Detailed step-by-step recipe with photos: Step 1
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Prepare the necessary ingredients for a classic beef roast beef recipe for the holiday table. For roast beef, meat with moderate marbling is best suited — this is when thin streaks of fat can be traced between the fibers of the meat. These layers of fat melt during cooking, giving the meat juiciness and softness.
The ham is one of the best parts for roast beef. This meat has a slight marbling, it is not too fatty and is ideal for casserole. Turned side or loin are also great options for roast beef. This meat has a soft texture, but remains quite dense and juicy after baking.
Fillet is the most tender, but also more expensive option. It comes out very soft and melty, but may be a little less flavorful than other cuts. The quality of beef directly depends on its color. Good beef should have a deep red color with even distribution of fat.
For roast beef, it is important that the fat is white, not yellow, and not in excess. Excess fat can add an unpleasant greasiness to a dish, especially if it is not distributed adequately throughout the meat. However, without any fat, the meat will be dry and tough.
It is ideal if the layer of fat is thin but evenly covers the meat. Meat in supermarkets is often old, and you risk getting a tough and tasteless finished dish.
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Step 2
Rinse the beef well with cold water. Dry thoroughly with a paper towel on all sides so that no excess moisture remains on the surface.
This will help achieve a beautiful golden crust when frying.
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Step 3
Tie the meat with thick kitchen thread. This is necessary in order to maintain the shape of the piece during frying and baking, and also to help all the meat cook evenly.
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Step 4
Season the prepared piece of beef with salt and pepper on all sides, rubbing the spices into the meat. This will help the spices penetrate the meat, improving the taste and aroma.
For a classic roast beef recipe, simply sprinkle the meat with salt and a mixture of black pepper — these spices perfectly highlight the natural taste of beef.
If you want, you can add some other spices, such as garlic powder, to enhance the flavor, but this is up to you. The main thing is not to overdo it, so as not to overshadow the main taste of the meat.
Marinate the beef for 30 minutes to allow the spices to penetrate the meat better and to allow it to rest a little at room temperature. If you have time, you can let the meat marinate for up to 1 hour to allow the flavors of the spices to soak deeper into the meat.
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Step 5
Grease the marinated beef with vegetable oil on all sides. The oil will help create an appetizing crust and also prevent the meat from drying out during baking.
Neutral vegetable oil is best suited for this, for example, sunflower or olive, which will not overwhelm the taste of spices. Brush the meat with your hands or a brush, spreading it evenly over the sides, top and bottom. This will add extra juiciness and make the crust more golden brown.
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Step 6
Place a frying pan or grill pan over moderate heat. Reheat very well. This will ensure the formation of an appetizing crust that will seal the juices inside. When the pan becomes hot, carefully place the prepared piece of meat on its surface.
Do not grease the pan with oil as it will already be on the surface of the meat. Immediately after the meat is in the pan, there is no need to move it so that the crust can set well.
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Step 7
Fry the meat for 2-3 minutes on each side over high heat until a golden crust forms on the surface. You also need to fry on the sides, holding it with tongs.
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Step 8
Place the beef in a baking dish and add rosemary. Place in a preheated oven.
For classic roast beef, the optimal oven temperature is 180-200°C. This will allow the meat to bake evenly and reach the desired degree of doneness.
The meat will be fully cooked, without any traces of pink color, and with a firmer texture. You need to bake for 40-45 minutes.
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Step 9
Carefully remove the beef from the oven.
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Step 10
Transfer beef to a sheet of foil. Wrap the meat tightly so that it is completely covered with foil. This will help retain heat and moisture and give the meat time to rest.
At this time, the meat will continue to warm up slowly, and the juices inside will be evenly distributed throughout the entire piece, which will make it even more juicy and tender. Leave for 20-30 minutes. During this rest, the beef retains its juiciness and does not lose flavor, and the meat will be easy to cut without losing moisture.
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Step 11
Carefully unwrap the foil, being careful not to damage the juices remaining in the foil. This will be an extra «sauce» for the roast beef that can be used to baste the cut pieces of meat.
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Step 12
Roast beef can be prepared 3-4 days before the holiday feast. To preserve it without loss of taste, after it has cooled completely, wrap it well in foil and place it in the refrigerator at a temperature no higher than +4°C.
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Step 13
Classic beef roast beef is ready for the holiday table. Cut into portions and serve. Bon appetit!
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