Ingredients:
Directions:
If your roast is frozen, do not defrost beef at room temperature. Prevent bacterial growth, by defrosting it in the refrigerator overnight. Before cooking, bring beef roast to room temperature by allowing it to sit out of the refrigerator for about a half hour to an hour, depending on the temperature in your kitchen.
Heat oven to 425°F. Prepare Roasting Pan with rack.
Rub outside of roast with a dab of cooking oil. You can also sprinkle and gently massage with. a spice rub, if desired.
Set meat in prepared roasting pan, push an oven safe meat thermometer into the thickest part of the beef, avoiding fat or bone.
Oven-sear roast, uncovered, at 425°F for 20 minutes. Reduce heat to 325°F and continue to roast until thermometer registers desired temperature.
~ Medium-rare 145°F (63°C)
~ Medium 160°F (71°C)
~ Well done 170°F (77°C)
Note: The USDA and Health Services of Canada recommends that beef be cooked to at least 145°F (63°C) to be safe.
Roast for about 15 minutes per pound for rare, 20 minutes for medium, and 25 for cooked through. Check with the meat thermometer and remove it from the oven when it is about 5°F below the temperature you want it to be. Note: Bone-In roasts take about 30 minutes longer.
Move roast from pan to a cutting board. Tent with foil and allow to sit for about 10-15 minutes while you prepare use the drippings from the roasting pan to prepare your gravy.
Carve Roast. Serve warm.
Nutrition Facts:
Ingredients
Directions
If your roast is frozen, do not defrost beef at room temperature. Prevent bacterial growth, by defrosting it in the refrigerator overnight. Before cooking, bring beef roast to room temperature by allowing it to sit out of the refrigerator for about a half hour to an hour, depending on the temperature in your kitchen.
Heat oven to 425°F. Prepare Roasting Pan with rack.
Rub outside of roast with a dab of cooking oil. You can also sprinkle and gently massage with. a spice rub, if desired.
Set meat in prepared roasting pan, push an oven safe meat thermometer into the thickest part of the beef, avoiding fat or bone.
Oven-sear roast, uncovered, at 425°F for 20 minutes. Reduce heat to 325°F and continue to roast until thermometer registers desired temperature.
~ Medium-rare 145°F (63°C)
~ Medium 160°F (71°C)
~ Well done 170°F (77°C)
Note: The USDA and Health Services of Canada recommends that beef be cooked to at least 145°F (63°C) to be safe.
Roast for about 15 minutes per pound for rare, 20 minutes for medium, and 25 for cooked through. Check with the meat thermometer and remove it from the oven when it is about 5°F below the temperature you want it to be. Note: Bone-In roasts take about 30 minutes longer.
Move roast from pan to a cutting board. Tent with foil and allow to sit for about 10-15 minutes while you prepare use the drippings from the roasting pan to prepare your gravy.
Carve Roast. Serve warm.