Would this recipe work with a 4-5 lb sirloin tip roast?

dawn_mo

dawn_mo

Well-known member
I have used it before with a prime rib roast, but wondered if it would work with a boneless cut of beef too. Thanks!

From Ron in Worcester

Perfect Prime Rib

1 Tbsp. all-purpose flour

1 Tbsp. seasonings (salt, pepper, garlic powder, onion salt...blended to total 1 Tbsp.)

1 (4 to 12-lb.) prime rib roast

Mix seasonings together and blend with flour. Rub mixture into roast. Preheat oven to 400º F. Put roast in preheated oven for one hour. Shut off the oven, but leave the door closed. About an hour before you're ready to eat, turn the oven back on at 325º F. and cook for 45 minutes. The prime rib comes out at a perfect medium rare. Note: if you like the meat more well done, give it an extra five or ten minutes, or use a meat thermometer to be exact.

High altitude note: original oven temperature should be 375º F. Second roasting oven temperature should be 300º F.

http://eat.at/swap/forum3/8_PERFECT_PRIME_RIB

 
I'm looking for an answer on this too...everytime I try a sirloin tip roast anymore it's

tough as nails. I won't by it anymore.

 
Mine turned out great. This is what I did...

I seasoned it very well and placed it in a oiled roasting pan. I let it rest at room temp for about an hour. I preheated the oven to 500 and popped the roast in for 20 minutes, then turned it down to 350 for about 25 more minutes. I checked it then and it read 125, so I took it out and let it rest while I made a mushroom sauce with the drippings in the roasting pan. I had the mashed potatoes in the oven getting hot, stir fried some green and yellow squash. Hubby sliced the roast in thin slices against the grain, like a London Broil. It was a little on the rare side for me, but my family likes it rare. It was delicious, very good flavor and very tender. I will definitely make this again. I was given the technique on how to roast it from Charley in a private message. Thanks again Charley!

 
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