Roast Beef

[howard88]

I am planning on roast beef for six.

The local markets have top round for $2.34lb. and

Australian boneless rib roasts at$3.99 lb.

Price aside, I am looking for maybe eight pounds and

naturally good taste. Knowing that Aussie Beef has

little fat, which one would you go for. I am thinking of

low and slow cooking to 120 degrees and resting to 130.

[DTBarton]

I'd go for the rib roast and get it bone in if possible.

[AK@Spicehouse]

I am planning on roast beef for six.

The local markets have top round for $2.34lb. and

Australian boneless rib roasts at$3.99 lb. 

Price aside, I am looking for maybe eight pounds and

naturally good taste.  Knowing that Aussie Beef has

little fat, which one would you go for.  I am thinking of

low and slow cooking to 120 degrees and resting to 130.

←

Bones off, either one is fine. Method I used last week. It works, just have faith..Weigh the roast with the bones correctly. Multiply this by 11 minutes. Preheat oven to 500 degrees. Roast seasoned the way you desire for exactly the time (weight X 11). After cooking, turn off oven and do not open door for one hour. Roast is perfect, pink in center, charred on outside, oven is a little messy. IT was fabulous

Edited March 25, 2005 by AK@Spicehouse (log)

[Jinmyo]

I am planning on roast beef for six.

The local markets have top round for $2.34lb. and

Australian boneless rib roasts at$3.99 lb. 

Price aside, I am looking for maybe eight pounds and

naturally good taste.  Knowing that Aussie Beef has

little fat, which one would you go for.  I am thinking of

low and slow cooking to 120 degrees and resting to 130.

←

Bones off, either one is fine. Method I used last week. It works, just have faith..Weigh the roast with the bones correctly. Multiply this by 11 minutes. Preheat oven to 500 degrees. Roast seasoned the way you desire for exactly the time (weight X 11). After cooking, turn off oven and do not open door for one hour. Roast is perfect, pink in center, charred on outside, oven is a little messy. IT was fabulous

←

Ha ha ha. I use this method for (bone-in) prime rib roasts also but 550F amd 7 minutes.

Howard: Top round sucks. The only roast worth roasting is rib, bone in or not.

[AK@Spicehouse]

Could work also, but I am not sure the home oven can get to 550.. I speak to 60 chefs a day in NYC's top restauarants. One of the country's most celebrated gave me the 500 degree at 11 min/pound. Top round is a little vile, Recipe works with all rib roast cuts, I had bones removed, (7 ribs) then had them tied on to cradle the meat, rather than a rack.

AK

I am planning on roast beef for six.

The local markets have top round for $2.34lb. and

Australian boneless rib roasts at$3.99 lb. 

Price aside, I am looking for maybe eight pounds and

naturally good taste.  Knowing that Aussie Beef has

little fat, which one would you go for.  I am thinking of

low and slow cooking to 120 degrees and resting to 130.

←

Bones off, either one is fine. Method I used last week. It works, just have faith..Weigh the roast with the bones correctly. Multiply this by 11 minutes. Preheat oven to 500 degrees. Roast seasoned the way you desire for exactly the time (weight X 11). After cooking, turn off oven and do not open door for one hour. Roast is perfect, pink in center, charred on outside, oven is a little messy. IT was fabulous

←

Ha ha ha. I use this method for (bone-in) prime rib roasts also but 550F amd 7 minutes.

Howard: Top round sucks. The only roast worth roasting is rib, bone in or not.

←

[snowangel]

But, if you don't get the ribs, you can't gnaw on them!

[jackal10]

Rib.

6 hours IF your aim is an endpoint of 130F, why put it in an oven much hotter? You will only overcook the outside, and undercook the inside.

6 hours at 140F will be perfection and will let some of the collagen dissolve to give the nicest beef you ever tasted.

Edited March 26, 2005 by jackal10 (log)

[howard88]

Thank you all.

Jinmyo, rib roast it is.

jackal10, what is 140 degrees c. in Farenheit?

The buy is $3.99 a pound for boneless rib roast.

Yes I love bone in roasts for flavor and munching,

perhaps next time.

I am still planning on low and slow.

[jackal10]

Oops I meant 140F - plate warming oven temperature 60C

From my eGCI unit Science in the Kitchen:http://forums.egullet.org/index.php?showtopic=40548

Edited March 25, 2005 by jackal10 (log)

[ScooterQ]

jackal10,

'nuff said . . .

[Baron d'Apcher]

Pastured Virginia Angus top round. Denuded, veins cut out, barded with strips of fatback.

Starsky & Hutch style.