After many expensive and failed experiments, I finally got it right!
I ruined five different beef roasts by over-cooking them and I was becoming desperate to get one right. The problem was that I would always manage to cook them too long and I always ended up with shoe-leathery beef that was tough to chew and not at all appetizing.
But I take some comfort from the fact that American Inventor, Thomas Edison, did do more than 12-thousand different experiments before he got the common incandescent light bulb right.
I finally abandoned our ordinary electric cooking stove and tried the “Air Fryer.” I know it sounds goofy to do a beef roast in a “Fryer” but the fact is, that if you use a little patience and a little science, you can air fry a beef roast to a perfect medium rare or medium or whatever you desire. I prefer medium rare which demands an internal temperature for the meat of 135-degrees Fahrenheit.
First, I marinated the roast for 30 or 40 minutes in a mixture of Worcestershire sauce, coarse ground salt, cracked peppercorns, garlic, rosemary and thyme.
Preheat the air fryer to 350-degrees Fahrenheit before proceeding any farther.
Once the appliance has preheated, place the marinated roast into the basket or the lowest rack (Depending on which kind of air fryer you have.).
Set your fryer to “Roast” if you have a “Roast” option or on “Bake” if you don’t have a “Roast” option.
Let the roast cook for 15 minutes.
Open the fryer and insert a meat thermometer into the deepest part of the roast If the temperature of the meat has reached 130 degrees Fahrenheit by this time, remove the roast from the fryer and set it on a platter to “Rest” for a period of at least 20 minutes. As the roast sits on the platter, the internal temperature will continue to rise to the required 135 degrees.
If the meat has not reached temperature in the first 15 minutes, put it back into the fryer and go for an additional 5 minutes. After the 5 minutes check the temperature of the meat again. If it is not yet at the required temperature, put it back into the fryer for another 3 minutes ….and check it again.
The next period of time (If needed) would be Two minutes and then One ….
If you have an air fryer or a convection oven that comes with a temperature probe as part of the cooking operation, you do not have to do all the steps above. If you have a probe, just set it and watch it closely.
If you have a regular oven that does not have a temperature probe, you can purchase temperature probes online for about $12 USD or so.
It is never advisable to try to roast a beef by time in the oven. It is always absolutely necessary to cook a beef roast to temperature!
The next thing I need to tell you is that after the finished roast has rested for the appropriate time, you need to remember two important things about serving it —- (1) Observe which way the grain runs in the meat and (2) always use the sharpest possible knife to cut the meat as thinly as possible “Across” the grain …. not “With” the grain. These two steps cause a more tender and pleasurable eating experience.
In the past couple of weeks, experimenting on beef roasts and ruining them at the tune of $42 each, I did finally master the art of roasting beef but I also reminded myself that “This is the reason I normally let the cook do all the bothersome stuff.” LOL
Editor Note: I am legally required to tell you that I am not compensated in any form or fashion by either Gourmia air fryers or Amazon or anyone else. I am sharing information about these entities because I use their products and services and wish to share information about them with my reading audience on this blog.