Sometimes I wonder if I may have been a cannibal in a previous life. I’ve always preferred my beef cooked rare. Whether it’s a T-bone, a rib eye, or roast beef, for me it always tastes best when it’s rare or medium rare.
Roast beef was a staple on our dinner table when I was growing up. It’s so versatile and it comes in many cuts, such as tri-tip, chuck roast, and rump roasts. My personal favorite is prime rib, which I sometimes order on special occasions when I’m eating out. At home I prefer the top round. If it’s unavailable, or too expensive, I can make do with a bottom round. Both cuts are flavorful and reasonably priced.
The secret to cooking any roast, regardless of the cut, is a good meat thermometer. It takes the out guesswork, giving you the best results. I bake my roasts in a 350 degree Fahrenheit oven, and set the timer to allow 20 to 30 minutes per pound.
For rare to medium rare, I roast the meat until it reaches an internal temperature between 115 and 140 degrees Fahrenheit. Those who prefer medium should cook it until it reaches 145 to 170 degrees, with well done being 170 degrees and above.
Once the desired internal temperature is reached I remove the roast from the oven and allow it to rest for about 10 minutes before carving. Add some mashed potatoes and gravy, and you’ll have yourself a delicious plate of good, old-fashioned comfort food.
One final note. You can alway cook your roast a little longer if it’s too rare, but if it overcooks you can’t go back and fix it. Be sure to keep a close watch while it’s roasting.