Roast Beef

[Mezzaluna]

Yes, Mudbug, I did see it! In fact if you check the time of the edit on my first post you'll see what it was that prompted me to re-read my post and catch my typo.

That four-bone roast looked lovely indeed. I roasted a similar one several years ago for New Year's eve. It was also 4 bones and set me back about $70. You can bet I used up every shred of that roast!

[mudbug]

Mezz, all this talk is making me hungry for a pork roast...

[Jzone]

Hiya, I agree with most of the above but wanted to add the type of raost you have might determine your cooking method a bit.

If you have a nice sirloin or rib roast your best bet is a dry cooking method (e.g. -roasting) as it does not have enough connective tissue to break down using the brasing method. This "could" make it tougher and chewier than a dry method.

If you want to braise look for short rib, brisket, round roast etc. These are considered the "tougher" meats but that toughness turns to tasty goodness when braising.

As for rubs I tend towards the heavy garlic method. I typically stuff the roast with 1/2 cloves of garlic and then rub a black pepper, garlic, fresh herbs (rosemary, thyme etc.) and some salt. Sometimes a bit of dijon or grainy mustard, soy sauce instead of salt, worchestershire, etc. Small amounts to kept it pasty and not turn it into a marinade :-)

Usually about a bulb of garlic for a 3 to 4 lb roast works for me but might not be for everyone.

[mudbug]

Here is the recipe from Alton for Gravy from Roast Drippings.