- Beef Roasting Tips -
A Recipe for
Tips For Making The Perfect Beef Roast
sing Sage: |
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
This Recipe for Tips For Making The Perfect Beef Roast is one of thousands in the Recipes-to-go Beef Cookbook.
I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
| Steven Wright |
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A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
I envy people who drink -- at least they know what to blame everything on. |
| Oscar Levant |
This is a recipe for Tips For Making The Perfect Beef Roast from the recipe cookbook of Recipes-to-go (Beef)
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
Herb Tip |
An empty belly is the best cook. |
| Estonian Proverb |
Herb Tip |
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
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
in lbs. Temp (min/lb for Med-Rare)
Standing 2 1/2 4 to 6 325 F 26 to 30
Rib 2 1/2 6 to 8 325 F 23 to 25 Roast 2
1/2 8 to 10 325 F 19 to 21
Rib Eye Roast 3 3 to 4 350 F 23 to 30
(boneless) 3 4 to 6 350 F 18 to 20
3 8 to 10 350 F 13 to 15
Round Tip Roast 3 1/2 2 1/2 to 4 325 F 30 to 35
3 1/2 4 to 6 325 F 25 to 30
3 1/2 8 to 10 325 F 18 to 22
Tenderloin Roast 3 1/2 2 to 3 425 F 35 to 40
(half) (total time)
Tenderloin Roast 3 1/2 4 to 6 425 F 45 to 60
(whole) (total time)
Top Loin 3 1/2 4 to 6 325 F 17 to 21
Strip Loin Roast 3 1/2 6 to 8 325 F 14 to 17
Top Sirloin Roast 3 2 to 4 350 F 16 to 20
Top Round Roast 3 1/2 2 1/2 to 4 325 F 25 to 30
3 1/2 4 to 6 325 F 20 to 25
3 1/2 6 to 10 325 F 17 to 19
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 -- http://www.txbeef.org
Serves: 1
Tips For Making The Perfect Beef Roast Recipe brought to you by Recipes To-Go