How to Make Roasted Beef

Last updated: November 12, 2025

Quick Reference

Temperatures

Rare: 115-120°F (finish temp 125°F after resting)
Medium-Rare: 125-130°F (finish temp 135°F after resting)
Medium: 135-140°F (finish temp 145°F after resting)
Medium-Well: 145-150°F (finish temp 155°F after resting)
Prime Rib (high-then-low method): 20 min at 475°F, then 325°F until desired temp
No Crispy Crust: Pat meat completely dry before seasoning. Try high-heat sear (475°F) for first 15-20 minutes

Safety

Safety Note: Always use meat thermometer inserted into thickest part, avoiding fat and bone

Timing

Tenderloin (high heat 425-450°F): 10-12 minutes per pound for medium-rare
Prime Rib (low temp 325°F): 15-17 minutes per pound for medium-rare
Ribeye Roast (350°F): 18-20 minutes per pound for medium-rare
Resting Time: Minimum 15-30 minutes loosely tented with foil

General

Dry, Tough Exterior: Don't overcook—remove at target temp before resting. Consider reverse-sear method for thick cuts
Undercooked Center: Use meat thermometer in thickest part. Allow roast to come to room temperature before cooking
Uneven Cooking: Tie roast with butcher's twine for uniform shape. Rotate pan halfway through cooking
Bland Flavor: Season overnight uncovered in refrigerator. Use herb pastes with garlic, rosemary, and thyme
Difficulty Carving: Rest meat fully (15-30 min). Remove bones before slicing. Use sharp carving knife against the grain

Checkout our one click shopable recipes

Bone-In Prime Rib Roast

Herb Crusted Beef Rib Roast

Roast Beef Tenderloin with Dijon, Garlic & Fresh Thyme

Peppered Ribeye Roast with Roasted Garlic Sauce

Walnut-Crusted Roast Beef with Blue Cheese Mashed Potatoes

Maple-Glazed Rib Roast with Roasted Acorn Squash

Essential beef roasting techniques & equipment

Choose Your Cut

Select the right beef roast for your occasion and skill level. Prime rib (standing rib roast) with bone delivers maximum flavor and dramatic presentation—ideal for holidays. Ribeye roast (boneless version) cooks more evenly and carves easier for beginners. Beef tenderloin offers the most tender, premium eating experience with milder flavor. Top sirloin or round tip roasts provide budget-friendly options. Look for USDA Choice or Prime grade with good marbling throughout. Plan 8-12 ounces per person for bone-in roasts, 6-8 ounces for boneless cuts.

Grade Matters

USDA Prime or Choice grade ensures better marbling, juiciness, and flavor—worth the investment for roasts

❦

Prep Your Roast

Proper preparation is essential for perfect results. Remove roast from refrigerator 2-3 hours before cooking to reach room temperature—this ensures even cooking throughout. Pat completely dry with paper towels to help develop a crispy crust. Trim excess fat to 1/4-inch thickness, leaving enough for flavor and moisture. Season generously with kosher salt and freshly ground black pepper, or apply herb paste (garlic, rosemary, thyme, olive oil) the night before for deeper flavor penetration. For prime rib, leave uncovered in refrigerator overnight for dry-aged effect.

Room Temperature Essential

Cold roasts cook unevenly—allow 2-3 hours at room temperature for roasts over 3 pounds

Related Products

USDA Choice Beef Rib Roast Bone In - 9-11 Lb

USDA Choice Beef Ribeye Roast Boneless - 6-9 Lb

USDA Prime Beef Rib Roast Bone In - 5-7 Lb

❦

Set Up for Success

Use a heavy-duty roasting pan with low sides for proper heat circulation. Place roast fat-side up on a rack or directly in pan—bone-side down for prime rib (bones act as natural rack). Position oven rack in lower-middle position. Preheat oven thoroughly—choose high-heat method (450°F) for quick-cooking cuts like tenderloin, or low-and-slow (325°F) for prime rib. For high-then-low method, start at 475°F. Have instant-read meat thermometer ready—it's absolutely essential for perfect doneness.

Thermometer Required

Meat thermometer is non-negotiable—roast size and oven variations make timing unreliable alone

❦

Roast Your Beef

Place prepared roast in preheated oven and avoid opening door frequently—heat loss affects cooking time. For high-then-low method: roast at 475°F for 20 minutes to develop crust, then reduce to 325°F without opening door. For steady low-temp method: roast at 325-350°F throughout. Begin checking temperature after calculated time minus 30 minutes. Insert thermometer into thickest part of meat, avoiding fat and bone. Target temperature is 10-15°F below desired final doneness—meat continues cooking during rest. For medium-rare, remove at 120-125°F.

Carryover Cooking

Roast temperature rises 10-15°F during resting—remove early to avoid overcooking

❦

Rest Before Carving

This step is absolutely critical—never skip resting. Remove roast when thermometer reaches target temperature (120-125°F for medium-rare finish). Transfer to large cutting board and tent loosely with aluminum foil. Let rest minimum 15 minutes for small roasts, 30 minutes for prime rib over 5 pounds. During rest, internal temperature rises 10-15°F and juices redistribute throughout meat. Cutting too early causes all juices to run out, resulting in dry meat. Use rest time to make pan sauce or gravy from drippings if desired.

Patience Pays

Resting is when magic happens—juices redistribute for incredibly moist, tender beef throughout

❦

Carve and Serve

For bone-in prime rib: set roast on its side and use sharp knife to slice bones away from meat in one piece—save bones for serving or stock. Turn roast right-side up and slice across grain into 3/4-inch thick slices. For boneless roasts: identify grain direction and slice perpendicular to it. Use long, smooth strokes with sharp carving knife. Arrange slices on warm platter. Serve immediately with horseradish sauce, au jus, or pan gravy. Drizzle with any collected resting juices.

Slice Against Grain

Always carve perpendicular to muscle fibers for maximum tenderness in every bite

✦

Advanced techniques & flavor enhancement

Seasoning and Herb Crusts

Elevate your roast with strategic seasoning techniques. Dry rub method: generously coat with kosher salt (1 tablespoon per 4 pounds) and leave uncovered in refrigerator 8-24 hours for deep flavor penetration and dry-aged effect. Herb paste: combine minced garlic, fresh rosemary, thyme, olive oil, salt, and pepper into spreadable paste—apply night before or 2 hours before roasting. For added crust: press mixture of breadcrumbs, parmesan, and herbs onto roast during final hour. Mustard-herb coating adds tangy complexity. Avoid covering seasoned roast—exposed surface develops better crust.

Salt Early

Overnight salting penetrates deeply and enhances natural beef flavor—don't skip this step for best results

❦

Making Perfect Au Jus and Pan Gravy

Transform drippings into restaurant-quality sauce. For au jus: after removing roast, place roasting pan over medium-high heat. Add 1 cup red wine and scrape up browned bits with wooden spoon. Simmer until reduced by half, then add 2 cups beef stock. Reduce again until slightly thickened, about 10 minutes. Strain and finish with butter. For pan gravy: pour drippings into bowl, skim off most fat (save 3 tablespoons), return fat to pan over medium heat. Whisk in 3 tablespoons flour until golden, 2-3 minutes. Slowly add defatted drippings plus beef stock while whisking constantly. Simmer until thickened, 5-8 minutes. Season with salt, pepper, and fresh thyme.

Deglaze with Wine

Wine or stock lifts flavorful fond from pan—these caramelized bits are key to rich sauce