TravelTalkOnline Forums People Talk Recipes Beef Roast

Hi everyone,

I am looking to prepare a beef roast for a dinner for friends to celebrate their 25th wedding anniversary. Will appreciate any recommendations for a good cut of beef that will be tasty and tender. Any favorite cuts out there? Recipes also will be great!

Thanks.

Prime Rib

Prime Rib is very good. Lots of Fat equals lots of flavor. I would stay away from the tenderloin and filet mignon as I am a big believer that they do not have much taste. If you should get a Prime Rib get choice or prime as they have even more flavor. This is the way I cook it

I take some coarse black pepper and some chopped garlic and mix it with olive oil, I will then rub this all over the outside. I will then cook it at 200 degrees. Yes, that is 200 degrees until it reaches an internal temperature of 115 degrees. This could take as much as 6-10 hours depending on the size of the beast. But it is well worth it. Sprinkle on a little kosher salt before you slice it

On the food network Alton Brown has a recipe where he dry cures the meat prior to roasting it. Also Guy Fieri did a boneless rib roast the other day in which he dry cured the meat. Wrapped it in cheese cloth and kept it in the fridge at 38 degrees for days, without opening the door, preferably a fridge in a garage. It's apparently delicious, although I have never tried it.

Paula Dean has a recipe on food network I think called fool proof rib roast, it is really excellent, you put it in the oven on 400 or so for a short time and then turn your oven off and don't open it. Shortly before serving it you turn the oven back on again. Works every time.

Here's a never fail Prime Rib Recipe... works for any size Prime Rib... I have done it using a roast with 8 ribs...
I also like to add peeled whole onions to the roasting pan during cooking...

[color:"blue"]Roast Prime Rib of Beef Recipe[/color]

[color:"blue"]INGREDIENTS[/color]
4-10+ pound rib roast
1 cup beef broth
S&P to taste
Garlic slivers inserted with knife (optional)
Kitchen Bouquet to rub on outside of roast

[color:"blue"]DIRECTIONS[/color]
1. Have your butcher trim the short ribs from the roast. Place the meat in a dish and let it come to room temperature. Rub all sides with salt and pepper and then Kitchen Bouquet.
2. make small slits in meat with boning knife and insert garlic slivers (optional)
3. Place the meat on a rack in a shallow roasting pan.
4. Roast in a preheated 500 degree F oven for 20 minutes.
5. Reduce the heat to 325 degree F and roast 2 hours longer for medium-rare.
6. [color:"red"](DO NOT OPEN OVEN DOOR UNTIL TIME IS FINISHED, or internal temp reaches 115F!!!)[/color]
7. Transfer the roast to a heated platter.
8. Cover loosely and let stand for 15 minutes before carving.
9. For the Au Jus: Spoon off any excess fat from the roasting pan.
10. Measure out 1/2 cup of the beef juices and reserve for the Yorkshire pudding.
11. Pour the beef broth into the roasting pan.
12. Bring to a simmer over moderately high heat, scraping up any brown bits clinging to the bottom and sides of the pan.
13. Season with salt and pepper.
14. Strain the roasting juices into a heated sauce boat and serve with the roast.

[color:"red"]NOTE:[/color] I use a wired remote cooking thermometer until internal temp is 115F...
it will go up to about 120F-125F during the resting period...

I cook two large USDA Choice standing rib roasts each Christmas and have taken to leaving them thawed at least 3 (5 seems best) days in the refrigerator covered with dish towels changed daily. This wicks out moisture drying the meat and the flavor is improved. We did a dual run one year and compared the two. The dryer roast won out big time. Kosher salt, medium to coarsely ground pepper and garlic are all that are needed. On other occasions I'll make a garlic herb paste and coat the roast lightly....works best when slow cooking. Have also done a rock salt encrusted version that was good. Now I'm craving roast.

I have also used my cooking method and encrusted the whole roast in about 1/4" of horseradish... Yummmm... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

Ground or prepared?

Usually just prepared... Gold's Hot... I did it once with fresh ground... very good...
Horseradish, after roasting, gets a sweet flavor...
I also encrust Pot Roasts in horseradish... Yummm...

