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Beef Roast
A beef roast is a cut of meat intended for roasting. Most roasts are thick and fairly large.
419 Questions
Why does roast beef turn green?
Beef that has been refrigerated may turn copper brown due to chemical changes in the myoglobin.
How do you order beef tenderloin roast?
You just order it.... if your asking how to make it then that's a different story.
How long do you cook a 5 lb beef roast in a pressure cooker?
I use the rule of 11 min per lb, it seems to work best for me.
Jim
Because the arm roast is not a tender cut of meat, it is best prepared with a long, slow, moist method, such as pot roast.
How do you reheat pre cooked prime rib roast?
If you are going to be reheating it whole, I would first remove it from the refrigerator and keep it at room temperature for at least an hour before reheating. This allows the interior of the meat to warm up and approach the termperature of the exterior of the meat. Then I would warm it low and relatively slow, so the meat can warm throughout without cooking the exterior too much.
How long can thawed roast beef in a vacuum sealed pack be left in fridge?
Packed in this manner, it will last longer than normal. Usually,meat will last about 5 days. This will last about a week if not opened. It will last about 5 days after opening.
How long do you cook chuck roast in showtime rotisserie?
Chuck is a tough cut, but has good taste. I suggest a pot roast , which means you simmer it in liquid, such as beef broth or wine and water until it is tender. You can hardly cook it too long so long as you do not let it get dry and keep the heat low, but 1 1/2 hour should do it and maybe it will be ready to eat in 1 hour. It adds to the flavor is you brown it all over with medium high heat in a little oil or butter before you start the simmering. I also like to add some carrots,onions and potatoes in the last 20 minutes or so.
What temp and how long 2 cook a 17 lb. standing rib roast at medium well - well done?
7 hours @ 250 for a rare roast
What way should a prime rib roast be carved?
Use a long, thin, sharp knife. Sharpen you Carving Knife, if necessary using either a sharpening rod or stone.
Steel Sharpening Rod - To use a Steel Sharpening Rod or Steel, pull the edge down and across the rod, holding the carving knife at a 22-degree angle. Do this anywhere from 5 to 10 times.
Sharpening Stone (whetstones) - To use a Sharpening Stone (whetstones), hold the carving knife at a 10 to 15-degree angle to the stone. Push back and forth in smooth, steady strokes
(1) Place the cooked prime rib on a large Meat Cutting Board with a well at one end to hold the juice. Remove the cooking twine that is tied around the roast.
(2) Use carving fork to hold roast in place. Turn the platter to where the rib bones are on your left, if you are right-handed, and on your right if you use your left hand to carve.
(3) Using your sharp carving knife, make one cut to slice off the chine or feather bones (the large-end bones) to sever meat from bones in one piece. Note: Save the bones for nibbling on later or for making delicious soup.
(4) Set roast cut-side down. Slice the meat across the grain into whatever thickness you prefer.
Can you cook a rib eye roast the same way you cook a prime rib roast?
Yes, but it still has the rib bones attached.
No, you can not eat the roast. Potentially hazardous food should not be left at room temperature for more than 2 hours. Less time is better. If you know that the product temperature was in the 140°F to 70°F range for 2 hours or less, then the meat should be OK. If you have no idea how long the food was in that range, then you are putting everyone who eats it at risk for food poisoning.
Most pathogenic bacteria thrive at the same temperatures we like. Some of them form toxins that are not destroyed by heating.
People constantly ask for some type of verification that the food they eat will not make them ill. That is nearly impossible to do without bacteriological and chemical tests, so all we can do is provide guidelines, like:
* Handle food in a sanitary manner (wash hands, clean & sanitize food-contact surfaces, protect from cross-contamination, package & store properly) * Keep potentially hazardous food either hot or cold and cook and reheat thoroughly, and * Use it within a reasonable time. In the end, you are responsible for what you feed yourself and your family. This adage has truth to it: When in doubt, throw it out.
