I use to think there was only one way of how to roast beef as a young cook. This way was to sprinkle with salt, pepper and garlic and place in oven until tender. Then as my years progressed many friends would tell me “I make a mean roast beef recipe”, “My barbeque pot roast is the best”, or “You have never tasted a standing rib roast like mine.” I began to wonder what am I missing and I started collecting different recipes from these people. These different recipes include using many different and sometimes unusual ingredients.
This recipe turns out a deliciously browned roast on the outside and rare on the inside.
NOTE: If preparing for noon dinner, start process in morning.
Pierce roast at 1 inch intervals with a fork; place in large heavy zip lock bag.
Combine oil and next 5 ingredients in bowl; pour over the meat.
Seal bag tightly and refrigerate 48 hours turning occasionally.
PREHEAT OVEN TO 325F degrees.
Remove roast from the marinade discarding marinade.
Place roast on a lightly greased broiler pan; sprinkle with the pepper.
Bake for 1 hour and 50 minutes or until desired doneness.
NOTE: Meat should register on meat thermometer 145F (medium rare) or 160F (medium).
Let meat stand 5 minutes before slicing; 10 to 12 servings.
How to roast beef the simple way.
This recipe comes from Yorkshire, England. This Yorkshire pudding recipe was thought to be a cheap way to fill up dinner guests but the delicious rich flavor derived from the roast beef recipe still makes it very popular today. The batter is a thin batter similar to pancake batter and is made from basically flour, milk and eggs. When this batter is poured into the drippings from the roast beef recipe and baked, a rich delicious flavor develops.
Preheat oven to 450F degrees.
Place on a rack in a pan with fat side up on the beef; coat with oil.
Roast 1 ¼ hours for rare (130 to 140F degrees) or roast 1 ½ hours for medium to well done (150F to 160F degrees)
Baste meat frequently; when done remove to platter, cover with foil and let set.
NOTE: Start Yorkshire pudding recipe about 45 minutes to 1 hour before roast finishes cooking.
Sift flour and salt into a bowl and make a well in center.
Add milk and water gradually while beating with a spoon.
Beat eggs until light and add to mixture; beat until bubbles rise to the surface and refrigerate for 30 minutes.
When meat is done, beat mixture again and pour into hot meat drippings.
Bake 10 minutes at 450F degrees; reduce heat to 350F degrees and bake another 15 minutes or until golden brown. (Do not open oven door while cooking).
Serve immediately from pan with carved roast.
Preheat oven to 300F degrees.
Put meat in large roaster and add salt, pepper, celery, garlic, onion, rosemary, bay leaf and red wine.
Cover tightly and place roaster in oven and cook for 4 ½ hours; remove bay leaf.
Add potatoes and carrots and cook another 1 ½ hours or until vegetables are tender.