HERB-CRUSTED ROAST BEEF
It's 15 years now I've been married to a man who loves beef. For a long time, though, I was reluctant to cook a roast for fear of ruining a nice cut of meat. Finally, I started buying roasts on sale and experimenting. This bottom round roast recipe was the result... now, my husband doesn't want a roast any other way. -Teri Lindquist, Gurnee, Illinois
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Place roast with fat side up in ungreased roasting pan. Combine the next five ingredients; pour over roast. Combine parsley, basil, salt, pepper, tarragon and thyme; rub over roast. , Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a warm serving platter. Let stand 10-15 minutes. , Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. In a large saucepan, combine flour, bouillon and 1 cup water until smooth. Gradually stir in the drippings, reserved fat and remaining water. Bring to a boil; cook and stir 2 minutes or until thickened. Slice roast; serve with gravy.
Nutrition Facts : Calories 254 calories, Fat 11g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 474mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.
HERB-CRUSTED ROAST BEEF WITH HORSERADISH CREAM
Provided by Sunny Anderson
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Special Equipment: food processor
- Preheat oven to 350 degrees F.
- Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
- Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
- Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
- Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
- Horseradish Cream:
- In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
- Yield: 1/2 cup
HERB-CRUSTED BEEF RIB ROAST WITH POTATOES, CARROTS, AND PINOT NOIR JUS
Provided by Gina Marie Miraglia Eriquez
Categories Wine Beef Herb Potato Roast Christmas Dinner Rosemary Meat Beef Rib Carrot Thyme Christmas Eve Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 16
Steps:
- For roast beef:
- Pat roast dry and put, fat side up, on rack in roasting pan.
- Coarsely crush peppercorns in a mortar and pestle or folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Stir together peppercorns, 3 tablespoons kosher salt, thyme, and rosemary in a small bowl.
- Rub roast all over with oil, then coat it all over with peppercorn mixture, pressing to help it adhere. Let coated roast stand at room temperature 1 hour.
- Preheat oven to 450°F with rack in lower third. Roast beef roast 20 minutes.
- Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter (keep fat and pan juices in roasting pan) and let stand, uncovered, 40 minutes (temperature of meat will rise to about 130°F for medium-rare).
- While roast stands, put second oven rack in upper-third position and increase oven temperature to 450°F. Line 1 sheet pan with parchment paper.
- Strain pan juices from roasting pan through a sieve into a glass measuring cup (reserve roasting pan). Drain potatoes well and toss in a large bowl with 3 tablespoons melted beef fat from roasting pan and 1 teaspoon kosher salt, then spread out on parchment-lined sheet pan. Toss carrots in same bowl with another 3 tablespoons beef fat from pan and 1 teaspoon kosher salt, then spread out on other rimmed sheet pan. Roast vegetables in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until golden, 25 to 30 minutes for carrots and 30 to 35 minutes for potatoes.
- Make jus while vegetables roast:
- Skim off and discard any remaining fat from pan juices. Set pan over 2 burners. Add 1 cup of wine and deglaze pan by boiling it over high heat, scraping up brown bits, 1 minute. Pour into pan juices in cup.
- Cook shallot in 1 tablespoon butter with remaining 1/4 teaspoon kosher salt in a 3- to 4-quart heavy saucepan over medium heat, stirring, until golden, 4 to 5 minutes. Add wine mixture in cup, along with remaining wine in bottle, and boil over high heat until mixture is reduced to 3/4 cup, about 10 minutes.
- Add broth and continue to boil over high heat until mixture is reduced to 1 1/2 cups. Strain mixture through a sieve into another saucepan and whisk in remaining 3 tablespoons butter (cut into pieces) until incorporated. Season sauce with salt and pepper.
- To carve roast, slide a carving knife along inside of ribs to separate meat from bones, then cut ribs into individual bones. Slice meat and serve with vegetables and jus.
