{"id":4640,"date":"2014-07-18T15:36:26","date_gmt":"2014-07-18T19:36:26","guid":{"rendered":"https:\/\/www.kidneycommunitykitchen.ca\/?post_type=myrecipes&p=4640"},"modified":"2025-08-06T15:09:39","modified_gmt":"2025-08-06T19:09:39","slug":"cuisson-des-rosbifs","status":"publish","type":"myrecipes","link":"https:\/\/www.kidneycommunitykitchen.ca\/fr\/recettes\/cuisson-des-rosbifs\/","title":{"rendered":"Cuisson des rosbifs"},"content":{"rendered":"
    \n
  1. Choisissez<\/strong>\u00a0un rosbif pour le four. Comptez 4\u00a0portions\/lb (500\u00a0g) pour les rosbifs d\u00e9soss\u00e9s et 3\u00a0portions\/lb pour ceux avec os.
    \nUtilisez<\/strong>\u00a0une r\u00f4tissoire peu profonde et une grille.<\/li>\n<\/ol>\n

    Note\u00a0:<\/em><\/strong> Les vari\u00e9t\u00e9s de rosbifs sont les suivantes\u00a0:
    \nPour le four\u00a0: Pointe de surlonge, triangle de bas de surlonge, croupe (mod\u00e9r\u00e9ment tendres)\u00a0Int\u00e9rieur de ronde, ext\u00e9rieur de ronde, noix de ronde (moins tendres)<\/em><\/p>\n

      \n
    1. Ass\u00e9chez le rosbif<\/strong>\u00a0avec un papier \u00e0 mains\u00a0: enrobez le rosbif de poivre. Vous pouvez aussi utiliser de l’ail hach\u00e9, du romarin ou du thym frais. Placez le rosbif sur une grille, os en dessous.
      \nIns\u00e9rez<\/strong>\u00a0un thermom\u00e8tre \u00e0 viande r\u00e9sistant \u00e0 la chaleur au centre du rosbif en \u00e9vitant les os et le gras.<\/li>\n<\/ol>\n

      Note\u00a0:<\/em><\/strong> Pour favoriser le brunissage, ne couvrez pas le rosbif et faites r\u00f4tir \u00e0 chaleur s\u00e8che sans ajouter d’eau. La meilleure fa\u00e7on de juger du degr\u00e9 de cuisson consiste \u00e0 utiliser un thermom\u00e8tre \u00e0 viande afin de v\u00e9rifier la temp\u00e9rature interne.<\/em><\/p>\n

        \n
      1. Faites saisir<\/strong>\u00a0dans un four pr\u00e9chauff\u00e9 \u00e0 450\u00a0\u00b0F (230\u00a0\u00b0C) pendant 10\u00a0minutes.
        \nDiminuez la chaleur<\/strong>\u00a0du four \u00e0 275\u00a0\u00b0F (140\u00a0\u00b0C) et laissez cuire jusqu’\u00e0 ce que la temp\u00e9rature atteigne 5\u00a0\u00b0F (3\u00a0\u00b0C) de moins que le degr\u00e9 de cuisson d\u00e9sir\u00e9. (Un rosbif de c\u00f4tes gourmet avec os prendra de 30 \u00e0 45 minutes de plus, alors qu’un filet prendra de 30 \u00e0 60\u00a0minutes de moins.<\/li>\n
      2. Retirez<\/strong>\u00a0le rosbif du four, couvrez-le d’un papier aluminium et laissez-le reposer au moins 15\u00a0minutes. Les rosbifs peuvent reposer de 20 \u00e0 30 minutes avant d’\u00eatre tranch\u00e9s.<\/li>\n<\/ol>\n

        Temps de cuisson estim\u00e9 (heures):
        \npoids (lb) \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Mi-saignant (145\u00b0F) \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00e0 point \u00e0 bien cuit (160\u00b0F)
        \n2 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a01 \u00be \u00e0 2 \u00bc \u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a02 \u00e0 2 \u00bd
        \n3 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a02 \u00bc \u00e0 2 \u00bd \u00a0\u00a0\u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a02 \u00bc \u00e0 2 \u00be
        \n4 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a02 \u00bc \u00e0 2 \u00be \u00a0\u00a0\u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a02 \u00bd \u00e0 3<\/p>\n","protected":false},"excerpt":{"rendered":"

        Un r\u00f4ti de b\u0153uf contient beaucoup de prot\u00e9ines et de vitamine B12. Une fois cuit, vous pouvez faire de d\u00e9licieux sandwiches avec votre r\u00f4ti de b\u0153uf.<\/p>\n","protected":false},"featured_media":12274,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":true,"pmpro_default_level":""},"dietcategory":[48,51,50,49],"mealcategory":[236],"class_list":["post-4640","myrecipes","type-myrecipes","status-publish","has-post-thumbnail","hentry","dietcategory-high-protein-fr","dietcategory-low-phosphorus-fr","dietcategory-low-potassium-fr","dietcategory-low-sodium-fr","mealcategory-boeuf","pmpro-has-access"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.kidneycommunitykitchen.ca\/fr\/wp-json\/wp\/v2\/myrecipes\/4640","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kidneycommunitykitchen.ca\/fr\/wp-json\/wp\/v2\/myrecipes"}],"about":[{"href":"https:\/\/www.kidneycommunitykitchen.ca\/fr\/wp-json\/wp\/v2\/types\/myrecipes"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kidneycommunitykitchen.ca\/fr\/wp-json\/wp\/v2\/comments?post=4640"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kidneycommunitykitchen.ca\/fr\/wp-json\/wp\/v2\/media\/12274"}],"wp:attachment":[{"href":"https:\/\/www.kidneycommunitykitchen.ca\/fr\/wp-json\/wp\/v2\/media?parent=4640"}],"wp:term":[{"taxonomy":"dietcategory","embeddable":true,"href":"https:\/\/www.kidneycommunitykitchen.ca\/fr\/wp-json\/wp\/v2\/dietcategory?post=4640"},{"taxonomy":"mealcategory","embeddable":true,"href":"https:\/\/www.kidneycommunitykitchen.ca\/fr\/wp-json\/wp\/v2\/mealcategory?post=4640"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}