Roast Beef Recipe
Ingredients
| 1 beef rib roast small end boneless(5 pounds) | ||
| Mushrooms | 1 pound, sliced | |
Directions
Place roast, fat-side down, on microwave roasting rack in shallow microproof baking dish.
Sprinkle mushrooms over top and sides of roast.
Insert temperature probe horizontally into thickest part of roast with-out touching fat or bone.
Place in oven.
Plug in probe.
Cover roast lightly with waxed paper.
Cook on HI with temperature probe set at 90°F.
at signal, turn roast over, being careful not to remove temperature probe.
Spoon juices and mushrooms over top.
Cover and cook on 70 with temperature probe set at 120°F for rare, or 130°F for medium.
Let stand 10 minutes.
Internal temperature of roast will rise to approximately 135°F during standing time for rare, to 145°F for medium.
Sprinkle mushrooms over top and sides of roast.
Insert temperature probe horizontally into thickest part of roast with-out touching fat or bone.
Place in oven.
Plug in probe.
Cover roast lightly with waxed paper.
Cook on HI with temperature probe set at 90°F.
at signal, turn roast over, being careful not to remove temperature probe.
Spoon juices and mushrooms over top.
Cover and cook on 70 with temperature probe set at 120°F for rare, or 130°F for medium.
Let stand 10 minutes.
Internal temperature of roast will rise to approximately 135°F during standing time for rare, to 145°F for medium.
Chef
