Roast beef

Roast beef is a classic dish that is often enjoyed as a main course. It features a tender and juicy cut of beef that is seasoned and roasted to perfection. Here’s a basic recipe for roast beef:

Ingredients:

• 3-4 pounds (1.4-1.8 kilograms) beef roast (such as ribeye, tenderloin, or top sirloin)
• Salt and pepper, to taste
• 2 tablespoons vegetable oil or olive oil
• Optional seasonings: garlic powder, onion powder, dried herbs (such as thyme or rosemary)

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Start by seasoning the beef roast generously with salt and pepper on all sides. You can also add additional seasonings such as garlic powder, onion powder, or dried herbs to enhance the flavor.
3. Heat the vegetable oil or olive oil in a large skillet or roasting pan over medium-high heat.
4. Once the oil is hot, carefully add the seasoned beef roast to the pan. Sear it for a few minutes on each side until it develops a golden brown crust. This step helps to lock in the juices and adds flavor to the roast.
5. Transfer the seared beef roast to a roasting rack set inside a roasting pan. If you don’t have a roasting rack, you can place the roast directly on the roasting pan.
6. Insert a meat thermometer into the thickest part of the roast, without touching the bone if it has one.
7. Roast the beef in the preheated oven. The cooking time will depend on the desired level of doneness and the thickness of the roast. Here are some general guidelines for internal temperatures:
   • Rare: 125°F (52°C) to 130°F (54°C)
   • Medium rare: 135°F (57°C) to 140°F (60°C)
   • Medium: 145°F (63°C) to 150°F (66°C)
   • Medium well: 155°F (68°C) to 160°F (71°C)
   • Well done: 165°F (74°C) and above
8. It’s important to note that these temperatures are guidelines, and personal preference may vary. It’s always recommended to use a meat thermometer to ensure the roast is cooked to your desired level of doneness.
9. Once the roast reaches the desired temperature, remove it from the oven and let it rest for about 10-15 minutes. Cover it loosely with aluminum foil to keep it warm. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and juicy roast.
10. After resting, slice the roast beef into thin slices. You can serve it with your favorite side dishes such as roasted potatoes, steamed vegetables, or a fresh salad.