As I’m planning to prepare this wonderful roast beef soon, I thought it would be a good idea to re-post the recipe, which was posted in the early days of the blog, for those of you who might have missed it.
I’m sure that even those of you who already saw the recipe, will enjoy this tasty remainder.
See you next week with a new recipe!
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…
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