Convection Oven Roast Beef Recipes

AIR FRYER ROAST BEEF

Steps:

• Preheat air fryer to 390°F (200°C).
• Mix sea salt, rosemary and oil on a plate.
• Pat the beef roast dry with paper towels. Place beef roast on plate and turn so that the oil-herb mix coats the outside of the beef.
• If using, peel onion and cut it in half, place onion halves in the air fryer basket.
• Place beef roast in the air fryer basket.
• Set to air fry beef for 5 minutes.
• When the time is up, change the temperature to 360°F (180°C). Flip the beef roast over half way through the cooking time if required by your air fryer [Note 1].
• Set the beef to cook for an additional 30 minutes. This should give you medium-rare beef. Though is best to monitor the temperature with a meat thermometer to ensure that it is cooked to your liking. Check it early, and cook for additional 5 minute intervals if you prefer it more well done.
• Remove roast beef from air fryer, cover with kitchen foil and leave to rest for at least ten minutes before serving. This allows the meat to finish cooking and the juices to reabsorb into the meat.
• Carve the roast beef thinly against the grain and serve with roasted or steamed vegetables, wholegrain mustard, and gravy.

COOKING PRIME RIB IN A CONVECTION OVEN RECIPE - (3.6/5)

Steps:

• Prepare the roast: Roasts cooked in convection ovens will reach up to 30° higher internally than roasts cooked in traditional ovens in the same amount of time. If you want your roast to come out perfectly, measure its doneness with a meat thermometer instead of by the amount of time that it has cooked. Trim fat in excess of 1 inch from all sides of the roast, and allow the roast to sit loosely covered until it has reached room temperature--about 2 hours after you get it out of the refrigerator or much longer if frozen. Pat and Place in Pan: Rinse the roast and pat it dry with a paper towel. Spread butter all over the cut edges of the roast, sprinkle with salt and pepper to taste and place it inside a deep roasting pan that will fit inside your convection oven. Do not use non-stick pans, as the surface can leach toxic chemicals into your pan juices. Cook: Place the roast, fat side up, into the convection oven set at the highest temperature (around 450°F.) for 15 minutes, then lower the temperature to 325°F., check and baste it every 1/2 hour. Cook and Remove: Check the roast with an internal meat thermometer about 1/2 hour before the estimated end of the roasting time. For a 4 to 6 pound roast, it should cook in about an hour; 7 to 8 1/2 pounds will cook in about 1 3/4 hours; up to 2 1/4 hours for 9 to 10 1/2 pounds; 11 to 13 1/2 pounds will be ready in 2 3/4 hours; 14 to 16 1/2 pounds in 3 1/4 hours; and up to 4 hours for 16 to 18 1/2 pounds. Insert a meat thermometer and remove it when it reaches 110°F. for rare roast; 115°F. to 120°F. degrees for medium rare; and 125°F. for medium doneness. Allow the cooked rib roast to sit for at least 20 minutes before serving. The internal temperature will remain hot during this time, and the juices will be locked into the meat. The roast will continue to cook, so don't let it sit too long.