The Timing Mistakes You're Making With Beef Roast

For festive occasions such as Christmas, New Year's Eve, Easter, or even just a big dinner party, there's something about roasting a giant hunk of meat. After all, these evenings are often marked by the preparation and enjoyment of whole roasted turkey, crown rack of lamb or pork, and, of course, a beef roast, a classic choice for celebrations.

If you've ever prepared beef roast — such as a prime rib or a tenderloin — at home, you know that this task can be a formidable one. After all, these cuts tend to be toward the pricey side, notes Bon Appétit, and they can easily go awry if they're not cooked to perfection — thereby disappointing your guests and wasting a good chunk of change. 

Roasting whole cuts of beef is actually not a complicated process, but it's one that relies on a few key timing strategies that help ensure a juicy, perfectly seasoned, and show-stopping entree.

So you've dropped some cash on a delectable prime rib or beef tenderloin that you plan to roast for a crowd: Now, how do you plan to not screw it up? According to Serious Eats, your timing game plan should start with seasoning the meat. The outlet recommends fully seasoning your beef roast on all sides and letting it rest in the fridge overnight. Bon Appétit concurs, noting that seasoning a roast way ahead of time gives the salt opportunity to penetrate beyond just the surface of the meat.

The next tip you'll want to remember is bringing the roast to room temperature before cooking: You don't want to just grab a cold cut of meat and roast it right away. As explained by Bon Appétit, that would lead to a longer cook time, risking the roast drying out or cooking unevenly. Depending on the size of the roast, it could take between one to two hours to come to room temperature — a good time frame to start any sauces or jus you plan to serve with the roast, notes Serious Eats.

The final timing tip for juicy beef roast that will retain its tenderness even when you cut into it? Let the whole roast rest under a tent of tin foil once cooked for at least 30 minutes. This will allow those tasty juices to reabsorb into the meat, explains Bon Appétit.