Everyday Roast Beef a' la Melissa
January 19, 2016
"This is your roast beef for the everyday cook and one that we well enjoy. I love to make this during winter when it's cold outside; there is something really cozy and comforting about that. It is understood that prime rib is the super cut with succulent results, but who can afford it on a regular basis, other than a holiday or special occasion. Most of us purchase oven roasts via the following: top round, top butt, top sirloin butt, center-cut roast, etc. because it doesn't hit the wallet as hard. This recipe works really well with satisfying results. Note that the beef rest time is included in the prep. time. Source: ten dollar dinners"
- Serving Size: 1 (257.4 g)
- Calories 340.4
- Total Fat - 12.8 g
- Saturated Fat - 3.5 g
- Cholesterol - 133.8 mg
- Sodium - 1305.5 mg
- Total Carbohydrate - 1.5 g
- Dietary Fiber - 0.2 g
- Sugars - 0 g
- Protein - 50.6 g
- Calcium - 56.7 mg
- Iron - 4.5 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.2 mg
Place the roast on a cutting board and use paper towels to pat dry. Rub in the salt and pepper.
Using a sharp paring knife, poke deep slits all over the top and sides of the roast. Fill each slit with a garlic sliver.
Set the roast aside at room temperature for 1 hour.
Preheat the oven to 250-degrees-Fahrenheit. Set a roasting rack in a roasting pan, grease with a little oil, and set aside.
Heat the 2 tablespoons oil in a large heavy-bottomed skillet and brown the roast on all sides, 8 - 12 minutes total.
Transfer the roast to the rack in the roasting pan and set aside.
Pour 1/2 cup water into the skillet and stir and scrape any browned bits off the bottom of the pan. Turn off the heat and pour the liquid from the pan, along with the wine, into the roasting pan.
Roast the meat until its internal temperature reaches 120-degrees-Fahrenheit for 1 hour to 1 hour and 20 minutes.
Remove the roasting pan from the oven and raise the oven temperature to 475-degrees-Fahrenheit. Return the roasting pan to the oven and cook the roast until a nice crust forms, 8 - 10 minutes.
Remove the roasting pan from the oven, transfer the roast to a carving board, tent with foil, and set aside for 15 minutes.
Meanwhile, place the roasting pan over medium heat and bring the juices to a simmer to make the sauce.
Cook until the pan juices are reduced by one third, 2 - 3 minutes (if you like a thicker sauce, whisk 1 teaspoon flour into the sauce to thicken).
Taste the sauce and season with more salt and pepper, if needed. Carve the roast and serve with the sauce.
NOTE: Sometimes if I want to increase the sauce volume, I include a packet of Au Jus or brown gravy, following directions on packet and then whisking it into the completed homemade roast beef sauce.
Tips & Variations
No special items needed.