Natwerk Designs

How to make a roast beef dinner?

I want to make a traditional roast beef dinner. The kind with mashed potatos and gravy that comes out medium rare or pink. Not pot roast. My friends mom used to make it with garlic cloves stuffed into it. I am no longer friends with her so I can't ask her. What kind of beef cut do I use? Tenderloin seems kinda expensive so I didn't know if there was a another cut just as good that is cheaper-like around $30 bucks. How many pounds for 5 people with big appetites? I saw a recipe on America's test kitchen one time that was what I was looking for if anyone has that recipe I would love it.

Public Comments

1. topside or silverside; just put butter and basil on the top and put it in the oven
2. Last year I made a "choice" rib roast that was out of this world delicious! Follow this technique: Recipe: 500-degree roast beef. 500-Degree Roast Beef Rib roast, eye of round or rib eye roast Salt, pepper and flour Have roast beef at room temperature. Dredge with salt, pepper and flour (use your favorite seasonings if you like). Preheat oven to 500 degrees. Put roast in pan with rib side down, or put boneless roast on a rack. Roast for 5 minutes per pound. When roasting time is up, turn off oven heat. Do not open oven door. Let roast remain in the oven for at least 1 hour and up to 3 hours. The perfectly cooked roast will be pink in the middle and a delicious crusty brown on the outside. If a more-done roast is desired, cook for 6 minutes per pound. Seven minutes per pound will produce an almost well-done roast. I cooked mine for 6 minutes per pound and it was fabulous. Tip: make sure your oven is clean or the smoke alarm is turned off.
3. A Sunday roast has to be one of the easiest meals to prepare. Use either prime rib or top sirloin for this simple recipe. I like to serve garlic mashed potatoes and roasted red onions when making a prime rib roast. A nice bottle of red wine (Cabernet Sauvignon) is perfect for this type of meal. Ingredients 5 lb (2.5 kg) Beef Prime Rib or Top Sirloin Premium Oven Roast 4 cloves garlic 1/4 cup grainy Dijon mustard 3 tbsp chopped fresh thyme 2 tbsp chopped fresh rosemary 2 tbsp vegetable oil sea salt freshly ground pepper Directions Thinly slice the garlic cloves. With the tip of a knife, cut slits all over the roast beef and insert the garlic slices. Combine the thyme, rosemary, oil, pepper, and a pinch of sea salt in a mortar and pestle. Pound away until the mixtures starts to get pulpy. Throw this into a small bowl and mix with the mustard. If you like a lot of garlic then you can combine some chopped garlic to the mixture as well. Rub the mixture all over the roast. Place the roast beef, fat side down on a rack in the roasting pan. Insert a meat thermometer into the centre of the roast avoiding any fat or bone. Preheat your oven to 325°F and cook the roast for about 2 hours or until the meat thermometer registers 140°F for rare or 160°F for medium. Transfer the roast to a cutting board. Tent with foil (shiny side down) and let stand for 10–15 minutes before cutting. Reserve juices for a pan gravy recipe. 10 minutes prep | 2 hours cooking | Serves 10
4. Yes tenderloin is spendy. You may be able to get a prime rib roast for about 30 bucks I think. Don't do much to meat meat, I add seasoned salt, pepper, garlic powder, onion powder, and a drizzle of worcestershire sauce. Roast at 350 for a couple fo hours. It really just depends on the size of the roast. For even better roast is at about 275 or 300. Something that is very important is to find soemthing with good fat on top and good marbeling. It wont matter how you cook it, if you have a roast with no fat it wiil be dry and gross. Add only about 1/8-1/4 cup water. remember to pull the roast out about 10 degrees early to allow for carry over cooking, as it will still cook a bit even when it come out of the oven. Now we always just added peeled potatoes, onions, carrot chunks and celery to the roast in pot. But you can do mashed and gravy here are some tips for the both of them. Mashed Potato Tips: 1. Don't over boil the potatos the way to tell when they are done is just when a fork can be poked all the way thru a potato with out any force. 2. Drain well or you will have a thin watery mashed potato. 3. When you emtpy your potatos back into the bowl to mash, weather you hand mash or use a mixer just mash the potatos and seasonings without the butter and milk first. Then when you get the consistentcy you want add some milk and butter and stir/fols it in. Potatos can sometimes get a glue like consistentcy due to the starch, mixing them "dry" frist helps to prevent that. Seasoning ideas. I like to use white pepper in my potatos, but don't use as much it's very strong. I also like garlic powder/salt, onion powder/salt, and celery salt. If they taste a little bland add a dash or two more salt, the salt helps to bring out the buttery, creamy-ness of the potatos. Cream is good in mashed, and I also like to use condensed milk, it has a nice consistncy with out being to overboard and is realtvly cheap. You can also add cream cheese, ricota cheese, sour cream, and I haven't trie d fets yet but now I want to. Buttermilk is good too. --------- Remove roast from pan and set aside. Sprinkle flour over the dripings and let it bubble and brown. Slowly stir it all up and then slowly add a little of the broth water. Stir until smooth, let this thicken just a tad, and add a little evapoated milk. Stir until smooth and let thicken. Keep alternating water and evap milk until you have the desired consistency. **If you run out of the broth use just plain water. Season with a little salt and pepper,. Serve with carrots, or corn on the cob and a nice salad.
5. This is my specialty so give me 10 Pt's:::get about a 5 lb rib roast,roasting bag with the seasons (optional you may want to use you own)place bag with roast inside,cook 1hour at 350 or if you have a thermometer it so you will have a medium rare roast,have some garlic creamed potatoes,aspargus,garden salad or whatever you like.
6. Look for a spoonroast. You could always ask the butcher for them if it doen't say it on the package. But the best way to do it is to stuff the garlic cloves in and then just massage it with Guldens spicy brown mustard. That makes for a delicious roast beef. If you have a meat thermometer it may say on it what temp would register for a rare or medium rare beef.
7. Rib roast is the BEST! But, it is somewhat expensive. Look for it on sale. Sometimes it is like $6.99 a lb. Get that if it is on sale! For any roast, get about 5-6 lb. roast. Otherwise, look for a rump roast or eye of round roast. Ask the butcher about these if you really can't find them. Get a good tall, solid one. Cooking it: Preheat your oven to 450. Get a roasting pan with a wire rack in it, to lift the meat slightly. Season your roast: cut little slits in it, about 1" deep and stuff with garlic cloves, about 5-7 all over top. I like to rub mine with lots of A1 steak sauce and THEN season. Season with salt/pepper or a good Steak Seasoning Blend that you find in your spice aisle. Put your roast in the oven for 10-15 mins. After 10-15 mins, reduce heat to 300 and then cook your roast for 20 mins per pound. So, 1 hour 25. (I would do 1 hour 315, for medium rare, to ensure pink in the middle.) A meat thermometer is best to have ----130-140 degrees in center. LET REST for 15 MINS BEFORE CARVING.