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I cook a roast beef dinner for my church. The beef roasts weigh between 10-13 lbs. I would like to know the temperature and time per pound you would recommend for roasting these cuts to rare or medium-rare.
One Response for "roasting large cuts of beef"
Roast beef should be cooked for a medium rare to a internal temp of 120 f.
Roast beef can be seasoned out the outside with salt, pepper, granulated garlic and some dried rosemary.
Heat Oven to 400f Place meat into heated oven for 30 minutes. Then lower the temp to 350 and continuing cooking for 1 1/2- 2 hours. Please keep a eye on your meat and check with a meat thermometer, until the internal temp reaches 120f.
Ovens vary, after about 1 hour, check temp so that you don’t over cook the meat.
Remember to bring your roast out of the oven and resting it for about 1/2 hour before slicing into it.
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