How long to cook roast beef for medium rare? and What is the best way to cook roast beef? You might not know the exact time, but you may have a rough idea. How long do you think it will take? More importantly perhaps, why would you want to cook roast beef for medium rare anyway?
Most of us have had roast beef at some point in our lives, but you may have not made it yourself. It’s more often than not one of those special things we have someone make for us. Making a roast is a way to show appreciation and love to your friends or family. It can also be a great meal for guests to enjoy with your company and conversation.
The Sunday roast beef and gravy are an all-time favorite. The delicious piece of roast can be accompanied by decadent gravy or sauce. It’s a meal that we all crave after a long Sunday Service. From the formative days of our childhood we are brought up on Sunday meals, and there is no reason why our childhood memories should end in adulthood. Find out how to cook roast beef along with the health benefits of beef below.
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How Long To Cook Roast Beef For Medium Rare
You’ve probably wondered, how long to cook roast beef for medium rare. That’s ok, we all have. This guide will tell you everything you need to know about cooking roast beef! One difference between roasting a “roast” (a large cut) and a smaller cut, like a tray of chicken thighs, is that the ideal temperature may vary depending on the cut, whether there are any bones involved, and how lean or rich it is.
There are many different roast cuts of beef—some do well with high-heat roasting, others need a low and slow trip to the oven; others do best when braised or roasted in a pan with just a bit of well-seasoned liquid to help keep the meat tender. Likewise, smaller beef roasts can be seared at the beginning of cooking, or at the end—we like both methods.
You’ve probably wondered, how long to cook roast beef for medium rare. That’s ok, we all have. This guide will tell you everything you need to know about cooking roast beef!
Medium-Rare Roast Beef
Cut: Eye Round Roast
Course: Main Course
Cook Time: 1 hour 15 minutes
- 2–3 pounds beef roasts, such as eye round, top round, or tri-tip
- 3 tablespoons kosher salt
- 2 tablespoons olive oil
- freshly ground black pepper
- One to two days before you want to cook the roast, take it from the package, rub it with salt, place it on a wire rack set on a rimmed baking sheet, and refrigerate uncovered for 8 to 48 hours.
- Set the oven to 325°F. Bring the roast out of the oven and let sit at room temperature for at least 1 hour. Rub with olive oil and sprinkle again with salt and ground black pepper.
- Roast for between 12 and 15 minutes per pound, then check the temperature. For medium-rare beef, the temp will be around 125°F to 130°F. Rest the roast for 30 minutes.
- At this point, you can slice thinly against the grain and serve, or you can heat 2 tablespoons of vegetable oil in a skillet on medium heat and when it’s hot, sear the roast on all sides until browned. Slice thinly and serve.
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Sunday Roast Beef and Gravy
There is no dish more British than the Sunday roast. Meat and gravy are key to this classic meal. Sunday Roast Beef and Gravy is a unique take on an age-old tradition, and it is not just for Sundays. Its intense flavor adds a special touch to any ordinary meal day or night!
I used to order the special just for the gravy. It was one of my favorite meals from that restaurant. I recommend you make this recipe because it is really quite simple to make and it’s quite tasty too!
- Level: Intermediate
- Total: 1 hr 20 min
- Prep: 5 min
- Cook: 1 hr 15 min
- Yield: 4 to 6 servings
1 (3 to 4-pound) bone-in rib-eye roast
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 large shallot, finely chopped
1/2 bottle drinking red wine, such as Malbec
5 cups beef stock
- Preheat oven to 400 degrees F.
- Using a heavy hand, season rib-eye roast with salt and pepper on all sides. Heat olive oil in a large Dutch oven or a roasting pan. Place beef in a hot pan and sear until deep golden brown on all sides. Transfer the pan to the oven and roast for about 15 minutes per pound for medium-rare, making an approximate hour of cooking time. Remove the pan from the oven and transfer the beef to a cutting board. Allow meat to rest for at least 15 minutes, tented with foil, before carving.
