A simple, flavor-packed rub of seasoned salt (we love Lawry's!), brown sugar and lots of black pepper helps the surface of the meat brown while seasoning. This recipe tucks thinly sliced pieces of garlic inside of the roast, to flavor from the inside out, without the garlic burning on top. The meat will continue to cook, to about 130°, for the perfect medium rare. Cook this meat to about 120° in the oven, then tent and let rest on the counter for 15 to 30 minutes before slicing. Because this cut is so thick, a thermometer is essential to know what is happening deep inside the roast. However, we recommend using the cook time as a guide to begin checking the temperature of the meat with a meat thermometer. A 4-pound roast should take about 60 to 75 minutes to cook. This recipe cooks the beef at two temperatures-first at 475° to caramelize the surface and create a flavorful crust-then at 275° to cook the meat low, slow, and meltingly tender. When selecting a roast, look for one with a fat cap and as much marbling as possible. How do you cook roast beef so it's tender?Įye round roast is a leaner cut of meat. A pan sauce of caramelized onions, red wine and beef stock take this roast to the next level, but a pan full of mushroom gravy pairs perfectly as well. Made with a less expensive cuts of beef-eye, top, or bottom round roasts all work well-it slices into rosy, tender medallions and serves a crowd. Roast beef makes an impressive centerpiece for Christmas dinner, without the price tag of prime rib or beef tenderloin.
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