Mustard And Thyme Crusted Rib Of Beef Food

PEPPER, MUSTARD AND THYME-CRUSTED ROAST BEEF

Steps:

• Preheat the oven to 220°C (425˚F). Brush the top and sides with the mustard. Sprinkle with the pepper, thyme and salt. Set the roast in a roasting pan.
• Roast 20 min. at 220°C (425˚F), then reduce oven temperature to 160°C (325˚F). Use an instant-read thermometer to check for an internal temperature of of 50°C (120˚F) for rare, 55°C (130°F) for medium-rare and 71°C (160°F) for medium. As an example, a 1.75 kg/3.5 lb roast requires the 20 min. at 220°C (425˚F) then about another 1 hr. cooking at 160°C (325˚F) to reach medium-rare.
• After roast reaches temperature, transfer it to a platter, loosely tent with foil to rest 15 min. Thinly slice to serve. If you would like jus, stir the beef stock into the drippings in the roasting pan, simmer on the stovetop 5 min. Pour into gravy boat to serve alongside roast.

MUSTARD AND THYME-CRUSTED RIB OF BEEF

Steps:

• Preheat the oven to 200°C/fan180°C/gas 6. Mix the oil, chopped veg, garlic and half the thyme in a large roasting tin and place the beef in the centre.
• For the crust, mix 1 tbsp of the Dijon mustard with the breadcrumbs, rosemary and remaining thyme, and season. Brush 1 tbsp mustard over the fat of the beef, then press the crust onto it. Cover with well-oiled foil and roast for 20 minutes.
• Add half the wine and a good splash of water to the tin, turn down the oven to 180°C/fan160°C/gas 4 and roast for 1 hour 20 minutes, adding more water occasionally.
• Take off the foil and roast for a further 20 minutes to brown the crust. To check it is cooked, insert a skewer into the thickest part for 30 seconds, then lay it against the back of your hand. If it feels cool, the meat is rare; if warm, it is medium-rare; if hot, it is medium. Remove from the tin and rest, covered with foil, for 20 minutes.
• Meanwhile, place the tin on the hob, add the port and remaining wine and bubble for a few minutes. Add the stock, 1 tsp mustard and the jelly and bubble for 5-10 minutes, stirring in the sticky bits and squeezing out the flavour from the veg. Strain into a gravy boat, allow to settle and skim off the excess fat from the surface.
• Carve the beef and serve with the gravy, Yorkshire puddings, roast potatoes, horseradish sauce and peas.

MUSTARD-CRUSTED BEEF RIBS

Steps:

• Season the ribs with salt and pepper. Place on a greased rack on a roasting pan and bake at 450 degrees for 30 minutes.
• Turn the ribs and bake at 300 degrees for 30 more minutes. Remove from oven. Reduce oven temperature to 200 degrees.
• Mix Dijon mustard and wine in a small bowl. Coat the ribs with this mixture and sprinkle with breadcrumbs.
• Bake at 200 degrees for 1 hour.
• Saute the onions in the butter in a small saucepan until onions are translucent.
• Add the flour and stir until combined.
• Stir in the broth and the beef granules. Simmer until thickened, stirring constantly.
• Add the whipping cream and mix well. Simmer just until heated through, stirring constantly.
• Spoon sauce over ribs to serve.

PRIME RIB-EYE STEAKS WITH MUSTARD PARMESAN CRUST

Steps:

• In a pre-heated saute pan over medium-low heat, pan roast the garlic in olive oil, tossing only once. Allow to brown for about 5 to 10 minutes. Drain the cloves through a strainer. Allow to cool before mashing roughly with fork. Add thyme to garlic paste and mash that in as well. When they are pasty but still chunky, mix in the Dijon mustard.
• Preheat oven to 450 degrees F. Preheat a grill to high.
• Season steaks well with salt and pepper. Pound the seasonings in well. Drizzle steaks on both sides with olive oil. Place meat on grill to brown, about 5 minutes each side.
• Remove steaks from grill, place on a large cookie tray. Cover top generously with mustard parmesan coating. Top with large piles of parmesan, spreading out to edges carefully with fingers. Place steaks in oven for 8 or 9 minutes.

MUSTARD GLAZED BEEF SHORT RIBS

Steps:

• Preheat oven to 350 degrees.
• Season the short ribs with salt and pepper and brown well in the oil and butter combined in a large saute pan. Remove the ribs and place into a casserole or roasting pan.
• Add the onion, carrot and celery to the saute pan and begin to caramelize the vegetables.
• Continue to cook the vegetable mixture before adding the jalapeno, garlic, tomato, cumin, beer and stock in quick succession. Bring this mixture to a rapid boil before pouring over the ribs in the casserole. The liquid should not rise more than 2/3 up the side of the ribs and the ribs should not be entirely submerged.
• Place the casserole into the oven, add the bouquet and braise the ribs until fork tender, about 1 1/2 hours.
• Remove the casserole from the oven, allow to rest for several minutes before placing the ribs on a sheet pan. Degrease the braising liquid, strain the vegetables out and discard and reserve the remaining juices for serving.
• Combine the mustard and honey in a bowl and liberally brush over the ribs. Place the ribs back into the oven and roast another 10 minutes until the glaze is caramelized dark and delicious.
• Serve with the cooking/braising liquid in a sauce boat.

