MEDIUM RARE TEMPERATURE RECIPES

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PERFECT MEDIUM RARE PRIME RIB ROAST RECIPE - FOOD.COM



Perfect Medium Rare Prime Rib Roast Recipe - Food.com image

Simple, basic, how-to recipe. Meat thermometer required. Cook to internal temperature, not elapsed time. Time is approximate for a 5-pound roast. Any size roast will do, just cook to the correct internal temperature. Add 20 minutes for resting time.

Total Time 1 hours 35 minutes

Prep Time 5 minutes

Cook Time 1 hours 30 minutes

Yield 2-4 serving(s)

Number Of Ingredients 2

5 lbs prime rib roast
2 tablespoons butter

Steps:

  • Preheat oven to 450°F.
  • Pat the rib roast dry with a paper towel or napkin.
  • Smear the cut ends of the roast with the butter. Place the roast (ribs down or fat side up) in roasting pan.
  • Sear the rib roast for 15 minutes at 450°F, then turn the oven to 325°F for the rest of the cooking time. Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan.
  • Cook until rib roast reaches an internal temperature of 120°F Remove from oven, cover loosely with aluminum foil, and let sit approximately 20 minutes. The roast will continue to cook as it sits. Serve when the internal temperature reaches 130°F.

Nutrition Facts : Calories 4637.7, FatContent 393.7, SaturatedFatContent 165.6, CholesterolContent 994.4, SodiumContent 838.5, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 256.1

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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ROASTED TOPSIDE BEEF RECIPE | JAMIE OLIVER RECIPES
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!
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 375 calories per serving
    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.
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