Roast beef recipe

Roast beef recipe

At Thanksgiving, we love roasted turkey. At Easter, beautiful glazed ham. But at Christmas, many people opt for roast beef. Because it’s easy to make and big enough to feed a large family (with plenty of leftovers), roast beef is a great choice no matter the holiday.

As a bonus, roast beef can be made with a variety of cuts of beef, which means you can be flexible with your budget, and once you learn the technique, you’ll find an excuse to make this wonderful dish several times a year. .

Here, learn how to make roast beef, and discover ways to use any leftovers you might have in new, unique dishes.

What is roast beef?

This roast beef recipe produces a great roast that is marinated and baked until rare. Beef is often grilled or roasted to create a crust as well.

Technically, even something like prime rib or beef tenderloin is considered a roast beef dish, although they often use extreme techniques. This technique is great because you can roast a less expensive cut of beef, like the bottom round roast we use here, and still have a tender, flavorful center cut.

Roast beef ingredients

This easy roast beef recipe requires just eight ingredients, a few of which are pantry staples like salt and pepper.

  • Bottom ring grill: We liked this cut of beef because it is less expensive but still results in a dish that melts in your mouth. There are some tricks to get that result, and we’ll explain more. Bottom barbecue is available year-round in grocery stores. You will still need to have a butcher cut the meat; Six pounds larger than a typical meat roast.
  • Anchovy fillet: Since the bottom doesn’t have the flavorful fat found in other cuts, we distribute an anchovy rub over the roast to increase the flavor of the meat. The scrub has no fishy taste. It’s very salty and salty.
  • Dijon mustard: we Pair the anchovies with Dijon, another tart ingredient, to add another distinct flavor.
  • canola oil: Bottom round roast is a lean cut of beef. You can replace some of the lost fat or marbling with oil.
  • Fresh rosemary: A classic partner for beef, rosemary adds a wonderful herbaceous flavour.
  • Grated garlic: Adds bite and depth to barbecue flavor.
  • Kosher salt and ground black pepper: To season the roast.

Jane Causey, Food Designer: Margaret Munro Dickie, Fashion Designer: Julia Bayliss

How to cook roast beef

While this roast beef recipe takes several hours from start to finish, it’s really not a complicated dish. With a meat thermometer, you’ll get a perfect dish every time.

  • Step 1. Remove the roast from the refrigerator about two hours before you plan to start cooking it. It needs to be heated close to room temperature for more even cooking. A cold grill will not heat evenly.
  • Step 2. Prepare the marinade by slicing the anchovies and crushing them until they form a paste. Then mix the anchovies with the dijon, rosemary, oil and garlic.
  • Step 3. Season the roast with salt and pepper, then spread the anchovy mixture all over the roast.
  • Step 4. Place the roast in a grill-safe roasting pan, on top of a grill-safe wire rack. (For easier cleanup, line a roasting pan with aluminum foil.) Turn the roaster so that the fat side is up. As the roast cooks, the fat will drip off, helping to keep the roast moist.
  • Step 5. Bake in a 225°F oven until the thickest part of the roast registers 110°F. This should take between 2 hours and 15 minutes and just under 3 hours. (The best way to find out is to use a probe thermometer.)
  • Step 6. When the roasting temperature reaches 110°F, remove it from the oven and place it on the grill. After the oven has preheated for about 5 minutes, return the roast to the oven. Grill until crust is brown. Then take the roast out of the oven.
  • Step 7. Transfer the roast to a cutting board, and let it rest for 20 minutes. Thinly slice grilled against the grain. Serve immediately with any sauce or side dishes you want.

What cut of meat is roast beef?

Roast beef can be made with just a few cuts of beef. We liked the bottom round roast for its fat-to-fat ratio and its smaller price. You can also use some shoulder cuts, top round roasts, or eye of round roasts.

How long to cook roast beef

Typically, you should cook roast beef for 20 to 30 minutes per pound, however, if you roast the beef on the stovetop or in the oven at any time, the cooking time may be shortened due to excess heat.

Instead of looking at the clock, watch your thermometer and cook accordingly. We recommend that you cook your roast until medium doneness (135°F), but you will need to pull it early (about 125°F) to account for carryover cooking during a long resting period.

Roast beef temperatures
Maturity Remove from oven Final temperature
Medium-rare 125°F 135 degrees Fahrenheit
Mediation 135 degrees Fahrenheit 145 degrees Fahrenheit
Medium well 140 degrees Fahrenheit 150°F

How to cut roast beef

We want to really emphasize this: you He should Cut the beef across the grain into thin slices before serving. Truly, it’s a game changer.

When we did this, the pros in Southern living Test Kitchen said they wouldn’t guess they were eating the bottom roast. Other high-end roast beef recipes do not require this step, but it is an important part of the recipe.

Also, you may need to cut the roast in half to make cutting it easier. This may also seem like an unusual move, but it works. You do the same thing with other large cuts like brisket, so why not grill beef?

Tips for roast beef that melts in your mouth

Before you get started with a roast beef recipe, it is important that you get all the information you might need. Because even though this cut of beef is cheaper than a tenderloin or prime rib, it’s still an investment. So these tips from the pros will help you.

  • Do not rush to cook: Slow cooking your roast beef over low heat is key. It produces more doneness from the center to the edges of the beef.
  • Do not overcook food: Since a bottom round roast doesn’t have the marbling of a traditional prime rib, you’re looking for medium-rare meat throughout because it’s too tough at a higher internal temperature. Low and slow will get you to your goal with minimal gray spots.
  • Season the beef for more even cooking: Unfortunately, the bottom round is not a perfectly round roast. So, first, try to place the roast on the rack so that it is fairly even. Then place the roast in the oven with the meatiest side facing the back of the oven. It can take excess heat.
  • Use the right tools: If you have a paring knife, this is a good time to cut them into long, thin slices.

Professional move

We would really recommend that you use a probe thermometer for this dish, this way, you can monitor the temperature of the roast without having to move it from the oven and open the oven door too often.

Roast beef sauces

We suggest serving the roast with a dipping sauce, such as horseradish, mustard cream, or pepper sauce. Something creamy and bright like these will balance out the assertive flavors in the rub, as with gremolata. Fresh cream with chopped shallots, herbs, grated garlic and loads of black pepper would also be good.

What to do with leftover roast beef

A six-pound roast will produce a lot of meat (enough to feed about 10 people), so if your crowd is smaller or people are eating less than expected, you’ll have the gift of some leftover beef. Here are some ways to use it:

How to store roast beef

To store, cut the roast into slices and place in an airtight container. Drizzle with beef or chicken broth and refrigerate for up to 3 days.

If you have leftover roast beef that you want to reheat without drying it out, cover the beef with broth, and reheat in a low oven, about 325°F.

Jane Causey, Food Designer: Margaret Munro Dickie, Fashion Designer: Julia Bayliss

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