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  Standing rib roast of beef 4 Pound (1 whole)
  Carrots 4 Large
  White onions 4 Medium
  Salt To Taste

Place roast, fat side up, on rack in shallow pan.
If meat thermometer is used, insert so that tip reaches center without touching fat or bone.
Place, uncovered, in 325°F. oven.
Do not add water to pan.
For rare beef, allow 18—20 minutes per pound; for medium, 22—25 minutes; for well done, 27—30 minutes.
Meat thermometer will read 140°F., 160°F., or 170°F. respectively.
Remove from oven when thermometer registers 5° less than the internal temperature you prefer.
Let finished roast stand in warm place a few minutes while gravy is being made.
Roast Beef with Roast Vegetables: Scrape large carrots and cut in half vertically.
Peel small to medium white onions.
Remove roast from the oven 1 1/4-1 1/2 hours before roasting is completed.
Arrange carrot halves and onions around the roast, and turn over and baste with meat drippings.
Sprinkle lightly with salt, and continue roasting.
After 30 minutes turn vegetables again; then roast until tender.
Roasting time for vegetables will depend on their size and maturity.
Note: For roast beef at its best, select your cut with care.
A standing rib roast is one of the finest cuts for roasting; if you prefer it without bone, buy rolled rib piece.
Round-steak roast and rump may also be used for same type of dry-heat roasting in open pan.
If possible, allow meat to come to room temperature before putting it in oven; a roast directly from refrigerator requires longer cooking time per pound.
For less shrinkage, better flavor and juiciness, do not sear in hot oven, and withhold salt and other seasoning until last 1/2 hour of cooking time.

Recipe Summary

Difficulty Level: 
Main Dish

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