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Ask the butcher to remove the chine (backbone), if present, and to "pull the ribs" (cut between the rib bones and the rib meat) and tie the roast back together again, with the rib bones. These steps make the roast easier to carve.

Use a shallow roasting pan or baking pan large enough to hold the roast. Preheat the oven to 350F. Place the roast in the pan, bone side down. (If there are no bones, place the roast on a roasting rack with the fatty side up.) Do not add water. Do not cover the pan. If desired, rub the roast with minced garlic. Sprinkle with salt and pepper.

Place pan in oven and cook the beef, uncovered, until the internal temperature of the meat is 135G (for medium-rare) to 150F (medium). Remove from oven even though the roast is not completely done at this point. Approximate roasting time for a three-pound roast will be 1 hour for medium-rare or 1:20 for medium.

To test the internal temperature with an instant-read thermometer, remove the pan from the oven. Insert the thermometer deeply in the meat, away from bone and fat; allow about 10 seconds before removing to read and test in a second location to be certain of temperature.

Allow roast to stand at room temperature 10 to 15 minutes to complete cooking. This also makes roasts firmer and easier to carve.

The final temperature should be between 145F for medium-rare and 160F for medium. Check the internal temperature again in two locations to be certain that the meat is done according to your preference. Return the roast to the oven for further cooking, if necessary.

Carve by cutting across the grain of the meat. For a rib roast, this means crosswise, parallel with the "face" (cut edge) of the roast.

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It depends on the cut of beef you are using, because that affects the temperature you cook it at. If you are cooking a tougher cut of meat like a pot roast, you need to cook the meat at a low temperature for longer period of time, to allow the connective tissue to break down and the meat to soften. For other cuts of beef, such as a standing rib roast or a prime rib roast, there are a number of different approaches, but basically you can cook the meat faster at a higher temperature. One method involves starting the roast at the highest temperature, 450 or 500 degrees, for half an hour and then reducing the temperature. Another method is Paula Deen's rib roast recipe below link:

How long you cook the beef also depends on the doneness you want, if you want it medium rare, for example, you are aiming for a temperature of 140 to 145 degrees.

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Its a bad idea to put a frozen ribeye roast straight in the oven -- you'll end up with a really cooked outside and a raw interior. You need to defrost the meat and bring it close to room temperature to get the best results. Remove the roast from the freezer and defrost it IN THE REFRIGERATOR for at least 24 hours before you start cooking (you may need longer depending on how big the roast is). Once the roast is fully defrosted, remove it from the refrigerator and let it sit out on the counter for at least an hour at room temperature before cooking.

This process allows the interior temperature of the outside and inside of the meat to get a lot closer to one another, and your meat will cook more evenly.

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25 minutes per pound and 25 minutes for the oven.Let it 'rest' for 5-10 minutes before carving.

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no,any frozen items once thawed cannot be frozen again. because it will collect more bacterias once it thawed. that's a big NO to haccp. So always make sure of your consumption of frozen items.

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There is a few different ways. First you can cook it in the oven on 350 for about 30-45mins. If you have beef cubs put a couple of those in there with water. Also you can put it in the crock pot on low for about 4hrs. Hope this helps you..

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Sprinkle dry onion soup mix on top of meat. I add potatoes and carrots after an hour of baking in covered dish. I like to bake it slowly at 300 until tender. Approx 4-5 hrs depending on size of meat. The lower the temp the longer baking time and the meat will be more tender if cooked slowly. This is a no fail recipe. I may add about 1/2 cup of water if it cooks dry.

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600

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When seasoning a roast of any kind it's best to do it the day before you are ready to cook it. This will allow the spices to penetrate the meat deeper. For ten pounds of roast be sure to cover it well with your favourite seasoning. Maybe a quarter cup or less off the combined seasonings. The outside may be a bit over seasoning but over night it will find it's way further into the roast.

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No, your best bet is to put it in the oven at 425 for 15-20min. This will brown the outside. Then cover pan with foil and turn the heat down to 350. And cook until desired doneness. You can always cut the roast in half. That will make 2 smaller pieces that will cook faster. But be careful because the roast could come out drier.

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A rib likes to be cooked slowly, probe thermometers to check the core temperature can be bought online for a few quid these days. The key is to cook the meat till it achieves the correct core temperature.

I recommend an oven temperature of about 150c and check the meat hourly at first till the desired finish is achieved.

55c is rare

60c is medium rare

65c is medium

70c is medium well

75 c is well done

Times will vary according to oven temperature and size. The probe is the best way of getting a perfect roast.

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A Pikes Peak Roast is shaped like a mountain peak, with a "down slope" on one side and a more "flat" front side; hence, the name.

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Absolutely. Add water, cover, and it'll be ready in about 4 hours if you cook it on "high".

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If you want medium roast, try 15 minutes a pound at 350. Test the temperature. You'll want about 145.

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2 3/4 - 3 hours - internal temp 125-130 rest 15-20 mid med raRE

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Seven on each side, Fourteen total

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Slow cookers are designed to cook all day while you are doing something else. Normally, anything that fits in the container will take about 8 to 12 hours to cook on low. (If your cooker has a "high" setting, then probably 4 to 6 hours.) Overcooking is not a major concern, because of the low temperatures used and the type of recipes used in slow cooking. If you want to roast your beef until it is rare or medium rare, a slow cooker is not the best choice.

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Pot roast, the joy of Yankees everywhere, is of course that stringy beef that comes from a shoulder roast, a chuck roast, or cross rib roast, all originating from the front part of the cow. It takes a slow, moist roast very well and falls tenderly apart as soon as you remove it from its broth.

Roast Beef has a steak like texture and will stand firmer when sliced and comes from cuts like round sirloin tip, eye of round and London broil - all butchered from the back part of the animal.

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I'm not sure whether you're asking what temperature the oven should be, or what the final temperature of the meat should be, so I'll try to answer both questions. If you truly want RARE roast beef, the final temperature, after the meat has been removed from the oven and roasted, should be between 120 and 125 degrees. That means you're going to have to take the meat out of the oven at 5 degrees less than the final temperature, because the meat will continue to cook while it rests.

As for temperature, I can recommend Paula Deen's method for cooking prime rib. It takes quite a while, but the result was delicious:(see the related link.)

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how long would you cook a sirloin tip roast, 15 lbs and at what temperature?

that is in an electric roaster

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No, opened or prepared food should be consumed 48 hrs after the day of production, some foods can be longer, but a week will make you ill, especially meat, fish, dairy or rice products :o)

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300 grams per person (10 ounces) If you have gone the cheap option quality-wise you will need less, if you have a really tasty cut you may need slightly more.

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2.87 at food4less 518