HOW TO COOK A SPOON ROAST BEEF 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

ROASTED TOPSIDE BEEF RECIPE | JAMIE OLIVER RECIPES



Roasted topside beef recipe | Jamie Oliver recipes image

Seasoning the outside of the beef generously with freshly ground black pepper then searing it in a super-hot pan will give you a bark-like, gnarly coating that everyone will go mad for!

Total Time 2 hours

Yield 12

Number Of Ingredients 12

3 kg topside of beef
olive oil
½ a head of celery
2 carrots
1 onion
1 bulb of garlic
3 fresh bay leaves
3 sprigs of fresh rosemary
1 heaped tablespoon plain flour
1 heaped tablespoon blackberry or blackcurrant jam
125 ml red wine
1 litre organic beef stock

Steps:

    1. Take the beef out of the fridge 1 hour before you want to cook it, to let it come up to room temperature. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Drizzle the beef with 1½ tablespoons of oil, season with a pinch of sea salt and a good pinch of black pepper, then rub all over the meat.
    3. Place a 25cm x 35cm roasting tray on the hob over a high heat, drizzle in 1 tablespoon of oil, then sear the beef for a few minutes, until browned all over.
    4. For the trivet, roughly chop the celery and carrots into big chunks, peel and chop the onion into wedges and break up the garlic bulb into cloves.
    5. Throw the trivet of vegetables into the tray with the bay and rosemary, jiggling the tray to coat the veg in any juices, then roast for 1 hour and 15 minutes for medium and blushing, or cook to your liking. Baste the beef halfway through and if the veg looks dry, add a splash of water to the tray to stop them from burning.
    6. Remove the beef to a platter, cover with tin foil and leave to rest while you make the gravy.
    7. For the gravy, place the tray on the hob over a medium heat. Sprinkle in the flour, then mash everything with a potato masher, scraping up all the goodness from the base of the tray.
    8. Stir in the jam, then pour over the wine and let it bubble away for a minute or two, before pouring in the stock. Bring to the boil, then turn the heat down low and simmer for around 30 minutes, or until thickened and reduced, stirring occasionally.
    9. When the gravy is the consistency of your liking, pour it through a sieve into a pan, pushing all the goodness through with the back of a spoon. Keep warm over a low heat until ready to serve, skimming away any excess fat that comes to the surface, then pour into a gravy boat.
    10. Carve the beef into lovely thin slices, and serve with all the usual trimmings – delicious with Yorkshire puddings, roast potatoes, watercress and a dollop of horseradish.

Nutrition Facts : Calories 375 calories, FatContent 9.8 g fat, SaturatedFatContent 3.2 g saturated fat, ProteinContent 62.1 g protein, CarbohydrateContent 8.2 g carbohydrate, SugarContent 5 g sugar, SodiumContent 0.93 g salt, FiberContent 1.6 g fibre

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Seasoning the outside of the beef generously with freshly ground black pepper then searing it in a super-hot pan will give you a bark-like, gnarly coating that everyone will go mad for!
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    1. Take the beef out of the fridge 1 hour before you want to cook it, to let it come up to room temperature. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Drizzle the beef with 1½ tablespoons of oil, season with a pinch of sea salt and a good pinch of black pepper, then rub all over the meat.
    3. Place a 25cm x 35cm roasting tray on the hob over a high heat, drizzle in 1 tablespoon of oil, then sear the beef for a few minutes, until browned all over.
    4. For the trivet, roughly chop the celery and carrots into big chunks, peel and chop the onion into wedges and break up the garlic bulb into cloves.
    5. Throw the trivet of vegetables into the tray with the bay and rosemary, jiggling the tray to coat the veg in any juices, then roast for 1 hour and 15 minutes for medium and blushing, or cook to your liking. Baste the beef halfway through and if the veg looks dry, add a splash of water to the tray to stop them from burning.
    6. Remove the beef to a platter, cover with tin foil and leave to rest while you make the gravy.
    7. For the gravy, place the tray on the hob over a medium heat. Sprinkle in the flour, then mash everything with a potato masher, scraping up all the goodness from the base of the tray.
    8. Stir in the jam, then pour over the wine and let it bubble away for a minute or two, before pouring in the stock. Bring to the boil, then turn the heat down low and simmer for around 30 minutes, or until thickened and reduced, stirring occasionally.
    9. When the gravy is the consistency of your liking, pour it through a sieve into a pan, pushing all the goodness through with the back of a spoon. Keep warm over a low heat until ready to serve, skimming away any excess fat that comes to the surface, then pour into a gravy boat.
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