Roast Beef With Rosemary Mayonnaise Food

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PRIME RIB ROAST BEEF WITH FRESH GARLIC AND ROSEMARY



Prime Rib Roast Beef With Fresh Garlic and Rosemary image

I got the roasting idea from Paula Deen. When I first saw this way of cooking I said to myself "Get out of here"! BUT this is great for putting in the oven and going to a movie, spending time with guests, preparing the rest of the meal, or just you time. I changed the time to what worked for me. Seasoned to the way we like it. With lots of Fresh Garlic and Rosemary. I made boneless because that is what was for sale. And makes for easy slicing! The cooking time is the actual time roast is in oven while on. Add 3 hours for resting in cooling oven. Oven Door MUST stay closed.

Provided by Rita1652

Categories     Roast Beef

Time 1h34m

Yield 8-10 serving(s)

Number Of Ingredients 5

1 (5 lb) boneless beef rib roast (bone optional)
1 -3 teaspoon coarse salt (generous amount)
1 -3 teaspoon fresh cracked pepper
1 tablespoon chopped fresh rosemary
10 garlic cloves

Steps:

  • Allow roast to stand at room temperature for at least 1 hour.
  • Meanwhile mix salt pepper and rosemary together.
  • Preheat the oven to 375 degree F.
  • Score roast in 10 random spots for the garlic. Rub roast with the seasoning mix. Place cloves into slices.
  • Place roast on a rack in the pan with the fat side up.
  • Roast for 1 hour.
  • Turn off oven.
  • Leave roast in oven but do not open oven door for 3 hours.
  • About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast.
  • Important-- Do not remove roast or re-open the oven door from time roast is put in until 20 minutes before ready to serve.
  • Remove roast 20 minutes after heating.
  • Slice end cuts for those that like medium well, center cuts for those that like it medium rare to rare.

Nutrition Facts : Calories 6.6, Sodium 291.4, Carbohydrate 1.5, Fiber 0.2, Protein 0.3

ROSEMARY-GARLIC ROAST BEEF



Rosemary-Garlic Roast Beef image

This tender and juicy roast looks beautiful when I serve it to guests. It also makes the house smell wonderful as it cooks. I usually serve it with warm French bread and a salad topped with buttermilk dressing. -Brenda Hlivyak, La Center, Washington

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 9

4 garlic cloves, minced
1 tablespoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon pepper
1 beef tri-tip roast (2 to 3 pounds)
4-1/2 teaspoons olive oil
12 small red potatoes, quartered
2 medium sweet yellow peppers, cut into 1-inch pieces
1 large sweet onion, cut into 1-inch slices

Steps:

  • Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan., In a small bowl, whisk reserved herb mixture with oil. In a shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. Toss to coat. Arrange vegetables around roast., Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender.

Nutrition Facts : Calories 352 calories, Fat 14g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 467mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 34g protein.

ROAST BEEF WITH COFFEE



Roast Beef with Coffee image

Don't pass this up because it sounds strange. It is wonderful! Serve with mashed potatoes. This can also be made with a sirloin tip roast or a rump roast.

Provided by karela

Categories     Everyday Cooking

Time 3h20m

Yield 5

Number Of Ingredients 5

4 pounds chuck roast
5 cloves garlic, minced
1 ½ cups prepared strong coffee
2 tablespoons cornstarch
½ cup water

Steps:

  • Preheat slow cooker to low setting OR preheat oven to 350 degrees F (175 degrees C).
  • Using a sharp knife, make 5 or 6 deep slits around the top and side of the roast. Push the whole cloves of garlic down into the slits. Place the meat in a slow cooker OR a 10x15 inch roasting pan and pour the coffee over the meat.
  • Cook in slow cooker on low setting for 6 to 8 hours OR bake at 350 degrees F (175 degrees C) for 2 to 3 hours.
  • When roast is done, remove from slow cooker OR oven, and pour the drippings into a small saucepan over medium low heat. In a separate small bowl, combine the cornstarch and water. Mix well and add slowly to the drippings, stirring constantly. Simmer until thickened.

Nutrition Facts : Calories 754 calories, Carbohydrate 3.9 g, Cholesterol 235.9 mg, Fat 48.7 g, Fiber 0.1 g, Protein 70.1 g, SaturatedFat 19.2 g, Sodium 282.3 mg

ROAST BEEF WITH ROSEMARY MAYONNAISE



Roast Beef With Rosemary Mayonnaise image

This is a nice dish to serve for a buffet because it's simple and the rosemary mayonnaise can be prepared 2 days ahead of time. I serve this with the little cocktail breads on the side so that guests can build their own sandwich and have always been asked for the mayonnaise recipe. I also use the leftover mayonnaise on salmon and sandwiches.