What herb is accompanied with roast beef?
You may like a touch of Tarragon in a beef gravy. I also like a little Marjoram. For Italian beef, Basil and a touch of Oregano (with garlic) is nice, and for Hispanic dishes Cilantro and Lime goes very well! Chives will go into any beef dish just fine.
How long do you cook a 3lb chuck roast in the crock pot?
Cook it all day; crock pots don't really overcook anything.
How do you cook beef roast on a spit?
Put it on the spit (self explanatory) and then season it and add fat. Personally I like to add either Chinese 5 spice powder or else Aniseed powder on it (trust me on this it will be the best flavour you've ever had even if you hate aniseed) then wrap it in fatty bacon held on with toooth-picks and then roast it via spit (oven or grill) It'll be lovely.
How much water do you put in with a beef roast?
Yes, no more than about one inch deep (beef roast input first) plus your seasonings. With the crockpot covered, the seasoned liquid will infuse throughout the beef during the cooking process.
If you decide to include potatoes, carrots, onions, and/or any other vegetables, be sure that they are covered (just barely) with water from the outset. A cube or two of (dehydrated) beef bouillon wouldn't hurt, either.
How long do you cook a 4lb prime rib roast 200 degrees for medium rare to the rare?
My sister-in-law taught me the perfect way to cook a roast beef. Preheat oven to 400, put roast in a pan with 1 cup of water, season with salt & pepper, and quarter one peeled onion and place around the roast. Cook for 1/2 hour, then reduce the temperature to 350 and cook for an hour. The first half hour at the higher heat, sears the meat and seals in the juices. The center will be medium rare and the outer edges will be medium well. Perfection! If you are so inclined, you can use the pan drippings to make gravy!
How long to cook 4.5lb bottom round roast 350?
I usually cook a 3lb roast at 350 degrees for 2 1/2 hours.
First, I salt and pepper the roast real good on both sides and the ends, and then I put the roast on an open pan and cook it for 30 Minutes with no cover so the roast will start browning on the outside.
I then put a cup of water in the pan and cover the roast with some tin foil and then cook it at 350 degrees for 1 hour. I pull the roast out of the oven,( be sure to close the oven door each time so it maintains the proper heat), and add sliced or chopped onions (preferably one whole large 10-15 or Vidalia Sweet onion), (some whole garlics, preferably 8 or 10 in with the onions), add 6 or 8 potatoes that have been cut into thick slices, and one small sack of baby carrots, making sure I still have at least one cup of water in the bottom of the pan, and then I re cover the roast with the foil and cook it for one more hour.
The potatoes and carrots and onions and garlic should all be done at the same time the roast is.
I remove the roast and garlic, onions, potatoes, and carrots and put them in a container and cover them with foil to keep it all hot.
I then drain the bottom of the pan I cooked the roast in and add 2 tablespoons of flour to the fluid in a skillet and proceed to make a wonderful gravy out of the drippings in the pan.
There should be enough here to feed 4 real hungry dudes or 6 not quite as hungry dudes or ladies combined.
Make you want to slap your great grandpa, guaranteed!
Can you roast a turkey and a beef roast in one oven?
Yes but in differing roasting tins.
However, be aware that most turkeys fill an oven in one go. But you can place the beef on a low sheft covered in foil or a lid and slow cook there.
Why is it safe to eat rare roast beef but not rare hamburger?
Here's the scoop, and you'll be able to see right through it. If any "nasty" bacteria park on meat, like on the steak, they park on the outside. (How're they gonna park anywhere else?) When a steak is cooked, the outside gets all the heat (it must penetrate to the middle) and the "nasty" things that might be on the outside take the heat and are probably cooked and killed. With ground meat, a "nasty" bug can park on the meat at any point in the cutting and grinding operation and get "mixed in" so it is on the inside. The "bugs" that might make a diner sick aren't found on the inside of a steak. They could be anywhere in the ground beef.
