Ninja Creami Recipes
May 7, 2024
Donburi Sauce Recipe
May 23, 2024Difficulty
Easy / Beginner
Prep time
8 Mins
Total Time
5 Hrs 8 Mins
Servings
4 - 6
Description
Tender slices of roast beef, seasoned to perfection, evoke nostalgia and anticipation. Its aroma tantalizes, promising a savory delight, a classic dish that never fails to whet the appetite.
Instructions
Salt the roast & let it come to room temp:
To ensure even cooking, allow the beef to come to room temperature before roasting. Take it out of the fridge at least 1 hour, ideally 2 hours, before cooking. Unwrap, season with salt all over, then rewrap.Preheat the oven to 375°F:
Set the oven temperature to 190°C. Position one rack in the center and the other underneath.Insert slivers of garlic into the roast:
Dry the roast with paper towels. Create 8 to 10 small openings around the meat using a sharp knife. Insert a sliver of garlic into each cut.Rub the roast with olive oil, then season:
Coat the roast with olive oil thoroughly. Season generously with salt and pepper all over.Put the roast on the rack with a pan below:
Position the roast on the middle oven rack, fat side up, with a roasting pan below to catch drippings. This setup creates a convection-like environment, ensuring even cooking without needing to rotate the roast.Brown at 375°F, then lower the heat to 225°F:
Begin by cooking the roast at 375°F (190°C) for 30 minutes to achieve browning. Then, reduce the heat to 225°F (107°C). Cooking time typically ranges from 1 1/2 to 2 1/2 hours, depending on the roast's shape. If it's long and narrow, it may cook faster.Roast to an internal temp of 135°F to 140°F:
Once the roast begins to release juices and achieves a browned exterior, use a meat thermometer to check its internal temperature. Remove the roast from the oven when it reaches 135°F to 140°F (57°C to 60°C) for medium-rare meat.Make the gravy as the roast rests:
Transfer the roast to a cutting board and loosely cover it with aluminum foil to retain warmth. Allow it to rest for 20 to 30 minutes before slicing. Resting is crucial to preserve the roast's juices; cutting too soon will result in loss of moisture.
For GRAVY
Take the roasting pan out of the oven and set it on the stove over medium heat. If you've opted for rare or medium-rare doneness, you might have limited drippings. If so, consider extending the roast's cooking time at a lower temperature, around 175°F (79°C), to extract more drippings.
Pour water, red wine, or beef stock into the drippings to deglaze the pan. Mix a tablespoon of cornstarch with water and add it to the pan. Stir briskly until the gravy thickens, preventing any lumps from forming.
If the drippings lack fat, consider adding a small amount of butter. Season with salt and pepper according to your taste. For extra flavor, you can also incorporate fresh thyme if available, as my mom often does.Slice and serve:
Once the roast has rested sufficiently to reabsorb its juices, carve it into thin slices for serving. A sturdy, long bread knife is ideal for slicing roasts evenly.
Pour the gravy over the slices or serve on the side.
Nutrition Facts
CALORIES: 527 | FAT: 28g | CARBS: 2g | PROTEIN: 59g
Tags: #RoastBeef #Recipe #ClassicDish #SavoryDelight #TenderMeat #Aroma #Seasoning #AppetiteWhetter #Cooking #Foodie
Ingredients
- Boneless rump roast (1.3-1.6 kg) - 3 to 3 1/2 pounds
- Extra virgin olive oil - 1 tablespoon
- Garlic - 8-10 slivers (3 to 4 cloves, halved or sliced)
- Salt and pepper
- For GRAVY:
- Red wine, water, and/or beef stock
- Cornstarch - 1 tablespoon
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