This method is best suited to less tender cuts such as round or chuck steak, flank steak, pot roast, stew beef, and shortribs. For best results:
- If desired, brown meat slowly on all sides with enough fat to keep meat from sticking. Use a heavy pan.
- Season with salt, pepper, herbs, and spices if desired.
- Add a small amount of liquid (½ cup or less).
- Cover tightly.
- Cook slowly over low heat on top of range or in a 350° (moderate) oven. Steaks will take 1 to 2 hours and pot roasts (3 to 5 pounds) will take 3 to 4 hours.
Roasting
This method is recommended for large, tender cuts. Some beef cuts suitable for roasting are rib roast, sirloin top roast (USDA Choice or better), ribeye roast (delmonico), and boneless rolled rump roast (USDA Choice or better). For best results:
- Season with salt and pepper, if desired.
- Place meat, fat up, on rack in open shallow roasting pan.
- Insert a meat thermometer so the bulb is in the center of the largest muscle.
- Add no water and do not cover.
- Roast at oven temperature of 325° to desired internal temperature (see table below).
| Cut of meat | Approximate ready-to-cook weight | Approximate roasting time at 325° F[2] | Internal temperature of meat when done | |
| Pounds | Hours | °F | °C | |
| Beef | ||||
| Standing ribs[3] | ||||
| Rare | 4 to 6 | 2¼ to 2½ | 140 | 60 |
| Medium | 4 to 6 | 2½ to 3⅓ | 160 | 70 |
| Well done | 4 to 6 | 2¾ to 4 | 170 | 75 |
| Rare | 6 to 8 | 2½ to 3 | 140 | 60 |
| Medium | 6 to 8 | 3 to 3½ | 160 | 70 |
| Well done | 6 to 8 | 3½ to 4¼ | 170 | 75 |
| Rolled rib | ||||
| Rare | 5 to 7 | 2⅔ to 3¾ | 140 | 60 |
| Medium | 5 to 7 | 3¼ to 4½ | 160 | 70 |
| Well done | 5 to 7 | 4 to 5⅔ | 170 | 75 |
| Rolled rump | ||||
| (choice grade) | 4 to 6 | 2 to 2½ | 150 to 170 | 65 to 75 |
| Sirloin tip | ||||
| (choice grade) | 3½ to 4 | 2⅓ | 140 to 170 | 60 to 75 |
| 6 to 8 | 3½ to 4 | 140 to 170 | 60 to 75 | |
| [1] Source: Adapted from Home and Garden Bulletin No. 118, “Beef and Veal in Family Meals.” | ||||
| [2] Meat at refrigerator temperature at start of roasting. | ||||
| [3] Eight-inch cut. For 10-inch ribs allow about 30 minutes less time. | ||||
Cooking Variety Meats
Variety meats include liver, brains, heart, kidneys, sweetbreads, and tongue. Variety meats are very perishable and should be frozen or cooked as soon as possible.
Liver
Beef liver is usually braised or fried. Calf liver is frequently broiled, pan broiled, or pan fried. The outer membrane (skin) may be removed from liver before cooking.