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patti 03/27/16 |
we have a 5 bone rib roast and want to use a electric roaster. Can this be done. Do not want to have a bad roast as this cost a lot. Please give advise. Thanks an Happy Easter 2016. Patti |
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ellen 03/27/16 |
Well, I would put everything else in the roaster and do the roast in the oven; the roaster's moist heat is not optimum for the very best roast beef. Here is a step by step I sent a reader before Christmas. She wrote back it worked perfectly: Preheat standard oven at least 20 minutes without fail. Bone in, 325, boneless 350 degrees. Do use a meat thermometer, and the doneness guide on the roast beef page. Best if it stands 1/2 to 2 hours at room temp before roasting. If the roast is refrigerated till just before going into the oven, add 2 or 3 minutes per pound. Bone in, rare, 9-13 minutes per pound boneless, ribeye, 17-19 (it takes longer because the bone-ins conduct heat and raise the roast off the pan, allowing heat to circulate.) Go by the thermometer, and use the holding info on the beef roasting page. It does best if it sits at least 20 minutes after coming out of the oven before slicing. If you have a convection oven, it is important to use the notes and cautions on the beef roasting page. You can write back.
If you do use the roaster, be SURE to do the preheat and to have the rack in the bottom of the cook pan. |