- Pour off excess fat from the Dutch oven (reserve for Thyme for Yorkshire Pudding, if desired) and place on the stovetop over medium heat. Add shallots and cook until soft and brown, about 4 to 6 minutes. Deglaze the pot with 1/2 cup of the wine, scraping up browned bits from the bottom. Add remaining wine, bring to a boil and reduce by half. Add stock and simmer until reduced again by about half. Pass the gravy through a fine mesh sieve and return to the pan. Bring back to a boil, then lower the heat and simmer until the desired gravy consistency is reached. Taste for seasoning and adjust, if necessary. Carve beef against the grain, into thin slices, and serve with gravy.
HOW TO COOK ROAST BEEF
So there’s roasting, the technique, and then there are roasts, the cuts of meat named for the way they’re most commonly cooked. Roasts are larger cuts of meat that are too big to cook on the stove, and might be unwieldy on the grill. They’re happiest in the oven, whether you cook them in a dry environment or a moist one (braising).
To make melt-in-your-mouth roast beef, you just need to follow the general how-to-cook roast beef method—temper and pre-season the beef, cook it until it reaches the desired temperature (around 130°F for medium-rare to medium), and rest generously before carving.
Learn how to make perfect Roast Beef with this foolproof recipe! Featuring instructions to cook your roast to any temperature you prefer, this is a guaranteed winner for any special occasion you host. Whether it’s family or guests, I’ve got you covered for a gorgeous dining table centerpiece.
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The Best Roast Beef
This classic recipe is something many people are wary of venturing into. Roasts are expensive! It’s an intimidating feat, but I have instructions, tips, and tricks that will make homemade roast beef easy as pie.
When I’m putting together a family dinner or cooking for a special occasion, I love some well-roasted meats. Whether it’s pork, beef, lamb, or even chicken, these simple recipes always look, smell, and taste incredible. With just a few minutes of prep, you can spend the rest of your time creating the perfect sides while the meat roasts away.
Ingredients You’ll Need
- Round roast – I used a 4lb roast. You’ll need to adjust cooking times for a smaller or larger roast. Rump roast can be used instead.
- Olive oil – Avocado, sunflower, safflower, or canola oils will work instead.
- Garlic – Use as much or little as you like.
- Herbs – Fresh basil and rosemary, dried thyme.
- Salt & pepper – Season to taste.
How to make perfect roast beef
- Prep: Take the roast out 1-2 hours before cooking. When you’re ready to get started, preheat the oven to 450F. Mix the olive oil, garlic, basil, rosemary, thyme, salt, and pepper in a small bowl.
- Roast: Cut slits about 1″ deep into the roast. Insert the garlic slivers into the slits and rub the herb mixture all over the roast. Place the roast in a roasting pan equipped with a roasting rack. Transfer the pan to the oven and roast for 15 minutes, then reduce the heat to 325F for 1 hour 45 minutes for medium doneness. Internal temperature should read 140F.
- Serve: Transfer the roast to a cutting board or serving plate. Cover it with a sheet of foil and let it rest for 15-30 minutes before carving.
Which cuts of beef can I use?
I used round roast for this recipe, but depending on the store you go to there will be different options. Rib, on the bone or rolled, tenderloin, sirloin, or top rump roast cuts will all work for this recipe.
If you use a different cut of beef, it’ll help you quite a lot to use an instant-read digital thermometer to check for the roast’s doneness.
How to roast beef to your preferred doneness
While I cooked my roast to medium-rare doneness, I know everyone has their own preference. You can also test for your roast’s doneness using an instant-read thermometer.
Rare: Roast for 15 minutes at 450F, then for 1 hour and 25 minutes at 325F, or an internal temperature of 120F.
Medium-rare: Roast for 15 minutes at 450F, then for 1 hour and 35 minutes at 325F, or an internal temperature of 130F.
Medium-well: Roast for 15 minutes at 450F, then for 1 hour and 55 minutes at 325F, or an internal temperature of 150F.
