Are you tired of dry, overcooked roast beef? Do you want to know the secret to perfectly cooked, juicy meat every time?
Look no further than your convection oven! With a few simple steps and some helpful tips, you can create a mouthwatering roast beef that will impress your family and friends.
In this article, we will guide you through the process of cooking roast beef in a convection oven, from preparation to serving.
So grab your apron and let’s get started!
How To Cook Roast Beef In A Convection Oven?
Step 1: Preparation
Before you start cooking, it’s important to properly prepare your roast beef. Rinse the beef and pat it dry with a paper towel. Then, in a small bowl, mix 1/4 cup of salt and sugar and rub the mixture all over the beef. Set the beef in a rimmed pan, cover it, and chill it for 3 to 4 hours. Rinse the meat again and pat it dry. If desired, you can cover and chill it for up to 1 day.
In another small bowl, mix 1 1/2 teaspoons of salt, pepper, and horseradish. Set the beef on a rack in a 9- by 13-inch pan and pat the horseradish mixture over the top and sides of the beef.
Preparing The Roast Beef
To prepare the roast beef for cooking in a convection oven, it is important to remove it from the refrigerator at least 60 minutes before cooking. This allows the roast to reach room temperature and ensures even cooking. Preheat your oven to 375 degrees F, then tie your roast with twine to prevent the meat from drying out.
Next, you can season the roast beef according to your preference. One option is to rub garlic seasoning blend into the meat before roasting for around 60 minutes (or 20 minutes per pound, adjusted to your roast’s weight), using a meat thermometer to ensure the meat is at least 120 degrees F. Another option is to make a seasoning mixture with oil, garlic, rosemary, thyme, salt, and pepper and rub it all over the roast.
If you want to add some extra flavor to your roast beef, you can also make slits in the meat and stuff them with garlic cloves and salt and pepper. After seasoning the roast beef, place it on a wire rack on a baking sheet and bake it for approximately 25 to 30 minutes for every pound of meat for a roast to be cooked to medium. Adjust accordingly for your preferred level of doneness.
It is important to use a meat thermometer to determine when the roast is done. Push the meat thermometer all of the way into the center of the roast. Pull the roast from the oven when the inside temperature of the roast is about 10 degrees less than your desired level of doneness. The temperature of the roast may rise while the roast is resting.
Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat. Serve with mashed potatoes or other sides of your choice and enjoy!
Seasoning And Marinating
Once you have properly prepared your roast beef, it’s time to season and marinate it. There are various ways to season and marinate your roast beef, but one simple yet flavorful method is to use a combination of garlic, wine, Worcestershire, balsamic vinegar, honey, kosher salt, and fresh cracked pepper.
To start, trim any excess fat off the top and bottom of the roast. Then, mince some garlic cloves and stick the minced garlic into the holes you created in the roast. Next, combine the wine, Worcestershire, balsamic vinegar, honey, kosher salt, and fresh cracked pepper in a bag or covered dish. Place the roast in the marinade and refrigerate it for 8 hours or up to overnight.
Marinating your roast beef not only adds flavor but also helps tenderize the meat. The longer you marinate it, the more flavorful and tender it will become. When you’re ready to cook your roast beef, remove it from the marinade and discard any excess marinade.
If you prefer a simpler seasoning method, you can season your roast beef with salt, pepper, and garlic powder before cooking it. Another option is to use beef broth and onion soup mix as a seasoning base.
Regardless of how you choose to season and marinate your roast beef, make sure to let it sit at room temperature for about 30 minutes before cooking it in a convection oven. This will help ensure even cooking and prevent the meat from drying out.
Preheating The Convection Oven
Preheating the convection oven is a crucial step in cooking roast beef. All convection ovens need to be preheated, and it’s important to start with a hot oven or pan to have greater control over the heat. A convection oven cooks food more evenly compared to a traditional oven, so it’s recommended to reduce the temperature by 25°F when using the convection setting.
The preheat time for a convection oven may vary depending on the type of oven you own. As a general rule, it usually takes about 12-15 minutes to preheat an oven to 350°F, with a five-minute increase for every 100 degrees over 350°F. However, some convection ovens can take longer to preheat naturally, which may suggest inefficiencies such as problems with the heating elements, temperature sensor, power supply, or air leak.
