Has anyone ever tried the method for cooking a beef roast by bringing it to room temperature,...

M

michael-in-phoenix

Well-known member
...rubbing it with salt, pepper and a garlic clove, then putting it in a shallow roasting pan. Seal tightly with foil and put in a 500 degree oven for 5 to 6 minutes per pound. When the time is up, you shut off the heat and leave the roast in the oven for 2 hours without opening the door.

The results are supposed to be a perfectly cooked, medium-rare roast.

Anyone?

Michael

 
Not exactly your recipe, but I've used this one successfully-REC: High Temperature Rib Roast of Beef

High Temperature Rib Roast Of Beef

Recipe By: Ann Seranne

Ingredients:

4 1/2 lbs. rib roast of beef, (2 to 4 rib)(4 1/2 t
Salt and freshly ground pepper to taste
All-purpose flour
1/2 cup beef broth, (1/2 to 1 cup)

Directions:

Remove the roast from the refrigerator 2 Ω to 4 hours before cooking, the longer time for the largest roast.

Preheat the oven to 500 degrees.

Place the roast in a large, shallow roasting pan, fat side up. Sprinkle with a little flour, rubbing it into the fat lightly. Season with salt and pepper. Put the roast in the oven and roast according to the chart below, timing exactly. When the cooking time is up, turn off the oven. Do not open the door at any time. Leave the roast in the oven until the oven is lukewarm, about 2 hours. If you need to use the oven to cook something else, tent the roast loosely with foil to keep it warm and remove it from the oven.

To make a thin pan gravy, remove the excess fat from the meat drippings, leaving any meat pieces in the pan. Stir in the beef broth. Bring to a boil, scraping the bottom of the pan to loosen the meat pieces. Simmer for 1 minute and season to taste. Serve hot.

Roasting Chart

Weight......Roast at 500 degrees
4 Ω-5 pounds.....25-30 minutes
8-9 pounds.....40-45 minutes
11-12 pounds.....55-60 minutes

This works out to be about 15 minutes per rib, or approximately 5 minutes cooking time per pound of trimmed, ready-to-cook roast.

If you prefer medium-to-well-done beef, add 10 minutes to the maximum cooking time for each size roast.


Source:
"Arthur Schwartz"

Notes:

NOTES : The roast will be in the hot oven (make sure your oven is well insulated) for only 25 to 60 minutes depending on its size. But start at least 5 hours before you want to serve it, which will allow time for the roast to reach room temperature and to finish cooking in the turned off oven. It will have a crunchy brown exterior and will be perfectly cooked inside to that medium-rare state that most people prefer. Center slices will be rare

 
Yes, it's perfect every single time. The only difference, well 2 maybe, is

to preheat the oven at 500 for 20 minutes. I think that might be important. And I was told how to make it from my German friend and she told me to cover with B B Q sauce. I don't know if it helps keep in moisture but it certainly doesn't end up tasting like BBQ sauce. We love to slice the meat very thin the next day and serve this Horseradish Cream Sauce with it. The combination of the slightly rare extremely tender meat with the sauce is heaven! Here is how she told me to make it.

Bring Tenderloin to room temperature and Preheat oven for 20 minutes at 500 F. Place Tenderloin in large Baking pan and cover generously with B-B-Q Sauce and liberally with seasoning. Bake for 5 minutes per pound at 500 F. and then turn oven off. Do not open door for 2 hours!

And here is the easiest and most delicious sauce.

Horseradish Cream Sauce
Bon Appetit'
Serving Size 6

6 Shallots,Peeled
3 Tablespoons butter,Unsalted
1 1/2 Teaspoons Pepper,Black
1 Cup Heavy Cream
1 1/2 Tablespoons Horseradish,Prepared
1 1/2 Tablespoons Dijon Mustard
Fresh Chives

Melt butter in heavy medium skillet over medium heat. Add shallots and cook until they begin to soften, stirring frequently, about 2 minutes. Add cream, horseradish, mustard, and pepper to skillet. Bring to boil and cook until thickened to sauce consistency, stirring occasionally, about 2 minutes.
Spoon sauce over grilled steaks and garnish with chives and peppercorns.

 
This comes out perfectly, just make sure your oven is CLEAN,

or be ready to blast open the doors and windows!

 
gosh that sauce sounds great! does anyone remember laurie burrows grad(sp)?

I think she had a prime rib recipe that called for the high heat temp and coating the meat in chili sauce. this reminds me of that method.

 
and to bring up another blast from the past, did you all see Christina Ferrare is on Oprah's OWN

with a cooking show.

 
Ha! I thought her name sounded familiar. I have her cookbook

The Relaxed Hostess A Cookbook for Many Occasions by Ann Seranne Dog Museum of America. I made her Chicken with Lemon Sauce that was very good. It's one of those plastic spiral-binded cookbooks and the binding is loose but I'll have to look this one up.

Chicken with Lemon Sauce

 
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