Comments on: The Best Roast Beef… Ever. http://www.cuisinecapers.com/the-best-roast-beef-ever/ Sun, 20 Nov 2011 20:48:30 +0000 hourly 1 http://wordpress.org/?v= By: Cindi http://www.cuisinecapers.com/the-best-roast-beef-ever/comment-page-1/#comment-137415 Cindi Wed, 07 Sep 2011 14:00:52 +0000 http://www.cuisinecapers.com/the-best-roast-beef-ever/#comment-137415 Agree with Dan. That's how I do a sirloin tip roast. I make holes in the roast with a knife before roasting and put in garlic hunks and fresh rosemary with a little olive oil. The key here is to make sure the roast is room temperature. I actually do six minutes per pound. Never open the oven door and let the heat out during that two hour period. Agree with Dan. That’s how I do a sirloin tip roast. I make holes in the roast with a knife before roasting and put in garlic hunks and fresh rosemary with a little olive oil. The key here is to make sure the roast is room temperature. I actually do six minutes per pound. Never open the oven door and let the heat out during that two hour period.

]]> By: Donna http://www.cuisinecapers.com/the-best-roast-beef-ever/comment-page-1/#comment-4792 Donna Tue, 21 Dec 2010 07:48:49 +0000 http://www.cuisinecapers.com/the-best-roast-beef-ever/#comment-4792 can you do the same if you want to cook 2 10 lbs roast would the timing be the same can you do the same if you want to cook 2 10 lbs roast would the timing be the same

]]> By: Jacki http://www.cuisinecapers.com/the-best-roast-beef-ever/comment-page-1/#comment-2917 Jacki Sun, 14 Nov 2010 21:26:52 +0000 http://www.cuisinecapers.com/the-best-roast-beef-ever/#comment-2917 This caught my eye , not just because of my search for the best roast beef, but Ken's. I live in Monona and when I first moved here I asked around for the best butcher and found him. Any meat that you get there is great no matter how you prepare (unless you have no talent at all) Anyway..I have done the high temp and then turn off oven every year for my prime rib but am going to try this one today to see if there is any difference. This caught my eye , not just because of my search for the best roast beef, but Ken’s. I live in Monona and when I first moved here I asked around for the best butcher and found him. Any meat that you get there is great no matter how you prepare (unless you have no talent at all)
Anyway..I have done the high temp and then turn off oven every year for my prime rib but am going to try this one today to see if there is any difference.

]]> By: Dan http://www.cuisinecapers.com/the-best-roast-beef-ever/comment-page-1/#comment-850 Dan Sat, 12 Dec 2009 18:50:50 +0000 http://www.cuisinecapers.com/the-best-roast-beef-ever/#comment-850 No need to do all this.. Just 500 degrees, 5 minutes per pound.. Shut off oven..leave oven door closed for 2 hrs. DO NOT OPEN.. Roast is done. Medium rare. No need to do all this.. Just 500 degrees, 5 minutes per pound.. Shut off oven..leave oven door closed for 2 hrs. DO NOT OPEN.. Roast is done. Medium rare.

]]> By: Recipe Nut http://www.cuisinecapers.com/the-best-roast-beef-ever/comment-page-1/#comment-301 Recipe Nut Tue, 08 Apr 2008 05:12:51 +0000 http://www.cuisinecapers.com/the-best-roast-beef-ever/#comment-301 Oh man - this looks good - and I am so hungry right now! I was just reading that the reason really really slow methods of roasting create that taste and tenderness, as there is a bacterial reaction as the meat goes past room temperature to pretty warm inside, over a long period of time - and that you can in fact mimic the effects of dry aging through this lengthy cooking style. Looks great anyway! Oh man – this looks good – and I am so hungry right now!

I was just reading that the reason really really slow methods of roasting create that taste and tenderness, as there is a bacterial reaction as the meat goes past room temperature to pretty warm inside, over a long period of time – and that you can in fact mimic the effects of dry aging through this lengthy cooking style.

Looks great anyway!

]]>