Roast beef is a great meal. It’s perfect for Sunday dinner with the family. The perfect roast beef has to be juicy, tender, and full of flavor. I know, cooking roast beef can be a bit scary. But if you follow a few simple guidelines, it’s actually surprisingly easy. Step one, you need to select the right cut of beef for roasting. The meat you use is important. It is best to use a nice and tender cut of meat such as cuts from the rib, from the loin or cuts from the round. Also you want a cuts with a decent amount of fat in them. Step two, you need to season the beef. You can use only salt and pepper or you can use mustard, rosemary, garlic or any other spices you like. Some people love to add sugar and that’s OK. Sugar will caramelize the meat – and you roast will have a wonderful golden brown color. But if you don’t want, you don’t need to add the sugar. And we are coming to the step three- cooking. After you’ve gone to the trouble of selecting the best meat, seasoning it properly you want to cook it perfectly. First you need to to sear your meat to prevent drying. Preheat your oven to 450 F and cook you meat for 10 minutes. Reduce heat to 275 F and continue cooking until done. You can find chart with recommended cooking time all over the internet but they are only guidelines. Real cooking time will vary with ovens, roast shape and type. Roasts may be done up to 30 minutes sooner or later than estimated times. So, if you want your roast beef to be perfectly cook every time you really need an oven safe meat thermometer. Push the meat thermometer into the thickest part of the beef and watch. When your meat is done, the internal temperature of the meat will be: Rare: 125 F Medium Rare: 130F to 140F Medium: 145F to 150F Well done: 155F to 165F Keep on mind that the USDA recommends that beef be cooked to 145F to be completely safe. Remove the roast from the oven when the temperature reaches 5 degrees below the desired doneness . Cover with foil and let it stand about 30 minutes. The temperature will keep going up, so it’ll finish cooking as it stands. In meantime, use roast juices to make a gravy. After resting, slice the beef roast thinly and serve it with your favorite salad or roasted veggies. Mustard peppercon crusted roast beef 2014-06-09 15:47:06 Serves 6 The best beef roast ever! Juicy, tender, and full of flavor! Write a review Save Recipe Print Prep Time 30 min Cook Time 2 hr 15 min Total Time 2 hr 45 min Prep Time 30 min Cook Time 2 hr 15 min Total Time 2 hr 45 min Ingredients 4 lb quality topside of beef 2 tbsp mustard 2 garlic cloves 2 tsp black pepper, crushed 2-3 rosemary spring 1 tsp salt Instructions Rub the beef with mustard and black pepper. Season with salt, place the rosemary and garlic over beef then set aside aside to marinate for 30 minutes. Preheat the oven to 450°F. Stick a meat thermometer into the middle of the thickest part of the roast. Place the roasting tray in the oven and roast for 10 minutes. Reduce the temperature to 275°F. Continue roasting until the temperature reaches 5 degrees below the desired doneness Rare : 120 - 130 degrees ; Medium Rare: 130-135 degrees Medium: 135 -145 degrees Medium well: 145 - 155 degrees Well Done: 155 and above Transfer the beef to a board and rest loosely covered with foil for 30 minutes. Serve with your favorite salad or roasted veggies. So Good Blog http://www.sogoodblog.com/ SummaryRecipe NameMustard Peppercorn Crusted Roast Beef Published On 2014-07-25Preparation Time 00:30Cook Time 02:15 Total Time 02:45 The following two tabs change content below.BioLatest Posts Zorica L. Nutella lover, coffee addict and a dreamer in love with photography Latest posts by Zorica L. (see all) Quick and Easy Sugar-Free Banana Bread Oat Muffins - May 22, 2015 Cereal Cookies – add some razzle dazzle to your breakfast routine - January 7, 2015 Breakfast Smoothie – the most nutritious way to begin your day - January 6, 2015 One Response Ethnic Food August 4th, 2014 Wow this sound delectable. Thanks for sharing this wonderful post. Reply Leave a Reply Cancel Reply Your email address will not be published.CommentName* Email* Website Current ye@r * Leave this field empty Notify me of follow-up comments by email. Notify me of new posts by email.