Rare Roast Beef Recipe
Make Rare Roast Beef Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef and Marinade
Roasting and Finishing
Method
Beef and Marinade
- 1
Trim and room temperature
Remove the roast from the refrigerator 60–90 minutes before cooking so it comes to near room temperature. Pat dry thoroughly with paper towels. Trim excessive external fat if desired, but leave a thin layer for flavor.
- 2
Prepare marinade
In a small bowl combine kosher salt, freshly ground black pepper, minced garlic, minced rosemary, olive oil, Dijon mustard and Worcestershire sauce. Stir into a paste.
- 3
Season roast
Rub the paste evenly all over the roast, pressing it into the surface. Ensure all sides are covered. Let the seasoned roast rest on a plate or tray while you preheat the oven (this also helps the flavors adhere).
Roasting and Finishing
- 4
Preheat oven
Preheat oven to 450°F (230°C). Position a rack in the center of the oven.
- 5
Sear the roast
Place a heavy ovenproof skillet or roasting pan over medium-high heat and add the neutral oil. When oil is shimmering, add the roast and sear without moving for 2–3 minutes until a deep brown crust forms. Turn and sear the remaining sides, about 2 minutes per side. Use tongs to hold the roast and sear the edges if needed.
- 6
- 7
Roast to rare
Roast at 450°F for 10 minutes to set the crust, then immediately reduce oven temperature to 325°F (160°C) and continue roasting until the internal temperature reaches 120–125°F (49–52°C) for rare. For a 2-lb roast this typically takes an additional 12–20 minutes, but use an instant-read thermometer inserted into the thickest part for accuracy.
- 8
Rest the roast
Remove the roast from the oven when it reaches 120–125°F and transfer to a cutting board. Tent loosely with foil and let rest for 15–20 minutes. Carryover cooking will raise the internal temperature about 5–10°F to reach a perfect rare (125–130°F). Resting also allows juices to redistribute.
- 9
Finish and serve
Optional: While the roast rests, place the roasting pan on the stovetop over medium heat and spoon the pan juices into a small saucepan. Skim fat if desired and simmer briefly to concentrate flavors. Slice the roast thinly across the grain with a sharp knife. Sprinkle optional coarse sea salt over slices to taste and serve warm with pan jus or horseradish if desired.