OFF-OVEN ROAST BEEF
Provided by Sam Sifton
Categories dinner, one pot, main course
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.
OFF-OVEN ROAST BEEF
Steps:
- 1. 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.
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