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Sup /ck/, after never cooking much in my life I picked up a cookbook. Tonight I made a 4lb roast beef with a cut of boneless sirloin and it came out kind of raw.
The recipe said to preheat the oven to 450, then turn it to 350 when you pop it in, and to set it for 10-20 minutes per pound. Put it in for about an hour and ten minutes, then let it set for 20 more to let the juices settle. The book said to cover it with foil, which I forgot to do.
So my question is that should I expect a roast beef to be kind of raw, or did I fuck up by not putting the foil while the juices were settling? Or did I fuck up by buying a shitty cookbook?
Pic moderately related.
The recipe said to preheat the oven to 450, then turn it to 350 when you pop it in, and to set it for 10-20 minutes per pound. Put it in for about an hour and ten minutes, then let it set for 20 more to let the juices settle. The book said to cover it with foil, which I forgot to do.
So my question is that should I expect a roast beef to be kind of raw, or did I fuck up by not putting the foil while the juices were settling? Or did I fuck up by buying a shitty cookbook?
Pic moderately related.
