ROAST BEEF
Cargill Protein
7- to 8-lb beef roast (boneless prime rib, bone-in
rib roast, strip roast or tenderloin)
8
tsp kosher salt, divided
4
tsp pepper, divided
Twelve to 24 hours before serving, remove the roast from its packaging.
Place roast on a rimmed platter and refrigerate uncovered.
Remove the roast from refrigerator 1 hour prior to cooking. Season meat
with up to 1 tsp salt per pound and ½ tsp pepper per pound.
Preheat oven to 375 F. Place the roast in a roasting pan fitted with a rack, fat side up,
or bone side down for a bone-in roast. Cooked to desired doneness: for rib roast, 2
hours for medium-rare; for strip roast, 1¼ hours; for tenderloin, 40 minutes. Remove
from oven, tent the roast with foil and let rest for 10 to 25 minutes, depending on size.
(The USDA recommends 145 F after resting for medium doneness). Makes 8 servings.
Cover
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