How to Cook Roast Beef
Some people love the taste of roast beef but are convinced that cooking a roast is something that is only done by seasoned cooks. However, this is not the case at all. Cooking a tasty and juicy roast beef is not hard at all. Here is your guide on how to cook roast beef.
Cooking a Roast of Beef the Easy Way
Ingredients
2 ½ pounds of boneless rump roast
1 ½ tablespoons of olive oil
2 cloves of garlic, sliced
½ cup of water
½ cup of beef stock
Salt and pepper to taste
1 teaspoon of rosemary
1 teaspoon of basil
Directions
Preheat oven to 375 degrees. Using a knife, make about 8 slits in the meat, about ½ inch in depth. Insert garlic slices into each slit. Use a roasting pan with a wire rack to cook the meat and place fat side up to cook. Add the water and beef broth to the pan but do not pour over roast. Rub the olive oil on the roast and then sprinkle with salt, pepper, thyme, rosemary and basil.
Cook for 45 minutes or till the meat thermometer reads 125 degrees. During this 45-minute time period, you don’t want to open the oven for any reason. Reduce the heat to 250 degrees and cook for 15-20 additional minutes, or until the meat thermometer reads 135 degrees. At this point, you will continue to cook the meat until it reaches the level of doneness you want. You want to take the roast out of the oven when it reads 10 degrees lower than your desired level of doneness. This is because the meat will continue to cook when you take it out of the oven. The next paragraph shows doneness levels and temperatures. Once the roast is done, remove from oven and allow to set for 15 minutes before slicing. When slicing, you want to be sure to slice across the grain.
Rare: 120-130 degrees
Medium rare: 130-135 degrees
Medium: 135-145 degrees
Medium well: 145-155 degrees
Well done: 155 and above
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