Roast Beef With Fresh Herbs Recipes

PERFECT ROAST BEEF

Steps:

• Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
• Preheat the oven to 240°C/475°F/ gas 9.
• Wash and roughly chop the vegetables - there's no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
• Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
• Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables.
• Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.
• If you're doing roast potatoes and veggies, this is the time to crack on with them - get them into the oven for the last 45 minutes of cooking.
• Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
• When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy, horseradish sauce and Yorkshire puddings.

HERB-CRUSTED PRIME RIB

Steps:

• Preheat oven to 350°. Place the first 6 ingredients in a food processor; cover and pulse until finely chopped. Add oil, pepper and salt; cover and process until blended. Rub over roast. Place on a rack in a large roasting pan., Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-3/4 to 2-1/4 hours., Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing. , Meanwhile, in a small saucepan, bring broth and wine to a boil; cook until liquid is reduced to 1 cup. Remove from heat; stir in butter and salt. Slice roast; serve with sauce.

HERB-CRUSTED ROAST BEEF WITH HORSERADISH CREAM

Steps:

• Special Equipment: food processor
• Preheat oven to 350 degrees F.
• Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
• Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
• Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
• Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
• Horseradish Cream:
• In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
• Yield: 1/2 cup

POT ROAST WITH FRESH HERBS

Steps:

• Cover your chuck in salt and pepper, then rub mustard on one side. with sliced garlic pressed in throughout the chuck roast.
• Chop carrots in about 1-2 inch chunks, cut the potatoes and onions into fourths.
• In your dutch oven, heat about 2 tbsp olive oil, and brown the onions. Remove the onions after 2 minutes, then begin to sear the chuck; 2 minutes each side.
• Remove the chuck, and pour in the red wine and beef broth, scraping up any of that good stuff browning the chuck roast left behind.
• Add the chuck back in along with the carrots, potatoes, thyme and rosemary. Let this simmer on low for about 6 hours.
• When the roast is ready, take about 2 cups of the juice left over, and mix in 2 tbsp of cornstarch slurry to thicken it up. Pour over the pot roast and enjoy!

HERBED ROAST BEEF

Steps:

• In a small bowl, combine the fennel seed, rosemary, basil, marjoram, savory, thyme, sage and salt; rub over roasts. Place roasts fat side up on a rack in a roasting pan. Top with onions and rosemary sprigs., Bake, uncovered, at 350° for 2-1/2 to 3-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Discard onions and rosemary. Let roasts stand for 10-15 minutes before slicing. Meanwhile, in a small bowl, combine sauce ingredients. Serve with beef.

AUSTRALIAN ROAST BEEF WITH FRESH HERB DRESSING

Steps:

• Trim any sinew or fat from beef, tie into neat shape with string. Roll in peppercorns. Heat butter and oil in baking dish. Add beef to dish, cook over heat until well browned all over. Place dish in oven at 350F, bake 45 minutes for medium rare or until cooked as required. Remove from oven, cool to room temperature.
• Remove string, slice beef thinly.
• Arrange beef on serving dish, top with dressing. Serve remaining dressing separately.
• Fresh herb dressing: Combine parsley, chives, shallots, tarragon, capers, peppercorns and mustard in bowl. Stir in vinegar, oil and sugar.

OUR 20+ BEST LEFTOVER ROAST BEEF RECIPES (+LEFTOVER ROAST BEEF SALAD)

Steps:

• Chop or shred the roast beef, then process in a food processor.
• In a bowl, combine beef and all other ingredients.

ROAST BEEF WITH FRESH HERBS

Steps:

• Preheat oven to 425ºF. After the roast has been sitting at room temperature, pat dry with paper towel; season with salt, pepper and mustard. Heta an oven-proof pan over medium-high and add oil. When hot, sear roast on all sides and ends. Place a rack with the fat side up. Insert a probe, and transfer to the preheat oven; cook for 20 minutes. Reduce heat to 325ºF and cook until internal temperature registers 140ºF.
• While roast is cooking, in a medium bowl combine herbs and garlic. Pour grapeseed oil, stirring, until the herb mixture is moist. When roast internal temperature reaches 115ºF, remove from the over and quickly spread on top, pressing down lightly. Return roast to oven to finish cooking.
• Remove roast from oven and place on a carving board. Tent the roast with aluminum foil and let it rest for 20 to 30 minutes before slicing. If it's too rare for some, quickly sauté both side in a hot pan with a little gravy for up to 2 minutes.
• Note: Bone-in prime rib will take more time to cook in the oven.

SAVORY HERB SIRLOIN TIP ROAST

Steps:

• Remove roast from any netting and place in a foil-lined roasting pan.
• Combine remaining ingredients in a small bowl, mixing well.
• Rub roast all over and tie with twine to keep it together if necessary.
• Cover and refrigerate for 1 to 2 hours.
• Heat oven to 325 F. Uncover the beef and place in the oven.
• Roast for about 25 minutes per pound, or until the roast is tender and done as desired.
• For medium-rare, the roast will register about 140 F. The roast will continue to cook to the minimum safe temperature of 145 F as it rests.
• Remove from the oven and cover with foil. Let stand for 15 minutes before carving.

ROAST BEEF WITH FRESH HERBS

Steps:

• 1. Preheat oven to 425ºF. After the roast has been sitting at room temperature, pat dry with paper towel; season with salt, pepper and mustard; set aside.
• 2. Heat an oven-proof pan over medium-high and add oil. When hot, sear roast on all sides and ends. Place a rack with the fat side up. Insert a probe, and transfer to the preheat oven; cook for 20 minutes. Reduce heat to 325ºF and cook until internal temperature registers 140ºF.
• 3. While roast is cooking, in a medium bowl combine herbs and garlic. Pour oil, stirring, until the herb mixture is moist. When roast internal temperature reaches 115ºF, remove from the oven and quickly spread on top, pressing down lightly. Return roast to oven to finish cooking.
• 4. Remove roast from oven and place on a carving board. Tent the roast with aluminum foil and let it rest for 20 to 30 minutes before slicing. If it's too rare for some, quickly sauté both side in a hot pan with a little gravy for up to 2 minutes.
• 5. COOKING TIME: The cooking time may vary depending on size, actual oven temperature, etc. Using a probe is a smart way to cook your roast perfectly each time. For a rare to medium-rare roast, the internal temperature should reach 140ºF. If it's too rare for some, quickly sauté a slice of roast beef on both side in a hot pan with a little gravy for up to 2 minutes. Also keep in mind that a bone-in prime rib will take more time to cook in the oven.
• 6. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=bBfKn1nblwk