Roast Beef With Fresh Herbs Food

HERB-CRUSTED ROAST BEEF

Steps:

• Preheat oven to 325°. Place roast with fat side up in ungreased roasting pan. Combine the next five ingredients; pour over roast. Combine parsley, basil, salt, pepper, tarragon and thyme; rub over roast. , Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a warm serving platter. Let stand 10-15 minutes. , Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. In a large saucepan, combine flour, bouillon and 1 cup water until smooth. Gradually stir in the drippings, reserved fat and remaining water. Bring to a boil; cook and stir 2 minutes or until thickened. Slice roast; serve with gravy.

HERB-CRUSTED ROAST BEEF WITH HORSERADISH CREAM

Steps:

• Special Equipment: food processor
• Preheat oven to 350 degrees F.
• Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
• Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
• Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
• Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
• Horseradish Cream:
• In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
• Yield: 1/2 cup

ROAST BEEF WITH FRESH HERBS

Steps:

• Preheat oven to 425ºF. After the roast has been sitting at room temperature, pat dry with paper towel; season with salt, pepper and mustard. Heta an oven-proof pan over medium-high and add oil. When hot, sear roast on all sides and ends. Place a rack with the fat side up. Insert a probe, and transfer to the preheat oven; cook for 20 minutes. Reduce heat to 325ºF and cook until internal temperature registers 140ºF.
• While roast is cooking, in a medium bowl combine herbs and garlic. Pour grapeseed oil, stirring, until the herb mixture is moist. When roast internal temperature reaches 115ºF, remove from the over and quickly spread on top, pressing down lightly. Return roast to oven to finish cooking.
• Remove roast from oven and place on a carving board. Tent the roast with aluminum foil and let it rest for 20 to 30 minutes before slicing. If it's too rare for some, quickly sauté both side in a hot pan with a little gravy for up to 2 minutes.
• Note: Bone-in prime rib will take more time to cook in the oven.

HERB ROAST BEEF (SLOW COOKER)

Steps:

• Reserve 1 unchopped rosemary sprig and several garlic cloves. (You will use this garlic and rosemary to poke into the meat to add extra flavour).
• Put all other ingredients except the meat in the slow cooker on high. Put lid on to allow mixture to warm in the slow cooker.
• Meanwhile, braise the meat on all sides in a separate frying pan using a spoonful of oil, until meat is lightly browned. This step is designed to seal in the juices as topside meat is usually quite dry. Braising should take around 5 minutes.
• Once braised, gently set meat on top of onion mixture in slow cooker.
• Poke reserved garlic and rosemary into folds in meat and leave to cook.
• Roast 4-5 hours on high until meat is tender and falling apart. Cook time wil depend on size of roast.
• Serve with your favourite roasted vegetables.

ROAST BEEF WITH FRESH HERBS

Steps:

• 1. Preheat oven to 425ºF. After the roast has been sitting at room temperature, pat dry with paper towel; season with salt, pepper and mustard; set aside.
• 2. Heat an oven-proof pan over medium-high and add oil. When hot, sear roast on all sides and ends. Place a rack with the fat side up. Insert a probe, and transfer to the preheat oven; cook for 20 minutes. Reduce heat to 325ºF and cook until internal temperature registers 140ºF.
• 3. While roast is cooking, in a medium bowl combine herbs and garlic. Pour oil, stirring, until the herb mixture is moist. When roast internal temperature reaches 115ºF, remove from the oven and quickly spread on top, pressing down lightly. Return roast to oven to finish cooking.
• 4. Remove roast from oven and place on a carving board. Tent the roast with aluminum foil and let it rest for 20 to 30 minutes before slicing. If it's too rare for some, quickly sauté both side in a hot pan with a little gravy for up to 2 minutes.
• 5. COOKING TIME: The cooking time may vary depending on size, actual oven temperature, etc. Using a probe is a smart way to cook your roast perfectly each time. For a rare to medium-rare roast, the internal temperature should reach 140ºF. If it's too rare for some, quickly sauté a slice of roast beef on both side in a hot pan with a little gravy for up to 2 minutes. Also keep in mind that a bone-in prime rib will take more time to cook in the oven.
• 6. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=bBfKn1nblwk