Description
This medium-rare roast beef is juicy, tender, and full of rich flavor. Cooked slowly and evenly, it has a beautifully pink center and a flavorful crust—perfect for special dinners or weekend meals.
Ingredients
- 1.5–2 kg beef roast (prime rib or ribeye roast)
- 2 tablespoons olive oil
- 1 tablespoon salt (or to taste)
- 1 teaspoon black pepper
- 1 tablespoon garlic powder (or 4 fresh garlic cloves, minced)
- 1 teaspoon paprika
- 1 teaspoon dried rosemary or thyme
- 1 teaspoon onion powder (optional)
Instructions (Step by Step)
Step 1: Bring Meat to Room Temperature
Remove the beef from the refrigerator 1 hour before cooking. This helps it cook evenly.
Step 2: Preheat the Oven
Preheat oven to 220°C (425°F).
Step 3: Season the Meat
Rub the beef with olive oil.
Mix all spices and coat the meat generously on all sides.
Step 4: High-Heat Sear
Place the beef on a rack in a roasting pan.
Roast at 220°C (425°F) for 20 minutes to create a crust.
Step 5: Slow Roast
Reduce the temperature to 170°C (340°F) and continue roasting for:
- 15–18 minutes per 500 g for medium-rare
Internal temperature should reach 55–57°C (130–135°F).
Step 6: Rest the Meat
Remove from oven and cover loosely with foil.
Let it rest for 15–20 minutes (very important for juicy meat).
Step 7: Slice & Serve
Slice against the grain and serve immediately.
Serving Suggestions
- Mashed potatoes or roasted potatoes
- Steamed vegetables
- Gravy or pepper sauce
- Fresh salad
FAQ – Frequently Asked Questions
Q1: Why is my roast pink inside?
That’s normal for medium-rare beef and means it’s juicy and tender.
Q2: Can I cook it more?
Yes. For medium, cook until 60°C (140°F).
Q3: How do I keep it juicy?
Do not overcook and always let it rest before slicing.
Q4: Can I use another cut?
Yes, ribeye roast or sirloin roast also work well.
Q5: How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.