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  Added: May 24, 2007  •  Visited (327)  •  Print version Print this recipe (19)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Roast Beef
What You Need:
  • An 8-pound standing 3-rib roast

  • How To Cook:
    1. Preheat the oven to 450F (it will take about 15 minutes for most ovens to reach this temperature). For the most predictable results, insert a meat thermometer into the thickest part of the beef, being careful not to let the tip of the thermometer touch any fat or bone.

    2. Place the beef, fat side up, in a large shallow roasting pan. (It is unnecessary to use a rack, since the ribs of the roast form a natural rack.)

    3. Roast the beef undisturbed in the middle of the oven for 20 minutes. Reduce the heat to 325F and continue to roast, without basting, for about 90 minutes, or until the beef is cooked to your taste.

    4. A meat thermometer will register 130F to 140F when the beef is rare, 150F to 160F when medium, and 160F to 170F when it is well done. If you are not using a thermometer, start timing the roast after you reduce the heat to 325F.

    5. You can estimate approximately 12 minutes per pound for rare beef, 15 minutes per pound for medium, and 20 minutes per pound for well done.

    6. Transfer the beef to a heated platter and let it rest for at least 15 minutes for easier carving. If you plan to accompany the beef with Yorkshire pudding, increase the oven heat to 400F as soon as the beef is cooked.

    7. Transfer the roast from the oven to a heated platter, drape foil loosely over it, and set aside in a warm place while the pudding bakes. If you have two ovens, time the pudding to finish cooking during the 15 minutes that the roast rests.

    8. To carve, first remove a thin slice of beef from the large end of the roast so that it will stand firmly on this end. Insert a large fork below the top rib and carve slices of beef from the top, separating each slice from the bone as you proceed.

    9. Traditionally, roast beef is served with its own juices and with a horseradish sauce.

        Bringing meat to room temperature before cooking it is unnecessary. Roasts may go directly from the refrigerator to the oven.
    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine Europe England
    Main Ingredient Meat & Poultry Beef
    Dish Main Courses


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