ROAST BEEF

Ingredients

• Wipe, rub with salt (allowing 14 teaspoon to the pound)
• pepper
• and flour
• If roast is very lean, fasten a flattened layer of suet over the top
• Place, fat side up, in an open pan without water.

Method

1. 1

   Place meat in very hot oven (500° F.).

2. 2

   Sear 20 minutes until lightly browned.

3. 3

   Reduce heat to slow oven (300° F.) and continue roasting.

4. 4

   Allow about 16 minutes to the pound for rare beef, 22 minutes to the pound for medium, 30 minutes to the pound for well-done beef.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 111. The excerpt below is the record exactly as published.

ROAST BEEF Rib and loin make most desirable roasts because they are tender, well marbled, and heavily coated with fat. Because of demand for steaks, the loin is seldom sold for roasts. The so- called prime rib cut is made up of seven or eight ribs, depending upon the method of “ ribbing” or quartering. ‘The choicest rib roasts are the last ribs, although commonly spoken of as the “‘ first rib’ cut, in reality the tenth, eleventh, twelfth, and thirteenth ribs. According to the standard or Chicago method of quartering, which leaves the thirteenth rib on the hind quarter, the first rib cut is the twelfth rib of the animal. Sirloin tip is an excellent cut, but one available only in certain localities, notably Boston. ROAST BEEF Wipe, rub with salt (allowing 14 teaspoon to the pound), pepper, and flour. Place, fat side up, in an open pan without water. If roast is very lean, fasten a flattened layer of suet over the top

Cook this with the app: pantry check, scaling, and the assistant.