Provided by lazyme

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

4 teaspoons rosemary, finely chopped
4 teaspoons distilled white vinegar
2 cups mayonnaise
1 garlic clove, pressed
romaine lettuce leaf
2 lbs roast beef, thinly sliced
1 red onion, thinly sliced (optional)

Steps:

  • Place chopped rosemary and vinegar in medium bowl.
  • Let stand 15 minutes.
  • Whisk in mayonnaise and garlic.
  • Season rosemary mayonnaise to taste with salt and pepper.
  • (Can be made 2 days ahead; cover and keep refrigerated.).
  • Line large platter with romaine leaves.
  • Arrange roast beef atop lettuce.
  • Sprinkle with onion slices, if desired.
  • Serve roast beef and rosemary mayonnaise separately.
  • Makes 12 buffet servings or 8 main-course servings.

Nutrition Facts : Calories 436.9, Fat 29.1, SaturatedFat 6.4, Cholesterol 95.7, Sodium 480.2, Carbohydrate 14.2, Fiber 0.1, Sugar 3.8, Protein 30.9

ROAST BEEF WITH ROSEMARY MAYONNAISE



Roast Beef with Rosemary Mayonnaise image

Categories     Beef     No-Cook     Low Carb     Quick & Easy     Oscars     Mayonnaise     Rosemary     Bon Appétit

Yield Makes 12 buffet servings or 8 main-course servings

Number Of Ingredients 7

4 teaspoons finely chopped rosemary
4 teaspoons distilled white vinegar
2 cups mayonnaise
1 garlic clove, pressed
Romaine lettuce leaves
2 pounds thinly sliced roast beef
1 red onion, thinly sliced (optional)

Steps:

  • Place chopped rosemary and vinegar in medium bowl. Let stand 15 minutes. Whisk in mayonnaise and garlic. Season rosemary mayonnaise to taste with salt and pepper. (Can be made 2 days ahead. Cover and keep refrigerated.)
  • Line large platter with romaine leaves. Arrange roast beef atop lettuce. Sprinkle with onion slices, if desired. Serve roast beef and rosemary mayonnaise separately.

ROAST BEEF SANDWICHES WITH HORSERADISH MAYONNAISE



Roast Beef Sandwiches with Horseradish Mayonnaise image

Categories     Sandwich     Beef     Quick & Easy     Horseradish     Rosemary     Summer     Bon Appétit

Yield Serves 2, can be doubled

Number Of Ingredients 7

1/3 cup mayonnaise
2 tablespoons prepared white horseradish
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
1 12-inch section French-bread baguette, halved lengthwise
8 ounces thinly sliced roast beef
2 medium tomatoes, thinly sliced
1 large bunch arugula, stems trimmed

Steps:

  • Whisk mayonnaise, horseradish and rosemary in small bowl to blend. Season dressing with salt and pepper.
  • Spread bottom piece of bread with half of dressing. Top with roast beef, tomatoes and arugula. Sprinkle with salt and pepper. Spread remaining dressing on top piece of bread. Press bread, dressing side down, onto arugula. Cut into 4 pieces and serve.

ROAST BEEF SANDWICHES WITH HORSERADISH MAYONNAISE



Roast Beef Sandwiches With Horseradish Mayonnaise image

A simple and tasty sandwich. I usually use a sandwich roll and add the meat until it looks good, lol.

Provided by lazyme

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

1/3 cup mayonnaise
2 tablespoons prepared horseradish
1 teaspoon fresh rosemary, chopped or 1/2 teaspoon dried rosemary
1 French baguette, halved lengthwise, 12-inches
8 ounces roast beef, thinly sliced
2 medium tomatoes, thinly sliced
1 bunch arugula, stems removed

Steps:

  • Whisk mayonnaise, horseradish and rosemary in small bowl to blend.
  • Season dressing with salt and pepper.
  • Spread bottom piece of bread with half of dressing.
  • Top with roast beef, tomatoes and arugula.
  • Sprinkle with salt and pepper.
  • Spread remaining dressing on top piece of bread.
  • Press bread, dressing side down, onto arugula.
  • Cut into 4 pieces and serve.

