"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 11-25-2014, 03:49 PM   #1
Assistant Cook
 
Join Date: Nov 2014
Location: Boston
Posts: 2
Roast Beef - dinner is perfect or sandwiches are perfect

For years, I've been trying to perfect roasting beef. My problem is that if I take the roast out when it's about 136F, it's a little on the rare side for our liking at dinner, but when I slice up the rest of it for sandwiches the next day, somehow it's perfectly cooked - pink, but not purpley-red. If I cook it so that it's the nice medium-rare pink for dinner, it's great then, but it's mostly brown with just the vaguest hint of pink on the next day when I slice it for sandwiches.

I generally cook a 4 lb roast (whatever's on sale) at 250F. Once it reaches temperature, I take it out and let it rest for about 20 min.

Is it still cooking after I take my initial slices for dinner?

Thanks for any help.

__________________

__________________
enchant is offline   Reply With Quote
Old 11-25-2014, 04:15 PM   #2
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,404
The roast continues to cook as it seats. But you do take out early enough. Medium rare is about 140 deg, maybe if you take out at 130, maybe that would work better. I am not big beef lover. Hopefully somebody else will chime in.
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 11-25-2014, 04:27 PM   #3
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,795
500 F for 5 minutes, reduce to 200 F for 1 hour per pound.
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is online now   Reply With Quote
Old 11-25-2014, 05:15 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,401
Take the roast out of the oven as you always do then cover it loosely with foil and go have a beer for 20 minutes. Then carve and eat.

There is heat in the roast that hasn't reached the inner parts of the roast when you take it out of the oven. The internal temperature will go up during the rest period and it will 'finish' cooking.

Resting the meat for 20 minutes also allows the meat to re-absorb juices so you'll have a juicier roast.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 11-25-2014, 07:24 PM   #5
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,281
I think enchant understands carry over cooking.

That's his/her problem it seems. The roast continues to cook past the 20 minute rest.

When enchant pulls the meat when it's a bit rare for dinner, it's great for sammies. When pulled at right temp for dinner it's overdone and brown for sammies.

My suggestion would be to pull it as you do for dinner. Slice off what you will need. Then very quickly cool down the rest of the roast to prevent carry over.

Or ... Divide the roast pre-cooking with part for dinner and part for sammies
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 11-26-2014, 11:37 AM   #6
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,845
Quote:
Originally Posted by CraigC View Post
500 F for 5 minutes, reduce to 200 F for 1 hour per pound.
I am still waiting for an opportunity to make a standing rib or boneless rib roast using this roasting method.
When you are the only one that likes medium to rare beef, its hard to find the right opportunity. A restaurant is usually my only option.
__________________

__________________
Roll_Bones is offline   Reply With Quote
Reply

Tags
beef, dinner, recipe, roast, sandwich

Roast Beef - dinner is perfect or sandwiches are perfect For years, I've been trying to perfect roasting beef. My problem is that if I take the roast out when it's about 136F, it's a little on the rare side for our liking at dinner, but when I slice up the rest of it for sandwiches the next day, somehow it's perfectly cooked - pink, but not purpley-red. If I cook it so that it's the nice medium-rare pink for dinner, it's great then, but it's mostly brown with just the vaguest hint of pink on the next day when I slice it for sandwiches. I generally cook a 4 lb roast (whatever's on sale) at 250F. Once it reaches temperature, I take it out and let it rest for about 20 min. Is it still cooking after I take my initial slices for dinner? Thanks for any help. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:37 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.