How Long Do I Cook A Roast Beef

One of the best ways of cooking a large, tender cut beef be it a rib part or a sirloin roast is to roast it. The roast cooking method is the best for the part of the beef that is know to be the graded prime or the part that contain a lot of juices.

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Generally, there are two ways that people will tell you about roasting if you were to ask around. The first one will be to cook or roast the meat from start to the end on a consistent medium temperature. This method is know to reduce the shrinking of the meat and will produce a juicy, well-cooked roast. The second method would be setting up the oven at high temperature and put the meat inside, which means you will be cooking the meat into a high temperature from start. Then you will gradually lower the temperature for the remanding cooking time. This method will help to lock the juices inside the meat.

The time taken to cook the roast beef varies depending on the size of the meat. It would be ideal if you prepare yourself with a thermometer so that you can check the temperature of the meat. If you plan to have a rare roast beef the temperature should varies around 50 degree celcious to 54 degree celcious. In other hand for medium it should be around 65 degree celcious to 70 degree celcious, as for well done the temperature should range in between 68 degree celcious to 74 degree celcious.

If you are cooking at the temperature of 160 degree celcious, it will take around 17-20 minutes for a rare roast beef, for medium rare it would be 22-24 minutes, 25-27 minutes for medium and 28-32 minutes for well done.

If you are roasting at the temperature of 165 – 175 degree celcious, you will need to substract 2 minutes for rare, medium rare, medium and well done. However, if the meat is refrigerated before you roast it, it is advisable that you add 3 to 5 more minutes into the cooking time. Remember to take care of the temperature all the time.

Once the roast beef comes out from the oven, it should be place on a plate and leave it there for 15 – 20 minutes in order to allow the juices in the meat to flow and evenly distributed within the meat. Put in mind that the temperature of the meat will rise around 5 to 10 degrees after it is out from the oven.

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