Have you ever been confused by the different types of beef roasts? I know I have.
When in the grocery store, looking for the perfect cut of meat, I have often found myself scratching my head and wondering about the different types available.
I was very excited to find a magazine with an article explaining beef roasts. I now feel more confident in not only choosing the right roast, but cooking it also.
I am sharing this information with hopes that it will help you figure out which roast is the best for you and your family!
(The star rating: Cuts evaluated on a 5 – star scale for beef flavor intensity, tenderness and marbling.)
|Photo courtesy of: ctfarmfreshstore.com|
|Photo courtesy of: yumsugar.com|
|Photo courtesy of yumsugar.com|
Now on to cooking the perfect roast!
There are two different types of roasting. One is the High/Low technique. This technique gives your roast a seared crust for color, texture and flavor and has a shorter roasting time.
The other is the Slow Roasting technique. Using this style of cooking a roast, you will end up with incredible succulence and flavor. You will have uniform cooking throughout the roast.
*Preheat oven to 450 degrees.
*Sear on center rack for 15 minutes.
*Reduce heat to 350
Semi-Boneless Rib Roast – About 15-20 min/lb
Trimmed & Tied Beef Tenderloin Roast – About 15 min/lb
Sirloin Roast – About 20 min/lb
Slow Roasting Technique
*Preheat oven to 275 degrees
Semi-Boneless Rib Roast – About 25-28 min/lb
Trimmed & Tied Beef Tenderloin Roast – About 17-20 min/lb
Sirloin Roast – About 33-36 min/lb
Transfer meat to a clean platter; let rest, uncovered, according to the following guidelines. It is important to note: Don’t slice your beef roast until you’re ready to serve it. Longer “rest” time after roasting allows the juices to stay in the meat and results in neater slices
* Under 1 lb – Rest 5 -10 min.
* 1 to 5 lb – Rest for 10-20 min.
* 5 to 10 lbs – Rest for 20-30 min.
These temperatures are recommendations and beef doneness is a personal preference. Adjust accordingly
Rare: Very red, warm center
* Pull from oven temperature – 120 degrees
* Final target temperature – 125 degrees
Medium: Pink, warm center
* Pull from oven temperature – 125 degrees
* Final target temperature – 130 degrees
Well: Pink, very warm center
* Pull from oven temperature – 140 degrees
* Final target temperature – 145+ degrees
I hope these guidelines help you as much as they did me.
Thanks for stopping by!