It is actually Sunday lunch rather than dinner
Key tips for roasting the beef
There are a few key tips when roasting beef. Letting the beef sit at room temperature before roasting ensures a more tender meat. I like to sear the beef on all sides before putting it in the oven to get a nice browning on the outside.
The side dishes
Yorkshire Pudding is a must as are simple roasted potatoes (recipe included). The vegetable is entirely up to you. I like roasted carrots but broccoli, peas or any of your favorite vegetable can be served. Don’t forget the gravy! It’s made in the pan that the beef is roasted in.
What are the ideal cooking times for roast beef?
At 400°F, roast for 15-20 minutes per pound.
Beef temperature roasting temperatures:
- Rare 120-125 degrees, bright red center
- Medium rare 130-135 degrees, very pink center
- Medium, 140-145 degrees, pink center
- Medium well, 150-155 degrees, light pink center
- Well done, 160 + degrees, brown throughout
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*Take the meat out of the refrigerator 1 hour before roasting. Rare 120-125 degrees, bright red center
** Internal cooking temperatures:
Medium rare 130-135 degrees, very pink center
Medium, 140-145 degrees, light pink center
Medium well, 150-155 degrees, no pink
Well done, 160 + degrees, brown throughout
Amount Per Serving:Calories: 707 Saturated Fat: 8g Cholesterol: 234mg Sodium: 318mg Carbohydrates: 33g Protein: 87g
*Take the meat out of the refrigerator 1 hour before roasting.
Rare 120-125 degrees, bright red center