Best Cooking Time - Techniques - Methods - Flavors
Cooking Times For Roast Beef - Click Here For Roasting Times
But First - What Is "Roast Beef" ?
We can't just go to the grocery store and just ask for a "roast beef" if we want to prepare a superb dinner. Unfortunately, roast beef can be defined as any section beef cut to the size of a roast that can be roasted, and too many grocery stores take that definition literally.
You can roast any piece of beef, but many of them will not turn out well using a dry roasting process. This is one of those situations that makes it important to have a good butcher who will know that there are certain beef cuts that will roast well, and who will guide you in making the right choice.
Part of the mix-up might be due to the word "roast." A roast is a piece of meat large enough to feed more than one person, as opposed to a steak which is smaller since it is cut from a roast. But to roast also means to cook in a manner similar to baking in an oven, but often at a higher temperature and with the use of some fat, either added or as part of the food.
Roasting is a dry heat method which will not tenderize meat. So to roast successfully you need to start with tender, well marbled meat.
So what are the cuts of beef that will make good roast beef? They are usually cuts from the rib, loin, or leg section and include:
We will have pages dedicated to each of these cuts of beef in the near future, so be sure to check back.
Cut The Fat Or Add Fat?
If your roast is covered with a lot of fat, you will not be able to easily season the meat. You could season the fat, but that will likely be removed before serving. But, if your roast has very little fat it can dry out during the cooking process.
Consider trimming the fat on a fatty roast so that there is a thin layer which will baste the meat during cooking. Then you can season the meat. If there is very little fat consider barding (covering with fatback or salt pork.) Just season the meat first and then tie fat over the seasoned meat with butcher's twine. This will help to keep the roast from drying out while roasting, but it will prevent development of the crust often desired in roasts.
Method Depends on Size
|ROAST BEEF TYPE|
COOK OR CONTINUE COOKING
TO MEAT INTERNAL TEMPERATURE
|Prime Rib 3 Bone||450 F. for 15 min||then 350 F. for 1 hr||to 125 F. for rare|
|Prime Rib 4 Bone||450 F. for 15 min||then 350 F. for1 3/4 to 2 1/4 hours||to 125 F. for rare|
|Prime Rib 5 Bone||450 F. for 15 min||then 350 F. for 2 1/4 to 2 3/4 hours||to 125 F. for rare|
|Prime Rib 6 Bone||450 F. for 15 min||then 350 F. for 3 to 3 1/4 hours||to 125 F. for rare|
|Prime Rib 7 Bone||450 F. for 15 min||then 350 F. for 3 1/4 to 4 hours||to 125 F. for rare|
|Boneless Prime Rib |
Rib Eye Roast
|325 F.||28 to 33 min per lb.||to 140 F. for medium|
|Fillet of Beef||425 F.||45 to 60 min total||to 140 F. for medium|
Top Loin Roast
|450 F. for 15 min||then 350 for 15 to 18 min per lb.||to 140 F. for medium|
|Top (Inside) Round||450 F. for 15 min||30 - 35 min per lb.||to 140 F. for medium|
Dry Red Wine