Roast beef..need some help my recipe won't do?!?

Question

I am looking to make a roast to be sliced up for a reception. I am looking for a recipe that makes a large roast and is very tasty. My usual roast beef recipe is in the crock poy and that just wont work for what I need.

I also need to know how to cook it so that it is still a bit pink in the middle (not rare, just a bit pink) so that when it is sliced it still has some flavor and moisture to it. (think buying a "real" roast beef sandwich from a deli...that's the type I need!!

All help will be appreciated!!

Answer 1

You can buy a sirloin tip roast at Sam's club & roast in oven until it registers medium on a meat thermometer, 150*-160*. Or you can try Gordon's food service. They sell the pieces that the deli slices for you, only a lot cheaper than if you went to the deli counter & tried to buy one.

Beef Roasting Timetable

Beef Cut

Oven

Temperature

(preheated)

Weight

(pounds)

Approx.

Total Cooking Time

(based on meat removed directly from

refrigerator)

Remove roast

from oven when

internal

temperature

reaches:

Medium Rare: 1-1/2 to 1-3/4 hours 135ºF

3 to 4 Medium: 1-3/4 to 2 hours 150ºF

Medium Rare: 1-3/4 to 2 hours 135ºF

4 to 6 Medium: 2 to 2-1/2 hours 150ºF

Medium Rare: 2 to 2-1/4 hours 135ºF

350ºF

6 to 8 Medium: 2-1/2 to 2-3/4 hours 150ºF

Medium Rare: 2-1/2 to 3-1/4 hours 135ºF

RIBEYE ROAST,

small end

*Tent loosely with aluminum foil half way through

roasting time.

325ºF

8* to 10* Medium: 3 to 3-3/4 hours 145ºF

Medium Rare: 1-3/4 to 2-1/4 hours 135ºF

3 to 4 Medium: 2 to 2-1/2 hours 150ºF

Medium Rare: 2 to 2-1/2 hours 135ºF

4 to 6 Medium: 2-1/2 to 3 hours 150ºF

Medium Rare: 2-1/4 to 2-1/2 hours 135ºF

RIBEYE ROAST,

large end

350ºF

6 to 8 Medium: 2-3/4 to 3 hours 150ºF

4 to 6 Medium Rare: 1-3/4 to 2-1/4 hours 135ºF

(2 ribs) Medium: 2-1/4 to 2-3/4 hours 150ºF

6 to 8 Medium Rare: 2-1/4 to 2-1/2 hours 135ºF

(2 to 4 ribs) Medium: 2-3/4 to 3 hours 150ºF

Medium Rare: 2-1/2 to 3 hours 135ºF

RIB ROAST, chine bone

removed

350ºF

8 to 10

(4 to 5 ribs) Medium: 3 to 3-1/2 hours 150ºF

2 to 3 Medium Rare: 35 to 40 minutes 135ºF

(center-cut) Medium: 45 to 50 minutes 150ºF

Medium Rare: 50 to 60 minutes 135ºF

TENDERLOIN ROAST,

well-trimmed

425ºF

4 to 5

(whole) Medium: 60 to 70 minutes 150ºF

Medium Rare: 1-3/4 to 2 hours 140ºF

3 to 4 Medium: 2-1/4 to 2-1/2 hours 155ºF

Medium Rare: 2 to 2-1/2 hours 140ºF

4 to 6 Medium: 2-1/2 to 3 hours 155ºF

Medium Rare: 2-1/2 to 3 hours 140ºF

6 to 8 Medium: 3 to 3-1/2 hours 155ºF

Medium Rare: 3 to 3-3/4 hours 135ºF

ROUND TIP ROAST,

cap off

*Tent loosely with aluminum foil half way through

roasting time.

325ºF

8*to 10* Medium: 3-3/4 to 4-1/2 hours 150ºF

TOP ROUND ROAST 6* to 8* Medium Rare: 2-1/2 to 3 hours 135ºF

*Tent loosely with aluminum foil half way through

roasting time.

