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  • Writer's picturehungryhungryhayden

Roast Beef

If you don't like medium rare beef, moved on. If you do like medium rare, make this, and fill your belly with red meat and red wine like the King/Queen you are.


Beef roast - whatever fits your budget, anything with a long grain that you can make thin slices across. Tenderloin roasts and rib roasts if you're trying to impress someone. If you just want roast beef, eye of round, sirloin tip roast, and bottom round are all good choices. We're gonna roast low and slow and serve it an internal temp of 135F (where intramuscular fat melts) and slice thinly across the grain to maximize tenderness and flavor.


1. Liberally season the outside of the roast with salt, wrap tightly in plastic wrap and place in the fridge for at least 24 hours, but closer to 48 hours is best. That’ll give the salt time to diffuse completely through the roast

2. Once you're ready to roast, take the beef out of the fridge, and place a probe thermometer into the center.

3. Preheat oven to 250F, place the roast in while the oven is preheating. Roast until the meat reaches an internal temperature of 120F.

4. Once the beef reaches temperature, take it out of the oven. To sear, either preheat a cast iron skillet on the stove with some high smoke point oil, or heat oven to 450F (500F if it’ll let you). Sear meat on all sides until a deep brown as fast as possible. (the faster and hotter you do this, the more of that luscious pink center you’ll preserve)

5. Wrap the seared meat in foil and rest for 15 minutes.

6. Slice as thin as you can against the grain and serve with beef gravy, red wine jus, and/or horsey cream sauce

Substitutions and Additions:

1. Beef Roast- Stick to the cuts listed above, they have the correct musculature to cut across the grain for maximum tenderness.

*its roast beef, what more does it need?

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