Roasted Beef Food

BEST ROAST BEEF

Steps:

• Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop.
• Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.
• Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours.
• While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy.
• After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.
• Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.
• Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.
• Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.
• Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug. Serve with Yorkshire puddings.
• Preheat oven to 450 degrees F.
• Mix the batter ingredients together. Let rest for 10 minutes
• Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.

SLOW-ROASTED BEEF

Steps:

• Pat roast dry with paper towels. Rub generously with salt (at least 1/4 cup) and pepper on all sides. Shake the roast gently, allowing any excess salt and pepper to fall off.
• Place a wire rack in a small rimmed baking sheet or lay 5 to 6 metal skewers across a large plate or baking sheet. Place roast on top of rack or skewers, making sure it is fully elevated above the bottom of the baking sheet. Place elevated roast on the bottom rack of your refrigerator, uncovered (or loosely covered with foil, if you are squeamish about raw meat), and let rest undisturbed for at least 24 hours and up to 48 hours.
• Transfer baking sheet with elevated roast directly from the refrigerator into a cold oven and set oven temperature to 225 degrees. Cook until the center of the roast reaches 120 degrees for rare, or 130 degrees for medium, as tested with a digital thermometer. Depending on the oven and the exact geometry of the roast, this will take 1 to 2 1/2 hours.
• Remove baking sheet with roast from oven and set on a trivet or on top of your stovetop. Let the roast rest on the baking sheet for at least 30 minutes.
• Heat vegetable oil in a large skillet (any heavy skillet without a nonstick coating will do) over high until lightly smoking. Sear roast, turning occasionally, until well browned on all sides, about 4 minutes total.
• Carve into thin slices with a sharp knife and serve what you'll eat today. When finished, carve remaining roast. Carefully lay fanned slices into zipper-lock freezer bags in layers no thicker than 1/2 inch. Squeeze out as much air as possible and stack sealed bags on an aluminum baking sheet. Place in freezer until completely frozen. Store frozen for up to 2 months.
• To thaw, place one bag of frozen sliced steak on an aluminum baking sheet at room temperature until defrosted, about 45 minutes. It is important to use an aluminum sheet, as the high thermal conductivity of aluminum greatly speeds up the thawing process. Use thawed sliced steak as desired.

OVEN ROAST BEEF

Steps:

• Preheat oven to 325 degrees fahrenheit.
• Rub the dry soup mix on the meat, place in a covered roasting pan.
• Add mushroom soup and water or beer.
• Bake covered for 1 hour per pound of meat. If the cut of meat is very dense with little fat, remove one half hour before reaching total cooking time, slice and return to finish.

FRENCH ROASTED BEEF

Steps:

• Sprinkle salt over roast. Wrap tightly and refrigerate for 12 hours. Remove roast from refrigerator, unwrap, place on a wire rack in a shallow pan, cover and let sit until it reaches room temperature. Discard wrap.
• Preheat oven to 225 degrees F.
• Prepare another shallow pan with a wire rack in it. Place in oven to heat.
• Pat the roast dry, rub 1 T oil evenly over the meat. Pepper roast.
• In a heavy pan, cast iron is best, place remaining T of oil. Heat almost to smoke.
• With kitchen tongs, place the roast into hot pan. Sear on each side for 3-4 minutes each.
• Remove pan and roast from heat.
• Place roast on warmed rack in preheated oven.
• Use a probe thermometer to monitor temperature.
• You want to try to keep the internal temperature of the roast below 122 degrees. Adjust oven temperature as needed, or open door briefly, to keep that temperature down.
• For a medium rare roast, cook to 115, remove from oven. Turn oven off. (A 5 pound roast will take around 2 hours in my oven to reach 115 degrees.) Leave roast in oven until thermometer reaches 130 F for medium rare. This will take 30 to 50 minutes longer.
• If your roast is not coming up to temperature, turn the oven back on to 225 for 5 minutes, turn it off and finish.
• When roast is at 130 F, transfer to cutting board and let rest 15 minutes.
• Slice and serve.

EASY, MOUTHWATERING ROAST BEEF

Steps:

• Use a metal skewer to poke some holes throughout beef rib roast so marinade can penetrate the muscle.
• Whisk together beer, honey, soy sauce, Montreal steak seasoning, and garlic in a bowl; pour into a large resealable plastic bag. Add the rib roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator at least 24 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove rib roast from the marinade. Discard remaining marinade. Place roast into a roasting pan with a rack.
• Cook the roast until hot and slightly pink in the center, about 2 1/2 hours. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove from oven, cover with aluminum foil, and let rest on top of stove for 20 minutes before slicing and serving.