Vegetarians, renounce your vows.
The above line is a slogan used by my favorite little butcher shop in Southwest, Michigan. I think it applies for this post.
On the rare (see what I did there) occasion I find myself craving beef, I think of a thick cut Delmonico steak grilled to perfection by my Dad. During this time of year, I’m not going to bundle up and head to the grill. So, I stay inside and go for delicious roast beef.
I prefer my roast beef seasoned heavily with rosemary, garlic, salt, and pepper. Stick to my recommended cooking temperatures and methods below and you will yield a moist and flavorful roast beef every time. If you like your roast beef on the rare side of medium-rare (like I do), remove it from the oven when the internal temperature reaches 130 degrees F. Your meat thermometer is your best friend when cooking roast beef. Additional cooking tips below.
When you’re craving beef, but don’t feel like firing up the grill, give this roast beef recipe a go. Obviously leftovers are perfect on a sandwich…for your non vegetarian friends.
- 3-4 lb rib-eye roast, fat trimmed (organic preferred)
- 5 cloves garlic
- 1 tbsp olive oil
- Salt, to taste
- Fresh cracked pepper, to taste
- 2 tbsp fresh rosemary, finely chopped
Remove roast from refrigerator and allow it to come to room temperature. This will take approximately 1 hour. Pre-heat oven to 350 degrees F.
Cut garlic into thin slivers. Using a sharp knife, make 1/2-inch to 1-inch deep cuts into the top of the roast. Insert slivers of garlic into the prepared holes. Coat the roast with olive oil and generously season with salt, pepper, and fresh rosemary. Place roast on a roasting pan, or on a baking sheet with an oven safe cooling rack placed inside.
Roast for 18 – 20 minutes per pound for rare (20 – 22 minutes per pound for medium rare, or 20 – 24 minutes per pound for medium). Remember, the best way to check the doneness is to use a meat thermometer (Rare: 135-140 degrees F, Medium Rare: 140-145 degrees F, Medium: 145-160 degrees F). I use this chart as a guide.
Note: Remove the roast from the oven when the internal temperature is about 10 degrees less than your desired level of doneness. The temperature will rise an additional 10 degrees as the roast rests. If you are looking for medium-rare, remove roast from the oven when the internal temperature is 130 degrees F. I use a meat thermometers that goes in your oven with the roast. This gives you the ability to constantly monitor temperature without disturbing the roast. For a 3 lb piece of meat, start checking the roast around the 45 minute mark, then monitor the internal temperature from that point on. (The USDA recommends a safe internal temperature of 145 degrees F for a beef roast … I guess I like to live on the wild side.)
Remove roast from oven, and let rest for 15-20 minutes, tented with aluminum foil. Slice thin, and serve.