Beef Roast

along time i would put it up to 300 and it would be bout 4 to 5 hours

If you are looking to oven roast, I would suggest you stick with the steak "primals". You will pay more, but the end result is your reward. Choose a nice USDA Choice Sirloin Roast or Rib Roast or Tenderloin Roast. IF your budget will allow it, chooice USDA Prime. If you have a local butcher, always visit there first. If you must choose a chain store, read the labels very carefully.

Sliced roast beef can be kept frozen for one to two months if frozen properly. The way to freeze sliced roast beef properly is to wrap it tightly in aluminum foil or seal it in an air tight container.

Some people say it was the Earl of Sandwich. He liked to play cards all the time and did not want to stop for meals, so he had his servants serve him his food between two slices of bread. This is now probably the most popular portable meal in the West.

2 to 2.5 hours is the amount of time needed for a 6 pound chuck roast to thoroughly cook. If rare and bloody meat is desired, the roast can be cooked in less time. Wrap in foil and season for flavor.

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.

There's a big difference between a rib eye roast and a standing rib roast. A rib eye roast is essentially a roast consisting of rib eye steaks. A standing rib roast is the same cut of meat as prime rib, only its "choice" not "prime" (like most of the meat we buy). If you are deciding which to purchase for your dinner, I would absolutely recommend the standing rib roast over the other. Standing rib roasts can be hard to find in the supermarket unless its a major holiday, Easter, Thanksgiving, Christmas, etc., most likely because they are being aged for those holidays, but especially if they have been aged, they have a flavor that just can't be beat.

Beef tastes prety good, its got a delicate aroma, it just tastes like tough mutton.

Cooking Corned beef should usually take about 4 hours on an average or until the beef is already fork-tender. It is important not to forget to skim the foam occasionally while boiling the meat. Hope this helps.

Yes. Wrap it in plastic wrap and then put in a freezer bag to help prevent frost burn.

Yes, you can bake a ham and roast beef in the oven at the same time. Make sure the internal temperature for each is correct when done by using a meat thermometer, because one may be done before the other, and you may need your cooking time to be longer because you're cooking two things at one. A good temperature for cooking both at the same time would be 350 degrees F.

A prime rib can be frozen, but it should be thouroughly thawed before cooking.

how long to cook a chuck roast that weighs 4 lbs to medium rare more on rare side

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.

I use freshly ground black pepper, sea salt, garlic powder and onion powder. Mix these spices together in any proportion that suits your tastes and rub it onto the entire roast prior to cooking.

No: it's probably not safe. The old adage is "when in doubt, throw it out". If the meat cooled down to less than 140 degrees (which is highly probable after eight hours) then it has been at a temperature that is very conducive to bacterial growth and there's a good chance someone can get food poisoning if they eat it.

The rule is to keep food above 140 degrees (or below 40 degrees in refrigerated storage) to keep it out of the range where bacteria can quickly multiply. If it is not kept this hot (or cold), such as when sitting out on the dinner table, it should be put away in cold storage after two hours. Food left out overnight is definitely not a good idea to eat.

this depends on how large it is and how much it weighs.

10

The minimum cooking temperature for roast beef is 145F (63C). To ensure that the roast beef is cooked safely the internal temperature should be measured with a meat thermometer. Here is a list of recommended minimum internal temperatures for roast beef measured at the thickest part:

• 155F (68C) for medium-rare
• 160F (71C) for medium
• 165F (74C) for medium-well
• 170F (77C) for well-done

It is important to note that the USDA recommends cooking all beef including roast beef to an internal temperature of at least 145F (63C).

If it's roast beef and you want it medium rare in the middle and cooked on the ends then put the oven up to 400 degrees for 20 - 30 minutes and then put it down to 330 - 350 (basting every 15 minutes in it's own juices. It would 15 - 20 minutes per pound. Frozen beef roasts cook faster so cook 12 - 15 minutes per pound. You can use a thermometer to test it or, cut into the middle of the roast a little to see if it's the way you want it. DO NOT RUB SALT ON YOUR ROAST as it toughens the meat. BBQ sauces go on near the end with lid off (to glaze it) and herbs with flour can go on the roast immediately. If you want to marinade the roast beef you can do it the night before and refrigerate or do it first thing in the morning.

Stringy as in tough or fall apart?

About 3-4 hrs on high and 1-2hrs on low.or low for 8 hrs.

This depends on how you want the finished roast, rare, med rare or well done. An hour at 350 degrees for rare, an hour and thirty for med rare and up to 3 hours for well done.

use a liquid marinade and let it soak for a 4 -8 hrs.