Cooking your Beef Roast

French & Brawn Marketplace

Cooking your Beef Roast


You just bought that special beef roast. Now you want to cook it to perfection. Let us give you a few tips:

Before putting the roast in the oven, let it sit on your counter for 1 hour. The meat gets less of a shock going from room temperature to a hot oven then directly from the refrigerator directly to the intense heat .While the roast is sitting out, we recommend lightly coating the outside with olive oil then sprinkling on salt, pepper and garlic. Some people find that fresh thyme and/or rosemary add a nice flavor to the roast. Once the roast is seasoned lightly cover it with foil and put it in a preheated degree oven. Cook for approximately 20 minutes a pound. The most important rule in cooking a beef roast is using a meat thermometer. All ovens vary a little bit so cooking times are really just estimates. The safest guide is to check the internal temperature. This is best done by pulling the roast out of the oven , inserting the thermometer in the center of the meat and waiting until the gauge reads a constant temperature.

Here are some guidelines to what each temperature means:

120 degrees: Very rare (too rare for rib & strip roasts but tenderloins like to be served rare)

135 degrees: Traditional rare (the center is still red and fleshy)

145 degrees: Medium rare (the center is hot but pinkish red)

155 degrees: Medium (hot pink center, no more signs of red)

160 degrees: Medium well (very little if any pink in the center)

165+ degrees: Well done (the center is dark colored and dry, no sign of any liquid left)

One important note: After your roast is removed from the oven, it continues to cook slowly.

Remove the roast from the oven when it is 10 degrees below your desired temperature and allow it to sit for 10 minutes before carving Getting an accurate internal temperature is the fail safe method for cooking your roast.