2bleu's Perfect Roast Beef

Total Time
10hrs 5mins
Prep 5 mins
Cook 10 hrs

Perfect Medium Rare Roast beef, every time. You just put it in the oven, cook it, turn oven off, then head off to work or where ever. Come home and you have a dish that will make folks wonder "how did you make this and be at work all day?" ;) Suggested served with Creamy Horseradish Sauce for Roast Beef


  1. Heat oven to 425°F Rub black pepper all over roast.
  2. Place roast on a rack inside a roasting pan fat side up. Bake for one hour.
  4. Turn off heat.
  6. Leave in oven for 8-10 hours.
  7. Take roast out of oven, carve thin slices of this very perfect roast.


Most Helpful

I'm sorry, this just didn't work for us. My roast came out very tough even though I know I was slicing it against the grain. I won't rate it with any stars because it could have just been the roast I had. I will say, it was easy to do and it came out a lovely medium rare. I really enjoyed your horseradish sauce tho and will definately use it again. Thank you .

Shae Lin August 22, 2009

Excellent! This is how a restaurant I went to 20 years ago must have fixed their prime rib. They used more seasonings but I so very happy to have come across your recipe 2Bleu! I had a 5 pound prime rib roast after baking it I left it in the oven for 8 hours. The oven had cooled completely down at the end of that time. So I need to reheat a slice in the microwave. I warmed up a 1/2 inch slice for DH in a covered microwave bowl for 45 seconds, checked it then another 30 seconds and it came out nicely. But be very careful so you don't over cook the meat. I made this for *Adopt A Tag II Fall 2008* game

Charlotte J September 07, 2008

I'll add my 5 stars to this one. Moist and juicy it was. So easy to prepare too. The only thing I did different was to make slits in the roast and insert slices of garlic. Yummy. My roast was only about 3 lbs and it was much more done that the photos show, but that was done because this is one slice of meat we like more done than the others. Don't even know why. Served this with recipe #266053 as suggested and also some mushroom/onion gravy. Very good recipe. Thanks

~Nimz~ July 13, 2008

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