cooking beef cuts|cooking beef

This is part of a series covering the various beef cooking methods, each part of the series describes in a step by step fashion how to use the following moist and dry heat methods.
Braise-Simmering/Stew-Poach-Panbroil-Roast-Broil-Grill-Panfry and Stirfry

DRY HEAT...ROAST

TOOLS
Meat thermometer-Shallow Roasting Pan with rack-Long Meat Fork-Sharp knife and Cutting Board

Roasting is used for large cuts of beef, it is very hands off and requires very little effort.

DIRECTIONS
Season roast to choice.
Do NOT preheat oven
Put roast fat side up on the roasting pan rack directly from refrigerator.
Place meat thermometer in thickest part of roast not touching bone.
Do not cover or add liquid.
Roast @ 350ºF, remove from oven when thermometer registers 5 degrees below desired doneness.
Let rest, covered in foil, for 10 minutes before carving

Timetable for Popular Roasting Cuts

      CUT                  Weight        Oven      Thermometer   Cooktime
                                    Lbs          Temp           Readout       Mins/Lb
                                                                     Rare/Medium Approx

EYE ROUND	2 to 3	325ºF	135ºF	20 to 22
RIB Roast	4 to 6	325ºF	135ºF/155ºF	28/32
Tenderloin Roast	4 to 6	425ºF	135ºF only	55/N/A
Top Round Roast	4 to 6	325ºF	135ºF/155ºF	20/25
TriTip Roast	2 to 3	425ºF	135ºF only	35/N/A

MeatnPlace Store