StarvinMarvin
TRIBE Member
I'm making a roast tonight for some peeps any good ideas for my 5 pound rib eye?
fire away!
fire away!
-
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Roast Beef Recipe!
- Thread starter StarvinMarvin
- Start date
the_fornicator
TRIBE Member
- rosemary
- thyme
- oregano
- seasoning salt (lawrey's)
- fresh black ground pepper
- crushed chilli peppers
- parsely flakes
- garlic powder
sprinkle a bit of each all over the roast. drizzle with olive oil at the end so everything can stick a bit nicer.
make a bed of onions, celery, potatoes and put a couple cups of chicken/beef stock on the bottom for the gravy afterwards. I always slice up carrots length-wise and put on top so the roast sits on top of the carrots and won't sink in the stock (otherwise you boil it and it turns all chewy and shit). make sure the roast does not touch the stock! so yeah, lots of veggies on the bottom to prevent this.
bake for... 5 pounds, eh? I'm gonna vote 3 hours at 300.
I flip my roasts every 45 minutes or so and drizzle with more olive oil when it starts looking a tad dry.
you can kick it up a bit by adding finely minced garlic in it too.
works best if you marinate overnight, but still tastes mighty good if you just rub and bake.
edit: if you have a temperature thingy, take the roast out at 135-140 for medium rare. if your roast is long, cover the ends with a bit of tin foil to prevent them from overcooking and drying out, but at 300, this is hard to do... just a good precaution though
- thyme
- oregano
- seasoning salt (lawrey's)
- fresh black ground pepper
- crushed chilli peppers
- parsely flakes
- garlic powder
sprinkle a bit of each all over the roast. drizzle with olive oil at the end so everything can stick a bit nicer.
make a bed of onions, celery, potatoes and put a couple cups of chicken/beef stock on the bottom for the gravy afterwards. I always slice up carrots length-wise and put on top so the roast sits on top of the carrots and won't sink in the stock (otherwise you boil it and it turns all chewy and shit). make sure the roast does not touch the stock! so yeah, lots of veggies on the bottom to prevent this.
bake for... 5 pounds, eh? I'm gonna vote 3 hours at 300.
I flip my roasts every 45 minutes or so and drizzle with more olive oil when it starts looking a tad dry.
you can kick it up a bit by adding finely minced garlic in it too.
works best if you marinate overnight, but still tastes mighty good if you just rub and bake.
edit: if you have a temperature thingy, take the roast out at 135-140 for medium rare. if your roast is long, cover the ends with a bit of tin foil to prevent them from overcooking and drying out, but at 300, this is hard to do... just a good precaution though
Last edited:
the_fornicator
TRIBE Member
yeah man, that shit is tastey. you can sprinkle some coarse sea salt on top after too and then slice that fucker up. super good.
really hard to fuck up too. go a little lighter on the herbs though (rosemary, thyme, oregano), as oposed to the other stuff, cause they are very aromatic. roasts are hard to over-season otherwise.
hint: add a *touch* of oregano into the gravy when you're making it from scratch. adds a world of goodness. not too much though or you'll never want oregano again.
really hard to fuck up too. go a little lighter on the herbs though (rosemary, thyme, oregano), as oposed to the other stuff, cause they are very aromatic. roasts are hard to over-season otherwise.
hint: add a *touch* of oregano into the gravy when you're making it from scratch. adds a world of goodness. not too much though or you'll never want oregano again.
the_fornicator
TRIBE Member
wait, thinking the roast will take closer to 4-4.5 hours at 300. I normally only do 2-3 pound roasts and those take a little over 2 hours.
and if you take the roast out at X farenheight, if you take it out of the oven and let it sit, it usually self-cooks a bit and will actually raise around another 4 farenheight. i.e. take out at 135'ish if you want medium rare (so after 5-10 minutes of sitting, it'll look like a 140 roast)
and if you take the roast out at X farenheight, if you take it out of the oven and let it sit, it usually self-cooks a bit and will actually raise around another 4 farenheight. i.e. take out at 135'ish if you want medium rare (so after 5-10 minutes of sitting, it'll look like a 140 roast)
mmm rib eye
go easy on the seasonings.. just sprinkle some salt n pepper...remember to add some water a touch of oil to the roasting pan...and most importantly you want to cook it at a lower temp over the course of a longer time... so the meat stays tender and juicy. add carrots, onions and potatoes...sprinkle those with rosemary, garlic & onion powder, salt n pepper. from the juice leftover you can make a sauce..just add a touch of cornstarch and whisk in... be careful not to add too much!!
good luck
go easy on the seasonings.. just sprinkle some salt n pepper...remember to add some water a touch of oil to the roasting pan...and most importantly you want to cook it at a lower temp over the course of a longer time... so the meat stays tender and juicy. add carrots, onions and potatoes...sprinkle those with rosemary, garlic & onion powder, salt n pepper. from the juice leftover you can make a sauce..just add a touch of cornstarch and whisk in... be careful not to add too much!!
good luck
Use whatever herbs and spices you feel like for the outside.
Key is to roast it at a high temperature (500) for about 30 mins, then reduce the temp to around 350.
If you don't have a meat thermometer, get one! Only way to be sure you're getting it to a nice medium rare.