HERB AND GARLIC CRUSTED BEEF RIB ROAST
Enjoy this flavorful beef rib roast for a dinner - a delightful meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. For easy cleanup, line shallow roasting pan with foil. Place beef, fat side up, in pan. In small bowl, mix basil, thyme, salt, garlic powder and pepper; sprinkle and press onto all surfaces of roast. Insert ovenproof meat thermometer so tip is in thickest part of beef and does not rest in fat or touch bone. (Do not add water to pan.)
- For medium-rare, roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 135°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) Cover beef loosely with foil; let stand 15 to 20 minutes until thermometer reads 145°F. For medium, roast 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150°F. Cover beef loosely with foil; let stand 15 to 20 minutes or until thermometer reads 160°F.
- Remove beef from pan onto carving board; carve beef. Serve with pan drippings if desired.
Nutrition Facts : Calories 340, Carbohydrate 13 g, Cholesterol 140 mg, Fat 1, Fiber 0 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 2 g, TransFat 1/2 g
HERB-CRUSTED BEEF RIB ROAST
Steps:
- Roast Beef: Pat roast dry and put, fat side up, on rack in roasting pan. Coarsely crush peppercorns in a mortar and pestle or folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Stir together peppercorns, 3 tablespoons kosher salt, thyme, and rosemary in a small bowl. Rub roast all over with oil, then coat it all over with peppercorn mixture, pressing to help it adhere. Let coated roast stand at room temperature 1 hour. Preheat oven to 450°F with rack in lower third. Roast beef roast 20 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter (keep fat and pan juices in roasting pan) and let stand, uncovered, 40 minutes (temperature of meat will rise to about 130°F for medium-rare). While roast stands, put second oven rack in upper-third position and increase oven temperature to 450°F. Line 1 sheet pan with parchment paper. Strain pan juices from roasting pan through a sieve into a glass measuring cup (reserve roasting pan). Drain potatoes well and toss in a large bowl with 3 tablespoons melted beef fat from roasting pan and 1 teaspoon kosher salt, then spread out on parchment-lined sheet pan. Toss carrots in same bowl with another 3 tablespoons beef fat from pan and 1 teaspoon kosher salt, then spread out on other rimmed sheet pan. Roast vegetables in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until golden, 25 to 30 minutes for carrots and 30 to 35 minutes for potatoes.
HORSERADISH-AND-HERB CRUSTED BEEF RIB ROAST
Steps:
- 1. Preheat oven to 325 F. In a food processor, combine the butter with the garlic, horseradish, thyme and rosemary and sage and process to a paste. 2. Stand the roast in a very large roasting pan. Season generously all over with salt and pepper and set it fatty side up. Spread the horseradish-herb butter all over the top. Bake for about 3 1/2 hours, until and instant- read thermometer inserted in the center registers 125 for med rare. Transfer the roast to a carving board to rest of at least 20 min or for up to hour before serving. Save 2 Tbs of beef fat from the pan to make Popovers. Herb butter can be refridgerated overnight.
HORSERADISH-AND-HERB-CRUSTED BEEF RIB ROAST
The inspiration for this delicious roast comes from chef John Besh's father-in-law, Pat Berrigan, who serves it every Christmas with horseradish sauce on the side. Besh opts to smear the roast with a horseradish, garlic & herb butter, which bakes to form an irresistible crust. However, this meal need not be only for Christmas! Recipe by chef John Besh from The Big, Easy Christmas in F&W Magazine, December 2007 edition.
Provided by Manami
Categories Roast Beef
Time 4h35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F
- In a food processor, combine the butter with the garlic, horseradish, thyme, rosemary and sage and process to a paste.
- Stand the roast in a very large roasting pan.
- Season generously all over with salt and pepper and set it fatty side up.
- Spread the horseradish-herb butter all over the top.
- Bake for about 3 1/2 hours, until an instant-read thermometer inserted in the center registers 125°F for medium rare.
- Transfer the roast to a carving board to rest for at least 20 minutes or for up to 1 hour before serving.
- MAKE AHEAD The horseradish-herb butter can be refrigerated overnight.
- Let the butter soften before using.
