Roast Beef Feast with Yorkshire Pudding, Potatoes, Broccoli, Salad and Gravy
Prep Roast Beef Ahead Of Time With Juicy Results Using The Reverse Sear Method
Cooking a large roast of beef is understandably intimidating. To cut down on some of the time and effort involved, try reverse searing to prepare the meat in advance.
First, slow-cook the roast by heating it in the oven at 250 F or lower for up to four hours, though the time and temperature may depend on the meat's size and thickness.
Use a meat thermometer to test the beef's internal doneness. Once the thickest part of the roast hits around 115 F, you can either move on to the next step or take a pause.
If dinner is coming up, you can turn off the oven and store the roast inside for up to an hour. Alternatively, bring it to room temperature and store it in the fridge overnight.
To roast the beef, set the oven to 500 F and cook until it develops a dark color on the outside. When its internal temp hits 120 F, remove and rest it for a bit before enjoying.