If you cut into it before then, all the juices will run out and you’ll be left with shoe leather.īesides, we have important things to do while the meat is resting, like making the insane au jus sauce to drizzle on top! Like I said, this beef can be stuffed inside a crusty bun with melted cheese and/or caramelized onions with au jus dipping sauce (Ben LOVES it that way,) but it’s just as mouthwatering (and gluten-free!) when sliced and served with the roasted tomatoes and sauce drizzled on top. Transfer the roast to a cutting board and DO NOT TOUCH IT for at least 15 minutes. The first time I made this beef my big fat meat thermometer, the kind that you leave in the roast as you bake it, was WAY off saying the internal temp was at 170 degrees or something outlandish like that (which would have made it a black brick!) This guy gave, as the name indicates, a true temperature! I bought this thermometer at Target for like $10, and I’m glad I did.
Use this chart for meat temperatures and doneness. Pop the roast onto the “rack” then send it into a 350 degree oven for anywhere between 30-60 minutes depending both on how large your roast is, and how well-done you like your meat.īen and I like a nice medium-rare roast beef so I took it out at 40 minutes – when the internal temperature had reached 125 degrees per an instant-read thermometer. Remember this is a LOT of meat, so don’t be shy with the seasonings. Also sprinkle on 1-2 teaspoons dried rosemary. Next, rub the entire roast with extra virgin olive oil and season generously with salt and pepper. Trim the roast of excess fat then, using a small sharp knife, pierce the roast all over and push in slivers of fresh-cut garlic from 4-5 garlic cloves (I did about 8 slivers on each side.) To feed 4-6, you’ll want a 2-3lb roast. If you’re nervous and not really sure what you’re looking for at the grocery store, ASK THE MEAT COUNTER PEOPLE. I’ve made this with a 1-1/2lb top round roast and 2-1/2lb petite chuck roast and both were equally delicious. If you’re using a roasting pan with a rack, pop that in next or, if you’re like me and are too lazy to dig the pan out of the box it’s been sitting in in the basement since Christmas, make your own rack using rolled up foil. Start by tossing 1 pint grape or cherry tomatoes with a drizzle of extra virgin olive oil, salt, and pepper in the bottom of a roasting pan or large baking dish (this was a 9×12″). RELATED Roasted Pork Tenderloin with Cranberry-Pear Sauce Trust me, this beef tastes just as good as it looks and, as the name implies, is ready in 1 hour or less. The juices are used to create an au jus sauce that’s perfect for drizzling over a few slices, or serving alongside the beef stuffed inside a crusty roll with melted swiss or provolone cheese, a la French Dip Sandwiches. I wanted a roast beef that I could make for an easy Sunday supper or quick weeknight meal.Ī petite beef roast is simply seasoned with salt, pepper, and dried rosemary then studded with garlic slivers and roasted with cherry tomatoes. Faster, is the word I was really searching for. Season a hunk of beef then throw it in the oven. Because that’s how good it was, and these are the important things I think about at night.Īctually, I shouldn’t say easier because roasting beef is inherently easy. Ever since Ben made that insane 10lb prime rib for Christmas dinner I’ve been itching for an easier way to incorporate roast beef into our lives.
0 kommentar(er)
