senior chef
Senior Member
Assuming you are cooking a med-large roast of beef.
5 tips on roasting to perfection.
1.) If you are doing a med-large roast, remove it from the frig 2 hours before roasting. This will take the chill off. Don't worry about developing any bacteria. 2 hours is not enough time for bacteria to develop. Also, if you take the roast directly from the frig to the oven it will cause shrinkage AND require a longer roasting time.
2.) rub plenty of salt on the roast before putting it in the oven.
3.) It may sound counter intuitive but start with a blazing hot oven … 500 F if you can get your oven up that high. This will give the roast a good start on a heavily browned exterior. After 20 minutes, turn your oven down to 325 F and cook until you have reached the desired temp for the doneness you prefer. Roasting times depend completely on how large your roast is.
125 F = rare; 135 F=medium rare; 145 F=medium; 150 F=medium rare.
For a 5lb roast, APROXIMATE cooking time for a 4-5 lb roast: rare= 1 hour+ 12 minutes; medium= 1 hour+ 20 minutes
4.) Roasting time will vary WIDELY depending upon the shape of your roast. Obviously, a prime rib roast will take longer than, say a tenderloin which is longer and thinner.
5.) Just as your roast is at your desired temp, remove it from the oven and wrap with aluminum foil. this will keep the juices in place and NOT run out when you carve it. Wait 30 minutes before carving.
5 tips on roasting to perfection.
1.) If you are doing a med-large roast, remove it from the frig 2 hours before roasting. This will take the chill off. Don't worry about developing any bacteria. 2 hours is not enough time for bacteria to develop. Also, if you take the roast directly from the frig to the oven it will cause shrinkage AND require a longer roasting time.
2.) rub plenty of salt on the roast before putting it in the oven.
3.) It may sound counter intuitive but start with a blazing hot oven … 500 F if you can get your oven up that high. This will give the roast a good start on a heavily browned exterior. After 20 minutes, turn your oven down to 325 F and cook until you have reached the desired temp for the doneness you prefer. Roasting times depend completely on how large your roast is.
125 F = rare; 135 F=medium rare; 145 F=medium; 150 F=medium rare.
For a 5lb roast, APROXIMATE cooking time for a 4-5 lb roast: rare= 1 hour+ 12 minutes; medium= 1 hour+ 20 minutes
4.) Roasting time will vary WIDELY depending upon the shape of your roast. Obviously, a prime rib roast will take longer than, say a tenderloin which is longer and thinner.
5.) Just as your roast is at your desired temp, remove it from the oven and wrap with aluminum foil. this will keep the juices in place and NOT run out when you carve it. Wait 30 minutes before carving.
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