Roast beef is one of the most popular dishes. It is easy to make a good roast beef with a few simple tricks. Here’s the French roast beef recipe for you. For gourmets, a roast beef must be served very tender and bleeding. According to their taste and choice, they prepare a roast beef with a longer cooking time and a roast rush on the end. This prevents the beef from drying out at the start of cooking and makes it golden and crusty. However, certain precautions, such as preparation, must be taken to enjoy a delicious meal. In addition, the cooking time also affects the success of the roast.
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Ingredients list for the roast beef
- 1 3/4 lbs (750 g) of tied roast beef,
- 4 cloves garlic,
- 1 tablespoon thyme
- 1 tablespoon olive oil.
The piece of meat most suitable for this recipe is the rib eye or rump steak from a breed of cattle bred for meat production.
Directions
Preheat the oven
Before preheating the oven, the cooking time should be determined. The standard for the calculation is 1/4 hour per 500 grams of meat. For 600 grams of meat, you’ll need to cook between 15 and 20 minutes. When the cooking time is fixed, we can preheat the oven to 430 ° F (220 ° C).
Prepare ingredients
Meanwhile, peel the garlic cloves and remove the seeds by making a lengthwise cut. Cut the large pieces and insert them into the incisions in the roast beef. Finish preparing the meat, basting with olive oil, thyme, and remaining garlic.
Cook the beef
Go to cooking stuffing all for fifteen minutes or more, depending on the amount of meat.
After that, remove the roast beef from the oven and cut off the string and bark. Finish cooking by heating for 5 minutes. The cooked roast beef can be covered with foil to extend the cooking without drying the meat.
Present the dish.
Then it is presented on a platter and allowed to stand for 5 minutes. The roast beef is cut into thin slices and served with various accompaniments, such as fries, salads, or vegetables.
Tips for a successful roast beef
The meat must be out of the fridge about 30 minutes before beginning preparation.
To make a roast beef taste delicious:
- Do not salt the roast beef before cooking, as it will dry faster.
- Use the technique of red meat rest after cooking,
- Vary the accompaniments: green vegetables and starch vegetables, as well as some garlic, you can roast along with the meat.
Salting meat before cooking encourages the outflow of blood to the outside. Roast beef loses some of its flavor. By contrast, leaving the rest of the roast beef before cutting it to eat it slowly allows its juices to develop, making the flesh more tender.
How to Make a Great Roast Beef
- 1 3/4 lbs (750 g) of tied roast beef,
- 4 cloves garlic,
- 1 tablespoon thyme
- 1 tablespoon olive oil.
Instructions
Preheat the oven
- Before preheating the oven, the cooking time should be determined. The standard for the calculation is 1/4 hour per 500 grams of meat. For 600 grams of meat, you'll need to cook between 15 and 20 minutes. When the cooking time is fixed, we can preheat the oven to 430 ° F (220 ° C).
Prepare ingredients
- Meanwhile, peel the garlic cloves and remove the seeds by making a lengthwise cut. Cut the large pieces and insert them into the incisions in the roast beef. Finish preparing the meat, basting with olive oil, thyme, and remaining garlic.
Cook the beef
- Go to cooking stuffing all for fifteen minutes or more, depending on the amount of meat.
- After that, remove the roast beef from the oven and cut off the string and bark. Finish cooking by heating for 5 minutes. The cooked roast beef can be covered with foil to extend the cooking without drying the meat.
Present the dish.
- Then it is presented on a platter and allowed to stand for 5 minutes. The roast beef is cut into thin slices and served with various accompaniments, such as fries, salads, or vegetables.
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