Roastbeef

Roast beef is a dish consisting of a beef roast cooked using dry heat, typically in an oven. The cut depends on region and preference, with rib roast (often marketed as prime rib), top round, bottom round, and tenderloin being common choices. The exterior browns during cooking, forming a crust that adds flavor.

Preparation usually involves seasoning with salt and pepper and sometimes herbs. Many cooks sear the meat in a hot pan to develop a crust before finishing in a moderate oven. Cooking times vary by cut and size, but doneness is commonly described by internal temperature: rare about 50–55°C, medium-rare about 57–63°C, medium about 63–68°C, and well-done above 70°C. The meat should rest for 10–20 minutes after removal to redistribute juices before carving.

Regional variations: In the United Kingdom, roast beef is a traditional Sunday dish served with gravy and often Yorkshire pudding. In the United States, roast beef is both a home-cooked roast and a deli meat used in sandwiches; London broil is a North American term for a sliced roast prepared for quick service.

Nutrition and safety: Roast beef is a source of high-quality protein and minerals such as iron and zinc; trimming fat reduces fat content. Because beef can harbor bacteria, it should be cooked to a safe internal temperature and handled with clean utensils and surfaces.