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roast beef

post #1 of 2
Thread Starter 
i want to cook a rare roast beef

im thinking to use a rib roast. 2 or 3 rib

i want to know how people season this?

i am thinking a classic european preperation to be made with a gravy and some yorkshire pudding

and some braised cabbage or sometihng like that

so seasoning would be salt and pepper and maybe garlic

should i push garlic down in to meat?

what aobut rosemary?

whatr about a cuban preperation with hot peppers and garlic and cillantro, lime juice and ham and other things like htis?

does this still work for medium rare flavor?

anyway i dont feel like doing latin style but im wondering who makes a roast beef with different flavor varieties?

i have a recipe that says to let the meat come to warm tyemperature after being seaosned. heat an oven to 375, let it sit there for 10 minutes and then turn the oven off and leave it unopened and undisturbed for the whole day

then when ready to serve u warm u p the roast for like 30 minutes and this gives u perfectly rare roast beef.

i need renedered fat for gravy and yorkshire pudding too

any tips are appreciated!
post #2 of 2
There are many ways of doing a standing rib roast, you'll get lots of different responses about temp etc. One thing that you need for sure is a instant read thermometer. Do not, I repeat, do not attempt to cook such an expensive cut of meat without a thermometer because it so easily coasts into medium well done that you'll be kicking yourself for it later.

Lots of folks start their oven hot (like 500), and let the roast sit for 15 minutes and then reduce the oven temperature down to 325 or so. But I don't like taking chances with making a nice crust so here's what I do instead:

Bring roast to room temperature. I have often made slits and inserted garlic in prime rib, no problem if that's what you want to do. I would insert it on the underside inbetween the ribs.

In a mortar pestle grind up salt, several garlic cloves, pepper, dried thyme or oregano or rosemary (although rosemary is a little too overpowering for the delicate beef). Add enough olive oil to make into a paste and then slather on all over the roast. Don't skimp on the salt, it's a big hunk of meat.

Place a roasting pan on your burners and add oil. Sear the roast on all sides so that it develops a beautiful color on the outside. In a large separate bowl cut up large chucnks of celery, carrot, onions, garlic, mushrooms, turnips, and any other root vegetables you like. The veggies release lots of moisture that help to create jus. Toss them with a little oil, salt, pepper, oregano, and then spill into the roasting pan. Sit the roast on top of the veggies. Put in 350 oven for about 10 min per pound. Check your thermometer, shouldn't go over 115-120 for med rare. After you take it out tent foil over it and let it rest for at least 15 minutes before carving.

"You are what you eat, so don't be fast, cheap, easy, or fake."


"You are what you eat, so don't be fast, cheap, easy, or fake."

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