Recipes — roast beef

Prep Time

    •    Prep and cook time: 1 hour & 5 minutes
    •    Yield: Serves 8-10

Ingredients

    •    2 tbsps butter
    •    3 sprigs thyme
    •    salt and pepper
    •    400gm red onion
    •    800gm roast beef
    •    250ml dry red wine
    •    2 tbsps chopped almonds

Method

1. Rinse the beef, pat dry, truss with butcher's twine and season with salt and pepper.
2. Heat 1 tablespoon butter in a frying pan and sear the roast on all sides. Remove from the pan, coat in almonds and transfer to a wire rack set inside of a roasting pan. Roast in a preheated oven at 140°C (approximately 275°F) for 45 minutes, or until cooked to your liking.
3. Meanwhile, rinse the thyme, shake dry, pluck the leaves and chop. Peel the onions, cut into wedges and sauté in the pan drippings. Deglaze the pan with red wine and reduce slightly. Remove from the heat, stir in remaining cold butter and thyme and season with salt and pepper.
4. Transfer the roast beef to a serving platter. Serve with the onions and pan sauce.

This great family recipe is thanks to EatSmarter Recipes at https://eatsmarter.com/recipes/christmas-roast-beef

Prep Time

    •    Prep time: 25 minutes plus standing
    •    Cook time: 2 hours & 15 minutes
    •    Yield: Serves 10

Ingredients

For the Beef Roast:

    •    2 tbsps olive oil
    •    2-1/2 tsps kosher salt
    •    6 garlic cloves, chopped
    •    1 tsp fresh ground black pepper
    •    1 tbsp chopped fresh thyme leaves
    •    2 tbsps chopped fresh rosemary leaves
    •    1 (4 1/2 - 5 1/2 pound) beef rib eye roast or delmonico roast

For the mushroom-thyme jus:

    •    1 tbsp cornstarch
    •    1/4 tsp kosher salt
    •    1 garlic cloves, chopped
    •    1/4 tsp fresh ground black pepper
    •    2 tsps chopped fresh thyme leaves
    •    2 cans (14 ounces each) less-sodium beef broth
    •    1 package (8 ounces) baby bella mushrooms, each cut in half

Method

1. Prepare Beef Roast: In small bowl, mix garlic, rosemary, oil, thyme, salt and pepper. Place roast fat side up in shallow roasting pan; rub with garlic mixture. Let stand 30 minutes. Meanwhile, preheat oven to 325°.
   
   
2. Roast beef 2 to 2-1/2 hours or until internal temperature reaches 135°. Transfer roast to cutting board; loosely tent with aluminum foil. Let stand 15 minutes; internal temperature will rise to 145° upon standing for medium-rare.
   
   
3. Meanwhile, prepare Mushroom-Thyme Jus: Drain excess fat from roasting pan; place pan with drippings over medium heat. Add mushrooms and cook 1 minute. Stir in garlic and thyme, and cook 1 minute. In cup, reserve 1 tablespoon broth. Stir remaining broth into pan and simmer 5 minutes. Whisk cornstarch into reserved broth and whisk mixture into pan. Heat to boiling; boil 1 minute. Stir in salt and pepper.
   
   
4. Slice roast and serve with jus.

This great family recipe is thanks to Price Chopper Recipes at https://pricechopperready.com/home/holiday-beef-roast-with-mushroom-thyme-jus/

Prep Time

    •    Prep and cook time: 10 minutes
    •    Yield: Serves 24

Ingredients

    •    salt
    •    pepper
    •    1 tsp balsamic vinegar
    •    1 tsp fresh thyme leaves
    •    2 tbsps extra virgin olive oil
    •    2 tbsps prepared horseradish
    •    6 ounces cream cheese (softened)
    •    1/3 cup Smucker's Blackberry Jam
    •    24 slices French bread baguette (1/4-inch thick)
    •    8 ounces roast beef (very thinly sliced deli-style)

Method

1. HEAT oven to 400°F. Place bread slices on baking sheet in single layer. Brush top side of slices with oil. Sprinkle generously with salt and pepper.
2. BAKE 7 to 10 minutes or until lightly toasted. Cool on baking sheet.
3. STIR cream cheese and horseradish in small bowl until blended. Spread on crostini.
4. TEAR roast beef into strips. Arrange on top of cheese spread. Stir jam and vinegar in small bowl until blended. Top each crostini with about 1/2 teaspoon jam mixture. Sprinkle with thyme.

This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Blackberry-Glazed-Beef-Crostini-2707556#recipeDirections

You really can't go wrong with a good roast beef sandwich. I decided to update the deli classic with a few new flourishes. But don't worry, those two hallmarks of a great roast beef sando--horseradish and mustard--won't be going anywhere.

