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Recipe from: Helen
beef roast — rib, rolled rib, sirloin, sirloin tip, rump, or round roast.
Remove roast from refrigerator at least 2 hours before ready to cook.
Preheat oven to 500°F.
Place meat fat side up in a well greased roasting pan on a rack. Do not cover. Add about ½ inch water. Place in oven and time for 30 minutes. Reduce heat to 275°F. Continue cooking for 1¼ to 1½ hours and test with meat thermometer. I find about 120 to 140°F produces a medium rare result.