|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 fail beef roast for more results.
Results 1 - 10 of 10 for no fail beef roast
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.
Remove roast from refrigerator 2 ... DOOR AT ANY TIME!! Allow roast to remain in oven for two hours and again, DO NOT OPEN DOOR. Beef will be medium rare.
Early in the day, let roast stand at room ... temperature by cooking it for 40 minutes. Roast will be brown and crisp on the outside and rare in the middle.
1. Select a ... water. 5. Put roast in oven. Cook ... way through, medium rare and juicy. Use same procedure on any size roast or any good cut of roast.
Dad White used ... when you want roast beef but must be ... degrees before serving. This is so-o-o-o good! And the onion soup mix makes excellent gravy.
Cut visible fat ... large skillet or roast pan; brown meat ... shrinkage. Whole carrots and whole potatoes may be added to roast after 1 hour of cooking.
Let meat stand at room temperature for at least 1 hour. Preheat oven to 375 degrees. Rub meat all over with salt and pepper. Place fat side up on a ...
Oven should be ... of time. Season roast as desired and ... medium rare, increase cooking time now. Remove from oven; let stand 5-10 minutes; then carve.
Place 30x18 piece of heavy duty foil in baking dish (13x9x2). Place 1/2 of soup and 1/2 of onion mix on foil. Add the meat and cover with the ...
Standing rib roast, well marbleized ... serving, turn oven on again to 375 degrees. Cook meat for those remaining 30-40 minutes. Meat will be medium rare.
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