Roasting Beef at 500 degrees
- SweetPhyl Sep 15, 2010 01:42 PM
My aunt gave me a recipe years ago for roast beef whereby you roast the beef at 500 degrees for 5 minutes a pound and turn off the oven and let it rest for a while in the oven without opening the door and it comes out a perfect medium rare. Does anybody know how long you're supposed to leave it in the oven? Something tells me 90 minutes, but I'm not sure. THANKS in advance!
The method you described is a good, easy general method for cooking roast beef but you need to know how to tweak the formula depending on the size of your roast. This method works ok for medium sized roasts but if, for example, you follow the recipe on a 15 lb roast it's going to kill it (75 mins @ 500 would pretty much ruin it IMO).
It's important to understand what the method is trying to achieve and tweak your implementation to give you the desired results. With this roasting method the idea is to start the roast @ a very high heat to sear the outside, then complete the roasting at a lower temperature. There are more complicated methods of achieving the same results, but the beauty of this method is in its simplicity.
I use this method on smaller, cheaper (3-4lb) round roasts that I plan on turning into sliced deli-style roast beef. Because it's inexpensive and not meant to be fancy I don't care about exacting precision. But what I do is turn the oven off pretty much immediately. I might give it 5 minutes tops, otherwise the "grey band" around the roast becomes unbearable. I leave it in and just forget about it, since it will be sliced cold anyway. The roast will come out pretty much the same no matter how long you let it in the oven, but you don't want to pull it too quickly or else it will lose the "slow roastedness" that's unique to this method.
If you're cooking a bigger, more impressive roast, this method is too imprecise to folow without at least the help of a thermometer. I would suggest two tweaks to make your roast fool proof:
1. Instead of turning the oven off after 5mins*lb, do it visually. Keep an eye on the roast and when the roast reaches the desired brown caramelized state, turn down the heat and open up the oven door for a minute to cool it down in order to prevent further browning or burning.
2. Instead of turning the oven off, set it at 200F (or lower if your oven allows for it) and use a probe thermometer to track the doneness. When the temp reaches the desired temp, pull it. Keep in mind that with this method there is little or no carryover cooking so I would pull it at most 5 degrees from your desired temp.
Hope that helps!
yea, I did it twice. first time turned out good second time not so much.
As per a recipe given to me...I used a
1. london broil from the supermarket
2. bottle of red wine
3. 1 melted cube of butter
over beef in the gallon zipper bag left it out on counter for 24 hours in the zipper.
preheated oven to 500* until it reached that temp,
took beef out of zipper and in to pyrex dish
in the oven for 20 minutes as per directed
no opening of oven door, turned it off and didn't go near the oven for 2 hours. took out and sliced.
a few months ago I asked the same question about this method and got few replies, I'd misplaced my original recipe but have since found it.
would I do it again, yea, but then, I'm a sucker.....
I think the answer to this depends upon the cut. This may work for eye of round, or a rib roast (never done it, so I can't say), but I would hate to see what it did to a London broil. As far as resting time goes, I would follow joonjoon's lead, and just get out the meat thermometer. For medium-rare, you probably want about 125F. 90 minutes seems like an awful long time, especially if you pre-heated, since it's going to be a while before that even cools down to 200-250F. Depending on your oven, of course.
re: iL Divo
Only because it's such a skinny roast. Again, I've never tried this technique, but it seems like you'd end up with a charred outside, though the center would probably be good. You've tried it, and it appears that I'm wrong on this point, but it would never occur to me to use this particular method on something so thin.
Thanks so much for the input...I have a small 3 lb. roast and will probably do as joonjoon suggested and keep an eye for carmelization and then turn it off. I HAVE done this method before and it turned out beautifully. I don't have a probe thermometer, so I'll attempt a 90 minute rest and check it with my pocket thermometer. I'll let you know how it comes out!
I just did one and left it 2 hours for medium rare. Actually left it a little longer than that and it was still medium rare. My guess is that by the end of 2 hours, it's just holding at warm anyway.
You don't have to let it rest any more before carving either. Just take it out and carve.