How Long Do You Cook Roast Beef for Medium
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I found this amazing piece of beef at the grocery store and decided information technology was the perfect fourth dimension to make some delicious roast beefiness. Making a perfect roast is super-easy—just make sure you get a good cut of beef, flavor it properly, and pay attention to your oven temperature, and it will come out keen. I always sear my roast in a skillet before baking it—I dear it crispy on the outside and I think information technology really helps trap the juices inside.
Be sure to use an oven thermometer to make sure the beef is cooked to the appropriate temperature. Don't rely merely on the given oven times—everyone'due south ovens are different, and y'all want to slice into a perfect roast.
I love roast beef au jus, with horseradish sauce and my very easy Yorkshire Pudding—perhaps it'south my British ancestry, or maybe I'g only a traditionalist.
How Long to Cook Roast Beef (Temperature, Time, Pound)
Roast for well-nigh 13-15 minutes per pound for rare, 17-xix minutes for medium, and 22-25 for cooked through. Bank check the meat with a thermometer to make sure it is the temperature you want it: 145°F for medium rare, 160°F for medium. Call up, the meat will continue to cook as it rests, and then remove information technology from the oven when information technology is about 5°F below the temperature you want it to be.
Perfect Roast Beef
Ingredients
- 2 lb (1 kilo) height rump of beef, room temperature
- olive oil, for drizzling
- table salt
- freshly ground pepper
- 2 tsp thyme
- 1 lb (500 chiliad) new potatoes, halved
- ii onions, peeled and chopped
- 3 carrots, peeled and chopped
- 2 sticks celery, roughly chopped
- 1 seedling garlic, broken into cloves and peeled
- 2 bay leaves
For the au jus:
- pan drippings from the roast
- ½ cup scarlet vino
- 2 cups beefiness stock
- 1 tsp butter
Directions
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Preheat the oven to 425 F (220 C).
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Drizzle the beef with a little olive oil, and then season all over with salt, pepper and thyme.
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Oestrus a cast iron skillet over loftier heat, and sear the beef on all sides until browned, just not burned, near 3-4 minutes per side.
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Put the vegetables and bay leaves in the bottom of a roasting dish. Drizzle with olive oil and place the roast on top.
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Place the roast in the oven and bake for about 15 minutes, then reduce the rut to 375 F (190 C). Roast for about 13-fifteen minutes per pound for rare, 17-19 minutes for medium, and 22-25 for cooked through. Bank check the meat with a thermometer to make sure it is the temperature you want it--145°F for medium rare, 160°F for medium. (Baste the roast a couple times while cooking, and keep an center on the vegetables. If they begin to burn, yous can cover the pan with a foil tent.)
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When the beef is cooked, remove information technology from the oven and allow information technology to rest on a board, covered with foil and a kitchen towel, for nigh xv - 30 minutes. (Remember, the meat will proceed to cook as it rests, and so remove it from the oven when it is about v°F below the temperature you desire it to exist. As well at this point if the vegetables aren't cooked through, return them to the oven until cooked while the beef is resting.)
To make the au jus:
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Drain the roast drippings from the pan through a mesh sieve into a medium saucepan, keeping out whatsoever vegetable pieces or skins. Melt over high rut until it begins to eddy, but be careful not to burn it.
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Pour in the red vino, and allow to cook and reduce for about v minutes, stirring ofttimes. Add together the stock and stir together well, then add the butter and allow to cook. Keep warm and serve over the beef and puddings.
Kitchen Counter
Serves 3-4.
About the Author
Ben Rayl authors the weblog Comfy Food, which he began in 2012. He moved to Europe in 2008 afterward a long career in the eatery industry, and currently lives in Copenhagen, Denmark. For new recipe updates, be sure to follow Comfy Food on Facebook.
Source: https://parade.com/172491/benrayl/perfect-roast-beef-is-easy/
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