Roast beef is always delicious and easy to cook. Nonetheless, as any dish, it can be overcooked or under-cooked. To prevent this, we must pay close attention to the cooking times and temperatures of our roast beef. Cooking roast beef at 350 degrees per pound for 20 minutes in the oven is a good combination that will develop a nice crust while keeping the inside juicy (medium/medium-rare).
At 350 degrees, you should cook it for 22-25 minutes per pound if it’s boneless, 18-20 minutes per pound if it’s bone-in. Bones transfers heat better than meat does so it takes less time for the beef to be cooked evenly. This is another advantage of bone-in cuts.
These times are for medium-rare to medium doneness. If you prefer it rarer or well done, you can add or subtract 3 minutes per pound.
For bigger cuts, you may find that it takes some additional minutes per pound. This is because the heat takes more time to reach the central part of the cut and cook it properly. The reverse is true for smaller cuts.
Preheat the oven until it reaches the desired temperature of 350 degrees. At this temperature, the beef will cook slowly, keeping its juices and remaining tender. If we were to cook it at a higher temperature, it could end up too chewy and tough, or under-cooked in the inside when the outside’s already done.
To be sure, you can always test the doneness of your beef. It’s important that you do NOT cut it until it has rested for at least 45 minutes after taking it out the oven. Do not test doneness by cutting into it. Instead, you can press it with a spoon and feel the softness of the meat. Medium cooked beef should feel like pressing your ring or middle finger on the fleshy part below your thumb.
There are other ways to know if it’s ready. If you poke it (just a bit, don’t impale your beef because it will lose all its juices), juices will pour out. Medium beef releases pink juices. Well done juice is clear while rare juice is rather red.
If you have a meat thermometer, aim for 125 degrees of internal temperature for medium doneness. After resting, it will rise up to the recommended 145 degrees.
When buying beef to roast, you should look for cuts with a fair amount of fat. It will render and make a flavorful roast. You can test the tenderness of the meat by pressing it. Softer pieces will feel softer to the touch, but you can also identify them because they have finer muscle grains.
You can choose if you want a boneless piece or a bone-in roast. Bone-in pieces are generally tastier but it’s definitely up to your personal preferences. For a boneless roast, each pound will yield two 6 ounce servings; for a bone-in roast, each pound will yield approximately one and a half 6 ounce servings.