Best 4 Shirleys Perfect Rare Roast Beef Recipes
**Indulge in the Culinary Delight of Perfectly Roasted Beef: A Journey Through Shirley's Exquisite Recipes**
Prepare to tantalize your taste buds with a culinary journey into the realm of perfectly roasted beef. Shirley's collection of exceptional recipes promises an extraordinary dining experience, guiding you through the art of creating tender, succulent, and flavorful roasts that will leave an unforgettable impression. From the classic simplicity of "Shirley's Perfect Rare Roast Beef" to the innovative flavors of "Herb-Crusted Roast Beef with Garlic Butter" and the richness of "Red Wine Braised Brisket," each recipe offers a unique exploration of this timeless dish. Whether you prefer rare, medium, or well-done, Shirley's expertise ensures a perfectly cooked roast every time. Join us on this delectable journey as we uncover the secrets behind these culinary masterpieces, leaving you with a newfound appreciation for the art of roasting beef.
THE PERFECT ROAST BEEF DONE TO MEDIUM RARE
Next, the roast is placed in a baking tray lined with foil and placed into a 500 degree F or 260 degrees C preheated oven for 5 minutes per pound. Do not use a glass container or baking tray as it will not withstand the heat. My roast was about 3.36 pounds, so I left it about 17 minutes or so. After about 17 minutes, the heat is turned off and the roast is left in the oven to bake for 15 minutes per pound. It is very "important not to open the oven door at all." In the case of this roast, I left it for 50 minutes, pulled it out, and allowed it to rest for an additional 15 minutes. During the cooking process, the meat does release juices which can be used to make a wonderful, delicious gravy. I know, the method sounds a bit odd and sounds somewhat frightening if not intimidating, but believe me, it works. You will end up with a superb medium rare roast of beef. If you want to increase the level of doneness to medium or well done, leave it a little longer such as 20 minutes for medium and longer for well done.
Provided by Cook n' Share
Categories Main
Time 1h25m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 215 calories, Fat 11.8 grams, Protein 26.5 grams, ServingSize 100 g, Sodium 57 milligrams
ALL AMERICAN ROAST BEEF
This is your basic everyday eye round roast beef. Simply cooked to perfection. Serve it to family or company. The secret is in the time cooked. 20 minutes per pound at 375 degrees.
Provided by RCP80
Categories Everyday Cooking
Time 1h5m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 0.2 g, Cholesterol 138.3 mg, Fat 32.4 g, Protein 44.8 g, SaturatedFat 12.9 g, Sodium 271.2 mg, Sugar 0.1 g
NEVER FAIL ROAST BEEF
I found this recipe online a year or so ago and I have only cooked roast beef this way since. The only time this method was disappointing was when the roast was too small, it turned out medium. The meat should be very brown and crispy on the outside and pink all the way through, juicy and medium rare. How many this serves depends on size of roast.
Provided by Ninna
Categories Meat
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 2
Steps:
- Let meat stand at room temperature for at least one hour.
- Preheat oven to 190c (375F) degrees.
- Rub meat with seasoning and place fat side up in shallow pan.
- Do NOT cover or add water.
- Bake 1 hour, turn off heat.
- DO NOT OPEN OVEN!
- Turn oven back on to 190 deg C (375 deg F), 45-55 minutes before you plan to serve and bake for 30-40 minutes.
- Remove roast from oven and cover with foil - do not carve for 15 minutes.
Nutrition Facts :
RARE ROAST BEEF
This recipe is very similar to one posted by Linda's Busy Kitchen on Food.com named "Shirleys Perfect Rare Roast Beef Recipe". This is the way my mom made rare roast beef, and apparently it is also the way Linda's mom made it, because the methods are virtually the same! We used to eat it with ketchup, but now I like it plain with...
Provided by Karen Hatch
Categories Beef
Time 1h45m
Number Of Ingredients 1
Steps:
- 1. Bring your roast (chuck, rump, loin, whatever roast you prefer) to room temperature. Preheat oven to 500 degrees. Pat the roast dry. I actually "age" the roast for a day or two unwrapped in the refrigerator to dry the surface of the meat. Season roast if desired, but don't use salt - it draws the juices out and tends to dry the roast during cooking. So it's important to have a preheated oven, and the roast at room temperature, with a dry surface, and no salt. Line a shallow pan with sliced onions, if desired. Place the roast in the pan. Leave uncovered. Cook the roast at 500 degrees for 5 minutes per pound. For example, you would cook a 4 lb roast 20 minutes at 500 degrees. Do not open the oven. Turn the oven off and let the roast sit for an hour. Remove the roast from the oven and let it rest for about 20 minutes. Slice thinly against the grain. Serve with horseradish or mustard, au jus, or just plain. Wonderful with onions and root vegetables such as parsnips, carrots, potatoes, and beets.
Tips:
- For a perfectly rare roast beef, use a meat thermometer to ensure that the internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium.
- Sear the roast beef in a hot skillet before roasting to create a flavorful crust and lock in the juices.
- Roast the beef in a preheated oven at 450°F (230°C) for 15 minutes, then reduce the heat to 325°F (165°C) and continue roasting for 20-25 minutes per pound, or until the desired internal temperature is reached.
- Let the roast beef rest for at least 15 minutes before slicing to allow the juices to redistribute.
- Serve the roast beef with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.
Conclusion:
Shirley's Perfect Rare Roast Beef is a delicious and easy-to-make dish that is perfect for any occasion. With its tender, juicy interior and flavorful crust, this roast beef is sure to be a hit with your family and friends. So next time you're looking for a special meal, give this recipe a try.
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