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Roasting Instructions For Beef
Roasting beef would be any day delicious than boiling or frying. Most people get it wrong the first few times. Now many of you might roast if the meat happens to be either a rib or sirloin. Make sure you have good amount of fat in the meat otherwise roasting would not taste better. |
One way of roasting would be directly placing it in the preheated oven and cooking it. The other way would be first allowing it to cook at a high temperature and then lowering the temperature so that it turns to caramelize slowly. You need to marinate the meat properly and set it for sometime before washing it. After it is roasted you can sprinkle some salt and paprika or just brush some remaining marinade to give it that shiny look.
Make sure you keep a meat thermometer with you. It is really helpful. Certain readings remain constant for roasting. For example, the meat thermometer must read 120-125 degree F at the center for a rare roast followed by 130-140 degree F for a medium and 145-150 degree F for a well roasted one. Now in case you do not have a thermometer then simply inserting a knife might help a bit. Amateurs must not try such lengthy recipes on the most important day. With respect to cuts, a rib weighing 8lbs might take 20 minutes for a rare one, 22 minutes for a medium and 30 minutes for a well done provide you roast it at 300 degree F. If you are in a hurry and might have placed it directly from the refrigerator, then you need to add another 3 minutes. A sirloin weighing 12 lbs might take 16 to 20 minutes, 20 to 22 minutes, 23 to 25 minutes and 26 to 30minutes for a rare, medium rare, medium and well roasted respectively. Always allow the meat to rest before and after cooking.
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