For a medium-rare roast—the optimal temperature in my opinion—bake uncovered for 1 hour 45 minutes before checking for doneness. You’re looking for a 135°F so pull out when the center reaches 130°F to account for what’s known as “carryover cooking” as it rests. You may need an additional 30 minutes. If you prefer medium, you’re looking for an internal temp of 150° F—which make take another 30 minutes.
Secret 2: Invest in a reliable oven thermometer and keep tabs on your cooking progress. Don’t forget to account for about 5 additional degrees of carryover cooking.
Once you’ve reached your desired doneness, remove from oven. Remember, the roast retains heat, which will continue to increase the temperature about five more degrees once you’ve taken it out of the oven (“carryover cooking”).
Secret 3: For heaven’s sake, let it rest!
Tent loosely with aluminum foil and let stand 15 to 20 minutes before carving to let the juices redistribute. While it rests, you can whip up your desired sauces.
- Traditional Au Jus: In a 1-quart saucepan, mix pan drippings from roast, 1 cup beef broth and 1 teaspoon Worcestershire sauce. Cook over medium-high heat 8 to 10 minutes or until reduced by half.
- Creamy Horseradish: Take horseradish up a notch by stirring 1 cup sour cream, 2 tablespoons fresh ground horseradish, 1 tablespoon chopped fresh chives and 1/4 teaspoon coarsely ground pepper until well blended.
- Creamy Pesto: Enhance your herb seasoning by mixing stir 1 container (7 ounces) refrigerated pesto and 3 tablespoons sour cream until well blended.
- Blue Cheese Sauce: Go a little fancy with 3/4 cup crumbled blue cheese, 1/2 cup sour cream, 2 tablespoons milk and 1/8 teaspoon red pepper (cayenne) stirred until well blended.
Use a large kitchen or chef knife to slice your roast. If your guests have varying preferences for doneness—no problem! Simply cut from the center for those who prefer a more medium-rare serving and the end for those who prefer a more done cut.