Cooking methods
Roasting
Roasting is a method of cooking meat using dry heat (i.e. in the oven). When roasting meat you should put meat on a rack that sits on a pan, not directly in a pan, in order for the meat to cook evenly all over. To keep meat from drying out, baste it with its natural juices or with beef stock. Do not use water to baste. It will increase the chances of drying out the meat.
Roasting Instructions
1) Brown meat in a heavy skillet. Be sure to also brown the ends. Browning is a method that develops flavor and color in beef by using direct heat from the skillet.
2) Place on a roasting rack in a pan and put in oven.
3) See time table below for cooking times.
| Roasting Time Table | ||
| Medium Rare (135 degrees at center) |
Cook at 325 - 375 | 20-30 mins. per lb. |
| Medium (150 degrees at center) |
Cook at 325 - 375 | 25-35 mins. per lb. |
| Well Done (165 degrees at center) |
Cook at 325 - 375 | 30-40 mins. per lb. |
These temperatures and times are in accordance with The National Cattlemen's Beef Association specifications using a 3 lb. small end Ribeye Roast. Cooking times have been adjusted slightly because Laura's Lean Beef cooks in 1/3 less time.
Cuts for Roasting
Rib or Ribeye Roast
Tenderloin Roast (Fillet)
Top Round Roast or Rump Roast (Sirloin Top Butt Roast)
Tip: Roast cuts of beef that are at least 2 1/2" thick. It should weigh at least three pounds. And add fresh vegetables to your roast for added flavor and a wholesome meal.
Tip: The smaller the meat portion, the higher the temperature will need to be for a shorter period of time. The larger the meat portion, the lower the temperature will need to be with a longer time in the oven.