Well done: Roast for 15 minutes at 450F, then for 2 hours at 325F, or an internal temperature of 155F.
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How to make roast beef gravy
If you have some glorious drippings in the bottom of the pan that are begging for good use, gravy is the way to go.
- Strain the drippings through a sieve into a saucepan. Skim off any excess fat if necessary.
- Add 1 cup of red wine and 1 cup of beef broth, a sprig of fresh rosemary and 1 or 2 crushed cloves of garlic. Bring to a boil then simmer, stirring occasionally, for 2-3 minutes.
- Whisk 1 tbsp cornstarch with 2 tsp water to create a slurry. Whisk the slurry, a little bit at a time, into the simmering gravy until you’ve reached your desired consistency.
- Remove the rosemary sprig and garlic cloves. Season to taste with salt and pepper, then pour into a gravy boat to serve.
Health Benefits of Beef
Meat has been a staple in human nutrition for at least two million years. In fact, research has suggested without the inclusion of meat, it is unlikely that early humans could have developed their brain size and complexity, pretty cool.
Today, meat continues to play an important role in our diets, providing us with essential amino acids and fatty acids, as well as an abundance of micronutrients vital for maintaining optimal health. So, here’s a look at the health benefits of beef and the reasons why we need it in our diets.
1. Rich in B Vitamins
Red meat is a rich source of B vitamins which are essential for many of our body’s functions. Vitamin B12 is vital for proper functioning in nearly every system in our body, and being deficient in this nutrient has shown to play a role in aging, cancer, neurological disorders and cardiovascular disease.
Vegetarians, vegans (or any diet excluding meat), pregnant women and breastfeeding women are at high risk of being deficient in B12 and may want to consider tracking this in their diets.
* A great source of B vitamins is any of our beef products – try our hand-prepared steaks, lean steak mince and any of our beef roasting joints.
2. It’s a complete protein source
Both red and white meat contains all the essential amino acids (proteins that are the building blocks of life), making meat a complete protein source! As humans are unable to produce these essential amino acids naturally, we must consume them through our diets. We need protein for the growth, maintenance and repair of our bodies, and meat is a great source of this.
*Here are a few of our protein-packed products & their protein content per 100g:
Chicken breast 32g
Beef steak 29.2g
Pork steak 31.6g
3. Healthy fats & cardiovascular health
Fat is a vital macronutrient and essential for maintaining optimal health. However, for many years, fat was made the enemy. Misguided information from public health institutions led to people avoiding fat (particularly saturated fat) due to concerns about cholesterol and its link with heart disease. However, current research has now shown this is not the case and here are a few reasons why:
Saturated fat is not the enemy!
Research has shown that cholesterol particles derived from fat do NOT increase the risk of heart disease. In fact, studies have shown that natural saturated fats found in beef can actually reduce the risk of heart disease by lowering LDL cholesterol (bad) and improving the ratio of HDL (good) cholesterol.
Refined sugar & the so-called Western diet
Numerous studies have linked the Western diet to an increased risk of heart disease. Although the western diet is high in saturated fat, it’s also extremely high in refined sugar and carbohydrates (such as bread, biscuits and sweets) which studies have shown to be detrimental to your health. Furthermore, some of the latest research has shown that reducing saturated fat and increasing refined carbohydrates can promote heart disease, obesity and diabetes.
Source of CLA
Beef is a great source of CLA (conjugated linoleic acid) fatty acid. Studies have shown CLA can assist with fat loss by improving insulin sensitivity and help prevent many conditions including heart disease, cancer and type 2 diabetes. So, grab a steak and enjoy this nutrient-dense food.
4. Vitamin D, iron & zinc
Red meat isn’t just rich in vital B vitamins, it’s packed full of other micronutrients required for our health and well-being.
For people who don’t have much time in the sun, red meat can significantly contribute to overall vitamin D intake and prevent degenerative bone diseases such as rickets.