- Serve with popovers from recipe #60384 and make with 3 tablespoons of the fat from the roast, french string beans, a nice bread and a sustantial Cabernet Sauvignon; Cabernet's firm tannins help cut the richness of the red meat.
Nutrition Facts : Calories 2049.1, Fat 178.8, SaturatedFat 77.1, Cholesterol 470.1, Sodium 392.6, Carbohydrate 4.6, Fiber 1.2, Sugar 1.7, Protein 99.8
MUSTARD, HORSERADISH AND HERB-CRUSTED ROAST BEEF
Steps:
- 1.Preheat oven to 400°F. Let roast sit at room temperature for 45 minutes before cooking. 2.Heat a large skillet over high heat and add 2 tablespoons olive oil. Season roast with salt and pepper and brown on all sides, about 8 minutes. Transfer to one side of a rimmed sheet pan, fatty side-up. Toss celery root and parsnips in 2 tablespoons oil, season with salt and pepper; arrange on other side of sheet pan. 3.Add the herbs, horseradish, mustard and garlic to the bowl of a small food processor and process until finely chopped. Add remaining 2 tablespoons oil and blend again. Spread the horseradish mixture all over the top and sides of the roast. Roast until beef is medium-rare or an instant read thermometer inserted in centre registers 125°F, about 40 to 50 minutes. Transfer to a cutting board and tent with aluminum foil. Let rest 15 minutes. Slice beef and serve with roasted vegetables.
HERB-CRUSTED ROAST BEEF
Make and share this Herb-Crusted Roast Beef recipe from Food.com.
Provided by ratherbeswimmin
Categories Roast Beef
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Put the roast with the fat side up, in an ungreased roasting pan.
- Mix together the cloves, mustard, lemon juice, oil, and Worcestershire sauce; stir to mix well.
- Pour over and evenly coat the roast.
- In a bowl, add the next 6 ingredients; mixing well.
- Rub herb mixture over roast.
- Bake roast, uncovered, at 325 degrees for 1 3/4 to 2 1/4 hours or until desired degree of doneness.
- Remove from oven and place roast on a warm serving platter.
- Let stand for 10-15 minutes.
- Add 2 cups water and bouillon granules to pan drippings.
- Bring mixture to a boil.
- Mix together flour and 1/3 cup of water; stirring until smooth; gradually add to pan.
- Cook until bubbly and thickened, stirring constantly.
- Slice roast and serve with gravy.
Nutrition Facts : Calories 449, Fat 27.8, SaturatedFat 10.2, Cholesterol 153.2, Sodium 765.7, Carbohydrate 4.1, Fiber 0.4, Sugar 0.6, Protein 43
HERB CRUSTED ROAST BEEF AND POTATOES
Make and share this Herb Crusted Roast Beef and Potatoes recipe from Food.com.
Provided by looneytunesfan
Categories Roast Beef
Time 2h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F Brush roast with 2 tablespoons olive oil. Season to taste with salt and pepper. Place in large roasting pan; insert meat thermometer into center of thickest part of roast. Roast 45 minutes.
- Meanwhile, in large bowl, combine 1/2 cup olive oil and paprika. Add potatoes; toss until lightly coated. In small bowl, combine bread crumbs, thyme, rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper and remaining 1/4 cup olive oil.
- Carefully remove roast from oven. Place potatoes around roast. Press bread crumb mixture onto top of roast to form crust. Sprinkle any remaining bread crumb mixture over potatoes. Roast an additional 40 to 45 minutes or until meat thermometer registers 145°F for medium-rare or until desired doneness is reached. Transfer roast to carving board; tent with foil. Let stand 5 to 10 minutes before carving. Cut into 1/4-inch-thick slices. Serve immediately with potatoes, spooning any bread crumb mixture from roasting pan onto meat.
Nutrition Facts : Calories 704.8, Fat 37.2, SaturatedFat 7.8, Cholesterol 137.8, Sodium 387.4, Carbohydrate 30.7, Fiber 3.8, Sugar 1.9, Protein 59.9
HERB-CRUSTED BEEF RIB ROAST WITH POTATOES, CARROTS, AND PINOT NOIR JUS
How to make Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- For roast beef:
- Pat roast dry and put, fat side up, on rack in roasting pan.
