Oniony Medium-Rare Roast Beef
The only way I cook roast beef. Cooked properly, even the toughest of roasts becomes tender and mouth-watering if these instructions are followed. Wonderful for cross-rib roasts but works well with blade roasts.
The only way I cook roast beef. Cooked properly, even the toughest of roasts becomes tender and mouth-watering if these instructions are followed. Wonderful for cross-rib roasts but works well with blade roasts.
- Carbohydrate 0.07315875 g
- Cholesterol 138.4614 mg
- Fat 35.995981875 g
- Fiber 0.0490875020027161 g
- Protein 39.2081445 g
- Saturated Fat 14.49924525 g
- Serving Size 1 1 Serving (335g)
- Sodium 125.47935158655 mg
- Sugar 0.0240712479972839 g
- Trans Fat 4.59610724999999 g
- Calories 491 calories
Step-by-step
- Place roast, open face up in a roasting pan (face cut across the grain).
- Evenly sprinkle onion soup mix over the face up surface.
- Place in oven on middle rack preheat to 200'C (400'F) and reduce heat to 150'C.
- Cook for 1 hour/kilogram (approx 20 min/lbs), and test near the end with meat thermometer, aiming for an internal temperature of 50'C (120'F).
- When the roast reached an internal temperature of 50'C (120'F), remove roast from oven and pan, and wrap roast in two layers of tin foil. Let stand for 10-15 minutes. This should lead to the roast being cooked to a medium-rare.
- While the roast sits, move the roasting pan to a burner and set for medium-high.
- Add 150 ml of water and beef soup powder and mix with the roast juices.
- Add cornstarch to a medium bowl and slowly stir in water until the cornstarch becomes a thin even paste.
- Slowly stir in the cornstarch until it is evenly mixed.
- When the roast is ready, carefully drain any juices into the gravy and stir in.
- Add any spices as desired and reduce heat and let thicken. Stir occasionally and be careful to make sure the gravy does not over thicken.
While traditional pot roasts demand hours of braising until collagen fully dissolves into gelatin, dry-heat beef roasts rely on precise internal temperature monitoring to retain structural integrity. Cuts like cross-rib or blade contain dense muscle fibers that toughen permanently if overheated, making accurate thermometer placement essential. Pull the meat at 50 degrees Celsius to prevent residual carryover cooking from turning the center gray.
Thermal Dynamics and Resting
Wrapping the hot roast tightly in two layers of tin foil creates a vapor barrier during the mandatory 10 to 15 minute rest. Muscle proteins contract under high oven heat, squeezing out moisture into the exterior zones. Resting allows these muscle fibers to relax and reabsorb those released juices uniformly across the cross-section. Slicing too early causes moisture loss onto the board rather than retention within the tissue.Freezing and Dietary Adaptations
Cooked beef roasts handle freezing remarkably well if sliced thin and submerged in their own reduced pan juices to prevent freezer burn. Thaw frozen portions overnight in a refrigerator held below 4 degrees Celsius before gentle reheating. For dietary modifications, replace the standard onion soup mix with salt-free dehydrated vegetables and mushroom powder to lower sodium levels by up to forty percent without sacrificing savory umami depth.