325ºF 8* to 10* Medium Rare: 3 to 3-3/4 hours 135ºF

EYE ROUND ROAST 325ºF 2 to 3 Medium Rare: 1-1/2 to 1-3/4 hours 135ºF

TRI-TIP ROAST Medium Rare: 30 to 40 minutes 135ºF

425ºF

1-1/2 to 2 Medium: 40 to 45 minutes 150ºF

► Medium rare doneness = 145°F final internal temperature after standing time. ◄

► Medium doneness = 160°F final internal temperature after standing time. ◄

Answer 2

This is a recipe from Jamie Oliver that I have tried a few times, and just love:  I know you don't need the recipe for the Yorkshire puddings, but they are so tasty, I thought I would leave it on there!  :)

1 (5 1/2-pound) fore-rib, wing-rib or sirloin of beef, French trimmed (2.5 kilograms)

Sea salt and freshly ground black pepper

Olive oil

3 red onions, halved

2 bulbs garlic, plus 4 cloves garlic, peeled

7 pounds (3 kilograms) roasting potatoes, peeled

3 rosemary sprigs

2 thumb-sized pieces ginger, peeled and diced

1/2 bottle robust red wine

Yorkshire pudding, recipe follows

Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop.

Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.

Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours.

While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy.

After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.

Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.

Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.

Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.

Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug. Serve with Yorkshire puddings.

Huge Yorkshire Puddings:

1/2 pint (285 milliliters) milk

4 ounces (115 grams) all-purpose flour

Pinch salt

3 eggs

Vegetable oil

Preheat oven to 450 degrees F.

Mix the batter ingredients together. Let rest for 10 minutes

Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.

~~

If you have a meat thermometer (which is the most reliable), the temp should be 145°F to 150°F (63°C to 66°C) for medium.

Cooking at a constant oven temperature of 300°F (160°C), a 5- to 8-lb standing rib roast will take 23-25 minutes per pound for medium; A sirloin roast of 8- to 12-lbs will take 23-25 minutes per pound for medium; A boneless top round, by contrast, will take 34-38 per pound for medium.

Answer 3

You are going to need a deep roasting pan with a roasting rack that can be placed inside of it.  You should over season the outside of it since most of it will fall off when cooking.  For a season mixture use salt, pepper and then whatever else you feel like.  Add some paprika if you want, or cayenne.  Be creative.  If you have kitchen twine, you should truss it so it's more compact and cooks more evenly.  To test for doneness, you need a meat thermometer.  Stick it into the center of the roast.  If the temp. reads 125 that is rare, 135 medium rare, 140 medium.  It sounds like you want it about medium rare to medium.  I would say, remove the roast at 135 and let it sit for 15 minutes before slicing.  The heat within the roast will help it cook a little bit more.  

Good Luck

Answer 4

The grade of beef that's used for a prime rib, or standing rib roast is entirely different from the grade that you'd put into a crockpot.  Any beef roast that you put into a crockpot is much lesser grade, and tougher - and needs to cook for a long period of time to get tender...Espect to pay quite a bit more per pound for a prime rib...

PERFECT PRIME RIB

Any size standing rib roast (rub with salt & pepper).  Allow about 1/2 lb. per person (it will shrink up)

Roast must be at room temp.  Preheat oven to 375.  Insert meat thermometer into roast.  Place roast in oven (on rack in shallow pan) and cook for 1 hour.  Turn oven off.  Do not open oven door.  Shortly before serving time, turn oven back on to 375.  When it has reached that temperature, roast meat for about 30 min for rare, 40 minutes for medium-rare, or 50 minutes for medium.  Let it set on the counter about 15 minutes before slicing...

You can serve with horseradish sauce if you want (whipped unsweetened heavy whipping cream, combined with creamed horseradish)

Answer 5

The secret to a good, rare roast beef is to cook it on low heat, slowly.  There is really no recipe involved for a good roast.  Just turn on the oven to a low heat and rub it with some salt and pepper and spices (garlic salt or seasoning salt are good) and then put it in a covered pan in the oven.  Keep a careful watch on it and don't let it get overdone if you want it rare.  You can also baste it like a turkey to help keep it juicy.

Answer 6

25 mins per lb uncovered in a 325 pre-heated oven. Let it rest 15 mins after it comes out of the oven before you slice it.  

Answer 7

roll roast in tons of fresh cracke pepper and kosher salt

roast meat at 375 for 20 min per pound to have a nice pink center

allow meat to rest fully before slicing to avoid it drying out