Rare Roast Beef Recipes

SHIRLEY'S PERFECT RARE ROAST BEEF

Steps:

• Preheat oven to 500 degrees. Wait for a few minutes before you put your roast in, so it gets as hot as possible.
• Put the roast in a shallow pan. (I use a cookie sheet).
• Cut onion into thin rings, and put all over the top and sides of the roast using toothpicks if necessary. I sit a few slices on the bottom of my roast too.
• Sprinkle roast generously with garlic powder, or to your liking. DO NOT SALT roast, or you will dry it out.
• Put roast in the oven on the middle rack.
• Bake at 500 degrees for 5 minutes per pound, then shut off oven, and let sit in the oven for 1 hour. DO NOT under any circumstances open the oven door! VERY IMPORTANT!
• After you turn off the oven and your roast has baked for l hour, take it out of the oven, and let sit for 15 minutes, to allow juices to distribute in the roast.
• I use my electric knife to cut my roast, and place on a serving dish.
• Don't forget to make the gravy!

ALWAYS RARE ROAST BEEF

Steps:

• Preheat oven to 500 degrees F. Season roast as desired. Cook roast for 25 minutes at 500 degrees F. Remove and cool for 20 minutes. Reduce oven temperature and continue to bake as indicated below: Small to medium roast (up to 6 Lb.). Reduce heat to 300 degrees F and cook for another 17 minutes per pound. Large roast (6 Lb. or more). Reduce heat to 250 degrees F and cook for another 17 minutes per pound.

THE PERFECT ROAST BEEF DONE TO MEDIUM RARE

Steps:

• Preheat your oven to 500 degrees F or 260 degrees C.
• Line a metal baking tray with aluminum foil.
• Place the thyme, rosemary, pepper, salt, and garlic into a small bowl and mix until well combined.
• Rub the top of the roast with olive oil and message the spices in. Do the same for the other side.
• Place the roast in the oven and bake for 5 minutes per pound.
• Turn the heat off (do not open the oven door) and allow to roast for an additional 15 minutes per pound.
• Remove the roast from the oven and allow to rest for an additional 15 minutes.
• To Make the Gravy:
• While the roast is resting, add the butter to a pan over medium heat and allow it to melt down. Put the flour in and whisk until a roux forms. Keep whisking until desired level of brownness is achieved.
• Add in the juices from the roast and the beef stock. Whisk until well incorporated and the gravy thickens.
• Slice the beef, pour the gravy over, and serve with the vegetables of your choice.