Title: Roasting Beef - How To Cooking Tips - RecipeTips.com
Headings: Roasting Beef
Roasting Beef
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Basic Steps for Roasting a Cut of Beef
Steps for Roasting a Beef Tenderloin
Steps for Roasting a Prime Rib

Content: If beef is roasted too long or at too high a temperature, the melting fat and connective tissue will be reduced significantly, and the tenderizing effect will be lost. Beef cooked to a doneness of no greater than medium will have plenty of moisture remaining, while beef that has been cooked well done will have very little moisture and will be much tougher. Some beef cuts are seared before they are roasted. Searing is a process in which the meat is browned quickly on all sides before it is roasted to create a flavorful crust. Searing is also used for tougher cuts that subsequently will be cooked with a slow, moist heat process such as braising. Basic Steps for Roasting a Cut of Beef
The following roasting method works well for beef cuts that weigh about 2½ pounds. Adjustments in the roasting time will have to be made if using a smaller or larger piece of meat. A top sirloin butt roast, a tri-tip roast, or a top quality bottom round roast are good choices when using the following steps. Preheat the oven to 450°F. Remove the beef roast from the refrigerator and season the meat as desired.