How to Cook a Perfect Roast Beef
PERFECT ROAST BEEF (FOR SIRLOIN TIP, ETC.)
Aka Cook’s Illustrated Slow Roasted Beef
Good for sirloin tip or similar roast, not chuck, which needs to be roasted differently. An unconventional way of roasting, but Cook's Illustrated recommends it and it works every time!
Cranking up the oven to 500 develops moist, flavorful meat. Here’s my take on the original version:
Season with salt and pepper (if it's real lean, I first rub it with some Canola or olive oil and then season it).
Brown it well in oil in an oven proof pan.
Transfer to preheated 250 degree oven.
Roast until internal temperature reaches 110: will take 45-60 minutes for a 3-4 pound roast.
With the roast still in the oven, increase heat to 500 degrees and cook until internal temperature reaches 120 for rare, 125 for medium rare or 130 degrees for medium. This will take up to 20 minutes.
Let roast rest in pan, covered with foil, about 15 minutes. Serve with pan juices.
Tips from Rita’s kitchen:
• Put several slivers of garlic in the meat - make incisions with
a sharp knife.
• Add a little dry red wine or beef broth. You can also toss in some
root vegetables, like a quartered onion, turnip and/or carrot, even a rib
of celery for more flavor.
• Nervous of high temperature? Do it the old fashioned way: brown
on top of stove and roast at 350 until you get the right temperature.
