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Roasting a Baron of Beef
If you cook your 2-pound roast at 325°F (160°C or Gas Mark 3), it should be medium-rare after about an hour. Add 10 minutes if you want medium. In either case, remember to let the meat rest for about 15 minutes after you take it out of the oven before carving. And our meek and well-intentioned suggestion to you is to eat ground beef for a couple of weeks and buy an instant-read thermometer with the money you save. With that in hand and our guide to roasting beef, you'll never again wonder how to roast meat to the degree you want. |
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Related Articles:
Slow-Cooking Roast Beef Bad Way to Slow-Cook A Roast Why Let a Roast Rest after Cooking? Browing a Roast Why Brown A Roast If It Doesn’t Sear In Juices? |
Related Recipes:
Favorite Beef Pot Roast Recipe Traditional Roast Rib of Beef With Gravy How to Roast Beef Roasting a Large Prime Rib How To Roast an 11-Pound Roast Medium Well |