8 Pound spoon roast.High heat oven off, High heat oven turned down or, Rotisserie?
We only have a small crowd for Christmas this year. We decided to do a spoon roast. Half the price of rib roast but still a very nice roast. I have only cooked spoon roasts by high heat x min per pound shut off oven and wait till temp hits 135-140. We like our beef on the rare side. Would it be better to try the high heat turn oven down, rotisserie (done with a counter top rotisserie oven), or stick with the high heat turn over off? I am looking for the best results. Thank You. Joe
I found this recipe many years ago and use it for all beef roasts that are not cooked like a pot roast.and every one has come out perfect and incredibly tender! I do not think it is possible to have a bad piece of meat with this recipe. I recently used a tri tip roast to make chunks of meat, like tenderloin tips, and it is a very tender piece of meat, would like to make it as a roast next with this recipe.
prime rib roast with or without bone (any size)
bottom round center cut
Preheat oven to 550°F degrees.
Make a rub of salt, pepper and garlic powder and apply to meat. Place meat in a shallow roasting pan fat side up.
Roast at 550°F at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE.
Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS.
At the end of the 2 hours, remove meat from oven to slice; it comes out perfect everytime.
Works the same with Roast beef. The next time you want an easy hands-off, tender and juicy roast, try this recipe - you won't be disappointed!
Submitted by: Richard Danz
There are more than a few ways to cook beef...but to choose the best way for your preferences largely depends on the actual cut of meat you have and the duration of time you plan roasting at the high heat setting you have selected. Also, Is your roast from the Top or Bottom Sirloin?
For me the best application and method is the low and slow approach which mimics the dry aging process to concentrate beef flavor and naturally tenderize with the beef's enzymes. This cannot be done unless you are willing to slow roast for as many hours as necessary to hit your target temperature, rather than a mere short two hours. Yes, both roast will hit the same temperature, but the final results will each be different....i e., more chew and drier beef or less chew and moist beef.
I recommend you roast low and slow.