Perfect Roast Beef at 350°F: Cooking Times and Tips

Roast beef is a classic comfort food that’s perfect for family dinners, special occasions, or even a delicious Sunday meal. But getting that roast just right—tender, juicy, and full of flavor—depends on knowing exactly how long to cook it, especially at a common oven temperature like 350°F. In this guide, we’ll break down everything you need to know about cooking roast beef at 350°F, including timing, tips, and tricks to ensure your meal turns out perfectly every time.

How Long Should You Cook Roast Beef at 350°F?

The cooking time for roast beef at 350°F depends on the size and type of roast, as well as your preferred level of doneness. Here’s a general guideline to help you plan:

• Rare (120-125°F): 18-20 minutes per pound
• Medium Rare (130-135°F): 20-22 minutes per pound
• Medium (140-145°F): 23-25 minutes per pound
• Well Done (150-155°F): 26-30 minutes per pound

For example, a 3-pound roast cooked to medium rare would need about 60-66 minutes in the oven at 350°F. Remember, these are guidelines—always use a meat thermometer to check the internal temperature for best results.

Factors That Affect Cooking Time

While the above times are a great starting point, several factors can influence how long your roast beef needs in the oven:

• Type of Roast: Cuts like ribeye, sirloin, and tenderloin cook differently. Leaner cuts may cook faster than fattier ones.
• Shape and Thickness: A thicker or oddly shaped roast may require more time than a uniform one.
• Starting Temperature: If your roast is straight from the fridge, it’ll take longer than one brought to room temperature before cooking.
• Oven Accuracy: Not all ovens heat the same! Use an oven thermometer if possible for best accuracy.

Step-by-Step Guide to Cooking Roast Beef at 350°F

1. Bring the Roast to Room Temperature: Take your beef out of the fridge about 30-60 minutes before cooking. This helps it cook evenly.
2. Preheat Your Oven: Set your oven to 350°F and let it come up to temperature.
3. Season Generously: Rub your roast with olive oil, salt, pepper, and any herbs or spices you like. Garlic, rosemary, and thyme are classic choices.
4. Sear for Extra Flavor (Optional): For a flavorful crust, sear the roast in a hot skillet for 2-3 minutes per side before roasting.
5. Roast: Place the beef in a roasting pan fitted with a rack. Insert a meat thermometer into the thickest part. Roast according to your desired doneness (see chart above).
6. Rest Before Slicing: Once your roast reaches the target internal temperature, remove it from the oven and cover loosely with foil. Let it rest for at least 15-20 minutes. This allows juices to redistribute for extra tenderness.

How to Check Doneness

The most reliable way to check if your roast is done is by using a meat thermometer. Here are the key temperatures to remember:

• Rare: 120-125°F
• Medium Rare: 130-135°F
• Medium: 140-145°F
• Well Done: 150-155°F

The temperature will rise by about 5°F as the roast rests out of the oven, so consider pulling it out just before it reaches your target temp.

Tasty Tips for Perfect Roast Beef

• Baste Occasionally: Basting your roast with its own juices or a little broth during cooking keeps it moist and flavorful.
• Add Veggies: Toss potatoes, carrots, onions, or other root vegetables in the pan for a complete meal.
• Let It Rest: Don’t skip resting! Cutting too soon lets precious juices escape.
• Slicing Matters: Always slice against the grain for tender pieces.

The Best Cuts for Roasting

Certain cuts of beef are especially well-suited for roasting. Here are some favorites:

• Ribeye Roast (Prime Rib): Rich and flavorful with plenty of marbling.
• Top Sirloin Roast: Leaner but still tender and tasty.
• Tenderloin Roast: The most tender cut, perfect for special occasions.
• Eye of Round Roast: Very lean; best when cooked rare to medium rare and sliced thinly.

Troubleshooting Common Roast Beef Problems

• Tough Roast? It may be overcooked or not rested long enough. Try slicing thinner or serving with gravy.
• Bland Flavor? Boost seasoning or try marinating the beef before roasting next time.
• Dry Meat? This can happen with lean cuts or overcooking. Basting and resting help retain moisture.

FAQs About Cooking Roast Beef at 350°F

Can I cook roast beef from frozen?

You can, but it’s not recommended. Cooking from frozen can lead to uneven results. If you must, add about 50% more cooking time and be sure to check internal temperature carefully.

Should I cover my roast while baking?

No need to cover your roast beef while baking if you want a beautiful crust. Covering traps moisture and can steam the meat instead of roasting it. However, if your roast is browning too quickly, tent it loosely with foil toward the end of cooking.

What’s the best way to store leftovers?

Let leftover roast beef cool completely before slicing. Store in an airtight container in the fridge for up to four days. For longer storage, freeze slices wrapped tightly in foil or plastic wrap.

How do I reheat roast beef without drying it out?

The best way is to wrap slices in foil with a splash of broth and warm in a low oven (about 300°F) until heated through. This keeps the meat moist and delicious.

The Bottom Line: Enjoy Your Perfect Roast!

Baking roast beef at 350°F is simple once you know the basics. Remember to use a thermometer for best results, let your roast rest before slicing, and don’t be afraid to experiment with seasonings and sides. Whether you’re making dinner for two or feeding a crowd, following these tips will help you serve up roast beef that’s juicy, flavorful, and sure to impress!