Roasting is a great cooking method for a large, tender cut of beef, such as a rib or sirloin roast. Sirloin-tip, rump, rolled-rump, eye-of-round or top-round roasts will also be suitable for this cooking method. Cooking roast beef may seem intimidating at first, but really there is more to it than just putting the beef in the oven and pulling it out when it is done. For many people, roast beef makes a great centerpiece for a holiday or other special meal; we have to learn how to cook it for the above mentioned reasons.
For cooking roast beef, you should first take the beef out of the fridge and allow it to get to room temperature. Then, preheat the oven to 375F. To begin with, mix the mustard powder with a bit of water to make a paste and then rub the beef all over with the ready mustard paste. Use a large, heavy-bottomed frying pan to heat the duck fat or vegetable oil. When the pan is hot, add the beef and sear on all sides until it is nicely brown all over.
Next step of cooking roast beef is to season the beef with salt and freshly ground black pepper. Place the beef in a roasting tin and roast in the oven for one hour which will give you rare meat. You can cook for a further 15 minutes for medium-rare or a further half an hour for a well-done one. To see if the beef is cooked to your liking, you can insert a thin skewer into the thickest part of the joint and press out some juices: the red, pink or clear color indicates how much the beef has been cooked. When it is cooked to your liking, remove it from the oven, transfer it to a board and allow it to stand in a warm place for up to an hour, loosely covered with foil in order to let all the precious juices that have bubbled up to the surface seep back into the flesh. Also, in this way the meat is easier to carve. The finishing step is to serve the succulent beef with Yorkshire pudding, gravy, seasonal vegetables and creamed horseradish.
When cooking roast beef, there are some tips to follow. As for choosing the beef, the best cut to use is the rib roast, or prime rib, which can be purchased whole and uncut, trimmed and reassembled or boneless. As for the cooking time, the whole strip roasts can be cooked in 90 minutes or less; tenderloins be cooked in 30 minutes or less and use a meat thermometer to know for sure. Remember to always let roasted meat rest for a few minutes before cutting. Residual heat will continue cooking the meat for up to 20 minutes after it comes out of the oven. Also, meat will absorb the juices during cooking. Cut it too soon and these juices leak out. If you follow the above instructions, you are sure to cook delicious beef to serve at the dinner table.