In this recipe we discuss how to cook the perfect roast beef done to a gorgeous medium rare. The process is fairly straight forward. It involves seasoning the beef, on all sides, with a combination of of spices such as thyme, rosemary, garlic, salt, and pepper. We coat the roast with olive and then rub the spices into all sides. It should be noted to ensure that the roast is at room temperature. I leave mine out for about six hours. You can also use additional spices or less spices depending on what you like. For example, oregano, etc. would not go amiss.In this recipe we discuss how to cook the perfect roast beef done to a gorgeous medium rare. The process is fairly straight forward. It involves seasoning the beef, on all sides, with a combination of of spices such as thyme, rosemary, garlic, salt, and pepper. We coat the roast with olive and then rub the spices into all sides. It should be noted to ensure that the roast is at room temperature. I leave mine out for about six hours. You can also use additional spices or less spices depending on what you like. For example, oregano, etc. would not go amiss.
The Perfect Roast Beef Done to Medium Rare
Description
Next, the roast is placed in a baking tray lined with foil and placed into a 500 degree F or 260 degrees C preheated oven for 5 minutes per pound. Do not use a glass container or baking tray as it will not withstand the heat. My roast was about 3.36 pounds, so I left it about 17 minutes or so. After about 17 minutes, the heat is turned off and the roast is left in the oven to bake for 15 minutes per pound. It is very "important not to open the oven door at all." In the case of this roast, I left it for 50 minutes, pulled it out, and allowed it to rest for an additional 15 minutes.
During the cooking process, the meat does release juices which can be used to make a wonderful, delicious gravy. I know, the method sounds a bit odd and sounds somewhat frightening if not intimidating, but believe me, it works. You will end up with a superb medium rare roast of beef. If you want to increase the level of doneness to medium or well done, leave it a little longer such as 20 minutes for medium and longer for well done.
Ingredients
Instructions
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Preheat your oven to 500 degrees F or 260 degrees C.
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Line a metal baking tray with aluminum foil.
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Place the thyme, rosemary, pepper, salt, and garlic into a small bowl and mix until well combined.
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Rub the top of the roast with olive oil and message the spices in. Do the same for the other side.
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Place the roast in the oven and bake for 5 minutes per pound.
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Turn the heat off (do not open the oven door) and allow to roast for an additional 15 minutes per pound.
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Remove the roast from the oven and allow to rest for an additional 15 minutes.
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To Make the Gravy:
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While the roast is resting, add the butter to a pan over medium heat and allow it to melt down. Put the flour in and whisk until a roux forms. Keep whisking until desired level of brownness is achieved.
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Add in the juices from the roast and the beef stock. Whisk until well incorporated and the gravy thickens.
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Slice the beef, pour the gravy over, and serve with the vegetables of your choice.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 215kcal
- % Daily Value *
- Total Fat 11.8g19%
- Sodium 57mg3%
- Protein 26.5g53%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
I once read a similar recipe from Rachel Ray but couldn’t find it again. This sounds absolutely perfect and I’ll be using it for our holiday roast. Thank you for sharing this!
Great. Hope you enjoy. Let us know and you’re so welcome.
Can you do a beef blade roast this way My daughter uses this method and her roasts are perfect.
Sorry for the late reply. Sure, I think a blade roast would be fine. Hope you enjoy. Let us know.
I’ve made this recipe several times with tenderloin roast. It is ridiculously easy and comes out perfectly every time. The easy directions take all the mystery out of cooking beef!
Hi Lynne. I know. This recipe is all I will use now. I just love it. Keep cooking and commenting my friend.
This is outrageously tasty and sooo easy! Thank you for sharing!
Hi. Thanks so much. So glad you enjoy it. It is my favourite too.
I made a roast tonight using this method of cooking, and I’ll NEVER make a beef roast any other way again. I marinated my roast for about 20hrs in my own personal favorite marinade. Then I patted it off, and followed your recipe (except I used fresh herbs), and homemade pork bone broth for the gravy since I didn’t have any beef broth. The beef turned out perfectly! Tender, juicy, and a perfect medium rare. With the juices from the roast in it, you couldn’t even tell I used pork broth. It was fantastic! Thank you for sharing a foolproof way to make the perfect roast beef!
Hi Anglela. Wow! Fantastic to hear. I always make my roast this way and would never do it any other way. Hope you make many more roasts and continue to enjoy. I want to thank you for the feedback.There is a place here where you can post pics. Would love it if you could sometime. Or send them to webmaster@cooknshare.com There is also a section on the site where you can save your recipes in the member’s profile. Check out our YouTube channel as well. Thanks again for your wonderful comment and stay safe, Angela.
What if you want it a little more rare?
I would leave it a little less time or rest it less.