Remember the inside temperature will keep rising after you take it out.
Let it 'rest' a while before you slice that baby up.
Key is to roast it at a high temperature (500) for about 30 mins, then reduce the temp to around 350.
If you don't have a meat thermometer, get one! Only way to be sure you're getting it to a nice medium rare.
Remember the inside temperature will keep rising after you take it out.
Let it 'rest' a while before you slice that baby up.
The Tesseract
TRIBE Member
torch the shit out of it for 20-30minutes then let it sit in an oven at 170 for 5-6 hours.
== amazing roast
i wouldn't follow my instructions that closely. there's a little more involved.
== amazing roast
i wouldn't follow my instructions that closely. there's a little more involved.
grumblegirl
TRIBE Member
Google search for a good roast beef recipe turned up this thread, and the fornicator's method looks best of all the recipes I found.
Really, I should just search Tribe before anywhere else. Tribe knows all.
Really, I should just search Tribe before anywhere else. Tribe knows all.
djglobalkiller
TRIBE Promoter
add some peppercorns to the gravy and some cognac/brandy
redwine, heavy and thick like blood,
add in whole shallots into the bottom of the roasting pan,
chantelle mushrooms, parsnips, chioga beets
sear the meat for 10 mins, slow cook it at 300 as mentioned, baste it once in a while with red wine and jus
a great condiment...
1 cup horseradish minced
1/2 cup sour cream
1/2 cup 35% heavy
salt pepper garlic
viola horseradish cream
redwine, heavy and thick like blood,
add in whole shallots into the bottom of the roasting pan,
chantelle mushrooms, parsnips, chioga beets
sear the meat for 10 mins, slow cook it at 300 as mentioned, baste it once in a while with red wine and jus
a great condiment...
1 cup horseradish minced
1/2 cup sour cream
1/2 cup 35% heavy
salt pepper garlic
viola horseradish cream
StarvinMarvin
TRIBE Member
StarvinMarvin said:I'm making a roast tonight for some peeps any good ideas for my 5 pound rib eye?
fire away!
wtf?!?!?!? I've never even attempted to cook anything like that
Aerius Zension
TRIBE Member
I made a short rib roast last week using a similar recipe to Fornicator's.
I was also going to mention the garlic as well, instead of garlic powder. Cut some slits into the meat the insert a few cloves of garlic. Go easy on the stock and mix in some wine, as most store bought stocks are heavy in salt and tend to dry out beef. I find that fresh herbs like basil tend to get really slimey and unappetizing, plus dried herbs usually open up more in the roasting process, and I find dried oregano better than fresh.
Invest in a digital meat thermometer so its not overcooked, that is if you like it medium rare. 5-10 degreed shy of your final temp as it continues to cook outside the oven.
I was also going to mention the garlic as well, instead of garlic powder. Cut some slits into the meat the insert a few cloves of garlic. Go easy on the stock and mix in some wine, as most store bought stocks are heavy in salt and tend to dry out beef. I find that fresh herbs like basil tend to get really slimey and unappetizing, plus dried herbs usually open up more in the roasting process, and I find dried oregano better than fresh.
Invest in a digital meat thermometer so its not overcooked, that is if you like it medium rare. 5-10 degreed shy of your final temp as it continues to cook outside the oven.
We have a pretty wicked way of doing roasts.
The Roast:
Get some butter, fresh garlic, shallots, rosemary and some oregano. Stick that shit in a blender and got nuts on it. You dont need too much butter. Id say 1/2 cup. Salt and pepper your beef then rub the butter mix all over it.
The Pan:
1 1/2 cups of red wine. Diced Carrots (2 really large ones), diced parsnips, onions, shallots and a bit more garlic + potatoes. The carrots are going to sweeten up the gravy a fair amount but not too much.
Get your over up to 500 and stick the whole thing in for about 20 minutes then bring the temp down to 300 and cook for wieght. Make sure it dosn't get dry by ladelling on the drippings every now and then.
We do yorkshire puddings sometimes on the side or salad.
Or this:
Prep a bunch of green beans
Dice up bacon into tiny pieces and start browning
add some other vegs if you want, we experiment lots.
Walnuts work really well we have found.
Throw in your green beans and then as everything gets close to being done dose in a bunch of Balsamic.
wala.
Im fucking hungry.
The Roast:
Get some butter, fresh garlic, shallots, rosemary and some oregano. Stick that shit in a blender and got nuts on it. You dont need too much butter. Id say 1/2 cup. Salt and pepper your beef then rub the butter mix all over it.
The Pan:
1 1/2 cups of red wine. Diced Carrots (2 really large ones), diced parsnips, onions, shallots and a bit more garlic + potatoes. The carrots are going to sweeten up the gravy a fair amount but not too much.
Get your over up to 500 and stick the whole thing in for about 20 minutes then bring the temp down to 300 and cook for wieght. Make sure it dosn't get dry by ladelling on the drippings every now and then.
We do yorkshire puddings sometimes on the side or salad.
Or this:
Prep a bunch of green beans
Dice up bacon into tiny pieces and start browning
add some other vegs if you want, we experiment lots.
Walnuts work really well we have found.
Throw in your green beans and then as everything gets close to being done dose in a bunch of Balsamic.
wala.
Im fucking hungry.