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.*
Listen to learn how to make this recipe, along with some great tips from Christine:
[sc name="roastbeefrotd"][/sc]Ingredients
Scale
- A 2–8lb. beef roast**
- ½ 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
- 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.
- Remove from refrigerator. Leave it at room temperature for 45 minutes. Pat dry with paper towels.
- Heat oven to 350˚F. Rub roast with oil.
- 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.
- Remove pan from heat. Insert the probe of an oven-safe thermometer through one end so that it reaches the middle of the roast.
- 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.
- Continue to roast with the oven off for 5-12 minutes per pound, until desired temperature is reached (see chart above for temperatures).
- 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.
- Use a sharp knife to carve into 1/4 inch slices and serve.
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.