How Long Do You Cook a 3 Lb Roast Beef to Be Medium Well Done
Roast Beef Dinner with cook times for rare, medium, and well done. Juicy tender beef served with all the sides! I do love to eat a good Roast Beef Dinner, and it can be a real joy so long as you know the tips on how to cook the beef so that it is nice and tender and not as tough as shoe soles!
This recipe has got to be the best ever roast beef you can have!
The main reason where many often go wrong is down to the choice of meat cut used for roasting.
As you will probably know, different cuts of meat are best used for different types of cooking, for example, a tougher cut of meat, such as braising or brisket is often used for slow cooking, and the more tender cuts, such as rib-eye and sirloin or fillet are used for pan frying or, as in this case, roasting.
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It's becoming more popular to choose for roast beef or ham as an alternative to turkey for your Thanksgiving or Christmas dinner. It's certainly a luxury because beef is so expensive, so you do need to make sure you cook it right so you don't ruin a lovely dinner!
In the recipe below, you'll find out how to keep your beef tender and juicy, and also we will give you instructions of when to start preparing and cooking the side dishes so you get the timings perfect!
What is the best cut of beef to use for roasting?
I will only use Rib Eye or Sirloin cut of beef, as this will cut just like butter, is so tender, and the marbling of fat that runs through the meat will baste itself during cooking, keeping it moist and giving it the most wonderful flavour.
If you choose to use another cut of beef, I can say that it won't come out as tender unless of course, you use fillet, but this is very expensive and often you do not get fillet cuts in large enough joint sizes suitable for roasting.
What do you serve with Roast Beef?
Roast Beef Dinner is traditionally served with roast potatoes, roast parsnips, and Yorkshire Pudding, and of course, the gravy which you would make from the juices of the beef.
Further down in the instructions, I'll add the links again for these other side dishes so you can make them along with your roast beef dinner.
What are the cook times for beef?
For RARE : cook it for 15 minutes per pound (450 g)
For MEDIUM RARE: Add 15 minutes to the total rare cooking time
For WELL DONE: Add 30 minutes to the total rare cooking time
Please note, check the packaging of your beef for the weight before you throw it away! I've been caught out several times not knowing the weight because I've discarded the packaging and ended up having to weigh it on some kitchen scales. Make a note of the weight on a bit of paper and then work out the cook times and write it down!
This is a truly wonderful dinner and one which I enjoy very much when I make it for special occasions! Please enjoy too!
Prep time
15 minutes
Cook time
Please see Below for cook times.
Serving size
Depends on the size of your meat!
Ingredients
The Beef
1 joint of Rib Eye or Sirloin Beef. (bone-in or out)
*** Try and choose a joint of beef with a layer of fat on the top. This will make a HUGE difference to the flavour and moistness.
1 onion Sliced
1 Cup All-Purpose Flour
Salt & pepper to season
2 -3 Teaspoons of yellow mustard (optional)
The Yorkshire Puddings
Calculate 2 mini puddings per person.
See here for cooking instructions for Yorkshire Puddings
The potatoes
Calculate roughly 2 medium-sized potatoes per person.
See here for cooking instructions for roasting potatoes
Roast Parsnips
Calculate roughly 1/2 medium-sized parsnip per person.
See here for cooking instructions for roasting parsnips.
The Vegetables
Choose vegetables that you like and are in season. For example, broccoli, cauliflower, Brussel sprouts, carrots, cabbage etc. Whatever takes your fancy!
The Gravy
2 Tablespoon cornflour or gravy thickener (follow thickener guide for quantity)
500 ml or 1/2 quart of boiling water or better, use the water from the vegetables you have cooked.
1 Beef bouillon cube. (or use 1/2 quart beef broth)
salt & pepper if needed.
Juices from the roasted beef (optional as it may be fatty)
Instructions
1. Turn oven on to 240C, 475F, Gas 9
2. Prepare the Beef. Weigh it if you don't know how heavy it is. You will need to know to calculate the cooking time.
Wash the beef and pat dry with kitchen paper. Rub the mustard all over the beef.
3. Take a plate and add the flour, salt & pepper. Mix it all well.
4. Place the beef joint in the flour mix and coat it really well, remembering the sides too. Then pat any excess flour off the meat.
5. Slice the onion and place in the bottom of your roasting pan.
TIP: Adding onions will flavor the juices in the tray which will be added to the gravy and also the steam from the onions cooking will keep the beef moist as well as add flavor.
6. In a fry pan large enough for the beef, heat up a tablespoon of olive oil and place the beef in there. Brown the beef on all sides,
and also the ends too like in the photo below, by standing it up on each end. you'll need to hold it steady so it doesn't fall. This will seal the meat and help stop excess moisture from coming out of the meat during roasting.
7. Transfer beef to the roasting pan and sit it on top of the onions, with the fat side UPWARDS. The fat as it cooks, will baste the beef giving it extra flavour and moistness.
Beef Cooking Temperatures and Cook Times
8. Cover with foil and place in the oven at the initial temperature of Gas 9, 475∞F (240∞C) for 20 minutes. Then turn the oven down to gas mark 5, 375∞F, (190∞C) and cook as follows :
For RARE : cook it for 15 minutes to the pound (450 g)
For MEDIUM RARE: Add 15 minutes to the total rare cooking time
For WELL DONE: Add 30 minutes to the total rare cooking time
9. At this point, prepare the roast potatoes and Yorkshire Pudding and place in the oven after the beef has finished cooking. The potatoes and Yorkshire Puddings should take about the same time to cook. BE SURE NOT TO OPEN THE OVEN DOOR whilst the Yorkshire puddings are cooking!
