How long does it take to make Roast Beef?

Rub the roast with olive oil, coat with black pepper, herbs and salt, and roast on a rack over a deep pan for about 10 minutes at 220°C (430°F); lower to 180°C (355°F) and turn off when the meat reaches 50°C (120°F) on a thermometer.

1 hr 12 minTotal

40 minActive time

31 minSetting

Step by Step

#	What to do	How long
1	Preheat the oven to 220°C (430°F)	12 min
2	In a bowl, mix the olive oil, salt and black pepper and rub the mixture over the cut on all sides	1 min
3	Place the cut in the pan	1 min
4	Bake uncovered 15 minutes	15 min
5	When the time is up, lower the heat to 180°C (355°F) and keep roasting for 20–25 minutes	22 min
6	Transfer the cut to a board and let rest 15 minutes before carving	15 min
7	Slice the cut fine, across the grain	5 min

How to Tell It's Done

until the outside of the cut browns
until the meat is pink inside

Tips

Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
The blast of heat at the start browns the outside of the roast; then a lower heat cooks it slowly through to the center, and it stays pink.
As it rests, the juices move back from the edges to the center, and the remaining heat keeps cooking it a little: a roast sliced right away loses its juices on the board.

Common Mistakes

Check by the cue (until…), not just the clock: every oven bakes a little differently.

More Ways

Start the roast with a blast of very high heat, 250°C (480°F) or more, for about a quarter of an hour, then about 200°C (390°F) to the end; when done, let the roast rest a quarter of an hour before carving.
You can brown the roast in a pan on all sides first; after roasting, let it rest about 20 minutes in a warm place, slice thinly and serve with mustard.

The full recipe: Roast Beef →