HOW TO MAKE ROAST BEEF

Loading...

Beef Rib Roast with Yorkshire Puddings
















Beef Rib Roast with Yorkshire Puddings

Roast Beef Recipes INGREDIENTS
  • 1 (6 to 8 pound) beef rib roast (2 to 4 ribs), small end, chine (back) bone removed
  • 6 cloves garlic, minced
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon cracked black pepper
  • Yorkshire Puddings (recipe follows)
Roast Beef Recipes INSTRUCTIONS
1. Heat oven to 350°F. Combine garlic, thyme and pepper; press onto beef roast. Place roast beef , fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of roast beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2 1/4 to 2 1/2 hours for medium rare; 2 3/4 to 3 hours for medium doneness.
2. Remove roast beef when meat thermometer registers 135°F for medium rare; 150°F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Carve roast. Season with salt. Serve roast beef rib with Yorkshire puddings....nice ! Enjoy it !
prime-rib-roast-with-red-wine

Beef Rib Eye Roast with Savory Sauce










Beef Rib Eye Roast with Savory Sauce

A great roast beef recipe to try !
Roast beef Recipes INGREDIENTS
  • 1 (4-pound) beef rib eye roast
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon dried tarragon leaves
  • 1/4 cup finely chopped shallot
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • 1/2 teaspoon granulated sugar
Roast Beef Recipes INSTRUCTIONS
1. Preheat oven to 350°F (175°C).
2. Combine garlic, salt, pepper, thyme and tarragon, stirring until a paste is formed. Spread evenly over surface of beef roast.
3. Place roast, fat-side up, on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water. Do not cover. Roast to desired doneness: 18 to 20 minutes per pound for rare, 20 to 22 minutes per pound for medium.
4. Remove roast beef from oven when meat thermometer registers 135°F (55°C) for rare or 155°F (65°C) for medium. Allow roast to stand 15 to 20 minutes before carving.
5. Meanwhile, remove rack from roasting pan; drain fat. Add shallot to pan; cook and stir over medium heat 2 to 3 minutes. Add broth, tomato paste and sugar; stir until meat juices attached to pan are dissolved. Increase heat to medium-high and continue cooking until liquid is reduced to 3/4 cup.
6. Carve roast beef across the grain into 1/4-inch thick slices...and the roast beef recipe is ready to serve...enjoy the roast beef ! Nice !
barbecued-beef-roast recipe

Beef Rib Eye Roast with Potatoes, Mushrooms and Fancy Pan Gravy









Beef Rib Eye Roast with Potatoes, Mushrooms and Fancy Pan Gravy

An incredible roast beef recipe to try !@
INGREDIENTS
  • 1 tablespoon chopped fresh rosemary leaves
  • 2 cloves garlic, minced
  • 2 teaspoons coarse salt
  • 1 teaspoon freshly ground black pepper
  • 1 (4-pound) rib eye roast
  • 4 pounds small new potatoes, halved
  • 1 tablespoon vegetable oil
  • 1 pound large white mushrooms, quartered
  • 1 tablespoon butter, softened
  • 1 tablespoon all-purpose flour
  • 1 (14.5-ounce) can beef broth
  • 1 tablespoon tomato paste
INSTRUCTIONS
1. Preheat oven to 350°F (175°C).
2. In a small bowl mix together rosemary, garlic, salt and pepper; spread evenly over surface of roast. Place roast beef, fat-side-up on a rack in a shallow roasting pan. Insert a meat thermometer into the center of the roast, place pan in the center of the oven, and cook for 40 minutes.
3. Toss potatoes with oil and add to the pan, stirring to coat with meat juices. Season with more salt and pepper, if desired. Return pan to oven and continue to cook for 20 minutes.
4. Add mushrooms to the pan, stirring to coat, and continue cooking for 40 more minutes.
5. Mix together butter and flour and set aside.
6. Remove roast beef (thermometer should read 130°F (55°C) from pan and transfer to a cutting surface; let sit 15 minutes before carving. Transfer vegetables to a serving platter. Pour the pan juices into a small saucepan and skim off fat.
7. Pour roast beef broth into pan juices, bring to a boil and let cook for 3 minutes. Lower heat, add flour mixture and tomato paste and whisk gently to incorporate.
8. Carve roast beef and serve with gravy, mushrooms and potatoes. The roast beef recipe is ready to serve...enjoy the feasts !
beef-tenderloin-and-root-vegetable

