Tip Of The Loin Roast Recipe 1

Instructions

1. The best of the small roasts of beef are two ribs cut from the extreme end of the hind quarter.
2. This roast will weigh five or six pounds and will last a family of two nearly a week.
3. The two ribs coming next to this cut (on the fore quarter, however) will weigh seven to ten pounds.
4. As the hind quarter is hung up by the loop made by the tendon in the hind leg, the juices in this quarter naturally flow toward the tip, making it juicy, and, the roast being tender, is very desirable.
5. Sear all over in a hot oven, then set the meat on the rack, skin side down, and when half cooked turn, to brown the skin.
6. Cook from an hour and a quarter to an hour and a half, following the directions given for Roast Beef Tenderloin.
7. Add extra fat if needed for basting.
8. Select a pan but little larger than the roast.
9. Use no water in cooking.