Roast Beef Roasted to Perfection

Remove the meat from the refrigerator about 1 hour before roasting.

Preheat the oven to 180 °C and place a baking tray with a roasting rack on the middle rack.

If available, score the fat layer of the roast beef in a diamond shape, thereby scoring the silver skin as well as possible.

Salt and pepper the meat well.

Heat a wrought iron frying pan, melt the clarified butter in it and sear the meat heartily on all sides (about 2 minutes each).

Now place the roast beef in the oven and roast for about 10 minutes.

Then reduce the heat to 170 °C, after 20 minutes to 160 °C, and after 30 minutes to 150 °C.

Meanwhile, turn the meat once and baste or brush with gravy again. If necessary, add a little soup or water.

Depending on the desired degree of doneness, remove the roast beef from the oven after 60 minutes (rare) to 90 minutes (well done), wrap in aluminum foil and let rest in a warm place for about 10 minutes.

If the surface of the roast is not crispy enough shortly before the end of cooking, increase the top heat considerably or switch on the grill coil (caution: browns very quickly).

Deglaze the roast with a little beef stock and reduce briefly (preferably in a sauce pan).

Preparation Tip:

Instead of clarified butter, you can also use butter.

Related Recipes:

Turkey with Pear-Maroni StuffingFor the turkey with pear-maroni stuffing, first preheat the oven to 180 °C and prepare the stuffing. To do... Turkey with Celery StarsFor the turkey with celery stars, first cut the celery into centimeter-thick slices. Bring water to a boil... Caraway RoastCut the pork belly into 2 equal pieces, season with salt and with pepper. Fill a roasting pan with about 2... Amaranth BreadFor the amaranth bread, remove the yeast from the refrigerator so that it can reach room temperature. Bring... Traditional English Christmas TurkeyFor the traditional English Christmas turkey, first prepare the stuffing. To do this, peel the onions. Finely... Old Viennese Baked BeefFor the Old Viennese Baked Beef, cut the cooked beef into slices about 1cm thick. Coat with hot mustard and... Tournedos in Wine Brandy SauceSeason meat with pepper, wrap 2 bacon slices crosswise around each. Heat oil and butter in a frying pan, roast... Caraway Pot Roast with Roasted PotatoesFirst, for the spice paste, finely pound all ingredients in a mortar. Rub the meat well with the spice paste... Caraway Roast with Wild Garlic Napkin DumplingsFor the caraway roast with wild garlic napkin dumplings, fill a pot halfway with water and bring it to a boil... Caraway Sturgeon on Roasted Pointed Cabbage with Potato and Potato Dumplings on Red Beet SauceFor the caraway sturgeon on roasted pointed cabbage with potato and potato dumplings on red beet sauce, it is...