Beef Roast with Rosemary
Votes: 1
Time: 3 hours.
Complexity: easily
Servings: 8-10
Complexity: easily
Servings: 8-10
When preparing a New Year's or Christmas dinner, place a huge roast in the center of the table—you can't go wrong. It's incredibly easy to prepare and looks stunning, not to mention the exquisite flavor of tender and juicy medium-rare beef. For this festive roast, use a slab of beef from the rib eye, trimming the ends first for a more elegant and festive look. Rub the meat with a mixture of salt and rosemary and place in the oven. Even as it bakes, this dish will fill your home with warm, cozy aromas, with hints of pine from the rosemary.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 beef chuck roast with 4 ribs (4-4.5 kg), ask the butcher to trim the ends of the ribs
- 3 cloves garlic, thinly sliced
- 1 tbsp. black peppercorns
- 3 sprigs rosemary, leaves picked (about 1/3 cup leaves)
- 2 bay leaves
- 3 tbsp. l. olive oil
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Cooking the dish according to the recipe:
- Remove the beef from the refrigerator 30 minutes before cooking. Place the roasting pan on the bottom rack of the oven; preheat the oven to 425°F (220°C). Using a small knife, make deep slits all over the meat and between the ribs; insert a slice of garlic into each slit and push it all the way in. Grind 2 tablespoons of salt, peppercorns, rosemary, and bay leaf in a coffee grinder (or finely chop with a knife). Mix with olive oil and rub the mixture all over the meat.
- Carefully place the roast in a hot roasting pan, fat side up (bones down). Roast until a thermometer inserted into the thickest part of the roast registers 122°F (50°C) for medium, 1 hour 50 minutes to 2 hours. Transfer the roast to a platter or cutting board, cover with foil, and let rest for 30 minutes before slicing.
Note
Slicing Tips: Place the roast bone-side up. Using a chef's knife, remove the ribs and slice thinly across the grain.
Categories:
recipe / Festive dishes / New Year / Christmas / Main courses / Meat / / Food Network - recipes
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