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Roast Beef?

post #1 of 14
7/27/09 at 2:44pm
Thread Starter 
Since I generally cook chicken or fish for my quick weekday meals, and reserve beef meals for more complex or expensive dishes like steak or tenderloin, I am a bit embarrassed to state that I have no idea how to cook a simple, quick, basic roast beef.

Anyone of the SF culinary cogniscenti got any pointers on how to do this quintissential dish simply and relatively quickly? Proper cuts of meat, salting or seasoning advice, temps, times?
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post #2 of 14
7/27/09 at 2:52pm
I think you will see that a lot of people, including myself, don't know how to do this. Seems to me to be a dish that you want to make for many people as you probably need a decent size of beef to pull of the roasting.
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post #3 of 14
7/27/09 at 2:58pm
Totally depends on the cut, of which there are many possibilities, prime rib being the best.
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post #4 of 14
7/27/09 at 8:46pm
Take hunk of cow. Sear. Place in pan. Add liquid. Braise in oven.

Well, that's how I make pot roast whenever a big piece of beef goes on sale. I've never made prime rib before.
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post #5 of 14
7/27/09 at 8:50pm
Braise =/= roast.
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post #6 of 14
7/27/09 at 8:53pm
Quote:
Originally Posted by why View Post
Take hunk of cow. Sear. Place in pan. Add liquid. Braise in oven.

Well, that's how I make pot roast whenever a big piece of beef goes on sale. I've never made prime rib before.
Roast beef should be rare, a braise should not be, so that really isn't roast beef. It is easy, fwiw, you get a cut of roasting meat, prime rib or rump roast usually, and put it in an oven until it reads 120-130 inside. Then cool, if you want sandwich meat, and slice, or just slice if you plan to eat it warm. Prime rib is best as rare as possible.
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post #7 of 14
7/27/09 at 8:53pm
Quote:
Originally Posted by why View Post
Take hunk of cow. Sear. Place in pan. Add liquid. Braise in oven.

Well, that's how I make pot roast whenever a big piece of beef goes on sale. I've never made prime rib before.

+1

or just put it in a crock pot.
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post #8 of 14
7/27/09 at 8:59pm
Quote:
Originally Posted by iammatt View Post
Roast beef should be rare, a braise should not be, so that really isn't roast beef.
I know. It's pot roast -- a term about as generic as 'roast beef' and I'd say one that falls under the umbrella.
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post #9 of 14
7/27/09 at 9:02pm
Quote:
Originally Posted by why View Post
I know. It's pot roast -- a term about as generic as 'roast beef' and I'd say one that falls under the umbrella.

No, it really doesn't. The cuts are different, the cooking method is totally different, and the end product is vastly different.
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post #10 of 14
7/27/09 at 9:04pm
Quote:
Originally Posted by Manton View Post
No, it really doesn't. The cuts are different, the cooking method is totally different, and the end product is vastly different.

And both so good.....but as has been said, different cooking, different eating, etc.
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post #11 of 14
7/27/09 at 9:12pm
Quote:
Originally Posted by Manton View Post
No, it really doesn't. The cuts are different, the cooking method is totally different, and the end product is vastly different.
For what it's worth, I've never seen 'roast beef' on a menu outside of a deli or Arby's -- the cut is usually specificed instead (e.g. prime rib roast, rolled rib roast etc.)
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post #12 of 14
7/27/09 at 9:23pm
Quote:
Originally Posted by iammatt View Post
It is easy, fwiw, you get a cut of roasting meat, prime rib or rump roast usually, and put it in an oven until it reads 120-130 inside. Then cool, if you want sandwich meat, and slice, or just slice if you plan to eat it warm. Prime rib is best as rare as possible.

+1. A standing rib roast (aka prime rib) is ridiculously easy to make. A probe thermometer makes it almost idiot proof.
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post #13 of 14
7/27/09 at 9:26pm
Yep, and use the drippings for a gravy or sauce.
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post #14 of 14
7/27/09 at 11:16pm
If the cut is not already trussed, you will want to use a little twine to make it a solid, uniform shape. You will need a roasting pan with a rack to keep the beef off of the surface of the pan. Season liberally with salt and pepper. You may want to get a large bunch of herbs (parsley, thyme, rosemary, a little mexican oregano) and fine chop them, then rub them on the outside. It will make a nice crust. 300-325 should be a good oven temp, and depending on the size of the meat, it should take about 1 - 2 hours (roughly 20-25 min / lb). As noted above, you should use a meat thermometer to make sure you don't overcook. edit: don't forget.. roasts need to rest much longer than steaks
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