Wood-Fired Roast Beef
Bring rich, smoky flavor to your table with this tender and perfectly caramelized wood-fired roast beef. Using hardwoods like oak or hickory, you’ll infuse the meat with incredible depth and achieve a crust that's hard to beat.
Ingredients
- 1 Prime rib or ribeye roast 3–4 lb / 1.4–1.8 kg
- 2 tbsp olive oil
- 3 cloves garlic crushed
- 2 tbsp fresh rosemary chopped
- Salt and black pepper to taste
Instructions
- Prep the Meat: Let the roast come to room temperature. Season all over with salt and pepper. Rub with a mixture of olive oil, garlic, and rosemary.
- Heat the Oven: Fire up your wood-fired oven to 350–400°F (175–200°C). Use hardwoods like oak or hickory for flavor.
- Roast: Place beef in a cast-iron skillet or roasting pan. Set away from direct flames.
- Cook: Roast for about 20 minutes per pound, turning every 15 minutes to cook evenly.
- Check Doneness: Use a meat thermometer. For medium-rare, remove at 135°F (57°C).
- Rest: Transfer to a cutting board, cover loosely with foil, and rest for 15–20 minutes.
- Serve: Slice against the grain and serve with roasted veggies or crispy potatoes.
Notes
Prep Time: 15 minutes, Cook Time: Approx. 20 minutes per pound, Rest Time: 15–20 minutes, Servings: 6–8, Difficulty: Intermediate, Oven Temp: 350–400°F (175–200°C), Internal Temp for Doneness:
- Rare: 50°C (122°F)
- Medium Rare: 55°C (131°F)
- Medium: 60°C (140°F)
- Well Done: 70°C (158°F)