|James McNair's Beef|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
Tip: Try rare roast beef for more results.
1 - 10 of 21 for medium rare roast beef
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1. Have roast beef at room temperature ... minutes per pound) are up. VERY IMPORTANT! 7. Let stand at least 10 minutes after removing from oven before carving.
Internal temperatures for various meats. Always use a meat thermometer. Source: USDA
Tie roast with heavy string ... Dutch oven over medium-high heat. Cook ... degrees F. for rare. Do not ... Note: A boneless beef rib eye roast ... and the green onion.
Trim fat from ... do not cover. Roast at 425 degrees ... large skillet over medium to high heat. ... and width than beef tenderloin on lightly ... Meat will be rare to medium rare. ... Cool. Puree in blender.
Plan your day ... are going to roast the beef in the A.M. ... is fool-proof for rare roast beef. If you prefer medium or well done, ... medium rare/medium when done.
Remove most of ... into thickest part. Roast 40 minutes or ... meat thermometer for rare or to 160 degrees for medium-rare. Let cool ... 1 cup, 8 servings.
Place roast on roast rack ... 300 degrees and bake as follows: 45 minutes = rare 50 minutes = medium rare to medium 55 minutes = medium well to well done.
Pre heat oven to 500 degrees. Sprinkle roast with salt and ... per pound for rare meat, 22-25 minutes for medium, and 30 ... and 175 degrees for well done.
This method works ... rolled or chunk beef roast. Season roast ... to 300 degrees: Rare: 45 minutes. Medium-rare: 50 minutes. ... peek or open the door!
Place roast fat side up ... doneness. Allow for rare 18-20 minutes cooking ... per pound for medium, 27-30 minutes ... of roast and is not touching bone.
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