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