BEST WAY TO ROAST BEEF RECIPES

Name: Hi-temp Roast Beef - THE BEST ROAST YOU WILL EVER EAT!
Prep time: 10 min
Cook time: 50 min
Cuisine: American
Ingredients: 5 pound(s) Roast Beef; 1 tablespoon(s) salt; 2 teaspoon(s) Pepper; 1 cup(s) all purpose flour

THE BEST ROAST BEEF | JUST A PINCH RECIPES

The Best Roast Beef | Just A Pinch Recipes image

This meat came out of the oven cooked to absolute perfection! It was the prefect doneness for my family, although it may be on the rare-side for some. I was SOOOO tempted to open the oven but I resisted and was rewarded for my patience.

Provided by Kris Moler @graphikris

Categories Beef

Prep Time 10 minutes

Cook Time 50 minutes

Number Of Ingredients 4

Ingredients

5 pound(s) Roast Beef
1 tablespoon(s) salt
2 teaspoon(s) Pepper
1 cup(s) all purpose flour

Steps:

Preheat oven to 500 degrees F
Start with roast at room temp.
mix salt, pepper, and flour together, rub on roast
roast at 5 minutes per pound, DO NOT OPEN OVEN!!!
At the end of cooking, turn oven off DO NOT OPEN OVEN OR REMOVE ROAST.
Let oven completely cool (2-3 hours)
When oven is cool, remove roast and enjoy. The most important part of this is NOT OPENING OVEN -- this is truly the best roast beef recipe I've found.

THE BEST ROAST BEEF FOR SANDWICHES RECIPE - NYT COOK…

The Best Roast Beef for Sandwiches Recipe - NYT Cook… image

The best cut of roast beef for sandwiches isn’t necessarily the same as what you’d want hot from the oven. A hot roast demands plenty of marbling so that the rich fat can melt and baste the meat with its goodness. Roast beef sandwiches work better made from a leaner cut, preferably one with a mineral, earthy taste and a nice chew. A top loin roast is ideal. It’s got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead. Just adjust the roasting time if the cut is larger or smaller. As long as you pull the meat out of the oven when it reaches between 125 and 130 degrees, you’ll get nicely rare meat. More sandwich recipes.

Provided by Melissa Clark

Total Time 6 hours 45 minutes

Yield 6 to 10 sandwiches

Number Of Ingredients 6

Ingredients

2 small garlic cloves, grated
2 1/2 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons rosemary leaves
2 1/2 pounds boneless beef top loin roast (leave the fat on top)
Extra-virgin olive oil, as needed

Steps:

In a small bowl, stir together the garlic, salt, pepper and rosemary. Spread the paste all over the meat. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.
When you are ready to prepare the meat, remove it from the fridge and let stand at room temperature for 30 to 60 minutes.
Heat oven to 325 degrees. Place a wire rack in a rimmed baking sheet.
Coat the roast lightly with olive oil. Transfer to the wire rack and roast for 75 to 95 minutes, until an instant thermometer inserted into the center of the roast registers 125 to 130 degrees for medium-rare.
Transfer the meat to a cutting board and let cool completely before carving (trim off the fat cap if you plan to serve it cold). The meat can be roasted three days ahead; cool completely before refrigerating.

Nutrition Facts : @context http//schema.org, Calories 285, UnsaturatedFatContent 10 grams, CarbohydrateContent 1 gram, FatContent 21 grams, FiberContent 0 grams, ProteinContent 22 grams, SaturatedFatContent 8 grams, SodiumContent 270 milligrams, SugarContent 0 grams

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Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
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1. Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
2. Preheat the oven to 240°C/475°F/ gas 9.
3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
5. Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables.
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8. Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
9. When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy, horseradish sauce and Yorkshire puddings.

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PERFECT ROAST BEEF RECIPE | JAMIE OLIVER CHRISTMAS RECIPES

1. Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
2. Preheat the oven to 240°C/475°F/ gas 9.
3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
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