NEFF MICROSITE

Steps:

• Add the chopped onions and carrots to the NEFF Universal Pan and place the beef joint on top. In a large bowl, mix the mustard, horseradish, butter, garlic, sugar, Worcester sauce, sea salt flakes and ground black pepper. Baste the beef with a generous amount of the mustard glaze. Insert the Meat Probe into the thickest part of the beef and select 58°C for a medium/medium rare roast. Set CircoTherm® at 170°C and switch Variosteam to medium. Use the Slide&Hide® door and ComfortFlex Rails to baste the beef during cooking.
• During the last 20 mins of roasting, place the cauliflower florets into an oven-safe dish and cook for 20 mins. Meanwhile, make a start on the cheese sauce. In a pan, whisk the milk, flour, and butter over a medium heat until the mixture thickens. Stir through the nutmeg, bay leaves and a pinch of salt and pepper, then take off the heat before adding the grated gruyere. Once the beef joint is cooked, remove from the oven and transfer onto a board or warmed plate. Cover with foil and leave to rest for 30 mins. Remove the cauliflower from the oven and pour over the cheese sauce, scattering the grated parmesan on top. Change the CircoTherm® temperature to 180°C and cook for another 30 mins.
• While the beef rests, pour the vegetables and juices from the Universal Tray into a saucepan, adding a little water to make a jus. Squash the vegetables, then add a glass of red wine and a dash of flour, stirring until fully combined. Pass the liquid through a sieve and into a jug, ready for serving. Once the cauliflower cheese is golden and bubbling on top, remove from the oven. Carve the beef, then pour some jus over the top and serve with the cauliflower cheese and a handful of peppery watercress on the side.

ROAST BEEF WITH A MUSTARD CRUST AND TRADITIONAL GRAVY

Steps:

• Weigh the beef to establish the cooking time. Preheat the oven to 220C/425F/Gas 7.
• Crumble 1 Beef OXO cube into a small bowl, mix with the flour and mustard powder. Dust this over the fat surface of the beef, rubbing in gently. This will become nicely crusty during cooking as well as adding flavour. Now season with freshly ground black pepper.
• Place the beef in a roasting tin and tuck the onion quarters around the meat. Cook for 20 minutes then reduce the oven to 160C/325F/Gas 3 and cook slowly for 20 minutes per 450g for medium rare and 15 minutes per 450g for rare.
• Whilst the meat is cooking, baste it in its own juices to keep it moist and succulent. Transfer the cooked meat to a carving plate and loosely cover with foil to rest for 10-15 minutes.
• Meanwhile to make the gravy: tilt the roasting tin and spoon off all but 2 tbsp of the fat, also retaining the brown juices and the caramelised onion. Place the mixture in a saucepan over a gentle heat and allow the juices to sizzle then sprinkle in the flour and blend to a smooth paste. Let the flour cook for a moment or two until browned. This helps to produce a rich colour gravy.
• Crumble and stir 1 Beef OXO cube into 600ml (1pt) hot water.
• Using a wooden spoon, loosen the tasty crisp brown bits stuck to the tin whilst gradually adding the hot stock. Stir briskly until the simmering gravy is smooth and thickens. If you prefer your gravy thicker, simply leave to bubble and reduce for a minute or two.
• Carve the beef onto warm plates, accompanied with roasted potatoes and Yorkshire puddings and enjoy with lashings of hot gravy.
• For rich red wine gravy, replace 150ml (¼ pt) water with a robust red wine.

MUSTARD-CRUSTED BEEF TENDERLOIN

Steps:

• Preheat oven to 425°F
• Stir together mustards, brown sugar, pepper, salt and lemon zest.
• Pat beef dry and season generously with salt. Heat oil in a heavy skillet over moderately high heat until just beginning to smoke, then brown beef on all sides.
• Transfer to an oiled shallow baking pan and coat with mustard mixture.
• Roast beef in middle of oven until a thermometer inserted 2 inches into thickest part of meat registers 125°F for medium-rare, 15 to 20 minutes.
• Transfer to a cutting board and let stand until cool, at least 10 minutes.

STANDING RIB ROAST WITH ROSEMARY-THYME CRUST

Steps:

• Place beef, fat side up, in large shallow roasting pan or on rimmed baking sheet. Sprinkle beef all over with salt and pepper. Spread mustard all over beef. Mix rosemary and thyme in small bowl; sprinkle over beef and press lightly to adhere. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Position rack just below center of oven and preheat to 450°F. Roast beef uncovered 15 minutes. Reduce oven temperature to 325°F. Roast beef 1 hour 30 minutes. Remove from oven. Spoon off all but 2 tablespoons drippings. Add carrots and shallots to pan. Turn vegetables to coat with drippings; sprinkle with salt and pepper. Roast beef and vegetables until thermometer inserted into center of beef registers 125°F for medium-rare, stirring vegetables occasionally, about 55 minutes longer. Transfer beef and vegetables to platter; tent loosely with foil to keep warm.
• Discard drippings from roasting pan. Place pan over 2 burners on stove top over medium heat. Add butter to pan and melt. Add flour; whisk until smooth and just beginning to color, about 5 minutes. Whisk in stock. Boil until sauce thickens slightly, whisking often, about 10 minutes. Season sauce to taste with salt and pepper. Serve beef with vegetables and sauce.

