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The cooking time for a beef roast at 350 degrees Fahrenheit (175 degrees Celsius) will depend on the size of the roast and your desired level of doneness. Here are some general guidelines:

  1. Rare: Cook for about 20 minutes per pound (45 minutes per kilogram).
  2. Medium-Rare: Cook for about 25 minutes per pound (55 minutes per kilogram).
  3. Medium: Cook for about 30 minutes per pound (65 minutes per kilogram).
  4. Well-Done: Cook for about 35 minutes per pound (75 minutes per kilogram).

These times are approximate, and the best way to determine the doneness of the roast is by using a meat thermometer. Insert the thermometer into the thickest part of the roast, away from the bone if it has one. Here are the internal temperature guidelines for different levels of doneness:

  1. Rare: 125-130°F (52-54°C)
  2. Medium-Rare: 135-140°F (57-60°C)
  3. Medium: 145-155°F (63-68°C)
  4. Well-Done: 160°F (71°C) and above

Keep in mind that the internal temperature of the roast will continue to rise a few degrees after you remove it from the oven, due to residual heat.

It's essential to rest the roast for about 15-20 minutes after cooking before carving. This resting period allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender roast.

For the most accurate results, always use a meat thermometer and let the desired internal temperature be your guide, rather than relying solely on cooking time.

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