There are a lot of myths about the best way to cook roast beef. The new cooking science has come up with a method called the Reverse Sear that gives amazing results every time.
Follow our professional chef’s advice below for restaurant-quality roast beef:
- Season the roast on all sides with salt and fresh ground pepper at least an hour before roasting, and ideally overnight. Optionally add minced garlic and/or anchovy for extra flavour.
- Slow-cook the roast on an open rack in a low oven (200°F / 95°C), until it reaches an internal temperature of 125°F / 52°C, using a meat thermometer. This will take roughly one hour per pound of roast — so allow 3 hours for a 3-pound roast, or 6 hours for a 6-pound roast. Keep an eye on the internal roast temperature to make sure it doesn’t overcook, it’s always better to take it out early than to roast it too long.
- Let the roast rest at room temperature, tented in foil, for 20 minutes to an hour.
- Just before serving, sear the outside of the roast. Either put it back in the oven preheated to 550°F / 290°C for around 8 minutes or long enough to crisp to a dark brown. Or sear it in a very hot pan with equal parts olive oil and butter, spooning the oils constantly over the meat and crisping every side.
Enjoy, and let us know how it turns out for you!
– your friends at Whispering Meadows
P. S. Order local, naturally-raised Black Angus roasts here — delivered frozen to your door, direct from our organic farm, to anywhere in Southern Ontario!