Beef Dinner Roasted on the Grill

Beef Dinner Roasted on the Grill
A great roast beef recipe to try !
INGREDIENTS
  • 1 (1 1/2 to 2 pound) beef shoulder roast
  • 2 teaspoons ground black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon corn starch
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground thyme
  • 1/8 teaspoon ground white pepper
  • 1/8 teaspoon cayenne pepper
  • 4 medium baking or sweet potatoes
  • 1 tablespoon vegetable oil
  • 4 ears corn-on-the-cob, unshucked
  • 1 red bell pepper, seeded and quartered
  • 1 green bell pepper, seeded and quartered
INSTRUCTIONS
1. Combine black pepper, garlic powder, corn starch, salt, thyme, white pepper and cayenne pepper to make a rub. Press mixture into both sides of roast.
2. For conventional grills, build wood or charcoal fire to one side. Use enough fuel to sustain heat for 1 hour. For gas grills, preheat one side then turn to low.
3. Wash potatoes, pierce with a fork, and brush with oil.
4. Place roast, potatoes and corn on cool side of grill. Cover and cook 50 minutes to 1 hour, maintaining grill temperature of 300ºF.
5. Brush peppers with oil, add to hot side of grill and cook covered during last 10 minutes.
6. Check roast doneness with meat thermometer inserted in center. Remove when thermometer reads 140ºF for medium-rare or 155ºF for medium. Let stand 10 minutes before carving. Slice thinly across the grain.
7. To serve corn, peel back husks, remove silk and brush with melted butter. The roast beef recipe on the grill is ready...enjoy it !

Beef Chuck Steak with Mushrooms

Beef Chuck Steak with Mushrooms
A nice roast beef recipe to try !
INGREDIENTS
  • 2 pounds chuck steak
  • 3/4 teaspoon salt, divided use
  • 1/4 teaspoon ground white pepper
  • 2 teaspoons prepared brown mustard, divided use
  • 2 tablespoons vegetable oil
  • 3 onions, chopped - divided use
  • 4 ounces mushrooms, sliced
  • 1/2 cup chopped flat-leaf parsley
  • 1 green bell pepper, chopped
  • 2 tablespoons chopped green onions
  • 1 tablespoon tomato paste
  • 1/2 cup dry bread crumbs
  • 1/4 teaspoon pepper
  • 1 teaspoon paprika
  • 3 strips of bacon, chopped
  • 1 cup beef broth
  • 2 tablespoons tomato ketchup
INSTRUCTIONS
1. Lightly sprinkle chuck steak with 1/2 teaspoon salt and white pepper. Spread one side with 1 teaspoon prepared brown mustard.
2. Heat oil in a skillet, add 1 chopped onion and cook for 3 minutes, or until lightly browned. Add sliced mushrooms, then cook for 5 minutes. Stir in chopped parsley, chopped green bell pepper, chopped green onions, tomato paste, and dry bread crumbs. Season with 1/4 teaspoon salt, pepper, and paprika. Spread this mixture on the mustard side of the beef flank steak and roll up jelly roll fashion and tie with string.
3. Cook chopped strips of bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, about 10 minutes. Add 2 chopped onions and saute for 5 minutes. Pour in beef broth, cover, and simmer for 1 hour. Remove the beef to a preheated platter. Season the pan juices with 1 teaspoon prepared brown mustard and ketchup; cook until thickened. Serve over the sliced meat. The roast beef recipe of beef chuck steak is ready to serve....!