10. Prepare your chosen vegetables. Start cooking your vegetables when you have taken your beef out of the oven. If you want to cook them now, you will need to keep them warm somewhere or reheat.
Top tip
If you are going to boil your vegetables, keep the used water to add to your gravy. It's full of vitamins and will add flavor to your gravy!
11. When the cook time is up for the beef, take out of the oven and let rest for 35 minutes and keep it covered with foil.
You can use the juices in the gravy if you wish. **PLEASE MAKE SURE THE BEEF CAN REST to ensure maximum tenderness.
12. At this point, make up the gravy. If you are boiling the vegetables, use the cooked vegetable water and add to a saucepan, together with the other gravy ingredients and heat up, stir to make sure there are no lumps.
13. Five minutes before the potatoes and Yorkshire Pudding are ready, use a sharp knife and carve the beef ready for serving.
If you have any juices still in the pan from when the beef was resting, tip them into the gravy pan and bring the gravy to a boil. Thicken if necessary.
It's traditional to serve this roast beef dinner with some Creamy Horseradish Sauce. Here's a great recipe from Culinary Ginger for you to make!
BEEF COOKING TIMES SUMMARY
Initial Temperature: Gas 9, 475∞F (240∞C).
Give it 20 minutes cooking at the initial temperature.
After that turn the heat down to gas mark 5, 375F , (190C) and cook it for 15 minutes to the pound (450 g) and this will give you rare beef.
Add 15 minutes to the total cooking time for medium rare and 30 minutes for well done.
Here's a Roast Beef Dinner I cooked for Rare
Recipe Card
Ingredients
- The Beef
- 1 joint of Rib Eye or Sirloin Beef. (bone-in or out)
- *** Try and choose a joint of beef with a layer of fat on the top. This will make a HUGE difference to the flavour and moistness.
- 1 onion Sliced
- 1 Cup All-Purpose Flour
- Salt & pepper to season
- 2 -3 Teaspoons of yellow mustard (optional)
- The Gravy
- 2 Tablespoon cornflour or gravy thickener (follow thickener guide for quantity)
- 500 ml or 1/2 quart of boiling water or better, use the water from the vegetables you have cooked.
- 1 Beef bouillon cube. (or use 1/2 quart beef broth)
- salt & pepper if needed.
- Juices from the roasted beef (optional as it may be fatty)
Instructions
1. Turn oven on to 240C, 475F, Gas 9
2. Prepare the Beef. Weigh it if you don't know how heavy it is. You will need to know to calculate the cooking time.
Wash the beef and pat dry with kitchen paper. Rub the mustard all over the beef.
3. Take a plate and add the flour, salt & pepper. Mix it all well.
4. Place the beef joint in the flour mix and coat it really well, remembering the sides too. Then pat any excess flour off the meat.
5. Slice the onion and place in the bottom of your roasting pan.
TIP: Adding onions will flavor the juices in the tray which will be added to the gravy and also the steam from the onions cooking will keep the beef moist as well as add flavor.
6. In a frying pan large enough for the beef, heat up a tablespoon of olive oil and place the beef in there. Brown the beef on all sides, and also the ends too like in the photo below, by standing it up on each end. you'll need to hold it steady so it doesn't fall. This will seal the meat and help stop excess moisture from coming out of the meat during roasting.
7. Transfer beef to the roasting pan and sit it on top of the onions, with the fat side UPWARDS. The fat as it cooks, will baste the beef giving it extra flavor and moistness.
8. Cover with foil and place in the oven at the initial temperature of Gas 9, 475∞F (240∞C) for 20 minutes. Then turn the oven down to gas mark 5, 375∞F, (190∞C) and cook as follows :
For RARE : cook it for 15 minutes to the pound (450 g)
For MEDIUM RARE: Add 15 minutes to the total rare cooking time
For WELL DONE: Add 30 minutes to the total rare cooking time
9. At this point, prepare the roast potatoes and Yorkshire Pudding and place in the oven after the beef has finished cooking.
The potatoes and Yorkshire Puddings should take about the same time to cook. BE SURE NOT TO OPEN THE OVEN DOOR whilst the Yorkshire puddings are cooking!
10. Prepare your chosen vegetables. Start cooking your vegetables when you have taken your beef out of the oven. If you want to cook them now, you will need to keep them warm somewhere or reheat.
Top Tip: If you are going to boil your vegetables, keep the used water to add to your gravy. It's full of vitamins and will add flavour to your gravy!
11. When the cook time is up for the beef, take out of the oven and let rest for 35 minutes and keep it covered with foil. You can use the juices in the gravy if you wish. **PLEASE MAKESURE THE BEEF CAN REST to ensure maximum tenderness
12. At this point, make up the gravy. If you are boiling the vegetables, use the cooked vegetable water and add to a saucepan, together with the other gravy ingredients and heat up, stir to make sure there are no lumps.
13. Five minutes before the potatoes and Yorkshire Pudding are ready, use a sharp knife and carve the beef ready for serving. If you have any juices still in the pan from when the beef was resting, tip them into the gravy pan and bring the gravy to a boil. Thicken if necessary.
Notes
COOK TIMES:
Initial Temperature: Gas 9, 475∞F (240∞C).
Give it 20 minutes cooking at the initial temperature.
After that turn the heat down to gas mark 5, 375F ,(190C) and cook it for 15 minutes to the pound (450 g) and this will give you rare beef.
Add 15 minutes to the total cooking time for medium rare and 30 minutes for well done.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 230 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 46mg Sodium: 308mg Carbohydrates: 19g Fiber: 1g Sugar: 5g Protein: 16g
Nutrition information isn't always accurate
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Source: https://lovefoodies.com/roast-beef-dinner/
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