I used to grow my own horseradish on LI, as it does really well in the sandy soil...
BUT my Dad keeps pulling it out thinking it's a big weed...
AH... he's 86 and forgets stuff like that... so I can't get upset...

Love fresh ground. Sure does clear the sinus.

that's what I like with my Filet Mignon... fresh ground with a little malt vinegar & kosher salt added...
Gotta grind it outside though... it'll kill you if you grind it in the kitchen!
I grind up what I need in one of those small food processors...

Here's the prime rib recipe I use...works every time! This recipe supposedly works for any size roast. I have used it with roasts ranging in size from 4# to 8#.

1. Select a standing rib roast, well marbelized.
2. Let meat stand at room temp. for at least 1 hour before cooking.
3. Preheat oven to 375. Rub meat well with salt, sprinkle with coarse pepper...I also add some garlic to the rub. Place meat fat side up in a shallow roasting pan. DO NOT COVER. DO NOT ADD WATER.
4. Put roast in oven; cook for just ONE hour. Turn off heat BUT DO NOT OPEN OVEN DOOR AT ANY TIME UNTIL READY TO SERVE.
5. Regardless of the length of time the roast has been in the oven-30 or 40 minutes before serving, TURN ON OVEN AGAIN to 375. Cook meat for 30-40 minutes.
6. Now open oven door, remove roast to serving platter.

The meat will be very brown and crisp on the outside and pink as you carve (medium rare and very juicy).

I make this every Christmas and my family raves about it...so easy.

I don't get it. You cook it an hour and then turn the oven off and then you cook an additional 30 to 40 minutes??? I don't understand the directions..

Carol,

I believe once you cook the prime rib for one hour, turn the oven off for several hours. Do not open the oven door at all, just leave the roast in the oven. Then, about 40 minutes before you are ready to serve, turn the oven on again and cook for 30-40 minutes. It is really, really good.

anon has it correct...
I have tried both this way and my directions...
both come out about the same...
the key is to not open the oven door... ever!
and to use a meat thermometer...
the internal temp doesn't lie... 115F for rare to med-rare...

works great if you want to make Yorkshire Pudding too...

YES. And thermometers that will wire out of the oven are inexpensive and work great. You can set an alarm. Temp is what really matters no matter how you cook.

That is very similar to the recipe I mentioned above. I believe the bones get well heated and that keeps the roast cooking (along with the heat already in the oven) while the oven is off. This is also how you cook a real country ham.

You got it!!!! So let's say you are serving at 6 pm. You can cook the roast for the first hour anytime you want. Then turn off the oven but don't open the door. Turn the oven on again around 5:15 pm and take out the roast 30-40 minutes later.

When I first got this recipe, I thought NO WAY!!!! Now it's the only way I prepare prime rib.

Don't you love the wired thermometers... I have three... all cost less than $15 (except one that was $35)... Best cooking thermometers I have ever used...
Threw all the rest of my old ones in the back of "the drawer"... they haven't been seen since... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />
Cooking Times are only a guideline to approximate done time...
whenever I cook any meat, I use internal temperature for my definative done time... And the alarm works great!
I even have one that has a wireless unit that will alarm up to 150' away (the $35 one!)...
Bed, Bath & Beyond carry some really good, inexpensive, ones...

OK, thanks for the explanation!

Just make sure you never pinch the wire in the top of your gas grill. Fried the electronics on mine and it never worked again <img src="http://www.traveltalkonline.com/forums/images/graemlins/cloud.gif" alt="" />

I always lead it out the hole for the rotisserie on the grill...
NP closing the oven door on it...

What if you want the roast to be Medium, how much longer would you cook at the end?
Thanks
Mary <img src="http://www.traveltalkonline.com/forums/images/graemlins/xmas032.gif" alt="" />

For medium, cook it to about 130-135F in the center...
as far as timing goes, I have no idea, as we only cook it rare to med-rare...

Thanks Brian
Merry Christmas to you and family
Mary