Easy Roast Beef Dry Method
Discover the foolproof way to achieve perfectly tender, juicy beef with this "Easy Roast Beef Dry Method" recipe. Ideal for ribeye, top sirloin, or tenderloin cuts, this dry roasting technique keeps things simple yet flavorful, requiring just a handful of pantry staples like kosher salt, garlic powder, and onion powder. A high-temperature sear locks in the juices, while slow roasting ensures a beautifully even cook to your desired level of doneness. With minimal prep time and no complicated steps, this roast beef recipe is perfect for weeknight meals or holiday feasts. Serve it thinly sliced with your favorite sides for an unforgettable dining experience that looks and tastes restaurant-quality.
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Recipe Information
Ingredients
- 3 lbs Beef roast (ribeye, top sirloin, or tenderloin)
- 2 tbsp Kosher salt
- 2 tsp Black pepper, freshly ground
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tbsp Olive oil
Instructions
Remove the beef roast from the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. This ensures even cooking.
Preheat your oven to 450°F (232°C). Place an oven-safe meat thermometer nearby for use later.
In a small bowl, combine the kosher salt, black pepper, garlic powder, and onion powder. This will be your seasoning rub.
Pat the beef roast dry with paper towels to remove excess moisture. Rub the olive oil evenly over the surface of the meat.
Sprinkle the seasoning mixture evenly over the entire roast, pressing it into the surface to ensure it adheres.
Place the beef roast on a wire rack set inside a roasting pan or a rimmed baking sheet. This allows for even air circulation and browning.
Roast the beef in the preheated oven at 450°F (232°C) for 15 minutes to create a beautifully seared crust.
Reduce the oven temperature to 325°F (163°C) and continue roasting for approximately 15-20 minutes per pound, or until the internal temperature reaches your desired level of doneness: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, or 145°F (63°C) for medium.
Once the roast reaches the desired temperature, remove it from the oven and tent it loosely with aluminum foil. Allow it to rest for 15-20 minutes; this lets the juices redistribute and results in a juicier roast.
Slice the roast thinly against the grain using a sharp knife. Serve immediately and enjoy with your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
3560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.4 g | 367% | |
| Saturated Fat | 111.1 g | 556% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1089 mg | 363% | |
| Sodium | 4360 mg | 190% | |
| Total Carbohydrate | 7.1 g | 3% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.1 g | ||
| Protein | 300.6 g | 601% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 4186 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