Nutrition Facts : Calories 328.6, Fat 10.4, SaturatedFat 3.7, Cholesterol 88.4, Sodium 279.8, Carbohydrate 24.6, Fiber 2.8, Sugar 5.2, Protein 35.4

MINI ROSEMARY-ROAST BEEF SANDWICHES



Mini Rosemary-Roast Beef Sandwiches image

Roast beef sandwiches never last long at a party, especially if you dollop them with mayo, mustard, horseradish and pickled giardiniera relish. -Susan Hein, Burlington, Wisconsin

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 1h15m

Yield 2 dozen.

Number Of Ingredients 10

1 beef top round roast (3 pounds)
3 teaspoons kosher salt
2 teaspoons crushed dried rosemary
2 tablespoons olive oil, divided
2 teaspoons pepper
2 cups mild giardiniera, drained
1 cup reduced-fat mayonnaise
2 tablespoons stone-ground mustard
1 to 2 tablespoons prepared horseradish
24 Hawaiian sweet rolls, split

Steps:

  • Sprinkle roast with salt and rosemary. Cover and refrigerate at least 8 hours or up to 24 hours., Preheat oven to 325°. Uncover roast and pat dry. Rub roast with 1 tablespoon oil; sprinkle with pepper. In a large cast-iron or other ovenproof skillet, heat remaining oil over medium-high heat. Brown roast on both sides., Transfer to oven; roast until a thermometer reads 135° for medium-rare, 50-60 minutes. (Temperature of roast will continue to rise about 10° upon standing.) Remove roast from skillet; let stand 1 hour. Refrigerate, covered, at least 2 hours, until cold., Place giardiniera in a food processor; pulse until finely chopped. In a small bowl, mix mayonnaise, mustard and horseradish. , To serve, thinly slice cold beef. Serve on rolls with mayonnaise mixture and giardiniera.

Nutrition Facts : Calories 220 calories, Fat 9g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 466mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 17g protein.

ROAST BEEF AND WATERCRESS WRAPS WITH ANCHOVY ROSEMARY MAYONNAISE



Roast Beef and Watercress Wraps with Anchovy Rosemary Mayonnaise image

Categories     Sandwich     Beef     Leafy Green     Herb     No-Cook     Picnic     Quick & Easy     Mayonnaise     Rosemary     Summer     Watercress     Tortillas     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

1 garlic clove
2/3 cup mayonnaise
2 teaspoons anchovy paste
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons finely chopped fresh rosemary
1/8 teaspoon black pepper
4 (10-inch) flour tortillas or sandwich wraps
1 lb thinly sliced rare roast beef (from deli counter)
6 oz watercress, coarse stems discarded

Steps:

  • Mince garlic with a large heavy knife, then mash to a paste with a pinch of salt using flat side of knife. Whisk together garlic paste, mayonnaise, anchovy paste, lemon juice, rosemary, and pepper in a small bowl.
  • Toast tortillas 1 at a time directly on burner (gas or electric) over moderately high heat, turning over and rotating with tongs, until slightly puffed and browned in spots but still flexible, about 30 seconds each. Transfer to a clean kitchen towel as toasted and stack, loosely wrapped in towel.
  • Spread mayonnaise (about 2 tablespoons, or more to taste) on top of each tortilla, then divide roast beef and watercress among tortillas, covering about half of rounds. Tuck in sides of tortillas and roll up tightly to enclose filling, then cut in half.

ROSEMARY POT ROAST



Rosemary Pot Roast image

Come home to a comforting, ready-to-eat entree with this slow-cooker favorite sized just right for two. It's so easy, and it fills the house with a wonderful aroma. -Marcia Schroeder, River Edge, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 2 servings.

Number Of Ingredients 13

1 boneless beef chuck steak (3/4 inch thick and 3/4 pound)
1 to 2 teaspoons canola oil
1/4 cup beef broth
1/4 cup tomato sauce
1/4 cup dry red wine or additional beef broth
2 tablespoons chopped onion
1 garlic clove, minced
1-1/2 teaspoons dried parsley flakes
1/4 teaspoon minced fresh rosemary
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/2 teaspoons cornstarch
1 tablespoon water

Steps:

  • In a large skillet, brown beef in oil on both sides. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine the broth, tomato sauce, wine, onion, garlic, parsley, rosemary, salt and pepper; pour over beef. Cover and cook on low until meat is tender, about 8 hours. , Remove beef and keep warm. In a small saucepan, combine cornstarch and water until smooth; stir in cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with beef.

Nutrition Facts : Calories 358 calories, Fat 19g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 472mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.

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