scraping up browned bits
- Thicken with cornstarch or flour if desired
Pro Tips
- Meat thermometer = best friend
- Resting keeps it juicy
- For extra flavor, add mustard to the rub
If you tell me the cut you have (chuck, round, rib, etc.) or whether you want slow cooker, Dutch oven, or holiday-style, I’ll dial it in perfectly 👌
