Roast Beef with Garlic and Thyme

Roast Beef with Garlic and Thyme Recipe

Roast Beef Recipe Ingredients:

* 1 tablespoon butter, room temperature
* 1 teaspoon finely grated lemon peel
* 1 teaspoon dried thyme
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 clove garlic cut in half
* 2 to 3 pounds beef roast - eye of round or rump roast
* thinly sliced red onion and tomato slices for garnish
Roast Beef Recipe Instructions:
In a small bowl combine butter, lemon peel, thyme, salt, and pepper.
Rub garlic halves over surface of beef roast. Spread butter mixture over roast, coating thoroughly on all sides. Place meat on rack in a shallow roasting pan. Roast at 450°, uncovered, for 10 minutes.
Reduce temperature to 325°; roast beef about 1 hour to 1 hour and 30 minutes. A meat thermometer should register about 150° for medium.
Remove roast beef from oven, cover loosely with foil, and let stand for 10 minutes before slicing. Place slices on a serving dish, and place onion and tomato slices around the edge. Serve immediately. The Roast beef recipe is ready to serves 6 to 8 great persons...enjoy it ! Delicious !
beef-tenderloin-and-root-vegetable.

Roast Beef Tenderloin With Pinot Noir Sauce

Roast Beef Tenderloin With Pinot Noir Sauce
....try this nice roast beef recipe....a great one !

Roast Beef Recipes Ingredients:

* 1 beef tenderloin roast, trimmed, about 4 to 5 pounds
* 1 clove garlic, halved
* 1 to 2 tablespoons olive oil
* 1 teaspoon sea salt or kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1/2 teaspoon Creole or Cajun seasoning blend
* Sauce:
* 3 tablespoons butter
* 1 medium shallot, minced
* 1/4 teaspoon freshly ground black pepper
* 3 cups beef broth, low sodium
* 1 cup pinot noir
* 1/2 rosemary sprig or about 1/2 teaspoon dried rosemary leaves
* salt, to taste

Roast Beef Recipes Instructions:
Rub the roast beef with the cut side of the garlic halves, then rub all over with the the olive oil. Sprinkle with salt, pepper, and the seasoning blend, rubbing all over to coat thoroughly with
seasonings. Tuck the thinner end under to make the roast fairly uniform in thickness and tie to keep the roast in place. Wrap or seal in a food storage bag and refrigerate for an hour or two.
In a medium saucepan, melt butter over medium heat; add shallots and cook, stirring, until the shallots are soft. Stir in the pepper, beef broth, pinot noir, and rosemary. Bring to a boil. Reduce heat to medium and simmer until reduced to about 1 1/2 cups. Strain, taste, and add salt, if needed. Set aside.
Heat oven to 425°.
Place the roast on a rack in a roasting pan. Roast for about 45 minutes to 1 hour, or until the roast registers about 135° for medium rare or 145° for medium. Remove from oven and tent loosely with foil; let rest for 15 minutes before slicing.
Bring the reduced sauce to a simmer; transfer to a bowl. The roast beef recipe is ready to serve ... enjoy the feasts !
roast-beef-with-garlic-and-thyme.

Prime Rib Roast With Red Wine

Prime Rib Roast With Red Wine
...a great roast beef recipe to try ! Amazing taste !

Roast Beef Recipe Ingredients:

* 1 prime rib roast, about 6 to 8 pounds
* 1/2 cup red wine, such as Cabernet Sauvignon or Pinot Noir
* 1/4 cup olive oil
* 4 cloves garlic, finely minced
* 1 teaspoon salt
* 1/4 teaspoon fresh ground black pepper
* 1 teaspoon Cajun or Creole seasoning blend
* 1 tablespoon brown sugar
* Freshly ground black pepper and salt

Roast Beef Recipe Instructions:
Poke several holes in the top of the roast beef with a sharp carving fork; put the roast in a large food storage bag or bowl. Combine the wine, olive oil, garlic, salt, pepper, seasoning blend, and brown
sugar. Pour the wine mixture over the roast, seal the bag, and turn several times to coat thoroughly. Or, turn in the bowl until thoroughly coated and cover the bowl. Refrigerate for 2 to 4 hours.
Heat oven to 400°. Put the roast on a rack in a large shallow pan.
Sprinkle with freshly ground black pepper and salt. Cover tightly with foil and roast for 45 minutes. Reduce heat to 325° and remove the foil. Continue roasting to 155° for medium rare, about 1 to 1 1/2 hours longer. Remove from the oven and cover loosely with foil.
Let stand for 15 minutes before slicing.
The roast beef recipe of ribs is ready to serves 4 to 6 persons....hmmm...delicious ! Bon apetit !
roast-beef-tenderloin-with-pinot-noir.

