Perfect roast beef every time! Roast beef recipes abound, but this one for rare roast beef is, hands down, the best I’ve ever seen. It is from the early 1900’s and was given to me by my very British mother-in-law.
Select a Good Cut of Beef
1) You can never go wrong with a beef tenderloin roast.
2) If you are budget conscious, a rump roast is a good choice. The texture is a more course, making it a bit chewier, but the flavor is excellent. A rump roast is about half the cost of a tenderloin.
2) Don’t hesitate to ask the butcher for help in selecting a nice tender cut.
Cooking the Roast
1) Preheat your oven to 500 degrees F
2) Rinse the beef and pat dry
3) Sprinkle salt, pepper and onion powder on all sides of the beef roast
4) Place the beef in a roasting pan, and put it in the oven, uncovered
Timing is Everything
1) Cook the roast for 15 minutes at 500 degrees F
2) After 15 minutes, turn the temperature down to 375 degrees F
3) Continue cooking for 16 minutes per pound (ex: If your roast is 3 pounds, that would be 48 minutes)
4) Remove from oven, and place pan on a cooling rack
5) Let rest for 15 minutes
6) Carve into thin slices
As a safety precaution, insert a meat thermometer into the roast, prior to cooking. Never eat beef that has not reached a minimum internal temperature of 140 degrees F.
Thoroughly cleanse and disinfect anything that comes into contact with raw beef.