The Holidays season brings with it lots of roast beef recipes, and rightly so, as it is one of the best dishes for an easy and tasty entertaining. The only problem is that many of these recipes are very long and detailed.
While it is the best approach for many, others may be deterred by the overwhelming information and end up thinking the dish is too complicated to even try. So, my goal here is to try to make the explanations as short and as simple as possible.
With this in mind, we still need to point out there are two important things to remember when preparing a roast beef: first, the meat has to be at room temperature before you put it in the oven. The second: plan the roasting time with the resting time in mind, as it is crucial to let the meat rest properly before slicing it. If you’ll remember these two simple rules, your success is guaranteed! So without further ado, let’s get roasting…
Total roasting time for the meat: 80 minutes
Roasting time for the vegetables: 40 minutes
Resting time for the meat: 20 minutes
Ingredients:
For the meat:
2 sprigs fresh rosemary
3.8 lbs (1.7 kg) Rib meat, with the bones, at room temperature
1 Tbs Alaea Red Hawaiian sea salt (I find it to be the best for roasting, but you can use any other coarse salt you have)
1 tsp Creole seasoning
1 tsp blackening spice mix
1 tsp garlic powder
1 tsp freshly ground black pepper
For the vegetables:
About 20 mini seedless peppers
6 medium red potatoes, cut into large cubes
2 large carrots, cut into large sections
2 celery ribs, sliced
1 large onion, cut into medium sections
1 head of garlic, halved
2 sprigs fresh rosemary, coarsely cut
½ tsp each: paprika, freshly ground black pepper, Creole seasoning, cumin powder
1 Tbs salt or to taste
¼ cup olive oil
1. The meat: preheat the oven to 450F (230C). Line a roasting pan with aluminum foil, and place on it a large, crumbled, piece of baking paper. Place 2 springs of rosemary in the center.
2. Combine the salt and spices in a bowl and rub the top of the meat with it. Place the meat on top of the rosemary. Roast for 20 minutes. Lower the oven temperature to 375F (190C).
3. Meanwhile, mix the vegetables with the rosemary, salt, spices and oil, in a roasting pan lined with aluminum foil and baking paper.
4. 40 minutes after you’ve reduced the oven temperature, place the vegetable pan next to the meat pan and roast together for 20 minutes.
5. After 20 minutes, take the meat out of the oven (total roasting time: 80 minutes). Keep roasting the vegetables for 20 minutes longer (total roasting time: 40 minutes).
6. Cover the meat loosely with baking paper and aluminum foil, and let rest in a warm place for 20 minutes. Take the vegetables out of the oven, slice the meat and serve together.
A lovely take on beef roast….this looks amazing! 🙂
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Thank you! I hope you’ll try and enjoy it.
Happy new year! 🙂
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i really want to try this at home. wish me luck… ^-^
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Nice to see you here.:) I wish you all the luck in the world and a very happy new year! 🙂
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Your roasted beef looks perfectly cooked and I’m sure it was delicious. I hope you have a great New Year.
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Thank you, it was delicious indeed – enough for me to want to make it again very soon!
Happy New Year to you too and all the best wishes. 🙂
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Your roast looks delicious, Ronit, and so perfectly cooked. I’m sure your dinner guests enjoyed it.
Have a very Happy and Prosperous New Year!
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Thank you so much John, for your kind words. It was delicious indeed!
Happy New Year to you too, full of good foods, good company and all good things.:)
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Look at all that beautiful color!
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Thank you! Happy New Year! 🙂
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It so happened that I have this meat in my fridge and I was not sure how to make it. Now this is knocking on my door so I will go home and make it today.
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Perfect timing! I hope you’ll enjoy the results. I’ll be in touch once the holidays craze is over. 🙂
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The roast beef looks wonderful. This post is a good reminder to let the roast “rest” before slicing. I know that it slices much better when I do it–but too often, I’m in a rush and don’t allow sufficient time.
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Thank you Sheryl. I’m glad you liked the recipe. The resting helps keep the meat moist and makes slicing easier. So it’s best to calculate it with the resting time in mind. 🙂
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Thank you for re-posting this! Your recipes look delicious and are very clear. I look forward to following and have already put this onto my ‘to make’ list!–Deb
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Nice to meet you, Deb, and thank you, for your kind words and follow.
I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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