I tried this recipe tonight, and it is really good! Both the wife and grandkids really liked it! BTW- no one was harmed in the eating of this recipe!
Pan or rack? Well for the pan I use a large cast iron skillet. For the rack I slice carrotts and onions and use them as my rack. The veg rack contributes greatly to the pan gravey. Sometime I add quartered potatoes the last 1/2 hour or so to the pan for pan roasted spuds.
If you don’t want to use vegetables you can substitute toast points for the rack. That works just fine also. Chow Jim
The method that djmsalem indicated has always worked very well for me on all types of beef roasts. One of the best. I prefer to reduce the heat down to 200 degrees F — as was suggested — and cook the meat very slowly. I would suggest a slightly alternate way to try (always using a good thermometer). That is to start out slow cooking a rib roast (or other beef roast) at 200 degrees F and then raising the temperature at the end rather than at the beginning of the cooking period. Alton Brown’s method (minus the strange clay pot that he suggests) is to cook at 225 degrees (or even lower) and then blasting it at a high temperature (450 to 500+) at the end for a few minutes. I’ve done some great prime rib roasts either way and while they both are good, the high temperature at the end seems to be best, at least for me. It’s turned out really well for me many times.
You can use a chuck eye roast, sirloin roast, sirloin strip roast or, my favorite, a standing rib roast.
Rub it with oil and garlic, sprinkle with salt and pepper. Run your oven up to 450 degrees, put the beast in and immediately turn the oven down to 225 (200 is even better). Cook the roast until it’s about 128 degrees at its thickest point for medium-rare (on the rare side), then take it out of the oven and let it sit for a half-hour. A Polder thermometer is very handy for this.
An 18-lb standing rib took 6 1/2 hours this way and was perfectly, uniformly red throughout. You’ll lose very little juice this way. Just remember to let it sit for the half-hour, covered loosely in aluminum foil, before you carve.
For two people I’d use the same method on a 4-pound roast (you could go a little smaller, I suppose, but you’re not afraid of leftovers) and figure on it taking a couple of hours, depending on the shape of the roast and its temperature when it hits the oven. Give yourself a little extra time — these things are just done when they’re done.
What is the best method to make a simple, classic roastbeef? How big for two people (but leftovers are fine)? What cut? What temperature should it cook at? What type of pan (rack or right on the bottom)? Best way to season? Onions surrounding it? How do I slice it? I’m not an expert cook, but a roastbeef, or any kind of roast for that matter, seems nice and easy!
You must be logged in to reply to this topic.