- Coarsely crush peppercorns in a mortar and pestle or folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Stir together peppercorns, 3 tablespoons kosher salt, thyme, and rosemary in a small bowl.
- Rub roast all over with oil, then coat it all over with peppercorn mixture, pressing to help it adhere. Let coated roast stand at room temperature 1 hour.
- Preheat oven to 450°F with rack in lower third. Roast beef roast 20 minutes.
- Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter (keep fat and pan juices in roasting pan) and let stand, uncovered, 40 minutes (temperature of meat will rise to about 130°F for medium-rare).
- While roast stands, put second oven rack in upper-third position and increase oven temperature to 450°F. Line 1 sheet pan with parchment paper.
- Strain pan juices from roasting pan through a sieve into a glass measuring cup (reserve roasting pan). Drain potatoes well and toss in a large bowl with 3 tablespoons melted beef fat from roasting pan and 1 teaspoon kosher salt, then spread out on parchment-lined sheet pan. Toss carrots in same bowl with another 3 tablespoons beef fat from pan and 1 teaspoon kosher salt, then spread out on other rimmed sheet pan. Roast vegetables in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until golden, 25 to 30 minutes for carrots and 30 to 35 minutes for potatoes.
- Make jus while vegetables roast:
- Skim off and discard any remaining fat from pan juices. Set pan over 2 burners. Add 1 cup of wine and deglaze pan by boiling it over high heat, scraping up brown bits, 1 minute. Pour into pan juices in cup.
- Cook shallot in 1 tablespoon butter with remaining 1/4 teaspoon kosher salt in a 3- to 4-quart heavy saucepan over medium heat, stirring, until golden, 4 to 5 minutes. Add wine mixture in cup, along with remaining wine in bottle, and boil over high heat until mixture is reduced to 3/4 cup, about 10 minutes.
- Add broth and continue to boil over high heat until mixture is reduced to 1 1/2 cups. Strain mixture through a sieve into another saucepan and whisk in remaining 3 tablespoons butter (cut into pieces) until incorporated. Season sauce with salt and pepper.
- To carve roast, slide a carving knife along inside of ribs to separate meat from bones, then cut ribs into individual bones. Slice meat and serve with vegetables and jus.
HERB-CRUSTED ROAST BEEF AND POTATOES
Steps:
- Preheat oven to 325. Brush roast with 2 Tbsp olive oil. Season to taste with salt and pepper. Place in large roasting pan; insert meat thermometer into center of thickest part of roast. Roast 45 minutes. Meanwhile, in large bowl, combine 1/2 c olive oil and paprika. Add potatoes; toss until lightly coated. In small bowl, combine remaining 1/4 c olive oil, bread crumbs, thyme, rosemary, 1/2 tsp salt and 1/4 tsp pepper. Carefully remove roast from oven. Place potatoes around roast. Press bread crumb mixture on top fo roast to form crust. Sprinkle any remaining bread crumb mixture on potatoes. Roast 40-45 minutes or until thermometer registers 145 for medium-rare or until desired doneness is reached. Transfer to roast carving board; vent with foil. Let stand 5-10 minutes before carving. Serve with potatoes. Makes 8 servings.
HERB CRUSTED ROAST BEEF RECIPE - (4.4/5)
Provided by carvalhohm
Number Of Ingredients 29
Steps:
- Preheat oven to 325°. Place roast with fat side up in ungreased roasting pan. Combine the next five ingredients; pour over roast. Combine parsley, basil, salt, pepper, tarragon and thyme; rub over roast. Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove to a warm serving platter. Let stand 10-15 minutes. Pour drippings and loosened brown bits into a measuring cup. Skim fat, reserving 2 tablespoons. In a large saucepan, combine flour, bouillon and 1 cup water until smooth. Gradually stir in the drippings, reserved fat and remaining water. Bring to a boil; cook and stir 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 10-12 servings.
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