How to make roast beef in the oven

Instructions

1. To prepare the meat remove from the refrigerator 60 minutes before cooking. This will give the roast a chance to reach room temperature.
2. Preheat oven to 200-220 degrees.
3. Brush the beef roast lightly with oil and sear it on all sides over a moderately-high heat until evenly browned.
4. Sprinkle salt and pepper over the roast and tuck a few sage leaves under the string. Place the roast on a wire rack on a baking sheet.
5. Bake the roast for approximately Rare : 55 minutesMedium Rare: 65 minutesMedium: 75 minutesMedium well: 80 minutesWell Done: 90 minutes
6. Let the roast rest for at least 20 minutes, tented in aluminum foil to keep warm, before carving to serve. Rare : 49 – 54 degrees – bright purple red, tender and juicy. Medium Rare: 55-57 degrees – bright red, warm, tender very juicy. Medium: 58 -62 degrees – rich pink, slightly juicy. Medium well: 63 – 69 degrees – tan with slight pink, firm, slight juice. Well Done: 70 and above – tan to brown, very little juice, meat can become tough.
7. So if you want a medium rare roast remove it from the oven when the internal temperature reaches 49 degrees, it will rest for 15 minutes. The internal temperature will rise while the meat is resting. It is always best to use a meat thermometer if you have one to ensure you cook the roast to your desired level of doneness. PLEASE NOTE: Your cooking time depends on the size of your roast.

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