Roast Beef

[Atheus]

I like my steaks rare to medium depending on quality, but i've never tried to cook a roast anything other than well done. How long would I need to cook a 2.8kg (not bulk) beef rump to leave it a bit pink in the middle? And at what temperature?

Some people say to sear it on a BBQ first at high heat and then cook it on low heat in the over. Is this a good idea?

 

[xSauronx]

Originally posted by: Atheus
I like my steaks rare to medium depending on quality, but i've never tried to cook a roast anything other than well done. How long would I need to cook a 2.8kg (not bulk) beef rump to leave it a bit pink in the middle? And at what temperature?

Some people say to sear it on a BBQ first at high heat and then cook it on low heat in the over. Is this a good idea?

yes, its definitely best to sear it first. i havent made one in a while so i wont guess on the timing for you; that and i consider a probe thermometer a must for something like this so you get the roast to the perfect temp before taking it out of the oven, and let it "coast" to finish

check foodnetwork

 

[Atheus]

Ok it's 4:30PM and I'm going to put it on the BBQ now. That'll give me up to about 4 hours to cook it in the oven afterwards - I'm thinking about 150C?

 

[FoBoT]

it isn't a turkey, 4 hours is toooooo long

 

[spidey07]

Sear first, cook at 300-350 F indirectly. Make sure to add plenty of salt/pepper/garlic and some herbs liberally.

Get a meat thermometer and cook to 140. Should be a nice medium-rare once you let it rest a good 15 minutes covered.

You can put a pan underneath it or just put it in a rosting pan on a rack (or my favorite big chunks of potatoes, carrots and onions)

oh - and 4 hours is WAY too long. Even at 300 it won't take two hours.

 

[xSauronx]

Originally posted by: spidey07
Sear first, cook at 300-350 F indirectly. Make sure to add plenty of salt/pepper/garlic and some herbs liberally.

Get a meat thermometer and cook to 140. Should be a nice medium-rare once you let it rest a good 15 minutes covered.

You can put a pan underneath it or just put it in a rosting pan on a rack (or my favorite big chunks of potatoes, carrots and onions)

oh - and 4 hours is WAY too long. Even at 300 it won't take two hours.

:thumbsup:

 

[imported_cheapdude]

4 minutes in the microwave.

 

[Atheus]

Originally posted by: spidey07
Sear first, cook at 148-176 C indirectly. Make sure to add plenty of salt/pepper/garlic and some herbs liberally.

Get a meat thermometer and cook to 60. Should be a nice medium-rare once you let it rest a good 15 minutes covered.

You can put a pan underneath it or just put it in a rosting pan on a rack (or my favorite big chunks of potatoes, carrots and onions)

oh - and 4 hours is WAY too long. Even at 148 it won't take two hours.

Hold on while I convert that to real temperature units...

/edit: done.

150 to sear and then cook at 60 degrees? That doesn't seem very hot, barely hotter than a really hot day... you sure it's safe to cook at those temps?

 

[Atheus]

OK it has been seared at who knows what temperature (quite hot) and it's in the oven which I preheated to 150C - should I turn it down? The packaging says 200C for 3 hours, but obviously that's for well done...

There are onions and garlic and carrots in the roasting pan too.

 

[DrPizza]

Unless I'm mistaken, the old "sear it to seal in the juices" thing was proven to be hogwash. Personally, I prefer to cook mine more slowly (250 degrees F) and monitor the internal temperature about every 15 minutes; once it gets close to the proper temperature, I check it more frequently.

 

[Atheus]

Originally posted by: DrPizza
Unless I'm mistaken, the old "sear it to seal in the juices" thing was proven to be hogwash. Personally, I prefer to cook mine more slowly (250 degrees F) and monitor the internal temperature about every 15 minutes; once it gets close to the proper temperature, I check it more frequently.

120C... that seems more reasonable than 60. I'll turn it down - thanks.

 

[FoBoT]

60C is the INTERNAL temperature that tells you it is done, the oven has to be hotter, 120C or 150C

if you don't have a meat thermometer, then you can't measure the INTERNAL temperature so forget about the 60C and just put the oven at 120C or 150C and wait about 90 minutes, then you'll have to slice it open to check

 

[xSauronx]

Originally posted by: DrPizza
Unless I'm mistaken, the old "sear it to seal in the juices" thing was proven to be hogwash. Personally, I prefer to cook mine more slowly (250 degrees F) and monitor the internal temperature about every 15 minutes; once it gets close to the proper temperature, I check it more frequently.

searing IS NOT to seal in juices

its to make the outside a golden, delicious, brown crust all around the roast.

its like pan-searing a steak. try it. season a strip steak, or even a cheap flank steak, with just a little oil and some kosher salt

heat up a skillet, really hot. throw steak in skillet

mmmmmm

flip

mmmmmm

remove. steak is medium at best, and has a nice brown crust. *thats* what searing is for, and its delicious.

 

[xSauronx]

Originally posted by: FoBoT
60C is the INTERNAL temperature that tells you it is done, the oven has to be hotter, 120C or 150C

if you don't have a meat thermometer, then you can't measure the INTERNAL temperature so forget about the 60C and just put the oven at 120C or 150C and wait about 90 minutes, then you'll have to slice it open to check

its worth getting a cheap meat thermometer to ensure you do it right. slicing it open before its ready is going to ruin it

i prefer an electric probe thermometer, but at least a basic thermometer is a must

 

[cherrytwist]

Insert sharp knife into middle of roast, disengage and rest on lower lip. When it's warm to the touch, roast is done.

This is a trick my aunt learned from a French cooking school. Perfect roast (medium rare at center) every time.

 

[Cattlegod]

Depends, is it alternator sized?

 

[eplebnista]

I cook mine about eight hours in a crock pot.