Tips for making the perfect beef roast
1 Recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| - Beef Roasting Tips - | ||
| in lbs. Temp (min/lb for Med-Rare) | ||
| ½ 8 | to | 10 325 F 19 to 21 |
| 3 8 to 10 | ||
| 3 1/2 4 to 6 | ||
| 3 1/2 8 to 10 | ||
| 3 1/2 4 to 6 | ||
| 3 1/2 6 to 10 | ||
| 350 F | 13 to 15 | |
| 325 F | 25 to 30 | |
| 325 F | 18 to 22 | |
| 325 F | 20 to 25 | |
| 325 F | 17 to 19 | |
Directions
1. Preheat oven to specified temperature and move rack so roast is positioned in center of oven.
2. Season with herbs or spices either before or after cooking, if desired.
3. Place roast, fat side up, on rack in shallow roasting pan.
4. Do not add water and do not cover. 5.Follow guidelines in the roasting timetable, and check doneness with a meat thermometer inserted in center. 6.Allow roast to stand tented with foil 15 minutes before carving.
Beef roasts come in all sizes. Ask your butcher to cut the size roast for your specific need. Use the Beef Roasting Timetable to determine recommeded cookery guidelines and the amount to purchase for the size of your crowd.
=== Beef Roasting Timetable ===== Beef Cut Servings/lb Weight Oven Approx. Cooking Time Standing 2½ 4 to 6 325 F 26 to 30 Rib 2 ½ 6 to 8 325 F 23 to 25 Roast 2 Rib Eye Roast 3 3 to 4 350 F 23 to 30 (boneless) 3 4 to 6 350 F 18 to 20 Round Tip Roast 3 ½ 2 ½ to 4 325 F 30 to 35 Tenderloin Roast 3 ½ 2 to 3 425 F 35 to 40 (half) (total time) Tenderloin Roast 3 ½ 4 to 6 425 F 45 to 60 (whole) (total time) Top Loin 3 ½ 4 to 6 325 F 17 to 21 Strip Loin Roast 3 ½ 6 to 8 325 F 14 to 17 Top Sirloin Roast 3 2 to 4 350 F 16 to 20 Top Round Roast 3 ½ 2 ½ to 4 325 F 25 to 30 Servings per pound are based on an average serving size of 3-oz.
cooked, trimmed beef. To cook roast to a higher degree of doneness use the table below.
Beef Roast Doneness:
Roast to desired doneness by removing roast from oven when an oven dial or instant-read meat thermometer inserted in center of thickest part of roast reads 5 degrees F to 10 degrees F below final doneness temperature.
Degree Remove roast from Final roast temperature of oven when meat after 10 to 15 min.
Doneness thermometer reaches standing time: Med-Rare 135 F 145 F Medium 150 F 160 F Well Done 160 F 170 F * COOKFDN brings you this information with permission from: * Texas Beef Council --