On 2 Jan 2012 21:43:30 GMT, notbob wrote:

> I used to wonder how those old hof braus would cook a huge beef roast
> so they would turn out uniformly pink, throughout, from crust to
> crust. Perfect for slicing off perfectly pink thin rare slices for
> sandwiches and hot plates. I finally discovered the secret and did
> it, myself. It calls for an initial roast for a few mins at a high
> temp, then finishing long and slow at 225F. The roast comes out
> perfect!

In my experience one will get a beef roast to come out a uniform pink
(as opposed to browner on the outside and pinker in the center) if
one does two things: start out with the meat at room temperature, rather
than refrigerator temperature; and set the oven at a steady temperature
no higher than 325 F (that is, do not start off with a hotter oven than
turn it down).

I have not roasted extremely large pieces of beef, so maybe one
need to go lower than 325 for those.

I'm not sure where the practice of starting out in a hotter over
got started. It seems unlikely that hof-brau restaurants who are
roasting beef continuously are doing this.

Steve