Best way to cook roast Beef?

Question

i would like to no how to cook a rib of beef and all the trimings.
just like a restrants carvery cooks it. help please

Answer 1

buy a 3lb joint and wash it thoroughly. On a worktop place a teaspoon of salt and cracked black pepper mixed together and roll you meat into it making sure all the meat is covered. Rub the bottom of your roasting pan with a tablespoon of olive oil and heat the pan until very hot. Then place the meat in the pan while on the heat and seal each side and end of the meat for 30 seconds.When this is done pour into the pan a pint of warm water and place the meat in the centre. Put a lid on the roaster and place it in a pre-heated oven at about 180 C for 45 mins per pound. Remove the lid for the final 20 minutes of cooking and place your vegetables in the same pan with the meat at this time. When the meat is cooked, let it rest on a plate for 20 minutes before carving. Your vegetables will then be done. For a nice gravy, add a glass of red wine, a finely chopped shallott or onion and a table spoon of flour to the pan and stir thoroughly until you have the correct consistency. Good luck

Answer 2

Rotisserie Roasts.
The best way to cook a roast, slowly on a spit
Imagine a tender, juicy beef roast, slowly roasted over a low fire. When you slice it into paper thin slices the juices run out onto the cutting board. The flavor fantastic, the color a perfect pink. Usually people think of oven roasting when it comes to roasts whether pork or beef. No wonder they’re called roasts. The problem with oven roasting is that your roast can dry out and cook unevenly. Try putting it on your rotisserie over a low fire next time.
Heat: Whether you are using charcoal or gas, the secret is the perfecting roasting temperature. Now I would love to tell you just how many coals to light or the right setting for your burners, but I can’t. That depends on your grill. You want a low heat, meaning you can hold you hand where the roast will be sitting for the count of three and no less. You’ll want it a little cooler if you keep the lid down the whole time. Keep the temperature low, but if you want to get the surface of the meat seared and get that great crust to form start out on a high temperature for about 15 minutes then reduce it. If you’re using charcoal bank the coals close to the meat for about 15 minutes then pull them back, away from the roast.

Threading: Now the hardest part about putting a whole roast on a rotisserie is getting the spit through the meat. The first step is taking a good look at your roast. You’ll want it as evenly balanced on the spit as you can get it. You need to skewer the roast lengthwise through the longest part of the meat while still getting it as centered as possible. Once you know where the spit will enter and exit the roast take something long and sharp to make a hole from each end. A fillet knife works well. Then drive the spit through the roast and clamp it down tight with the forks. Make sure you’ve got it firmly secure.

There are a few other options out there if you’re serious about rotisserie cooking. The E-Z Que rotisserie system is basically a large basket you can set a roast in. No threading onto a long metal skewer. The real advantage to something like this, besides the fact that it is easy to use, is that on a traditional rotisserie kit the metal rod gets hot and cooks the meat from the inside, drying it out more. I really recommend this product, but either way rotisserie is the way to go with roasts.

Seasoning: You can season your roast however you want. A good dry rub works best. Since the turning action of a rotisserie helps hold in moisture you don’t need to worry about marinating or basting, though you can if you wish. I like to keep seasonings simple because it lets the flavor of the meat stand out more. A simple sprinkling of salt and pepper works great.

Gravy: Lastly, use a drip pan to catch the flavor of the meat as it cooks. Not only does this keep your grill clean but gives you the makings for great gravy. To keep the drippings from drying out and burning add water to the drip pan. You will need to keep an eye on it so that the water doesn’t all boil away. If you time it right you’ll practically have perfect gravy without much effort. The drippings from the meat, combined with the seasonings of your rub, slowly roasted together are truly fantastic.

