STANDING BEEF ROLLED RIB ROAST RECIPE - FOOD.COM
This is so moist and flavorful and our family has this ever Easter, Thanksgiving and Christmas (thats when these roasts are usually on sale) IF you have any leftover its fantastic on a sandwich or used for open face roast beef sandwiches the next day but that is a big IF
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Take your roast out of the fridge and let it sit for an hour or 2 to come down to room temperature. This will help the fibers in the meat relax and is key to a tender moist end result.
- Preheat oven to 450 degrees.
- Pat the roast dry with paper towels to get off extra moisture.
- Mix butter, mustard, horseradish and garlic together then smear all over your roast. It will be a little thick and goopy but it gives it great flavor.
- Place the roast FAT SIDE UP and or bone side down (so the fat juices will run down into the meat while cooking) into a shallow baking pan. I use a cooling rack placed into the pan then put the roast on top of that so that the roast is up off the bottom of the pan.
- Don’t add water or cover the roast and once the roast is in the oven try not to open the door unless you absolutely have to.
- Insert a meat thermometer and place into the preheated oven.
- Cook uncovered for 15 minutes then reduce the temperature to 325 degrees.
- Cook until the meat thermometer reaches 135 degrees for medium rare.
- Remove from oven, place meat on cutting board and place foil over the roast. DONT CUT INTO THE MEAT!and dont take the thermometer out or it will release juices and you will ruin your tasty expensive dinner.
- Let it sit for at least 15 minutes under the foil. The temperate of the roast will continue to rise and cook the roast. I have let mine sit for 45 minutes before while i am finishing up the rest of the meal and it comes out perfect.
- IF YOU WANT AU JUS SAUCE then just pour the drippings into a glass measureing cup wait for the fat to rise to the surface and skim the fat off.
- Place the same roasting pan over the top of the stove and add 2 cups of water or beef broth.
- Bring to a boil while scrapping the bottom of the pan to get all the good crusty bits off the bottom of the pan.
- Stir in the pan drippings from the glass measuring cup and stir until bubbly.
- Taste and add salt/ pepper or beef bouillon granules if needed for added flavor.
- Serve this over sliced roast.
Nutrition Facts : Calories 867.4, FatContent 70.8, SaturatedFatContent 29.7, CholesterolContent 215.8, SodiumContent 257.9, CarbohydrateContent 0.8, FiberContent 0.2, SugarContent 0.3, ProteinContent 53.2
ROAST CHICKEN PIE RECIPE | BBC GOOD FOOD
The ultimate comfort food recipe. Golden brown pastry and a creamy chicken, leek and bacon filling make this a real feast for friends and family
Provided by Good Food team
Categories Dinner, Main course
Total Time 3 hours
Prep Time 45 minutes
Cook Time 2 hours 15 minutes
Yield 6
Number Of Ingredients 16
Steps:
- Heat oven to 180C/160C fan/gas 5. Season the chicken and roast for 1 hr 30 mins until the juices run clear when you cut into the leg.
- To make the pastry, sift the flour and salt into a bowl, then grate in the butter and lard. Rub the mixture with your fingers into breadcrumbs, then add 2 tbsp cold water. Continue to add cold water, 1 tbsp at a time, until the mixture binds together. Be careful not to add too much. Wrap in cling film and leave to rest while you make the filling. (Alternatively you can use ready-rolled shortcrust pastry).
- In a large, non-stick frying pan, heat the oil, then fry the bacon. Once browned, reduce the heat, add the leeks and cook until they have softened. Mix the butter and flour into a paste and add to the pan, stirring to coat the bacon and leeks. Slowly add the milk, stirring constantly to ensure the mixture doesn’t get lumpy. Add the chicken stock and petit pois, cook for 2 mins, then add the mustard and remove from the heat. Once the chicken is cooked, remove from the oven, leave to rest briefly and carve the meat, discarding the skin and bones. Add this to the pan along with the parsley.
- Turn the oven up to 220C/200C fan/gas 6. Roll out two-thirds of the pastry and use to line a 25cm pie dish. Spoon your filling on top, then roll out the remaining pastry for the pie topping. Brush the edges of the pastry in the pie dish with water, then lay the top over it. Crimp and seal the edges and use any off-cuts for decoration. Brush with the beaten egg, then make an X-shaped cut in the middle for steam to escape. Bake for 45 mins until golden.
Nutrition Facts : Calories 751 calories, FatContent 43 grams fat, SaturatedFatContent 19 grams saturated fat, CarbohydrateContent 44 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 6 grams fiber, ProteinContent 46 grams protein, SodiumContent 2.4 milligram of sodium
More about "rolled roast recipes"
ROAST PORK RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.8
Cuisine Spanish
- Alternatively, simply serve the pork with the skimmed pan juices – they will have plenty of flavour from the rub.
ROLLED PORK BELLY WITH HERBY APRICOT & HONEY STUFFING ...
From bbcgoodfood.com
Total Time 3 hours 35 minutes
Category Lunch, Main course
Cuisine British
Calories 715 calories per serving
- Heat oven to 220C/180C fan/gas 6. Rub the pork with the remaining oil and a little more sea salt. Roast in the centre of the oven for 30 mins. Turn the oven down to 180C/160C fan/gas 4 and continue cooking for 2 hrs. Finally, turn the oven back up to 220C/200C fan/gas 7 to crisp up the skin for another 30 mins – don’t worry if your pork looks dark on the outside, it will still be juicy and delicious in the middle. Remove from the oven, cover with foil and leave to rest for 45 mins before carving. If your skin does not turn crispy, pop the joint under a hot grill for a few mins, rolling it onto its side to get the sides nice and crispy too – just keep an eye on it as it will burn easily.
ROAST PORK WITH CRACKLING RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 2 hours 30 minutes
Category Dinner, Main course
Cuisine British
Calories 562 calories per serving
- Carve the pork loin with crackling attached into slices using a serrated knife and serve with your favourite vegetables and the apple and cider gravy.
VEGAN ROAST RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ROLLED RIB-EYE ROAST RECIPE | MARTHA STEWART
From marthastewart.com
LAMB BONELESS ROLLED SHOULDER ROAST - IN HOUSE BUTCHERS
From inhousebutchers.com
PORCHETTA: STUFFED AND ROLLED ITALIAN PORK ROAST RECIPE
From thespruceeats.com
SAUCE FOR ROAST PORK - RECIPES | COOKS.COM
From cooks.com
PORK ROAST RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
ROLLED FLANK STEAK RECIPE | ALLRECIPES
From allrecipes.com
PICK A PORK LOIN ROAST FOR JUICY RESULTS - NATIONAL PORK BOARD
From pork.org
10 BEST SEASONING ROAST BEEF RECIPES | YUMMLY
From yummly.com
PORK ROAST RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
ROLLED FLANK STEAK RECIPE | ALLRECIPES
From allrecipes.com