How do I know when the meat is medium rare, as I haven't got a meat thermometer?

Md Ariful Islam

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Dr. Md Rushad Rahman

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If you don't have a meat thermometer, a general instruction for medium-rare roast beef would be to cook it for 10 minutes per pound, plus 30 minutes. So a 6 lb roast would be 6 X 10 = 60, plus 30, which is 90 minutes (one and a half hours) at 400˚ F. Roast beef should be left to "rest" for 15 or 20 minutes before serving, as the temperature within the roast continues to rise even after it leaves the oven. This is the final stage of its cooking.

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