Beef Roasts
Q: Can meat go in the oven right out of the refrigerator?
A: Let meat stand at room temperature 15 to 30 minutes before roasting.
Q: How can I tell when the roast is done?
A: The best way to determine doneness is by inserting an instant read thermometer into the center or thickest part of the roast.
Q: How long should I roast the meat? What should the internal temperature be for various degrees of doneness?
*The following Table is based on an Oven Temperature of 325°
|
Weight in Pounds
3 - 4 lbs 3 - 4 lbs 4 - 6 lbs 4 - 6 lbs 6 - 8 lbs 6 - 8 lbs |
Desired Degree of Doneness
Medium-Rare Medium Medium-Rare Medium Medium-Rare Medium |
Approximate Total Roasting Time in Hours
1.5 - 2 hrs 2 - 2.5 hrs 2 - 2.5 hrs 2.5 - 3 hrs 2.5 - 3 hrs 3 - 3.5 hrs |
Ideal Internal Temperature before
Carryover Cooking 140° 155° 140° 155° 140° 155° |
Ideal Internal Temperature after
Carryover Cooking 145° 160° 145° 160° 145° 160° |
Q: Should I cook the roast until it reaches the final temperature for desired doneness?
A: Remove the roast before it reaches the desired degree of doneness.
The cooking process continues when the roast is removed from the oven.
This is called carryover cooking, causing the internal temperature to rise 5-10°.
The cooking process continues when the roast is removed from the oven.
This is called carryover cooking, causing the internal temperature to rise 5-10°.
Q: Can I carve the roast right out of the oven?
A: Let the roast rest for 10 - 15 minutes before slicing so as to retain the moisture.