Prep Time

    •    Prep time: 12 minutes
    •    Cook time: 18 minutes
    •    Yield: Serves 1-2

Ingredients

    •    2 tbsps mayonnaise
    •    2 tsps whole grain Dijon mustard
    •    1 tsp freshly grated horseradish
    •    ½ tsp lemon zest
    •    ½ medium red onion, thinly sliced
    •    1 cup packed baby red Russian kale or baby spinach
    •    ½ pound rare roast beef, thinly sliced (from a deli)
    •    1 rosemary ciabatta roll, split horizontally and toasted
    •    Salt, to taste

Method

1. In a small bowl, mix the mayonnaise, mustard, horseradish and lemon zest; set aside.
2. Place a small saucepan over medium heat. When hot, add the oil, onions and a bit of salt and cook, stirring often, until the onions have become very soft and jam-like, about 14 to 16 minutes. Transfer the onions to a small bowl. To the same saucepan, add the kale and sauté over medium heat until the kale begins to wilt, 1 to 2 minutes.
3. To assemble, spread the mayo mixture on the top side of bread. On the bottom half of the bread, layer the roast beef, wilted kale and caramelized onions. Top with the other side of bread, slice in half and serve.

This great family recipe is thanks to Tasting-Table Recipes at https://www.tastingtable.com/entry_detail/chefs_recipes/17246/How_to_Make_a_Roast_Beef_Sandwich.htm

Gather the family around for #SundaySupper to enjoy this beautiful Garlic Roast Beef. With a crisp garlicky crust on the outside and juicy inside, this elegant meal is special enough for holidays!

Prep Time

    •    Prep time: 15 minutes (Prepare the beef the day before you plan to roast it)
    •    Cook time: 1 hour
    •    Yield: Serves 6

Ingredients

    •    1 tbsp olive oil
    •    1 1/2 tbsps freshly minced garlic
    •    1 tsp fresh thyme leaves, chopped
    •    1 tsp kosher salt
    •    1 tsp freshly cracked black pepper
    •    3 pound Certified Angus Beef Brand Eye of Round Roast
    •    1/4 cup red wine
    •    1 cup beef stock
    •    1 tsp fresh thyme leaves, chopped
    •    Kosher salt to taste
    •    Freshly cracked black pepper to taste

Method

1. Prepare the beef the day before you plan to roast it. Combine 1 tablespoon olive oil, with 1 1/2 tablespoons freshly minced garlic, 1 teaspoon freshly chopped thyme leaves, 1 teaspoon kosher salt, and 1 teaspoon freshly cracked black pepper. Rub all over roast. Wrap roast tightly in saran wrap and refrigerate overnight. I place the roast in a container in case of leaks.
   
   
2. Remove the roast from the refrigerator about an hour before roasting to allow it come to room temperature. Bringing the roast to room temperature will ensure more even cooking throughout. Preheat the oven to 500°F when you are ready to roast the beef. When dry roasting like this, it is important to place the roast on a rack with the fat cap up as pictured below. There won't be a lot of pan juices with this lean roast, but elevating the roast on a rack allows air to flow all around for even cooking with a crispy outside. You can use a roasting pan with a rack or a 10-12" cast-iron skillet with a small rack as I did. I like to use the cast-iron skillet. It makes it easy to whip up the au jus and it's very easy to clean too. I like that!
   
   
3. Place the roast in the preheated oven and cook for 15 minutes to develop a beautiful crust on the outside.
   
   
4. After the first 15 minutes, turn the oven off completely and cook for 45 minutes for a 3lb roast cooked to 125°F. LEAVE THE OVEN DOOR CLOSED. If you open the oven door, you will lose heat and this will result in your roast not cooking thoroughly. After 45 minutes, check the temperature of the roast by inserting an instant-read thermometer in the center. It should read between 125° and 130°F. If you prefer your roast a little more cooked, I recommend blasting at 500°F for the first 15 minutes and then turning the oven off and leave the roast, undisturbed, for 18-20 minutes per pound. For a 3 pound roast cooked to mid-rare you would leave it in the oven for 54 minutes to an hour until your desired degree of doneness.
   
   
5. When the roast is done to your liking, remove it from the skillet to a carving board for resting. Allow to rest for 15-20 minutes before slicing. Prepare the au jus in the same skillet by first deglazing the skillet with 1/4 cup red wine. Be sure to scrape any browned bits from the bottom of the skillet to incorporate with the wine. Bring the wine to a boil and add 1 cup beef stock. Simmer until the liquid in the skillet is reduced by 1/2 - about 10 minutes. Add 1 teaspoon fresh thyme leaves. Give the sauce a taste and add salt and pepper as needed. Serve with the sliced roast beef. TIP: When in doubt, it is best to under cook the roast slightly rather than overcook it. After it is sliced, you can always add the under cooked slices to the skillet with the au jus and cook to your desired temperature.
   
   
6. Remove the string around the roast. Slice the roast as thinly as you can. A very sharp knife helps or you can even use an electric knife. Serve with the au jus and enjoy!

This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Garlic-Roast-Beef-2253841#directions