Just when you thought beef couldn’t get any better, here comes a rare beef roast recipe that’s all about preserving those succulent juices and flavors. Perfect for special occasions or when you’re just in the mood to treat yourself, this recipe is straightforward yet impressive.
Why This Recipe Works
- The high-temperature sear locks in juices, ensuring every bite is moist and flavorful.
- Resting the meat after cooking allows the juices to redistribute, making the roast even more tender.
- Using a meat thermometer guarantees perfect doneness every time, no guesswork involved.
Ingredients
- 3 lbs beef roast (preferably ribeye or tenderloin)
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 3 cloves garlic, minced
- 1 tbsp rosemary, finely chopped
Equipment Needed
- Oven-safe meat thermometer
- Roasting pan
- Aluminum foil
- Sharp knife
Instructions
Preheat and Prepare
Preheat your oven to 450°F. While the oven heats, take your beef roast out of the fridge to let it come to room temperature, about 30 minutes. This ensures even cooking. Pat the roast dry with paper towels to help the seasoning stick and promote a better sear.
Season Generously
Mix the salt, pepper, minced garlic, and rosemary in a small bowl. Rub the olive oil all over the roast, then apply the seasoning mix evenly. Don’t be shy; this is what gives the roast its incredible crust and flavor.
Sear to Perfection
Place the roast in the roasting pan and sear in the preheated oven for 15 minutes. This high heat will create a delicious crust. After searing, reduce the oven temperature to 325°F for the next step.
Roast to Desired Doneness
Insert the meat thermometer into the thickest part of the roast. Continue roasting until the thermometer reads 120°F for rare, about 15-20 minutes more. Remember, the roast will continue to cook slightly while resting.
Rest and Serve
Once done, remove the roast from the oven and tent loosely with aluminum foil. Let it rest for at least 15 minutes. This allows the juices to redistribute, ensuring a moist and tender roast. Slice against the grain and serve.
Tips and Tricks
For an even more flavorful roast, consider marinating the beef overnight in the refrigerator with your choice of herbs and spices. Another tip is to let the roast sit uncovered in the fridge for a few hours before cooking; this dries the surface for a better sear. Lastly, investing in a good quality meat thermometer can make all the difference in achieving the perfect doneness.
Recipe Variations
- Herb-Crusted: Add thyme and parsley to the seasoning mix for an herby crust.
- Spicy Kick: Incorporate chili powder or cayenne pepper into the rub for a spicy version.
- Garlic Lover’s: Double the garlic and add garlic powder to the mix for an intense garlic flavor.
Frequently Asked Questions
Can I use a different cut of beef?
Absolutely! While ribeye and tenderloin are preferred for their tenderness and flavor, you can use other cuts like sirloin or chuck. Just adjust cooking times accordingly since thicker or tougher cuts may require longer cooking.
How do I know when the roast is done?
The best way is to use a meat thermometer. For rare, aim for 120°F; medium-rare is 130°F, and medium is 140°F. Remember, the temperature will rise about 5°F while resting.
Can I cook this recipe on a grill?
Yes, you can! Follow the same steps for seasoning and searing over high heat, then move to indirect heat to finish cooking. Just be sure to monitor the temperature closely, as grills can vary in heat.
Summary
This rare beef roast recipe is a foolproof way to enjoy a juicy, flavorful meal. With simple ingredients and straightforward steps, it’s perfect for both beginners and seasoned cooks looking to impress.