What are some suggested cooking times for roasts?

Every time I watch the Food Network concerning meats, they cook it to rare or medium rare.

That’s all well and good, but I and everyone else I cook for consider this severely undercooked.

Can anyone help me out with some good cooking times per pound per type of roast (5lb beef ribeye, 4lb Boston butt, or 3lb tuna loin, for instance) to achieve medium well – that stage of doneness where the last little bit of pink is gone, but the meat is still juicy?

Be the first to comment

Leave a Reply

Your email address will not be published.


*