You can create a delicious dish with your favorite cut of beef by roasting it instead of cooking it. Roasting gives the beef a brown, caramelized outer layer and releases the intricate flavors of the beef. You may toss your beef cut or slices in spice rubs or sauces before roasting it to give it more flavor and taste. 

A juicy, succulent roast beef paired with simple sides like salads or steamed vegetables is just the perfect main course. However, it takes experience and knowledge to make the perfect roast beef. If you’ve ever wondered how to roast beef to perfection, this article is for you.  

Keep the Bone

The bone is a storehouse of exotic flavors and tones. Therefore slow roasting the meat with the bone will help release these flavors. Dishes like a bone-in-beef roast and 7-bone roasts are classic Australian favorites. If you are an amateur, you may ask your butcher to cut the perfect bone-in beef cuts that you can roast to perfection.

Top chefs believe that all cuts, whether rib, fillet, or sirloin, should be roast on the bone. Besides adding flavor to your dish, the bone also helps conduct heat evenly. While boneless cuts and chunks are easier to carve, you lose excellent, delicious flavors by cutting off the bone.

Don’t Trim the Fat

The fat is perhaps the most prominent part of the cut. Whether you are roasting the meat on an open grill or oven, the fat will baste the meat during the cooking process. Experts assert it’s critical to keep the fat while roasting.

You may trim off the fat after it is roasted if necessary. The fat adds a rich taste and texture to the roast. Briskets generally have a rich coat of fat.

Use a Thermometer

How to roast beef to perfection? Experienced chefs recommend checking the temperature of the beef towards the end of the roasting. Thermometers allow you to check the cooking temperature and the internal temperature of the beef cut.

You may wait till the outside of the beef is cooked and browned. Also, consider using a pop-up thermometer instead of gauging your beef with the instrument frequently. 

Rest the Meat for an Hour

Letting it rest will help ensure that you don’t lose juices when you cut into the beef. The beef will thus be juicier and more succulent when you eat it. You may consider resting the beef for at least an hour if the size of the cut is large. 

Infuse Garlic, Spices, and Condiments

Try making holes or thin cuts in the beef to insert garlic or other spices and condiments. While spice rubs, marinades, and sauces can enhance beef flavor, infusion techniques can elevate your dish to a whole new level. You may infuse garlic and spices on the top, bottom, and sides of beef. 

While you don’t have to be a professional chef to make the perfect beef roast, knowledge of tools, cuts, and cooking techniques can help amp up your roasting game. You will also need to pay attention to temperature, resting time, and the size of the cut.