Why did my roast beef take so long to cook?
Frank Fazzalari
I'm hoping you can shed some light as to what happened to my roast beef.
Christmas Day I cooked a Beef Rib Roast which took longer too cook than
expected. The package said it weighed 1.895 kg. I multiplied that times
2.2 (for pounds) and got 4.17 pounds.
Roasted for 21 minutes per pound at 325F is (87.57 minutes) 1 hour and 27
minutes.
The roast was still quite rare inside. We like our beef medium rare or
pink inside.
I'm sure my oven works OK, I have a temperature gage inside the oven.
I cooked the roast about another hour so we could eat some beef, it was
still not cooked inside. This morning I put the remainder in the crock
pot on low to further cook.
Oh, and the roast (I just had a thought - maybe the roast wasn't
completely thawed in the middel) I guess that would affect it, eh?
jenn
borrowing a friends account.
jk...@hwcn.org
--
Gary O.
>
>Oh, and the roast (I just had a thought - maybe the roast wasn't
>completely thawed in the middel) I guess that would affect it, eh?
This would be my first guess. I've found that ice crystals can remain
for a few days after I've transferred meat from the freezer to the
fridge.
Gary O.
trac...@pacbell.net
Mary Ash
cooking roasts are a funny thing since there size and shape affects cooking
time. If you get a roast that is fairly large in the middle and smallish on
the ends the middle takes far longer to cook.
When we had money (otherwise known as before children), I used to cook a
whole filet mignon for Christmas dinner. Boy was that good and easy. Filet
mignons tend to be the same size all over so they cook dependably. Also,
they are easy to slice for dinner since they are boneless. I used to make a
Yorkshire pudding, mashed potatoes, a veggie and a dessert to go along with
this meal. Quite good and so easy.
Yesterday, my mom cooked dinner and we had ham, potatoes, veggies, rolls and
a couple desserts. I brought a Raspberry Swirl Cheesecake which turned out
pretty good. I clipped the recipe out of a Canadian Living magazine Kraft ad
about four years ago and finally got around to trying it out.
Mary
Frank Fazzalari wrote:
> Hi RFC'ers
>
> I'm hoping you can shed some light as to what happened to my roast beef.
>
> Christmas Day I cooked a Beef Rib Roast which took longer too cook than
> expected. The package said it weighed 1.895 kg. I multiplied that times
> 2.2 (for pounds) and got 4.17 pounds.
> Roasted for 21 minutes per pound at 325F is (87.57 minutes) 1 hour and 27
> minutes.
>
> The roast was still quite rare inside. We like our beef medium rare or
> pink inside.
> I'm sure my oven works OK, I have a temperature gage inside the oven.
>
> I cooked the roast about another hour so we could eat some beef, it was
> still not cooked inside. This morning I put the remainder in the crock
> pot on low to further cook.
>
> Oh, and the roast (I just had a thought - maybe the roast wasn't
> completely thawed in the middel) I guess that would affect it, eh?
>
Dave Ritter
Roasting time depends on many factors and it is difficult to precisely determine the right
time and temperature to achieve a desired stage of doneness. Obviously you can control
the roasting time and the oven temperature, although the actual oven temperature may not
be what you think. Roasting times will be be different from convection ovens also. The
temperature of the roast before placing it in the oven is also important; when estimated
times per pound are given, it is assumed that the roast is at room temperature before
going into the hot oven.
The best way to roast to the proper stage of doneness, in light of all of the variables,
is to use a meat thermometer to determine the actual temperature of the meat as it is
roasting. After making a few roasts you should be able to decide which is the best final
internal temperature to suit your needs.
As to what happened to your roast, it could have been too cold when placed in the oven,
the oven may have actually been less than 325 degrees F, or it may be that it was done
according to the recommend end point and that you you don't like rare meat. In any case,
just change whatever you think is important and try for some future dinner, keeping
accurate records so you can repeat the roast when it does work for your conditions.
Dave
Pine Lane Resources L.L.C.
Regulatory and Hazard Communication
http://www.1pinelane.com
Frank Fazzalari
After I posted this message, I read the other posts on roast beef and
picked up some great tips.
Yes, I think I should get a meat thermometer.
Thanks anyways for your posts everyone.
jenn
borrowing a friends account.
Frank Fazzalari (ae...@freenet.hamilton.on.ca) wrote:
: Hi RFC'ers
: I'm hoping you can shed some light as to what happened to my roast beef.
: Christmas Day I cooked a Beef Rib Roast which took longer too cook than
: expected. The package said it weighed 1.895 kg. I multiplied that times
: 2.2 (for pounds) and got 4.17 pounds.
: Roasted for 21 minutes per pound at 325F is (87.57 minutes) 1 hour and 27
: minutes.
: The roast was still quite rare inside. We like our beef medium rare or
: pink inside.
: I'm sure my oven works OK, I have a temperature gage inside the oven.
: I cooked the roast about another hour so we could eat some beef, it was
: still not cooked inside. This morning I put the remainder in the crock
: pot on low to further cook.
: Oh, and the roast (I just had a thought - maybe the roast wasn't
: completely thawed in the middel) I guess that would affect it, eh?
: jenn
: borrowing a friends account.
: jk...@hwcn.org
: --
--
Harry A. Demidavicius
Fazzalari) wrote:
Your 20min/lbs count can go out the window very quickly unless the
meat is room temp to start.
You need to add for resting time - 20 minutes. and then adjust for
desired degree of doneness - 20 mins makes for rare beef. What you
really need is to buy a Poulder or Poulder Clone. It takes the
"fooled" out of "fool proof". 135F internal will yield medium -> well
done beef after you remove it from heat & rest it for 15-20 mins.
Harry Demidavicius
Kerstin Geiger
Frank Fazzalari wrote:
>
> Hi RFC'ers
>
> I'm hoping you can shed some light as to what happened to my roast beef.
>
> Christmas Day I cooked a Beef Rib Roast which took longer too cook than
> expected. The package said it weighed 1.895 kg. I multiplied that times
> 2.2 (for pounds) and got 4.17 pounds.
> Roasted for 21 minutes per pound at 325F is (87.57 minutes) 1 hour and 27
> minutes.
>
> The roast was still quite rare inside. We like our beef medium rare or
> pink inside.
> I'm sure my oven works OK, I have a temperature gage inside the oven.
>
> I cooked the roast about another hour so we could eat some beef, it was
> still not cooked inside. This morning I put the remainder in the crock
> pot on low to further cook.
>
> Oh, and the roast (I just had a thought - maybe the roast wasn't
> completely thawed in the middel) I guess that would affect it, eh?
>
> jenn
> borrowing a friends account.
> jk...@hwcn.org
>
Hi Jenn,
this is always a bit of guess work. In one of my cookbooks (New Basic
Cookbook) there are roasting charts for various cuts of meat, poultry,
etc. I usually go by these guidelines and use a thermometer to test for
doneness.
...last year I had a very disgruntled mother at Thanksgiving, because
she trusted the recipe more than my thermometer. To keep the peace I
took the bird out of the oven, and sure enough, the legs weren't done...
Kerstin