Rolled Rib, Sirloin Tip, Rolled Rump (Roasting Guide)

Ingredients

• 1 allow 1/3 - 1/2 lb per person rolled rib, sirloin tip, or rolled rump roast
• if lean pieces of pork or beef fat
• 1 cup optional, to marinate bottled Italian or French dressing or meat marinade

Method

1. Preheat the oven to 325 degrees. Place the refrigerated roast fat-side-up on a rack in a roasting pan. If lean, place pieces of pork or beef fat on top. DO NOT ADD WATER. DO NOT BASTE. DO NOT COVER.
2. Roasting times: Rare 28-30 min per lb (140 degrees); Medium 30-32 min per lb (160 degrees); Well Done 32-35 min per lb (170 degrees). Use a meat thermometer inserted in the thickest part as a double check. The smaller the roast, the longer the time per pound.
3. Tip: Roasts will be easier to carve if allowed to set 15-20 minutes after removing from the oven. If the roast is to 'set', it should be removed from the oven when the thermometer registers 5-10 degrees lower than the desired doneness.
4. To marinate the roast: Place the roast in a plastic bag or shallow pan. Pour about 1 cup bottled Italian or French dressing or meat marinade over the roast. Refrigerate 6-8 hours or overnight, turning occasionally. Cook in the oven or on a spit as desired. Add the reserved marinade to the pan juices for au jus.

Notes

Easy carving. Allow 1/3 - 1/2 lb per person. From Rosauers (Beef BF-37).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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