Super Quick Video Tips: How To Make Roast Beef Like a Pro
Tie, sear, and time your way to a perfectly cooked piece of meat.
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depending on the size, between 200 to 450 degrees. no mention of when to use each
Booo 👎 your temperature is between 225F* – 450F* dufuss
Cooking time or oven temperature difference if you refrigerate the roast of leave sit at room temp for an hour??
How long a rest should be in relation to the cooking time in the oven?
Finally! A good video! Tired of all the bougie, pretentious recipe videos. This one is nice and simple, straight to the point and quite informative for a short video.
That roast looks like it was cooked very evenly. I would have liked to know the temp/time/weight etc used to arrive at that.
Ik this is old but, recently made a eye of round roast. And very curious how the gristle on those slices in the video came out…🤔
Thanks, team: this was a really clear video. No flim-flam, no pointless shots of a messy kitchen – just simple, clear advice 🥰
One of the most disappointing food videos I've ever come across.
Useless video. Take it down.
I no longer need a vasectomy. She sterilized me through this video.
color looks decent but the meat looks freakin tough or the knife is dull. Quick tip for next time. Use a chain saw to cut tough choice meets 🙂
I find it surprising how many people say that the juices that flow out of a protein (like the roast beef) when it is not allowed to rest, are blood. Almost all animals are bled out during the slaughtering process and the liquid that might come out later is myoglobin. Myoglobin is the liquid that carries oxygen to the tissues of a protein.
wtf
as a kid i prepared sunday beef dinner one big metal dish lots of potatoes constant pouring dripping over beef and potatoes, cabbage as vegg london mid 40s beef ? was a very, rare treat mostly it was lamb. horseradish as condiment. gravy made sep.
I used science (and reverse-searing) to top Cook's Illustrated, doing their job for them.
First, I pat the roast dry with paper towels before salting.
Then, after salting I let the roast sit on a wire rack in the refrigerator uncovered (and certainly not wrapped) for a full day (or two). This dries the exterior completely while dry-brining the interior.
I then oil and pepper the exterior.
Next, instead of searing in a skillet first, I roast (low and slow @ 200F) to the desired internal temperature first. (I like 130F.) I then sear and, instead of a skillet I use the broiler, rotating the roast every minute. This assured a superior "bark" and tender beef while minimizing smoke in the kitchen.
What cut of beef is that?
I wonder what they were thinking when they made this video. Oh yeah, we'll roast a perfect looking piece of meat and we won't tell them how we did it, gahahaha!
Cooking time? Stupid video
How long is the cooking time?? 😊
Damn I'm a chef and your video was missing a lot of information.
No wonder all the comments lol
First thing to do.
Find out what cut of beef that is.
Some details about that huge temp range would be very helpful.
That roast was put in the fridge overnight before slicing
1:27 …. Alright so how hot should I preheat my oven if my roast if it weights somewhere between 1 pound and 25 kilos ?
How long
Got it,but how long must be in the oven