Perfect Sunday Roast Beef: Foolproof Low & Slow Method
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 30 mins
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Servings
10
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Calories
217 kcal
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Course
Main Course
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Cuisine
American
Perfect Sunday Roast Beef: Foolproof Low & Slow Method
Description
This roast recipe emphasizes preparing a 3 to 4 pound ribeye roast by allowing it to come to room temperature before seasoning liberally with kosher salt and black pepper. The oven is preheated to a moderate 325°F, then the roast is placed on a wire rack over a baking sheet for even air circulation and cooking.
The suggested roasting time is approximately 25 to 30 minutes per pound for medium doneness, with adjustments for preferred levels of doneness. Using a meat thermometer inserted into the center ensures accurate timing by removing the meat when it is 10°F below the target temperature, to account for carryover cooking during the resting period. Resting the meat tented in foil for at least 15 minutes preserves warmth and allows juices to settle.
The resulting roast offers balanced flavor from simple seasoning and a consistent medium level of doneness suited for slicing and serving as a centerpiece meal.
Allow the roast to come to room temperature before cooking for even heat distribution.Remove the roast when it is 10°F below desired doneness to prevent overcooking.Calculate cooking time at about 25-30 minutes per pound as a guideline.Rest the roast tented in foil for at least 15 minutes before carving to retain juices.
Ingredients
- 3 to 4 pound roast beef like a ribeye roast
- 1 tablespoon kosher salt
- 1 to black pepper crushed or ground, 2 teaspoons
Instructions
- To prepare the meat remove from the refrigerator 60 minutes before cooking. This will give the roast a chance to reach room temperature.
- Preheat oven to 325 degrees.
- If the roast is very lean you may want to drizzle a tablespoon of olive oil or two over the roast. Sprinkle salt and pepper over the roast. Place the roast on a wire rack on a baking sheet. Bake the roast for approximately 25 to 30 minutes for every pound of meat for a roast to be cooked to medium.
- Adjust accordingly for your preferred level of doneness. You should use a meat thermometer to determine when the roast is done. Push the meat thermometer all of the way into the center of the roast. Pull the roast from the oven when the inside temperature of the roast is about 10 degrees less than your desired level of doneness. The temperature of the roast may rise while the roast is resting.
- Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve. Rare : 120 - 130 degrees - bright purple red, tender and juicy. Medium Rare: 130-135 degrees - bright red, warm, tender very juicy.Medium: 135 -145 degrees - rich pink, slightly juicy Medium well: 145 - 155 degrees - tan with slight pink, firm, slight juice Well Done: 155 and above - tan to brown, very little juice, meat can become tough.
- So if you want a medium rare roast remove it from the oven when the internal temperature reaches 120, it will rest for 15 minutes. The internal temperature will rise while the meat is resting. It is always best to use a meat thermometer if you have one to ensure you cook the roast to your desired level of doneness.PLEASE NOTE: Your cooking time depends on the size of your roast.
Notes
- Allow the roast to come to room temperature before cooking for even heat distribution.
- Remove the roast when it is 10°F below desired doneness to prevent overcooking.
- Calculate cooking time at about 25-30 minutes per pound as a guideline.
- Rest the roast tented in foil for at least 15 minutes before carving to retain juices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 0g | 0% |
| Protein | 39g | 78% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 103mg | 34% |
| Sodium | 3428mg | 143% |
| Potassium | 508mg | 11% |
| Sugar | 0g | 0% |
| Vitamin C | 81.7mg | 91% |
| Calcium | 508mg | 51% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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