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: Roasting Beef




Source of Recipe


link


Recipe Link: http://www.ochef.com/343.htm

List of Ingredients




Roasting Beef

Roasting is a great cooking method for a large, tender cut of beef — such as a rib or sirloin roast. Sirloin-tip, rump, rolled-rump, eye-of-round or top-round roasts will also benefit from this cooking method if they are graded prime or choice. Lesser grades and lesser cuts will benefit more from a wet cooking method, known as braising.
There are two schools of thought on roasting: cook the meat from start to finish at a consistent medium temperature, which reduces shrinking and sputtering and produces a juicy, evenly-cooked roast; or put it in a very hot oven to start, and then lower the temperature for the remainder of the cooking time, which helps brown the roast and its juices (contrary to a widely held belief, however, it does not sear the surface and thereby lock in its juices).

In either case, you should let the roast warm up to room temperature for an hour or two. You may want to season it with salt and pepper and/or rub it with a garlic clove. Place it on a wire rack in a fairly shallow roasting pan (so it doesn’t steam in its own juices and so that the heat circulates freely), and pop it in the oven. If there is a layer of fat on the meat, keep that on top.

Various cuts of meat take different amounts of time to cook. In an ideal world, everyone would have a thermometer — either an instant-read thermometer or a meat thermometer that stays in the roast the whole time it’s cooking. Then you would know that the roast is done when the temperature in the center of the roast reaches 120°F to 125°F, (49°C to 52°C) for rare, 130°F to 140°F (55°C to 60°C) for medium rare, 145°F to 150°F (63°C to 66°C) for medium, and 155°F to 165°F (68°C to 74°C) for well done (Note: 120° is a pretty rare roast).

Without a meat thermometer, you’re taking a bit of a gamble. The size and shape of the meat, the amount of fat and bone, how the meat was aged and other factors affect how long it should cook. In fact, more and more cookbook authors have given up the practice of putting a roasting chart in their books..

Cooking at a constant oven temperature of 300°F (160°C), a 5- to 8-lb standing rib roast will take 17-19 minutes per pound for rare, 20-22 for medium rare, 23-25 minutes for medium, and 27-30 minutes for well done. A sirloin roast of 8- to 12-lbs will take 16-20 minutes for rare, 20-22 for medium rare, 23-25 for medium, and 26-30 for well done. A boneless top round, by contrast, will take 28-30 minutes for rare, 30-33 for medium rare, 34-38 for medium, and 40-45 for well done.

If you roast at 325°F (160°C), subtract 2 minutes or so per pound. If the roast is refrigerated just before going into the oven, add 2 or 3 minutes per pound. We won’t even attempt to suggest times for the initial-hot-oven cooking method.

After the roast comes out of the oven, let it rest for 15 to 20 minutes, which allows the juices to become more evenly distributed within the meat and makes it easier to carve. The temperature of the roast will rise 5° to 10° after you take it from the oven, so if you are using a thermometer, you should take it out a bit before it reaches the desired temperature.

You thought this was going to be a simple answer, didn’t you?



http://www.ochef.com/185.htm S-L-O-W Cooking Roast Beef



Q. Can you slow cook a roast beef in the oven, for example, at a low temperature for approximately 8 hours? If so, what temperature? If not, why not?
A. Absolutely, but we can only a provide a rough estimate on how long it will take to cook, so you may have to be pretty flexible about your mealtimes until you settle that question.

Have you ever noticed how the roast beef sliced at a deli is rare to medium-rare almost to the very edge of the meat? That is the result of low-temperature, slow cooking, and it is the standard method for commercial cooking. When you cook meat at a high temperature, 400°F (205°C) and above, the outside dries out and overcooks by the time the center is medium rare. And at that point, the medium-rare area is only about an inch-and-a-half in diameter.

Cook the roast at a moderate temperature, 300°F to 375°F (150°C to 190°C), and the medium-rare area will be larger, but there will still be a substantial portion of overcooked meat on the outside. Cook it at 200°F (95°C) to the same center temperature, and it will be a beautiful medium rare almost to the edge.

Another strong argument for slow roasting is that meats begin to lose water much more rapidly above 120°F (50°C). One study showed that a 6-pound roast lost more than 2 pounds when cooked at 500°F (260°F). Is it any wonder the meat industry relies on slow roasting? It cannot afford to see a third of each product evaporate for the sake of speed.

Now, one argument the people give for roasting at a high temperature is to allow for the formation of a beautiful, flavorful crispy brown crust. Shirley Corriher, author of Cookwise (Canada, UK), and Chris Kimball, publisher of Cook’s Illustrated have come up with a slow-cooking method that also produced a delicious brown crust.

First, they sear all sides of the meat in a hot skillet on top of the stove. They season the roast with a little salt and pepper, place it on a rack in a roasting pan and slip it into a 200°F oven, where it cooks until it reaches an internal temperature of 110°F (45°C). At that point, they turn the oven up to 500°F and continue cooking until the internal temperature of the meat reaches 130°F (55°C), which should take only 10 or 15 minutes more. Raising the temperature after most of the cooking is done gives you a deep brown crust very fast, Corriher says, because protein- and sugar-laden juices that came to the surface during cooking evaporated, leaving a high concentration of proteins and sugars that brown quickly.

Eight hours may be a little long, though, for all but the largest roasts. A roast cooked at 200°F is going to take about twice as long as one roasted at 350°F. But you will really have to rely on your trusty meat thermometer to know when to turn up the heat and when the roast is done. It should rest outside the oven for 20 to 30 minutes before you carve it.


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