How to make roast beef
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Rub salt on the roast and allow it to absorb well for sometime in room temperature. The beef should be kept at room temperature before you begin the roast for even cooking. So if the beef was kept in the refrigerator, remove it at least an hour before or 2 before you begin cooking.
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Open the wrapping and apply salt all over and wrap it up again.
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Preheat the oven to 375 degrees F (190 degree C)
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Pat the roast dry with paper towels. Rub olive oil and sprinkle salt and pepper, garlic all over the roast.
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Place the roast on a rack with the fat side facing upwards. Catch the pan drippings below. Placing the roast directly on the rack with a pan on the rack below creates a convection environment in the oven. This allows the hot air to easily circulate around the roast, which means you don’t need to turn the roast as it cooks.
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Place the roast fat side facing upwards so that as the fat melts it covers the entire roast with its wonderful flavors. Initially roast at 375 degrees F, then lower the heat to 225 degrees F.
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Cook the roast first at 375 degrees F and 30 minutes to brown it, then decrease the heat to 225 degrees. The roast will take about 1 ½ hours to 2 ½ hours additionally to cook. The cooking time will also depend on the shape of the roast. If your roast is long and narrow, then it will take less time to cook instead of the round shape. So keep that in mind while cooking.
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Remove the roast when the internal temperature reaches 135 degrees F to 140 degree F. You will notice the juices starting to drip from the roast and it starts getting brown from the outside. Check the temperature with a meat thermometer. When the internal temperature reaches 135 to 140 degree F, remove the roast from the oven after checking with the thermometer.
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Cover the roast with foil and allow it to rest before cutting to keep it warm. Let it stay for 20 to 30 minutes before cutting the roast beef. Resting is important because if you cut them immediately, it will tend to lose all its juices.
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Thinly slice the roast to serve.
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