Pot Roast with Rosemary and Garlic

Pot Roast with Rosemary and Garlic

Roast Beef Recipe Ingredients:

• 1 center cut chuck roast (or 7-blade roast), about 3 pounds
• salt and pepper
• oil
• 1 quart beef stock or broth
• 3-4 springs fresh rosemary
• 5 cloves garlic, peeled
• 2 tblsp corn starch

Roast Beef Recipes Instructions:
Preheat your oven to 400 degrees
Peel the garlic but leave the cloves whole. Generously season both sides of the roast with salt and pepper.

Pour just enough oil into a Dutch oven to cover the bottom and heat over medium-high heat. Brown the roast well on both sides. You want to really brown it until it’s a dark brown. I also hold the roast up and brown the edges as well. I think that this extra step really helps hold in the moisture and it just makes your roast look pretty, too.

Remove from the heat. Add the beef stock or broth. If necessary, add enough water to bring the level of liquid halfway up the side of the roast. Add the rosemary and garlic.

Cover tightly and place in preheated oven. I like to use a piece of foil between the pot and the lid to make for a really tight seal. Keeps all the juices inside and very little evaporates. Please note my pitiful old Dutch oven above. It’s pathetic, I know. You’d think after all these years of cooking I’d have bought myself a decent Dutch oven, wouldn’t you? Don’t worry. I’ve already mentioned to Santa that I’d like one under the tree this year. Santa usually delivers pretty well around here!

Cook for 1 ½ hours. Remove the roast from the oven and allow to stand for 10-15 minutes before slicing.

While the roast is resting, make the gravy.

Skim off as much fat as possible from the cooking liquid. I like to use a separator cup. You pour in your liquids, wait a few minutes while the fat rises to the top and then pour the de-fatted liquid back into your pot. A really great gadget! I get a lot more fat off by using it than trying to skim. Place the pot with your de-fatted cooking liquid back over medium-high heat and bring the liquid to a boil. Dissolve the corn starch in ¼ cup water and stir it into the boiling liquid. If desired, mash the softened, cooked garlic and add to the gravy. Enjoy!
beef-roast-with-green-beans-caramelized

Beef Roast with Green Beans & Caramelized Onions

Beef Roast with Green Beans & Caramelized Onions
ROAST BEEF RECIPE INGREDIENTS

• 1 (4 pound) beef round tip roast
• 3 cloves garlic, minced
• 1/2 to 3/4 teaspoon freshly cracked black pepper
• 1 (12-ounce) jar beef gravy
• 1/4 teaspoon Worcestershire sauce

Green Beans & Carmelized Onions:

• 4 slices bacon, cut into 1-inch pieces
• 2 large onions, cut into 1/2-inch wedges
• 2 tablespoons red wine vinegar
• 1 tablespoon packed brown sugar
• 1 (16-ounce) package frozen green beans, cooked, warm

ROAST BEEF RECIPE INSTRUCTIONS
1. Heat oven to 325°F.
2. Combine garlic and pepper; press onto beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 2 hours for medium rare; 2 1/2 hours for medium doneness.
3. Cook bacon in large skillet until crisp; remove bacon. Pour off all but 2 tablespoons drippings. Add onions; cook over medium-low heat 35 to 40 minutes or until very soft, stirring occasionally. Stir in vinegar and sugar. Cook over medium-high heat 1 to 2 minutes or until liquid is evaporated. Add beans and bacon. Season with salt and pepper.
4. Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)
5. Remove rack from pan; stir in gravy, Worcestershire sauce and 1/4 cup water. Cook and stir over medium-low heat 3 to 5 minutes or until bubbly. Carve roast. Serve with sauce and vegetables.