Off Oven Roast Beef Recipes

CLASSIC ROAST BEEF

Steps:

• Salt the roast and let it come to room temp: The beef should be brought as close to room temperature as possible before you start to roast it, so that it cooks more evenly. Remove it from the refrigerator at least 1 hour, preferably 2 hours, before cooking. Open the wrapping, sprinkle all sides with salt, and wrap it up again.
• Preheat the oven to 375°F: (190°C). Move a rack to the center of the oven, and place the other one underneath.
• Roast to an internal temp of 135°F to 140°F: When juices start to drip from the roast, and it is browned on the outside, check the roast's internal temperature with a meat thermometer. Remove the roast from the oven when the internal temperature of the roast is 135°F to 140°F (for medium rare meat).

HIGH TEMPERATURE EYE-OF-ROUND ROAST

Steps:

• Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
• Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
• Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.

OFF-OVEN ROAST BEEF

Steps:

• 1. Remove roast from refrigerator. Preheat oven to 500 degrees. 2. In a small bowl, mix together salt, pepper, garlic, olive oil and red-pepper flakes to create a kind of paste. Rub this all over the roast. Place beef in a roasting pan or cast-iron skillet, fat-side up, and put in oven. Cook undisturbed for 5 minutes per pound. 3. Turn off oven. Do not open oven door. Leave roast to continue cooking, undisturbed, for two hours. 4. After two hours, remove roast from oven. Slice and serve alongside, ideally, a watercress salad, some skillet-fried potatoes and a small tureen of Henry Bain sauce.

FOOLPROOF RIB ROAST

Steps:

• Allow roast to stand at room temperature for at least 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
• Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.

ALL AMERICAN ROAST BEEF

Steps:

• Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
• Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.

TURN THE OVEN OFF! PRIME RIB ROAST

Steps:

• Any size roast.
• Rub with olive oil.
• Rub with Salt & Pepper to taste.
• Garlic Salt (I use fresh minced garlic).
• Preheat oven to 375°.
• Place beef (fat-side up on rack) in a roasting pan uncovered in oven for 1 hour AND THEN TURN OFF OVEN.
• DO NOT OPEN THE OVEN DOOR FOR ANYTHING!
• NO PEEKING!
• Before serving, turn oven back on to 300°.
• 45 minutes before serving the roast will be RARE DONE.
• 50 minutes before serving the roast will be MEDIUM DONE.
• 55 minutes before serving the roast will be WELL DONE.
• Take out of oven and let rest for 10-15 minutes before cutting.
• PERFECT EVERY TIME.