Time 2h30m Yield 4 to 6 main courses, with leftovers for sandwiches Number Of Ingredients 6 Steps:
Remove roast from refrigerator. Preheat oven to 500 degrees. In a small bowl, mix together salt, pepper, garlic, olive oil and red-pepper flakes to create a kind of paste. Rub this all over the roast. Place beef in a roasting pan or cast-iron skillet, fat-side up, and put in oven. Cook undisturbed for 5 minutes per pound. Turn off oven. Do not open oven door. Leave roast to continue cooking, undisturbed, for two hours. After two hours, remove roast from oven. Slice and serve alongside, ideally, a watercress salad, some skillet-fried potatoes and a small tureen of Henry Bain sauce.
Time 35m Number Of Ingredients 5 Steps:
Chop or shred the roast beef, then process in a food processor. In a bowl, combine beef and all other ingredients.
Yield 6 people Number Of Ingredients 6 Steps:
- Remove roast from refrigerator. Preheat oven to 500 degrees. 2. In a small bowl, mix together salt, pepper, garlic, olive oil and red-pepper flakes to create a kind of paste. Rub this all over the roast. Place beef in a roasting pan or cast-iron skillet, fat-side up, and put in oven. Cook undisturbed for 5 minutes per pound. 3. Turn off oven. Do not open oven door. Leave roast to continue cooking, undisturbed, for two hours. 4. After two hours, remove roast from oven. Slice and serve alongside, ideally, a watercress salad, some skillet-fried potatoes and a small tureen of Henry Bain sauce.
Time 55m Yield 1 roast Number Of Ingredients 5 Steps:
Any size roast. Rub with olive oil. Rub with Salt & Pepper to taste. Garlic Salt (I use fresh minced garlic). Preheat oven to 375°. Place beef (fat-side up on rack) in a roasting pan uncovered in oven for 1 hour AND THEN TURN OFF OVEN. DO NOT OPEN THE OVEN DOOR FOR ANYTHING! NO PEEKING! Before serving, turn oven back on to 300°. 45 minutes before serving the roast will be RARE DONE. 50 minutes before serving the roast will be MEDIUM DONE. 55 minutes before serving the roast will be WELL DONE. Take out of oven and let rest for 10-15 minutes before cutting. PERFECT EVERY TIME.
Time 3h5m Yield 6 Number Of Ingredients 2 Steps:
Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water. Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time! Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.
Time 20m Yield 4-6 serving(s) Number Of Ingredients 3 Steps:
Preheat oven to 500 degrees. Wait for a few minutes before you put your roast in, so it gets as hot as possible. Put the roast in a shallow pan. (I use a cookie sheet). Cut onion into thin rings, and put all over the top and sides of the roast using toothpicks if necessary. I sit a few slices on the bottom of my roast too. Sprinkle roast generously with garlic powder, or to your liking. DO NOT SALT roast, or you will dry it out. Put roast in the oven on the middle rack. Bake at 500 degrees for 5 minutes per pound, then shut off oven, and let sit in the oven for 1 hour. DO NOT under any circumstances open the oven door! VERY IMPORTANT! After you turn off the oven and your roast has baked for l hour, take it out of the oven, and let sit for 15 minutes, to allow juices to distribute in the roast. I use my electric knife to cut my roast, and place on a serving dish. Don’t forget to make the gravy!
More about “off oven roast beef recipes”
Time P1DT3h Yield 1 (2- to 3-pound) roast Number Of Ingredients 3 Steps:
Pat roast dry with paper towels. Rub generously with salt (at least 1/4 cup) and pepper on all sides. Shake the roast gently, allowing any excess salt and pepper to fall off. Place a wire rack in a small rimmed baking sheet or lay 5 to 6 metal skewers across a large plate or baking sheet. Place roast on top of rack or skewers, making sure it is fully elevated above the bottom of the baking sheet. Place elevated roast on the bottom rack of your refrigerator, uncovered (or loosely covered with foil, if you are squeamish about raw meat), and let rest undisturbed for at least 24 hours and up to 48 hours. Transfer baking sheet with elevated roast directly from the refrigerator into a cold oven and set oven temperature to 225 degrees. Cook until the center of the roast reaches 120 degrees for rare, or 130 degrees for medium, as tested with a digital thermometer. Depending on the oven and the exact geometry of the roast, this will take 1 to 2 1/2 hours. Remove baking sheet with roast from oven and set on a trivet or on top of your stovetop. Let the roast rest on the baking sheet for at least 30 minutes. Heat vegetable oil in a large skillet (any heavy skillet without a nonstick coating will do) over high until lightly smoking. Sear roast, turning occasionally, until well browned on all sides, about 4 minutes total. Carve into thin slices with a sharp knife and serve what you’ll eat today. When finished, carve remaining roast. Carefully lay fanned slices into zipper-lock freezer bags in layers no thicker than 1/2 inch. Squeeze out as much air as possible and stack sealed bags on an aluminum baking sheet. Place in freezer until completely frozen. Store frozen for up to 2 months. To thaw, place one bag of frozen sliced steak on an aluminum baking sheet at room temperature until defrosted, about 45 minutes. It is important to use an aluminum sheet, as the high thermal conductivity of aluminum greatly speeds up the thawing process. Use thawed sliced steak as desired.