Iron is a vital nutrient and one we often don’t get enough of. It plays a role in immune function, hemoglobin production, and eliminating fatigue, and is particularly important for pregnant women as iron is crucial for fetal brain development. The type of iron found in beef is heme iron, and studies have shown this is more easily absorbed compared to iron found in plant foods.
Zinc is another important mineral found in red meat and is involved with many of our body’s functions such as regulating gene expression and the structure of certain proteins and enzymes. As with iron, zinc found in beef is more easily absorbed, and even a small amount of beef can prevent deficiency.
5. Weight loss
Meat in general is one of the most satiating foods you can eat. Why’s this important? It means you’ll be feeling fuller for longer in comparison to eating high-glycaemic carbohydrates such as rice, pasta, bread, or anything sugary. Specifically, eating foods high in protein has been shown to reduce the hunger hormone ghrelin, and increase the satiety hormone leptin, which can lead to a reduction in calories.
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6. Improved exercise performance
Carnosine is a compound important for muscle function.
It’s formed in your body from beta-alanine, a dietary amino acid found in high amounts in fish and meat — including beef.
Supplementing with high doses of beta-alanine for 4–10 weeks has been shown to lead to a 40–80% increase in carnosine levels in muscles.
In contrast, following a strict vegetarian diet may lead to lower levels of carnosine in muscles over time.
In human muscles, high levels of carnosine have been linked to reduced fatigue and improved performance during exercise.
Additionally, controlled studies suggest that beta-alanine supplements can improve running time and strength.
7. Anemia prevention
Anemia is a common condition, characterized by a decreased number of red blood cells and reduced ability of the blood to carry oxygen.
Iron deficiency is one of the most common causes of anemia. The main symptoms are tiredness and weakness.
Beef is a rich source of iron — mainly in the form of heme iron.
Only found in animal-derived foods, heme iron is often very low in vegetarian — and especially vegan — diets.
Your body absorbs heme iron much more efficiently than non-heme iron — the type of iron in plant-derived foods.
Thus, meat not only contains a highly bioavailable form of iron but also improves the absorption of non-heme iron from plant foods — a mechanism that has not been fully explained and is referred to as the “meat factor.”
A few studies indicate that meat can increase the absorption of non-heme iron even in meals that contain phytic acid, an inhibitor of iron absorption.
Another study found that meat supplements were more effective than iron tablets at maintaining iron status in women during a period of exercise.
Therefore, eating meat is one of the best ways to prevent iron deficiency anemia.
Rich in high-quality protein, beef may help maintain and grow muscle mass. Its beta-alanine content may reduce fatigue and improve exercise performance. Plus, beef may prevent iron deficiency anemia.
8. Beef and heart disease
Heart disease is the world’s most common cause of premature death.
It’s a term for various conditions related to the heart and blood vessels, such as heart attacks, strokes, and high blood pressure.
Observational studies on red meat and heart disease provide mixed results.
Some studies detect an increased risk for both unprocessed and processed red meat, a few showed an increased risk for processed meat only, and others reported no significant association at all.
Keep in mind that observational studies cannot prove cause and effect. They only show that meat eaters are either more or less likely to get a disease.
It’s possible that meat consumption is just a marker of unhealthy behavior, but negative health effects are not caused by the meat itself.
For example, many health-conscious people avoid red meat because it has been claimed to be unhealthy.
Additionally, people who eat meat are more likely to be overweight and less likely to exercise or eat a lot of fruits, vegetables, and fiber
Of course, most observational studies try to correct these factors, but the accuracy of the statistical adjustments may not always be perfect.
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9. Saturated fat and heart disease
Several theories have been proposed to explain the link between meat consumption and heart disease.
The most popular is the diet-heart hypothesis — the idea that saturated fat increases your risk of heart disease by raising cholesterol levels in your blood.
The diet-heart hypothesis is controversial, and the evidence is mixed. Not all studies observe a significant link between saturated fat and heart disease
Still, most health authorities advise people to limit their intake of saturated fat — including beef tallow.