Carving Once you have the roast of the rotisserie, let it rest for about 10 minutes covered loosely with foil. Now you are ready to carve. I prefer very thin slices piled high. It makes for a great presentation and keeps the meat tender to eat since it’s so thin. Once you’ve tried a rotisserie roast you won&#

Answer 3

most important is the joint. it should be a dark colour before it is cooked, also there should be a decent amount of fat marbled throughout the flesh and round the edge. dont be put off because this is seen to be fattening and unhealthy its where all the flavour comes from. dont be tempted by the bright pink lean meat available from supermarkets its designed to cater to such whims and the final result is just not as tasty. firstly you will need to preheat your oven to around 170 deg c if it isnt fan assisted if it is about 160 should do. you first have to sear the beef, do this in a very hot frying pan and fry edge of the roast for about 30 secs. this will seal the joint and keep the juices locked inside. when all sides are sealed season the beef, i like to smear it with mustard paste and pepper, try not to salt it when cooking this sucks the juices out of the roast making it prone to being dry and tough. next put it in the preheated oven for probably an hour and a half depending on the size, your butcher will know the ideal cooking time for the size you buy just ask. it is important to leave the beef to rest for around 10-15 mins before carving this finishes the cooking process leaving the inside pink not red and raw.
best of luck.

Answer 4

get your old frying pan real hot now put the roast in there this is called sering the meat which will help retain its tenderness after you burn it on both sides a little then put that bad boy in the crock pot cover with water or broth let it cook as long as you can say about 5-6 hrs towards the last hour or so put your vegetables in like potatoes carrots onions mushrooms etc its done when the vegetables get tender then you may mix some of the stock with some starch very little though and heat over med heat keep stirring and you have made some gravy to put over that bad boy see nothing to it

Answer 5

First if you want it rest. quality, buy PRIME CUT BEEF. do not tri m. season liberally with coarse salt(sea)and fresh ground pepper all over. Preheat oven to 450%, place roast bone side down, in a 4-6" deep pan.roast 25-30min.(depending on size 4-5 rib roast) lower oven to 350%. turn in oven 1X, cook until it's the way you like it. get a instant read meat therm.

Answer 6

Try a crock pot. Put the roast and some veggies in the pot. season to taste and leave. come back 5 hours or 10 hours later. (you can even go to work) and the house will smell great and you have a pot roast that will melt in your mouth. You can use inexpensive cuts for this. If you are using high quality meats and want medium rare, slow cook in the oven with a meat thermometer. I love the crock pot. Super easy. great food. Stews and Chili are easy aswell.

Answer 7

Hi Ron W,

You mean standing rib roast? either way you can use recipe below just cover rib tops.
roast beef,
onions or Lipton's onion soup mix,
carrots-cut, diced, those baggie kinda carrots,
potatoes-cut in quarters or smaller,
alittle flour just to coat both sides-add salt & pepper
to a baggie shake then brown on top of stove-both sides,
Put roast in cake pan(13x9) with 1/2 cup beef stock or water
Bake 350 degree oven for 2 hours-
Then add carrots & potatoes, onions or Lipton soup
Cover turn oven down to 300 degree then cook until potatoes done
Take carrots, potatoes, onions out-mash or whip potatoes-cover all
Mix 1/2 cup water with 2 heaping tablespoons corn starch(no lumpy gravy this way)
Put pan on stove top scraping bits of meat & stock around after it boils slowly add corn starch in pan & whisk or stir (this thickens it) when almost done dump the potatoes & carrots into bowls, crave meat last needs to rest
Pour gravy over potatoes-Yummy.
can be used for beef or pork roasts.

Answer 8

I would cook it exactly the way sara b said to but I wanted to add that the best cut for a roast beef is the rump roast in case you didn't know which one to get.

Answer 9

first of all you need a really good piece of meat! than cook for about 25 mins per 1lb than a extra 25 mins stand for about 15 mins brfore carving.
good quality meat is the key!

Answer 10

first u boil it with salt pepper or what ever u want to put in while it boiling make sure it soft first.then u take it out of the pot oh make sure u put the oven on to to 375 dgr befor u put in the oven make sure the oven is very out then put it in the oven i about 40 sec then u put barbecure sause on it then u put it back for 30 min