This method can also be reversed with a lower temperature to start before a blast of heat at the end. As an example, see our herb-scented slow-roasted recipe. The juices should run red for rare, pink for medium and clear for well-done.
Also, a meat thermometer should read 40C for rare it will rise to C, medium-rare, as it sits or 48C for medium it will rise to 65C. If you carve the beef too soon, it will be dry rather than juicy. Some juices will be released as it sits and you can tip these into the gravy. If cooking beef on the bone, a three-rib roast about 3kg will serve about seven to eight people. Calculate roughly g per person. If cooking beef off the bone, 1kg will serve four and 1. Calculate your cooking time for medium-rare with 20 minutes per g or for medium use 25 minutes per g.
Take the beef out of the fridge at least an hour before you want to cook it. Reviews Read More Reviews. Rating: 5 stars. I have been making my roast beef this way forever! Every oven is different, so know your ovens well. A three pound roast will cook faster in a new oven than it would in a twenty year old oven Be mindful that when a roast comes out of the oven it will cook in its own heat and the temp will rise.
Not everyone likes a bloody roast. WE DO, and I take mine out at , let it stand and it is about when time to cut So, their you have it, my advice to all of you bad reviewers. Roasting a beef is not an exact science nor are the cooking times exact This is the best roast beef! Read More. Rating: 3 stars. The roast tasted really good, and we thoroughly enjoyed it. However, because the roast is not cooking in any liquid, it was a little tough though it wasn't too bad.
I would recommend adding some water to the bottom of the pan while it is in the oven to make it a little more tender. This roast, however, will not produce any gravy. Also, I would suggest adding some onion to the top while it cooks for a little flavoring. This is a great recipe for anyone who wants a simple pot roast that isn't too much work and doesn't have to cook too long, but if you are wanting a more tender and more flavorful one, i suggest trying a different recipe.
Reviews: Most Helpful. This was wonderful. Please don't pass this up because of reviews saying cooking this way will result in a tough dinner - they surely didn't try it. As others have suggested, make sure your oven temp is accurate, a meat thermometer is a plus and the REAL secret is allowing the meat to rest, covered, for 15 or so minutes while you prepare the rest of your meal.
You will not get a fall apart shreddy kind of roast - this will be a nice moist firm roast that slices nicely, and there is no waste. Stick to the recipe, use the right cut of meat and follow the directions and you won't be disappointed.
And you'll have flavorful juice all over your cutting board to moisten the meat after you cut it. I added a bit of thyme to the seasoning mix, as my family loves beef with thyme, but i would not suggest any liquids be added.
My mother typically uses a rump roast when making roast beef. This is her method for getting the most out of this relatively less expensive cut. You can also use a round roast or a sirloin tip for this recipe. She starts the roast at a high temperature to get browning for flavor, and then lowers the oven temp and cooks the beef "slow and low" for a couple hours.
This slow roasting method at low heat is good for tougher cuts of beef; the lower heat prevents gristle from getting too tough. Roast beef made this way is easy, relatively inexpensive compared to other cuts of beef , and you get great leftovers for roast beef sandwiches.
The cut you buy will depend on what you're using the roast beef for, your budget, your personal preferences. If you're looking for a tender cut for a special occasion or to serve to guests, go for a more expensive cut:. For meals that aren't big affairs, you can still get that wonderful roast beef flavor, but without the high price tag. Whatever cut you decide on, look for one with some fat and visible marbling for better flavor.
A tied roast gives a more uniform shape for even cooking. If you have a butcher, ask them to tie the roast for you. Or you can tie it yourself with some kitchen twine.
Leftover roast is like money in the bank. You can make meals for the rest of the week! A tied roast cooks more evenly, but it's not necessary for it to be tied. You can tie it yourself or ask your butcher to. Every oven is different, so the timing will vary. For the most accurate cooking time, use a meat thermometer to test the doneness of your roast. The beef should be brought as close to room temperature as possible before you start to roast it, so that it cooks more evenly.
Remove it from the refrigerator at least 1 hour, preferably 2 hours, before cooking. Open the wrapping, sprinkle all sides with salt, and wrap it up again. Move a rack to the center of the oven, and place the other one underneath.
Pat the roast dry with paper towels. Use the tip of a sharp knife to make 8 to 10 small incisions around the roast. Put a sliver of garlic into each cut. Rub olive oil all over the roast. Sprinkle it all around with salt and pepper. Place the roast directly on the middle oven rack, fatty side up, with a roasting pan to catch the drippings on the rack beneath it.
Placing the roast directly on the rack like this with a pan on the rack below creates a convection type environment in the oven, allowing the hot air to more easily circulate around the roast, so you don't have to turn the roast as it cooks. You might be wondering why you have to change the temperature of the oven 15 minutes into cooking.
I swear, there's a good reason! Ideally, all roasted meats would be seared on all sides in a hot skillet to develop a golden, delicious crust. With something like a top round roast, searing can be next to impossible.
Starting with a hot oven gives the roast a chance to get that beautiful crust without bringing out a pan. After you've got a head start on that crust, you can lower the temperature and the meat will start cooking from the inside out. We like to bring pretty much any meat we're cooking to room temperature—especially big pieces of meat like turkey breasts , whole chickens, and roasts like this one! Think of it this way: if you put a roast in your oven straight from the fridge, the roast will cook faster on the outside which is exposed to the heat of your oven than the center, which will remain cooler, and cook more slowly.
A room-temperature roast will cook more evenly throughout, so we recommend letting yours sit out for 1 to 2 hours to come up to temperature. As far as post-cooking temperatures, we prefer a medium to medium-rare roast, with a little pink in the center.
In our opinion, the meat stays more tender and flavorful this way. If you prefer not to see any pink, you can roast longer! One thing that's not optional, though, is a meat thermometer. It takes the guess work out of cooking big pieces of meat, and we swear it'll come in handy more than just this once. Pro tip: make sure you're inserting your thermometer far enough to hit the center of the roast for an accurate reading. The temperature of the meat will continue to rise a bit as it rests as well.
I know it's tempting to dig right in when your roast comes out of the oven.
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