Classic Roast Beef

Classic Roast Beef

Classic Roast Beef

Classic Roast Beef

 

My Mother in law gave me the original recipe for this roast when Chad and I were first married. I have made a few changes over the years but I have to admit that when I used the original recipe it was still very delicious. In fact, when I first cooked this roast, I was not a very experienced cook and did not own a cast iron skillet.  I would cook this when I really wanted to “impress” someone.  People would think I had slaved over this when in fact, it was the easiest thing it knew how to cook… might have been one of the only things I knew how to cook at the time.  I always made it with mashed potatoes because the au jus in the bottom of the pan tastes so good drizzled over the potatoes.   The next day, we would eat open faced roast beef sandwiches with the left overs.  I still make those for my boys and they love them!  I do think the few changes I have made give the roast a more hearty and robust flavor and by searing the roast first, it ends up being incredibly juicy.  I do prefer to use a cast iron skillet but if you don’t have one, just use a baking dish as stated in the original recipe below.  Just don’t preheat it in the oven or put it on a hot burner for heaven’s sake!!!  Also, I am a firm believer in buying good quality meats. I think it makes such a difference in the flavor.  However, I have cooked this roast with what was available to me at the moment and the roast always turns out good!  I have to add this…  After Katrina (I will try not do say that often…),  Chad and I rented a little house, sight unseen, in Mobile.  We left our kids with his sister in Canton and drove down to try and start getting our lives back together.  Anyhow… after checking out the house, we drove to Target at 9:50 p.m….  bought the only roast they had in the counter, an aluminum pan, salt, pepper, garlic powder and a bottle of red wine and went back to the rent house and had a feast!  Having said that… This is one of my favorite recipes.  When we want something extra good but don’t want to spend lots of time prepping, this is a definite “go to”.

 Ingredients List:

1 – 4-5 lb. beef roast. I prefer a sirloin roast but have used a rump roast in the past. Also, if you are feeding less, simply buy a smaller roast. Cook time is by the lb. so size will not change how you cook this roast. Just pay attention to the weight on the package.

Extra virgin olive oil (enough for drizzling)

Kosher salt

Black pepper

Garlic powder

1/2 cup red wine

1/2 beef stock

Spray a large cast iron skillet with olive oil no stick and put into a cold oven. Set the oven to 425 degrees. While it is preheating, season your roast. Drizzle ALL sides with olive oil then heavily salt, pepper, & garlic powder all sides.  Pat the seasonings into the roast with your hands almost forming a crust.   When the oven has preheated, put the skillet onto the stove top burner and turn to high.  At this point, reduce the oven to 325 degrees.  Place the roast in the hot skillet.  If your roast has a “fat” side start with that side down. Brown for about 2 1/2 minutes on all sides. You should end with the “fat” side on top. Deglaze the skillet with the red wine and add the beef stock. Place the skillet back in the oven and cook it for 12 – 15 minutes per pound. You will have to check it often and make sure your liquid hasn’t all evaporated. You may need to add more wine and/or beef stock during this time.  This is for a rare/med rare in the middle roast which is how we like it. Remember, oven temperatures can vary.  My mother in laws original recipe called for 20 minutes per pound which is too well done for my family.  Remove from the oven and let sit for about 5 minutes before slicing. Slice thin and drizzle some of the liquid from the skillet over the roast. I serve this with potatoes of any kind (as long as they aren’t instant… I can’t go down that road!!!) and a fresh green salad and we are good to go!!!

 Serve and Enjoy!!!

 *Mary’s Original recipe: 

Preheat oven to 400 degrees. Season roast with salt, pepper, and garlic salt. Yes, it was salt to begin with instead of powder…..Put roast in a baking dish and run just enough water to cover the bottom of the pan. Cook at 400 for 20 minutes then turn to 300 and cook 20 minutes per pound!!! That’s it!!!

Standing Rib Roast

Rib Roast and au Jus

Rib Roast and au Jus

Standing Rib Roast

 This is our standard Thanksgiving roast.  I cook a larger one for the holiday but my oldest son has been home for a week from college so we treated ourselves to a holiday meal this week.  I have been told that you can allow one rib per two people.  We are big eaters so I tend to allow a little more than that.  Although this roast takes a lot of time, it is actually very easy to prepare.  There were four of us eating so I went with a three rib roast.

 

Ingredients List:

1 – 3 rib standing roast

Olive oil

Kosher salt

Coarse Ground black pepper

Garlic powder

1 qt. chicken stock

2 cups or more red wine

 

Cooking instructions:

Preheat your oven to 425 degrees.  Drizzle olive oil all over the roast and really rub it in good.  Coat the roast with salt, pepper, and garlic powder.  Don’t be shy with the seasonings.  Really coat it good and kind of pack the seasonings into the roast with your hands. Place the roast in a roasting pan with a rack.  Pour about 1/2 of the chicken stock along with 1 cup of the red into the bottom of the pan.  When the oven is ready, place the roast in the oven and cook it for 20 minutes.  You will need to check it a couple of times during the 20 minutes to make sure the liquid has not evaporated from the bottom of the pan.  After the 20 minutes, reduce the oven temperature to 324 degrees.  If you want it rare (that’s how we like it),  cook it for 12 – 13 minutes per pound.  For a more medium roast, 15 – 18 minutes per pound.  And I can’t even talk about well done.  Again, check it several times during the cooking process.  Add more chicken stock and wine as necessary.  Make sure you keep plenty of liquid in the pan.  this is going to be your au jus that you serve with the roast.  Transfer the roast to a serving platter and let it rest for 5 minutes before carving.   Pour the au jus into a bowl with a serving spoon or gravy boat. Give each person a separate small bowl for their own au jus.  Carve it up and enjoy!