Roast Beef Recipe by Ruth Paget
My English ancestors were all beefeaters.
Serves 6
Ingredients:
-3-pound roast beef
-meat thermometer
Steps:
1-Remove meat from the refrigerator 30 minutes before roasting to allow it to come to room temperature.
2-Preheat oven to 325 degrees Fahrenheit.
3-Bake the roast beef without cover, water, basting, or turning until the thermometer reaches the degree of doneness you like:
-140 degrees Fahrenheit = rare
-160 degrees Fahrenheit = medium
-170 degrees Fahrenheit = well-done
General Timing Guidelines:
-allow 20 minutes per pound for rare
-allow 27 minutes per pound for medium
-allow 33 minutes per pound for well-done
4-Transfer cooked roast to a warm serving platter.
Let stand for 15 to 20 minutes before slicing.
Serving suggestions:
-broiled tomato halves with garlic-bread crumb topping
-mashed potatoes with butter and Parmesan cheese
-salad with blue cheese dressing
-berry pie
(A Royal Oak, Michigan Recipe)
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
