Beef Roasts

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A proper beef roast is one that not only can but should be dry roasted without any liquid or cover involved. It will come from the Rib, Short Loin or Sirloin area of the cow, though there are one or two cuts from the Chuck that some people say they get away with dry roasting as well. A roast differs from a steak in its size: while a steak is meant to be an individual portion, or cut up for other use, a roast is meant to be cooked whole and serve more than one person.

If you want to use a moist-heat cooking method, save your money and buy a pot roast.

Cooking Tips
Roast uncovered with no -- that's NO, as in zip-dee-doo-dah water in pan. Always cook roasts fat side up, so that as the fat renders it can baste the meat. Below are general cooking times; specific recipes may require otherwise.

Time per kg / 2.5 lbs
Rare
30 minutes
Medium rare
40 minutes
Medium
50 minutes
Well done
60 minutes

In case you've always wondered how you were supposed to rush roast beef straight to the table and find time to mash potatoes, mix gravy, run one last time to the loo.... the good news is, you're not supposed to rush the roast straight to the table. It needs time to rest first. So remove it from the roasting pan, put it on the platter or board, cover it with some tin foil or a roasting pan cover, and let it rest for 10 to 15 minutes. This gives the meat time to relax and for the juices that were drawn to the surface during roasting to seep back into the middle of the meat. Any juice that accumulates on the plate, just tip it into your gravy. So, there's your time to make the mash, find your drink and powder your nose.

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