Posts tagged Roast Beef
Kitchen Nightmares
5As much as I like to think that I am a pretty decent cook, there are times when I make kitchen blunders so great that it makes me wonder why I am in the kitchen at all. Now I am not talking about those mistakes where you substitute an ingredient with another that turns out to taste weird, I am talking about those mistakes where you want to bury your head in the sand and pretend like it never happened.
Last Saturday I may have had one of those mistakes. J’s sister and fiance were coming over for dinner and to check out our new house. Now, J can testify that on a day where we have people over for dinner I run around like house like a crazy person. Cleaning up stresses me out, making sure I have all ingredients for dinner stresses me out and having a proper time line stresses me out. When the guest arrives all the stress goes away but up until that point I am a bit of a basket case. This particular Saturday was no exception. Especially because my time line and planning was all out of wack, due to a Costco purchase that was a now or never decision.
Once everything was down, the house was clean, the food was prepped and I threw the Roast Beef in the pre-heated oven. Usually when I make roasts I guess on the cooking time, but this I took out my digital thermometer because I wanted to be 100% sure it was going to be cooked perfectly. This is where my brain completely lets me down. I put the thermometer in the roast and into the hot oven, not thinking that the plastic top part probably wouldn’t survive the heat. 10 min later I just pop over and take a peek at the beautiful chunk of cow and OMG, OMG MY THERMOMETER!! J rushes over, sees the panic in my face, sees the thermometer drooped over and that the melted piece of plastic almost was touching the roast. He grabs the oven mitts and pulls it out. Of course his reaction was “what were you thinking”, but come on……clearly I wasn’t.
I did try and pretend like it didn’t happen and had Jason wrap it up in cloth and throw it out but after a few glasses (or bottles) of wine it became a humorous mistake and I revealed my nightmare. I did have a back up thermometer and in the same night J unfortunately discovered it after it took a short trip down the garburator. Now I am on the hunt for a fool proof, melt proof, can’t fit down the garburator, heat proof thermometer.
Please feel free to tell me your kitchen nightmares.
This little piggy had Roast Beef!
2Sunday nights are, in my mind, a night that you are not allowed to eat leftovers, order pizza or throw together something bland or boring. I was raised that Sunday night dinners are family dinners and we all get together to eat something home cooked to wrap up the week, visit and relax before the new week starts. Last night I suggested that we make a roast beef as I think this is one of my favourite Sunday night dinners growing up. J is a meat and potato guy so this was right up his alley as well.
I don’t have a recipe for this as it’s just something I can pretty much make blind folded right down to the gravy. The only thing I needed to double check was the cooking time because J didn’t have a meat thermometer, but other than that it’s probably one of the easiest meals and most satisfying. I wasn’t going to blog based on the fact I don’t use a recipe but J insisted because it tasted so yummy.
Here is a little cooking chart if you are thinking of making the perfect roast. Remember to take it out right on the dot because an extra few minutes can mean you just went from medium-rare to medium. You also need to let the meat rest for 15 min after you take it out of the oven and it will continue to slowly cook as the meat stands. That 15 min is the perfect amount of time to make gravy, and mash the potatoes. What a great Sunday night meal!!
| Oven Baked or Roasted Beef | |||||||
| Beef Cut | Oven Temperature |
Weight (pounds) |
Approximate Cooking Time (minutes per pound) | ||||
| Rare (140°F) |
Medium-rare (145°F) |
Medium (160°F) |
Medium-well (165°F) |
Well Done (170°F) |
|||
| Standing rib (ribs 6-7 inches long) |
300-325°F | 6-8 lbs. | 23-25 min. | 24-28 min. | 27-30 min. | 28-34 min | 32-35 min |
| Rib roast (chine bone removed) |
350°F | 4-6 lbs. | 18-22 min. | 22-26 min. | 28-34 min. | 34-36 min. | 36-38 min. |
| 6-8 lbs. | 15-18 min. | 18-22 min. | 22-28 min. | 28-30 min. | 30-32 min. | ||
| Rib eye roast | 350°F | 4-6 lbs. | 18-20 min. | 20-22 min. | 20-24 min. | 22-24 min. | 22-26 min. |
| Eye round roast | 325°F | 2-3 lbs. | 35-38 min. | 35-45 min. | 45-53 min. | 45-60 min. | 55-68 min. |
| Round tip roast | 325°F | 3-4 lbs. | 28-30 min. | 30-35 min. | 38-45 min. | 45-48 min. | 48-50 min. |
| 6-8 lbs. | 16-18 min. | 18-20 min. | 23-25 min. | 25-28 min. | 28-30 min. | ||
| Sirloin tip | 300-325°F | 3 1/2-4 lbs. | 35 min. | 36 min. | 38 min. | 39 min. | 40 min. |
| Rolled rib | 300-325°F | 5-7 lbs. | 32 min. | 35 min. | 38 min. | 43 min. | 48 min. |
| Rolled rump | 300-325°F | 4-6 lbs. | 25 min. | 26 min. | 28 min. | 29 min. | 30 min. |
| Whole tenderloin | 425°F | 4-5 lbs. | 45-60 min. total |
50-60 min. total |
60-70 min. total |
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| Half tenderloin | 425°F | 2-3 lbs. | 35-40 min. total |
45-50 min. total |
|||
| Meatloaf | 350°F | 1 1/2 lbs. | 75 min. total | ||||

