Roast Beef

I've been craving for roast beef sandwiches so I bought five pounds of beef, covered it in Konriko and Tony Chachere's Creole Seasoning, and used the searing method described below.

Roasting
There are several methods for cooking a beef prime rib roast. There is the slow method where the oven temperature is set around 200 to 225 degrees and the roast is cooked at a rate of 23 to 24 minutes per pound. This method is common where large upright ovens are used.

The second and probably the most popular is using a medium heat of 325 degrees and cooking for 17 to 20 minutes per pound. Another method, which I like the best, is a searing method where the roast is cooked at 450 degrees for 15 to 20 minutes, or until slightly browned and then at 325 degrees for 14 to 17 minutes per pound or until the meat thermometer reaches 5 degrees under desired temperature. This is because the internal temperature will continue to rise about 5 degrees after the roast is removed from the oven. Remember, if the meat thermometer is placed properly it will tell you when your roast is ready.

Jesse and I are still eating roast beef sandwiches and it's been five days since I made the roast.  Our sandwich ensemble:  home made horseradish mayo, red onion sliced thinly, baby spinach, sharp cheddar, on lightly toasted Portuguese bread. hmmm



Note:
If you want to slice it thin for sandwiches, let the roast cool and then place in the refrigerator.  It slices easier when it's cold.