English Roast Beef Food

ENGLISH RIB ROAST

Steps:

• Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
• Place the oven rack on the second lowest position and preheat the oven to 500 degrees F.
• Place the roast in a pan large enough to hold it comfortably, bone-side down. Brush the top with the mustard and sprinkle with 1 tablespoon salt and 1 1/2 teaspoons pepper.
• Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours.
• Remove the roast from the oven and transfer to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve.

INSTANT POT® POT ROAST

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
• Combine salt, marjoram, rosemary, garlic powder, onion powder, black pepper, and paprika in a small bowl. Rub mixture all over roast to coat all sides.
• Drizzle oil into the preheated pot. Wait 30 seconds, then place roast into the pot; do not move the meat, allowing it to sear for 3 or 4 minutes. Turn the roast and sear again, 3 to 4 minutes. Repeat until all sides are browned, about 15 minutes total.
• Add potatoes, carrots, and onion to the pot. Pour in broth and Worcestershire sauce. Close and lock the lid; set vent to sealing. Select high pressure according to manufacturer's instructions; set timer for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Transfer roast, potatoes, carrots, and onions to a platter for serving.

ROAST BEEF, ENGLISH STYLE

Steps:

• Preheat oven to 350.
• Trim meat and score remaining fat.
• Rub surface of meat with the spices.
• Heat drippings in frying pan until hot.
• Place meat fat side down in drippings; brown on all sides.
• Place meat in a baking dish fat side up.
• Insert meat thermometer.
• Bake approximately 20 minutes/pound or until thermometer reads 140 (rare) to 170 (well-done).

ENGLISH ROAST BEEF

Steps:

• Salt and pepper roast well.
• Place the butter in your pan and melt it over medium heat.
• Brown the roast on all sides in this butter.
• After browning add 1/2 cup water to the pan.
• Put sage and mint on the roast.
• Cover pan.
• Roast at medium heat ( 325 -350 ) for 3 hours if you like well done or 2 hours for rare.
• Every hour or so look to make sure there is at least 1/2 cup liquid in the pan.
• When done to your liking remove roast to a plate and keep warm.
• GRAVY: Melt butter in a clean fry pan over medium heat.
• Add flour to melted butter.
• Stir until well mixed with the butter.
• Remove from heat and add 1/2 cup cold water,
• The water must be cold, not hot, or the flour and butter will become lumpy.
• Mix until a smooth paste is formed.
• Place the pan back on medium heat.
• Add sage and mint.
• Now add all the liquid from the roasting pan and mix it well.
• Stir all the time and let it boil slowly until thickened.
• Remove from heat and serve over roast.
• OPTIONS: The onion, garlic, seasoned salt and crushed red pepper are added to the roast before cooking. Red wine can be used instead of water while roasting (use water only in the gravy).

PERFECT ROAST BEEF

Steps:

• Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
• Preheat the oven to 240°C/475°F/ gas 9.
• Wash and roughly chop the vegetables - there's no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
• Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
• Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables.
• Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.
• If you're doing roast potatoes and veggies, this is the time to crack on with them - get them into the oven for the last 45 minutes of cooking.
• Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
• When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy, horseradish sauce and Yorkshire puddings.

ENGLISH ROAST BEEF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Season the roast with salt and pepper to taste. Melt 2 tablespoons butter in a Dutch oven over medium-high heat. Brown the outside of the roast on all sides in the butter. After the roast is browned, add 1/2 cup water to the pan, and sprinkle 1/2 teaspoon of sage, and 1/2 teaspoon of mint onto the roast. Place onion and garlic into the pan if desired, and season with seasoning salt and red pepper flakes, if using.
• Cover the pot, and place the roast in the oven for 2 to 3 hours depending on how well done you prefer the meat to be. 2 hours for rare, and 3 for well done. Removed finished roast to a pan to keep warm.
• Melt 1 tablespoon of butter in a medium skillet. Whisk flour into melted butter until smooth. Remove from heat, and stir in 1/2 cup cold water. Mix until a smooth paste is formed. Return to medium heat, and season with remaining sage and mint. Stir in the liquid from the roasting pan, and boil, stirring constantly until the gravy is thickened. Remove from heat. Slice the roast and serve with gravy poured over the meat.