Barbecued Beef Roast









Barbecued Beef Roast

A nice roast beef recipe to try !
INGREDIENTS
  • 5 pounds rump beef roast
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic salt
  • 1 cup water
  • 3 tomatoes, chopped
  • 1/4 cup white distilled vinegar
  • 1/4 cup tomato ketchup
  • 2 tablespoons chopped onions
  • 1 garlic clove, crushed
  • 2 celery ribs, sliced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1/4 cup butter
  • 1 cup prepared barbecue sauce
INSTRUCTIONS
1. Rub rump roast with salt, pepper and garlic salt. Place the roast in a roasting pan; set aside.
2. In a large saucepan, combine water, chopped tomato, vinegar, ketchup, chopped onion, crushed garlic, sliced celery, Worcestershire sauce, and lemon juice; bring to a boil. Reduce the heat and simmer for 15 minutes. Stir in butter and prepared barbecue sauce.
3. Pour half the sauce over the roast beef. Bake uncovered at 300*F for 3 hours, basting frequently with the remaining sauce.
4. Let stand for 10 minutes before thinly slicing the roast beef. Serve sliced roast with the remaining sauce. The roast beef recipe is ready to serve....nice !.
roast-beef-tenderloin-with-pinot-noir.

500°F Eye-of-Round Roast

500°F Eye-of-Round Roast

INGREDIENTS
  • 1 eye of round roast (2 to 3 pounds)
INSTRUCTIONS
1. Preheat oven to 500°F.
2. Season roast as desired; place on rack in shallow roasting pan. Do not add water or cover.
3. Place roast in the preheated oven and lower temperature to 475°F. Roast at 475°F for 7 minutes per pound.
4. Turn oven off and let roast sit in oven 2 1/2 hours. DO NOT OPEN OVEN DOOR DURING THIS 2 1/2 HOUR TIME PERIOD.
5. Remove roast and slice thinly. The roast beef recipe makes 4 to 6 servings. Enjpy it !
barbecued-beef-roast

Beef Tenderloin and Root Vegetable Roast

Beef Tenderloin and Root Vegetable Roast

Ingredients:

Beef Tenderloin:
* 1 beef tenderloin, about 5 to 6 pounds
* 1/4 cup red wine, such as pinot noir or burgundy
* 4 cloves garlic, finely minced
* 2 teaspoons Cajun seasoning blend
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper

* Vegetables:
* 2 1/2 pounds red or gold potatoes, peeled and cut into 1-inchpieces
* 4 medium carrots, peeled, cut in 1 1/2-inch slices and quartered lengthwise
* 1 large onion, cut in wedges
* 2 cloves garlic, minced
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 3 tablespoons olive oil

* Sauce:
* 1 tablespoon olive oil
* 1 tablespoon butter
* 1 cup thinly sliced shallots
* 3 cups beef broth
* 1 cup red wine, such as pinot noir or burgundy

Instructions:
Put the beef tenderloin in a large food storage bag with 1/4 cup red wine, the 4 cloves of garlic (minced), Cajun seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Seal the bag and refrigerate for about 2 hours.
Lightly oil a large shallow roasting pan. Heat oven to 425°. Toss potatoes, carrots, and onion with the minced garlic, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 3 tablespoons olive oil. Arrange the vegetables in the prepared pan and cover with foil. Roast for 20 minutes.

Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon butter in a medium saucepan over low heat; add 1 cup sliced shallots and sauté, stirring occasionally, until lightly browned. Pour in the beef broth and red wine; bring to a boil. Reduce heat to medium-low and simmer for about 15 minutes, or until reduced by about one-third to one-half. Pour the marinade off the beef and add it to the sauce.
Simmer for 2 minutes longer. Set aside and keep warm.
Remove the foil from vegetables and place the beef tenderloin on the vegetables. Roast uncovered until the beef registers about 150° on a meat thermometer for medium, or to about 140° for medium rare, about 1 hour to 1 hour and 15 minutes. Lift beef tenderloin out and place on a cutting board; loosely cover with foil. Let the beef tenderloin stand for about 10 minutes.
Slice beef tenderloin and serve with the sauce and vegetables. The roast beef recipes is ready to serves 6 persons...enjoy it !
500F-eye-of-round-roast.