Best ever juicy, well seasoned Roast Beef
Preheat oven to 350F. Mix all dry spices together in a bowl and set aside. Bring meat out of refrigerator about 1-1/2 hour before the time to put in oven. You want it to be a bit cold in the middle when it goes into oven. Rinse meat with cold water and pat dry completely with paper towels. Prepare onion and carrots and place in bottom of roasting pan. Sprinkle lightly with salt and pepper. Rub meat all over with olive oil and place on top of veggies in roasting pan so veggies support the meat. Rub spices all over the meat, all sides. Position meat fat side up and don’t turn it. Pour about 2 cups water in bottom of pan—just enough to remain below the level of the meat.
Put in oven for about 3-1/2 hours, about 15-17 minutes per pound. During roasting, check that water doesn’t run dry. Likely will need to add more water during roasting.
When Center reads 117 F with meat thermometer, remove it and let it rest lightly draped with foil for 20-30 minutes.
AU JUS: Siphon 2 cups meat juices from pan and add to saucepan on stove. Add 2 cups beef stock (homemade). Add red wine and butter. Simmer and reduce while meat rests. Use fat separator and pour the good part into gravy boat to serve.
Carve meat and place on platter, with onions and carrots surrounding.
Putting it in the oven while still a bit cold makes it come out brown on the outside and deep pink in the center. Bigger than 6 ribs won’t fit in most roasting pans.
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Serving Size: 1 Serving (84g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 71 | ||
Calories from Fat: 30 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 1820mg | 63 % | |
Potassium 128.3mg | 3 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 3.5g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 71
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