At Easter, a beautifulglazed ham.
But for Christmas, many people turn to the choice of roast beef.
What Is Roast Beef?
Credit:Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless
A roast beef recipe yields a large roast that is seasoned and baked until medium-rare.
The beef is often usually broiled or seared to create a crust, too.
With a meat thermometer, you’ll turn out a perfect dish every time.
Credit:Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless
What cut of meat is roast beef?
Roast beef can be made with a few cuts of beef.
We liked bottom round roast because of its lean-to-fat ratio and its smaller price tag.
Credit:Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless
You could also use some shoulder cuts, top round roast, or eye of round roast.
Instead of looking at the clock, watch your thermometer and cook based on that.
Really, its a game changer.
Credit:Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless
Other high-ranking roast beef recipes dont call for this step, but its a critical part of the recipe.
Also, you may need to cut the roast in half to make slicing it a little more manageable.
That may also seem like an unusual step, but it works.
Credit:Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless
You do the same for other large cuts likebrisket, so why not roast beef?
So these tips from the pros will help.
Something creamy and bright like those will balance the assertive flavors in the rubs, as would a gremolata.
Credit:Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless
Drizzle with beef or chicken stock and refrigerate for up to 3 days.
)bottom round roast
1 (2-oz.)
Create anchovy fillet paste:
Preheat oven to 225F.
Credit:Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless
Place anchovy fillets on a cutting board, and finely chop.
Using flat side of a large knife, drag knife back and forth over anchovies to form a paste.
Season roast:
Sprinkle roast all over with salt and pepper, pressing to adhere.
Credit:Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless
Add mustard mixture:
Rub mustard mixture all over roast.
Broil the beef:
Remove roast from oven.
Increase oven temperature to broil; preheat for 5 minutes.
Credit:Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless
Return roast to oven on middle rack; broil until mustard mixture is browned, about 4 minutes.
Let rest 20 minutes.
(Temperature will continue to rise to 130F [medium-rare].)
Credit:Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless
Thinly slice roast against the grain, and serve immediately.
To make slicing easier, cut roast in half crosswise before slicing.
Credit:Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless
Credit:Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Julia Bayless
