Achieving the Perfect Internal Temperature for Beef Roasts

For many of us, beef roast is the ultimate comfort food. A nicely cooked roast brings back memories of family dinners and celebrations. Getting that perfect sliceable, juicy roast depends on monitoring the internal temperature. But what temperature should you target? Read on to learn the ideal internal temperatures that will ensure beef roast perfection.

Why Internal Temperature Matters

With a large cut of meat like roast, you can’t just eyeball it to check if it’s done. The inside could still be quite undercooked even if the outside seems browned Using time alone isn’t reliable either since every oven cooks differently. The only way to guarantee your roast is properly cooked and safe to eat is to use a meat thermometer

Monitoring the internal temperature enables you to cook the roast to your desired doneness, whether rare, medium-rare, or well-done. It also ensures that pathogens are destroyed and that the roast reaches food safe levels. Shooting for the right temperature makes all the difference.

USDA Recommendations

The USDA recommends cooking all whole cuts of beef to a minimum internal temperature of 145°F. At this temp and above, any potentially harmful bacteria are killed. While hitting 145°F will get you a medium-well roast, many prefer roasts more on the rare to medium-rare end.

Luckily, the USDA notes that steaks and roasts may be safely cooked to lower temperatures, allowing for some pinkness inside. So what are those ideal temp ranges?

Ideal Internal Temps for Beef Roasts

• Rare: 120-125°F – Bright red center fading into pink. Warm, but cool in very center.

• Medium Rare: 130-135°F – Warm red center turning pink toward the exterior. Hotter throughout.

• Medium: 135-140°F – Hot with a light pink center and brown edges.

• Medium Well: 145°F – Mostly brown with a thin pink strip in middle. Hot throughout.

• Well Done: 155°F+ – Completely brown inside and out. Hot to the center.

The perfect doneness comes down to personal preference Many enjoy roast at medium-rare between 130-135°F for a good balance of juicy and tender, Leaner roasts like eye of round fare better cooked medium or beyond

How to Check Internal Temp

Use an instant read thermometer inserted into the thickest part of the roast, away from bone. Let it sit 20-30 seconds to get an accurate reading. For very large roasts, check temperature in a couple spots.

Monitor the temp periodically, starting halfway through estimated cook time. Remove the roast when it’s 5°F below your target temp to allow for carryover cooking.

Double check again at the center and edges after resting 10-15 minutes. The temperature should come up those last 5 degrees. If not, return to the oven for further cooking.

Resting for the Juiciest Roast

Allowing the roast to rest once removed from the oven is critical. The internal temperature will continue rising 5-10°F during the resting period. This gives you wiggle room to avoid overcooking.

Resting also allows the juices that were driven toward the center during cooking to redistribute back out. Skipping this step results in dry meat. Let roasts rest at least 10 minutes tented in foil before slicing.

For the perfect medium-rare roast, cook until the thermometer hits 125-130°F. Rest for 10-15 minutes until it reaches 130-135°F. Then relax and enjoy some beautiful roast beef. Using your thermometer takes the guesswork out and delivers ideal results every time.

Extra Tips for the Best Roast

• Bring roast to room temp before cooking for more even cooking.

• Season well with salt, pepper, garlic, herbs – at least 24 hours before if possible.

• Sear all sides in a hot pan before roasting to boost flavor.

• Cook fatty side up to self-baste. Tent with foil if browning too fast.

• Err on the side of underdone since you can always cook more.

• Slice across the grain for tenderest texture.

[Summary of ideal internal temperatures:

• Rare: 120-125°F

• Medium Rare: 130-135°F

• Medium: 135-140°F

• Medium Well: 145°F

• Well Done: 155°F+]

Armed with the knowledge of target internal temps, you can now roast beef like a pro. Perfectly cooked, mouthwatering roast beef is a special meal worth mastering. For more roasting guidance, check out these handy beef charts from the experts at Caseys Foods:

Beef Roasting Instructions

[USDA/FDA Recommended Safe Minimum Internal Temperatures:

• Beef & Pork: 145°F

• Poultry: 165°F

• Ground Meats: 160°F

• Leftovers & Casseroles: 165°F]

Beef Roast Doneness Temps

• Rare: Remove from oven at 125°F. Will rise to 135°F in 10-15 minutes.

• Medium Rare: Remove at 130°F. Will rise to 140°F in 10-15 minutes.

• Medium: Remove at 140°F. Will rise to 150°F in 10-15 minutes.

• Medium Well: Remove at 145°F. Will rise to 155°F in 10-15 minutes.

Follow these simple instructions and you will be rewarded with perfect roast beef every time. Let your meat thermometer guide you to success!