To preheat your convection oven, turn the dial of your oven to the ideal temperature or input the required temperature into the keypad. Some convection ovens in the market can automatically adjust the temperature, so it’s essential to read the user’s manual carefully to get to know whether your oven can automatically adjust its temperature or not.
Roasting The Beef
Roasting the beef is the most crucial step in cooking a delicious and juicy roast beef. Here are the steps to follow:
1. Preheat your convection oven to 325°F.
2. Place the beef on a rack in a shallow roasting pan, with the fat side up. If your beef has a bone, such as a rib roast, it doesn’t need a rack.
3. Insert an oven-safe thermometer or probe thermometer into the thickest part of the roast, making sure it isn’t touching the fat, bone, or pan.
4. Do not add water or liquid, and do not cover the roast. Covering the roast would result in more steaming than roasting in the oven, so we cook a beef roast uncovered.
5. Roast the beef at 325°F until it reaches your desired level of doneness. As a general rule of thumb, at 225°F, cook your roast for about 30 minutes per pound, after the initial browning (for a medium rare). But be sure to check at least 30 minutes before it should be done, just to make sure.
6. The size and shape of your roast makes a difference in cooking time. You may need to cook bone-in roast a bit longer than boneless roasts because the bone can act like an insulator.
7. For the most accurate cooking time, use a meat thermometer to test the doneness of your roast. Bring the internal temperature to 135°F (for medium rare meat), 145°F (for medium meat), or 150°F (for medium well).
8. Once the beef has reached your desired level of doneness, remove it from the oven and let it rest for at least 15 minutes before carving and serving.
9. If you want to make gravy, deglaze the pan with broth and wine and mix in some arrowroot powder or organic cornstarch to thicken it up.
By following these steps, you can cook a perfectly roasted beef in your convection oven that will be juicy and flavorful every time.
Checking For Doneness
Checking for doneness is a crucial step when cooking roast beef in a convection oven. The best way to ensure that your beef is cooked to your desired level of doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the beef, making sure not to touch any bones.
For a medium-rare roast beef, the internal temperature should be around 135°F. For a medium roast beef, the internal temperature should be around 150°F. It’s important to note that the internal temperature of the beef will continue to rise about 10°F while it rests, so it’s best to take it out of the oven a few degrees before your desired temperature.
If you don’t have a meat thermometer, you can also check for doneness by using the touch method. Press the center of the roast with your finger: if it feels soft and squishy, it’s rare; if it feels slightly firm, it’s medium-rare; if it feels firm, it’s medium; and if it feels very firm, it’s well-done. However, this method is not as accurate as using a meat thermometer.
Once your roast beef has reached your desired level of doneness, remove it from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast beef.
Resting And Carving The Roast Beef
Once the roast beef is cooked to your liking, it’s important to let it rest before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast. The rule of thumb is to let the beef rest for at least 15-20 minutes before carving, but the resting time can vary depending on the size of your cut. For example, a roast should rest for 10-20 minutes before carving, while steaks should stand for 3-5 minutes before serving.
During the resting period, you can cover the beef with aluminum foil to help retain heat. This will also prevent the beef from drying out while it rests. Once the resting period is over, it’s time to carve the beef. Here are some tips for carving roast beef:
– Use a sharp carving knife: A sharp knife will make it easier to slice through the meat without tearing or shredding it.
– Hold the knife at a consistent angle: Holding the knife at a consistent angle will ensure that your slices are even and uniform in thickness.
– Use a meat fork to hold the beef in place: A meat fork will help stabilize the beef while you carve it, making it easier and safer to work with.
– Carve against the grain: Slicing against the grain will result in more tender and juicy slices of beef.
– Cut only what you need: To keep leftover portions juicy, it’s best to cut only what you need for the meal. This also helps to prevent waste and ensures that everyone gets a fresh and delicious slice of roast beef.
By following these tips, you can ensure that your roast beef is perfectly cooked and expertly carved every time.
