How To Cook Roast Beef

Roasting is often considered the best way to cook a large, tender cut of beef. Other beef cuts that are graded prime or choice roast well, too. Lesser grades of beef cook better by braising. Start by letting the roast warm up to room temperature. Season the meat with salt and pepper before placing on a wire rack in a shallow roasting pan. 

 

Cooking roast beef can be done different ways, however, roasting the meat at a consistent oven temperature of 300 degrees Fahrenheit reduces shrinkage and cooks the roast evenly. 

 

How long to cook roast beef varies among the different cuts of meat, the number of pounds the roast, the amount of fat, and the bone. A general rule of thumb to follow when cooking an 8-pound rib roast to medium rare is to allow at least 20 minutes for each pound of meat.

Slice any leftover roast beef, add to a pan with gravy, and heat to boiling. This is a tasty recipe for serving over warm rolls or mashed potatoes. Another way to serve leftover roast beef is to mix together one green onion, minced, 2 teaspoons of sweet pickle relish, 1/2 cup each of diced celery and cubed Swiss cheese, and salt and pepper to taste. Add to one cup of finely chopped roast beef. Serve in a sandwich on lettuce.