Best Shirleys Perfect Rare Roast Beef Recipes
THE PERFECT ROAST BEEF DONE TO MEDIUM RARE
Next, the roast is placed in a baking tray lined with foil and placed into a 500 degree F or 260 degrees C preheated oven for 5 minutes per pound. Do not use a glass container or baking tray as it will not withstand the heat. My roast was about 3.36 pounds, so I left it about 17 minutes or so. After about 17 minutes, the heat is turned off and the roast is left in the oven to bake for 15 minutes per pound. It is very "important not to open the oven door at all." In the case of this roast, I left it for 50 minutes, pulled it out, and allowed it to rest for an additional 15 minutes. During the cooking process, the meat does release juices which can be used to make a wonderful, delicious gravy. I know, the method sounds a bit odd and sounds somewhat frightening if not intimidating, but believe me, it works. You will end up with a superb medium rare roast of beef. If you want to increase the level of doneness to medium or well done, leave it a little longer such as 20 minutes for medium and longer for well done.
Provided by Cook n' Share
Categories Main
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat your oven to 500 degrees F or 260 degrees C.
- Line a metal baking tray with aluminum foil.
- Place the thyme, rosemary, pepper, salt, and garlic into a small bowl and mix until well combined.
- Rub the top of the roast with olive oil and message the spices in. Do the same for the other side.
- Place the roast in the oven and bake for 5 minutes per pound.
- Turn the heat off (do not open the oven door) and allow to roast for an additional 15 minutes per pound.
- Remove the roast from the oven and allow to rest for an additional 15 minutes.
- To Make the Gravy:
- While the roast is resting, add the butter to a pan over medium heat and allow it to melt down. Put the flour in and whisk until a roux forms. Keep whisking until desired level of brownness is achieved.
- Add in the juices from the roast and the beef stock. Whisk until well incorporated and the gravy thickens.
- Slice the beef, pour the gravy over, and serve with the vegetables of your choice.
Nutrition Facts : Calories 215 calories, Fat 11.8 grams, Protein 26.5 grams, ServingSize 100 g, Sodium 57 milligrams
SHIRLEY'S PERFECT RARE ROAST BEEF
My mom showed me how to make the perfect roast beef, and I mean PERFECT! I love my roast beef rare to med-rare, and this is how I do it. IMPORTANT: Take your roast out of the fridge, and let it set to get it to room temperature before baking! If you like really rare bake for 15 mins. at 500. If you like your roast beef cooked med-rare, put in for 18 mins. at 500. If you like it well done, then just burn the darn thing LOL. What's nice about this roast is, if someone likes it done a little more, please keep in mind that the end pieces will be done a little more. ***(The roast in the series of photos that I took was a 2.75 lb. bottom of the round roast. I baked it at 500 for 15 mins., then turned the oven off and left it in the oven for 1 hour for a rare roast.) The cooking time is 5 minutes per pound but I couldn't reflect that in the cooking time in the TIME section for the recipe, at the bottom so I just put in 15-30 mins, depending on size of the roast you use (3-6 lb)
Provided by Lindas Busy Kitchen
Categories Roast Beef
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!
ALL AMERICAN ROAST BEEF
This is your basic everyday eye round roast beef. Simply cooked to perfection. Serve it to family or company. The secret is in the time cooked. 20 minutes per pound at 375 degrees.
Provided by RCP80
Categories Everyday Cooking
Time 1h5m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
- Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 0.2 g, Cholesterol 138.3 mg, Fat 32.4 g, Protein 44.8 g, SaturatedFat 12.9 g, Sodium 271.2 mg, Sugar 0.1 g
SHIRLEY'S PERFECT RARE ROAST BEEF
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.
Nutrition Facts : Calories 46 calories, Fat 0.11532 g, Carbohydrate 10.78297 g, Cholesterol 0 mg, Fiber 1.9393000497818 g, Protein 1.3276 g, SaturatedFat 0.047145 g, ServingSize 1 1 Serving (111g), Sodium 4.582 mg, Sugar 8.8436699502182 g, TransFat 0.03241 g
NEVER FAIL ROAST BEEF
I found this recipe online a year or so ago and I have only cooked roast beef this way since. The only time this method was disappointing was when the roast was too small, it turned out medium. The meat should be very brown and crispy on the outside and pink all the way through, juicy and medium rare. How many this serves depends on size of roast.
Provided by Ninna
Categories Meat
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 2
Steps:
- Let meat stand at room temperature for at least one hour.
- Preheat oven to 190c (375F) degrees.
- Rub meat with seasoning and place fat side up in shallow pan.
- Do NOT cover or add water.
- Bake 1 hour, turn off heat.
- DO NOT OPEN OVEN!
- Turn oven back on to 190 deg C (375 deg F), 45-55 minutes before you plan to serve and bake for 30-40 minutes.
- Remove roast from oven and cover with foil - do not carve for 15 minutes.
Nutrition Facts :
RARE ROAST BEEF
This recipe is very similar to one posted by Linda's Busy Kitchen on Food.com named "Shirleys Perfect Rare Roast Beef Recipe". This is the way my mom made rare roast beef, and apparently it is also the way Linda's mom made it, because the methods are virtually the same! We used to eat it with ketchup, but now I like it plain with...
Provided by Karen Hatch
Categories Beef
Time 1h45m
Number Of Ingredients 1
Steps:
- 1. Bring your roast (chuck, rump, loin, whatever roast you prefer) to room temperature. Preheat oven to 500 degrees. Pat the roast dry. I actually "age" the roast for a day or two unwrapped in the refrigerator to dry the surface of the meat. Season roast if desired, but don't use salt - it draws the juices out and tends to dry the roast during cooking. So it's important to have a preheated oven, and the roast at room temperature, with a dry surface, and no salt. Line a shallow pan with sliced onions, if desired. Place the roast in the pan. Leave uncovered. Cook the roast at 500 degrees for 5 minutes per pound. For example, you would cook a 4 lb roast 20 minutes at 500 degrees. Do not open the oven. Turn the oven off and let the roast sit for an hour. Remove the roast from the oven and let it rest for about 20 minutes. Slice thinly against the grain. Serve with horseradish or mustard, au jus, or just plain. Wonderful with onions and root vegetables such as parsnips, carrots, potatoes, and beets.
PERFECT ROAST BEEF
I found that one at a doc's office and copied it. It works really well. Cooking time includes the warming time, actual roasting time and resting time.
Provided by txzuckerbaeckerin
Categories Meat
Time 3h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Let the roast sit for about 1 hour to to come to room temperature.
- Preheat oven to 350°F.
- In a bowl, combine flour, onion, garlic, parsley, thyme and some pepper.
- Rub roast with salt, then rub on the flour mix.
- Place in a roasting pan and bake for about 1 1/2 hour or more till the inner temperature reaches 130°-140°F for medium rare.
- Let rest covered with foil for about 30 minutes before carving.
Nutrition Facts : Calories 749.9, Fat 61.3, SaturatedFat 25.3, Cholesterol 161, Sodium 123.1, Carbohydrate 8.4, Fiber 0.3, Sugar 0.1, Protein 38.3
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