HERB & PEPPER CRUSTED RIB OF BEEF

Steps:

• Heat oven to 220C/200C fan/gas 7. Mix the rock salt, peppercorns, garlic, rosemary, parsley and olive oil. Rub this mixture all over the beef rib then place in a roasting tin. Put in the oven and cook for 30 mins, then turn the oven down to 160C/140C fan/gas 3 and cook for a further 1 hr 20 mins. Remove from the oven, transfer the beef to a board, cover with tin foil and rest for 30 mins before carving.
• While the beef rests, make the gravy. Pour off all but 2 tbsp of fat from the roasting tin and reserve any juices. Fry the onions in the roasting tin over a medium heat for about 10 mins, then add the wine, stock and reserved juices. Keep cooking for a further 10 mins to reduce to a thick sauce, season well and serve alongside the roast beef.

MUSTARD AND THYME BARON OF BEEF AU JUS

Steps:

• The evening before; slice small slits all over the roast then stuff with the garlic clove halves.
• Rub the roast all over with oil, then brush the top and sides of the roast with the mustard, then sprinkle with thyme and black pepper.
• Place into a shallow roasting pan, do not use a rack set directly on the pan (if any fat on the roast place it fatty-side up in the pan).
• Cover with plastic wrap and refrigerate 24 hours or up to 2 days (careful not to remove the mustard mixture on the roast with the plastic wrap).
• The following day remove the roast from the fridge, uncover and discard plastic wrap.
• Let sit out on the counter to bring down to room temperature (this might take a couple hours or more, it is an IMPORTANT step to relax the meat fibers to create a more tender juicy roast).
• Set oven to 450°F.
• Pour 1 cup beef broth into the roasting pan.
• Roast uncovered for 20 minutes in a preheated 450°F oven.
• After 20 minutes of cooking reduce the heat down to 325°F.
• Cook roast until desired doneness (please keep in mind, these times are for a 3-pound roast, and after the 20 minutes cooking time at 450¹F, you will need to adjust cooking time for larger roasts!).
• For a rare roast 50 minutes more cooking time.
• For medium-rare 60 minutes more cooking time -- 70 minutes for medium and 80 minutes for medium-well.
• When the roast is cooked remove from the pan and set on a plate; tent with foil to prevent drying out.
• To make the Jus set the roasting pan on stove top over medium heat.
• Add in 3 cups beef stock, using a wooden spoon scrape the bottom of the pan to release the browned bits, gently simmer for 4-5 minutes (adjust the heat downwards so that the Jus maintains a gentle simmer.
• Using an electric knife (if you have one) or a sharp carving knife slice the roast as thinly as possible and serve with the au Jus.

MUSTARD-ROASTED PRIME RIB

Steps:

• For the rib roast and red wine sauce:.
• Roast prime rib: Preheat oven to 450 degrees. Fit a baking sheet with a rack and line with parchment paper. Place prime rib fat side up on rack.
• In a small bowl, combine mustard, thyme, cumin seeds, and 1 tablespoon salt. Rub mustard mixture on all sides of roast. In another small bowl, combine 1 tablespoon Maldon salt and 2 tablespoons black pepper. Sprinkle roast with salt and pepper mixture and transfer to oven. Roast until edges of meat are beginning to brown, about 15-20 minutes. Reduce heat to 325 degrees and continue roasting, rotating halfway through, until the internal temperature reads 125 degrees for medium-rare, about 1 hour 40 minutes to 2 hours more.
• Remove from oven and let rest, at least 30 minutes and up to 2 hours before serving.
• Make sauce: In a medium skillet over medium-high heat, warm olive oil until shimmering. Add shallots, season with salt, and saute?, stirring occasionally, until golden, about 12 minutes. Add red wine to deglaze, scraping the bottom of skillet. Cook until reduced by three-quarters, about 2-3 minutes. Skim fat from any roasting juices and add to skillet, along with beef stock and thyme. Continue to cook, stirring, and reduce by half. Add butter and swirl pan to emulsify. Season to taste with salt and pepper. Remove from heat and rewarm if necessary when ready to serve.
• For the asparagus bundles:.
• Increase oven temperature to 425 degrees. Separate asparagus into groupings of 3 stalks each. (You will have about 5 bundles.) Place two slices of pear on top of each set and wrap with one prosciutto slice each. Place bundles on a parchment-lined baking sheet. Drizzle with olive oil, season lightly with salt and pepper, and transfer to oven. Roast until asparagus is deeply golden and prosciutto is crisp, about 25-30 minutes.
• Serve immediately, with prime rib and red wine sauce.