Making a perfect roast is easy! Just follow these simple steps courtesy of the National Cattlemen's Beef Association..Step I
Heat oven to proper temperature 325°F for Eye of Round and Round Tip Roasts 350°F for Rib Eye Roasts and Rib Roasts 425°F for Tenderloin and Tri-Tip Roasts. Place roast, straight from the refrigerator, fat side up, on rack in shallow roasting pan. Insert meat thermometer into thickest part, not touching the fat.
Step II
Season beef before roasting as desired. Do not cover or add water.
Step III
Remove roast when meat thermometer registers 135° - 155°F (medium). This is 5-10 F below final desired doneness. Tent roast loosely with aluminum foil and let stand for 15 minutes.
Roast temperature will continue to rise about 5° - 10°F to final desired doneness and will be easier to carve. Carve across the grain, when possible. Garnish and enjoy!
Roasts are so easy to make, and they allow plenty of leftovers, so you don't have to cook as often the week you make them. A good roast doesn't need much other than some salt, pepper and possibly a few seasonings. Still people tend to be intimidated at the thought of making a beef roast. If you're among them, the recipes at the following links will help.
- Rosemary Garlic Rib Roast -- This is the recipe for the beauty in the photo above.
- Italian Roast Beef Dinner -- This is a deliciously different Italian-style main dish.
- Rosemary Rib Roast with Yorkshire Pudding - This Williams-Sonoma recipe is a perfect holiday dinner alternative to turkey.
- Ribeye Roast with Oven-Browned Vegetables -- Meat and veggies prepared in one roasting pan!
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6 comments:
Thanks Cheri. I actually have a couple of rib roasts left in the freezer from the cow we bought. These are great tips :)
You bought a cow Amanda? Wow. Actually I have thought about it, if I had a big freezer, but I don't. I have been buying grass fed beef lately though, and the difference is amazing. Of course, it's better for you and for the planet. But at first, I didn't notice the flavor difference. Now that I've been eating it for a while though, going back to regular is a guge difference.
We've ordered our third one actually, a couple of months ago. I'm panicking because they are telling me I may have to wait until January. That means I may have to buy grocery store meat GASP! Ick. When we moved back to Vegas several years ago and were out there for a few years you can definitely tell the difference. I couldn't wait to get back here and order another. I may have to bu directly from the farmer until my turn comes up. ;)
There's nothing wrong with buying from the farmer. Who do you usually buy from?
I usually DO buy from the farmer, what I meant to say was I may have to buy HIS stash. LOL I order from him, but we have to wait in line for an appointment at the slaughter/packaging house. There must be a lot more people buying beef now locally rather than from the stores because usually the wait was only a couple months for an appt, now it's 6-8 months. Crazy! He usually has a lot in his freezer, so hopefully he won't mind selling me some :)
I wish I had that option here.
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