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Classic Roast Beef Recipe

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Refrigerate With Brine: 6 hours
  • Cook Time: 60 minutes
  • Total Time: 7 hours 15 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Roast
  • Cuisine: American

DESCRIPTION

These are the steps to a perfect roast beef. We start with a dry-brine, followed by a simple 3-part cooking process that ensures juicy and tender meat. Don’t skip the resting step at the end. It’s critical to making this beef the juiciest possible.*


Ingredients

Units Scale
  • A 28lb. beef roast**
  • 1/2 tsp. coarse Kosher salt per pound of meat
  • 1 Tbsp. cooking oil per pound of meat
  • 1/4 tsp. black pepper per pound of meat

Instructions

  1. Rub all sides of the roast with salt. Put roast on an oven-safe rack on a pan and refrigerate uncovered for 6-24 hours.
  2. Remove from refrigerator. Leave it at room temperature for 45 minutes. Pat dry with paper towels. 
  3. Heat oven to 350˚F. Rub roast with oil.
  4. Warm a large skillet over medium-high heat until very hot. Sear roast on all sides until golden brown, about 4-7 minutes per side.
  5. Remove pan from heat. Insert the probe of an oven-safe thermometer through one end so that it reaches the middle of the roast.
  6. Transfer the pan with the roast to the oven.*** Roast until the internal temperature reaches 115F (see chart above for timing). Leave roast in oven but turn oven off. 
  7. Continue to roast with the oven off for 5-12 minutes per pound, until desired temperature is reached (see chart above for temperatures).
  8. Remove from the oven. Transfer roast to a rimmed plate. Allow tenderloins and small roasts to rest for 15 minutes, and larger roasts for 30 minutes.
  9. Use a sharp knife to carve into 1/4 inch slices and serve.

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Notes

*This recipe was retested and thoroughly changed in October 2022. Comments below that are given before that apply to the older recipe.

**The ideal roasts for this method are Prime Rib 3-8lbs, Tenderloin 2-5 lbs, and Rump Roast 3-8lbs.

***If your skillet isn’t oven-safe, you can instead transfer the roast back to the oven-safe rack and pan that you used to dry-brine the meat.