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The Perfect Roast
CEA-FCS
Wednesday, December 26, 2012 • Posted December 26, 2012

I love roast. It’s simple, it’s inexpensive, and if there are any leftovers there are tons of options. Since I am a Crockpot Queen, I usually just toss one in the slow cooker with some potatoes, onions and carrots. But for something a little more “elegant”, here is some information from the Texas Beef Council. They have a great blog at beeflovingtexans.com!

Dry roasting beef is easy and it makes one heck of an impressive main dish!

Follow the 3-C’s of Roasting:

1. Choose the right cut – this is important, because not all beef cuts should be cooked the same. Some are better for grilling or dry roasting and other, tougher cuts need to be braised.

2. Cook it right – Details are below, but don’t let this part intimidate you. Just put your favorite rub on the beef and use a meat thermometer to get your roast to the perfect doneness for your family.

3. Carve it right – You want to get that perfectly cooked beef onto the plate looking beautiful with all its juices intact.

First, when choosing the right roast there are three categories to consider:

1. Premium Roasts – Tenderloin, Prime Rib – very tender and delicious, but can also be pricey

2. Tender and Tasty – Rump Roast, Shoulder Roast, Tri Tip Roast – less expensive and very flavorful

3. Economical – Top Round, Round Tip – excellent when entertaining on a budget and perfect when sliced thinly

Next, let’s talk about the simple steps to cooking your beef roast to ensure it comes out perfectly every time:

1.  Preheat oven to 350 degrees.

2.  Use a roasting pan with a rack. Be sure to choose a shallow pan, maybe 2-3 inches on the sides. Avoid using a dutch oven, which is typically 5-6 inches on the sides, because it will steam your roast. If you choose a rib roast, you can skip the rack because the bone serves the purpose.

3.  Press the rub of your choice into all sides of your beef roast. Don’t be stingy – make sure you generously cover your roast.  Also, pick the herbs you like best. Garlic and Thyme are great, or just use salt and pepper.

4.  Place in oven uncovered. No lid, no nothing, just roast on the rack. This is dry roasting, not braising.

5.  Cook roast for about 20 minutes per pound, but make sure you use your meat thermometer to ensure proper doneness. Getting your roast to an internal temperature of135°-140° will result in a wonderful medium – medium rare finished product.

Lastly the finishing touch – Carving it right.

1.  Remove roast from the oven let it rest at least 15 minutes covered by a foil tent before you begin carving. This will allow the tasty juices to redistribute and help keep it inside the roast when you start carving.

2.  Use a sharp knife and good cutting board. For best eating experience slice your roast as follows:

· Premium roasts – ½ inch or more

· Tender and Tasty roasts – ¼ -½ inch

· Economical roasts-  [‡ – ¼ inch slices or as thin as possible.

You don’t need a lot of hoopla for a good roast, but if you want something fancy, here you go!

Classic Tenderloin with Cranberry Drizzle

1. 1 center-cut beef tenderloin roast (about 2 to 3 pounds)

2. 1 pound yellow onions, peeled and quartered

3. 2 pounds small Brussels sprouts, trimmed

4. 1 tablespoon olive oil

5. 1-1/4 teaspoons salt, divided

6. 2 tablespoons chopped fresh thyme

7. 1 tablespoon pepper

Sauce:

1. 1/3 cup balsamic vinegar

2. 3 tablespoons finely chopped shallots

3. 1 can (16 ounces) whole berry cranberry sauce

Instructions

1. Heat oven to 425°F. Combine onions, Brussels sprouts, oil and 1 teaspoon salt on metal baking pan; toss to coat. Set aside.

2. Combine thyme and pepper; reserve 1 teaspoon thyme mixture for sauce. Press remaining thyme mixture evenly onto all surfaces of beef roast.

3. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Place vegetables in oven with roast. Roast beef in 425°F oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness. Roast vegetables 45 to 50 minutes or until tender and lightly browned.

4. Meanwhile, prepare sauce. Combine vinegar and shallots in small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Stir in cranberry sauce; bring to a boil. Reduce heat; simmer 6 minutes to blend flavors, stirring occasionally. Remove from heat; stir in reserved 1 teaspoon thyme mixture and remaining 1/4 teaspoon salt. Keep warm.

5. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)

6. Carve roast into slices; season with salt, as desired. Serve with vegetables and sauce.

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