Redfield Recipes: Roast Beef

Roast Beef

Yorkshire Pudding theoretically optional (but never in practice)

hunk of top round or other beef roast, appropriately sized for the number of people you need to feed (boned = 1 lb/3-4 people)

These are the cooking times from the Fannie Farmer Cookbook 11th Edition. It recommends putting the roast on a rack in a shallow pan to catch the juices. Do not cover it, and do not salt it (the salt will draw out the juices and make the roast dry).

Tenderness	Cooking Time / Pound	Internal Temperature
Rare	18-20 minutes	140°F
Medium	22-25 minutes	160°F
Well-done	30-35 minutes	180°F

Add 10 minutes per pound for roasts without bones. Cook at 325°F for the time indicated or until the roast thermometer reads the temperature indicated. You can vary the temperature by as much as 25°F either way, adjusting the time accordingly, but do not cook for more than 3 hours.

The packaging for the roasts in the UK recommended cooking at roughly 450°F for 15 minutes per pound, then resting it on a platter for 20 minutes after removing it from the oven while the Yorkshire Puddings are cooking.

I think we need some beta testing to get this one sorted out!