HOW TO COOK A BEEF ROUND RUMP ROAST RECIPES

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HOW TO COOK A PERFECT ROAST BEEF | YUMMLY



How to Cook a Perfect Roast Beef | Yummly image

With this single recipe you make a complete holiday dinner by roasting prime rib and vegetables side by side in the oven. The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).

Provided by Yummly

Categories     Main Dishes

Total Time 3 hours 30 minutes

Yield 7

Number Of Ingredients 10

1 prime rib roast bone-in, 5 1/2-6 1/2 lb.; fat trimmed to about 1/4 inch, and chine bone but not ribs removed; tied
salt for prime rib
black pepper for prime rib
1 teaspoon garlic powder
1 teaspoon Herbes de Provence
1 tablespoon extra-virgin olive oil for searing prime rib
1 1/2 pounds mixed vegetables such as broccoli, cauliflower, Brussels sprouts, bell peppers, medium carrots with tops, red onion, etc.
1 1/2 tablespoons extra-virgin olive oil for vegetables
1/2 teaspoon salt for vegetables
black pepper to taste, for vegetables

Steps:

  • Season the prime rib liberally on all sides with salt and black pepper. Sprinkle with the garlic powder and herbs de Provence. Tent the meat loosely with foil, and allow it to stand at room temperature for 1-2 hours.
  • Preheat the oven to 350°F with a rack set in the middle.
  • Line a roasting pan with heavy-duty aluminum foil and position a flat or V-shaped roasting rack inside of it.
  • Set an extra-large skillet over medium-high heat and pour in the olive oil. Once the oil is shimmering, place the prime rib, fat side down, in the skillet. Sear the meat, undisturbed, until browned, 3-4 minutes. Carefully flip the prime rib so it is bone side down, and sear for an additional 2-3 minutes.
  • Transfer the prime rib with bone-side down to the middle of the roasting rack.
  • Roast the prime rib until it reaches an internal temperature of 80°F, 50-70 minutes, depending on the size of the roast. While the meat is roasting, prepare the vegetables.
  • Cut the vegetables into uniform thicknesses. Cut broccoli and cauliflower into large florets. Keep carrots whole and trim all but a couple of inches of the green tops. Cut bell peppers or onions into wedges. Halve Brussels sprouts, etc.
  • Place the vegetables in a large mixing bowl. Drizzle with olive oil and season with salt and black pepper. Toss the vegetables with a rubber spatula until they are evenly covered in oil.
  • When the prime rib reaches an internal temperature of 80°F, arrange the vegetables on the roasting rack around the meat (or underneath the rack if you'd like them to brown). Continue roasting the prime rib and vegetables until vegetables are tender and slightly charred, and meat reaches an internal temperature of 120-145°F, depending on desired doneness, 30-35 minutes.
  • Check to see that prime rib and vegetables are done. Remove from oven or add time as needed.
  • Allow the prime rib to rest on the rack for 15-30 minutes, then transfer to a cutting board and untie. Thinly slice the meat from the outside of the roast, then cut the bones away from the rest of the roast meat and slice between them. Carve the rest of the meat into thin slices, and serve the meat and bones immediately with the roasted vegetables. Refrigerate leftovers up to 5 days or freeze up to 6 months.

Nutrition Facts : Calories 110 calories, CarbohydrateContent 15 grams, FatContent 6 grams, FiberContent 5 grams, ProteinContent 3 grams, SaturatedFatContent 0.5 grams, SodiumContent 340 milligrams

HOW TO COOK A BOTTOM ROUND ROAST – THE KITCHEN COMMUNITY



How to Cook a Bottom Round Roast – The Kitchen Community image

When it comes to cooking beef, there are plenty of portions of meat that you can choose from each area of the animal: whether it’s thin rib, thick rib, sirloin or flank.Each cut of meat offers the meat-eater different textures and flavors, each one can be adapted for a range of different dishes.If you’re a

Provided by Cassie Marshall

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