WHAT DOES IT MEAN TO ROAST MEAT RECIPES
GARLIC LOVER'S ROAST BEEF - SKINNYTASTE
Garlic Lovers Roast Beef is my family's favorite roast beef recipe, so flavorful and loaded with garlic as the name implies.
Provided by Gina
Categories Dinner
Total Time 140 minutes
Prep Time 5 minutes
Cook Time 75 minutes
Yield 10
Number Of Ingredients 7
Steps:
- Remove the roast from refrigerator 1 hour before cooking to reach room temperature. Trim all the fat off the meat. Using a sharp knife, pierce meat about 1/2-inch deep and insert slivers of garlic in each hole, pushing all the way in. Lightly spray the meat with olive oil and season generously with salt, pepper and rosemary. Place the thermometer all the way into the center of the meat.
- Preheat oven to 350F. When the oven reaches 350F, place the roast in a roasting pan and put in the oven.
- Roast until the thermometer reads 130° for rare, 140° for medium rare, 150° for medium, and 155-160° for well done. Remove the roast from the oven and let it rest 10-20 minutes before you cut it so that the juices distributed evenly. I personally remove my roast beef from the oven when it is 135° for medium rare. The temperature will rise an additional 5 degrees as it sits.
- Slice thin and serve.
Nutrition Facts : ServingSize 3 oz cooked, Calories 142.5 kcal, CarbohydrateContent 0.5 g, ProteinContent 24 g, FatContent 4 g, CholesterolContent 44 mg, SodiumContent 292.5 mg, FiberContent 0.5 g
GARLIC LOVER'S ROAST BEEF - SKINNYTASTE
Garlic Lovers Roast Beef is my family's favorite roast beef recipe, so flavorful and loaded with garlic as the name implies.
Provided by Gina
Categories Dinner
Total Time 140 minutes
Prep Time 5 minutes
Cook Time 75 minutes
Yield 10
Number Of Ingredients 7
Steps:
- Remove the roast from refrigerator 1 hour before cooking to reach room temperature. Trim all the fat off the meat. Using a sharp knife, pierce meat about 1/2-inch deep and insert slivers of garlic in each hole, pushing all the way in. Lightly spray the meat with olive oil and season generously with salt, pepper and rosemary. Place the thermometer all the way into the center of the meat.
- Preheat oven to 350F. When the oven reaches 350F, place the roast in a roasting pan and put in the oven.
- Roast until the thermometer reads 130° for rare, 140° for medium rare, 150° for medium, and 155-160° for well done. Remove the roast from the oven and let it rest 10-20 minutes before you cut it so that the juices distributed evenly. I personally remove my roast beef from the oven when it is 135° for medium rare. The temperature will rise an additional 5 degrees as it sits.
- Slice thin and serve.
Nutrition Facts : ServingSize 3 oz cooked, Calories 142.5 kcal, CarbohydrateContent 0.5 g, ProteinContent 24 g, FatContent 4 g, CholesterolContent 44 mg, SodiumContent 292.5 mg, FiberContent 0.5 g
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When this clone recipe for Maid-Rite was originally posted on our website several years ago, it elicited more e-mail than any recipe in the site's history. Numerous Midwesterners were keyboard-ready to insist that the clone was far from accurate without the inclusion of a few bizarre ingredients, the most common of which was Coca-Cola. One letter states: "You evidently have not ever had a Maid-Rite. The secret to the Maid-Rite is coke syrup. Without it you cannot come close to the taste." Another e-mail reads: "Having lived in the Midwest all of my life and knowing not only the owners of a Maid-Rite restaurant but also many people who worked there, I can tell you that one of the things you left out of your recipe is Coca-Cola. Not a lot, just enough to keep the meat moist."
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