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SO JUICY ROAST BEEF
Beef rib eye roast boneless 5.5 lbs Onions chopped, 2 Carrots chopped, Dried or fresh Rosemary Salt and Pepper Corns and Red Pepper for garnishments Cooking String to tie the beef *No peanuts, tree nuts, milk, eggs, soy, wheat |
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1. Mix the onions, carrots, and rosemary in a ziplock bag. Loosely
tie your beef with cooking string. Put the beef to the bag and seal. Store in the refrigerator over night.
2. Take the beef out of the refrigerator at least 2 hours prior to roasting.
3. Set your oven to 360F.
4. Generously rub the beef with salt and pepper.
5. On a high heat, grill all the sides of the beef until browned to lock the moisture. Add brandy for the fragrance and remove from the heat.
6. Drizzle your oven tray with oil. Open your ziplock bag and put vegetables on the tray. (You can choose to do this after you start roasting your beef, about 20 minutes later)
7. Place your beef and roast about 1 hour 15 minutes.
8. When ready, inside of the beef should reach and not exceed 130F.
9. Take it out of the oven and immediately wrap the beef with aluminum foil, locking the moisture and heat.
10. Serve at least 2 hours after for the best result.
The key here is to "lock the moisture inside."
By grilling the sides before roasting, and wrapping with aluminum foil after it is out of the oven, we are keeping all the juice inside the roast.
Not to over cook is another key to keep it juicy.
2. Take the beef out of the refrigerator at least 2 hours prior to roasting.
3. Set your oven to 360F.
4. Generously rub the beef with salt and pepper.
5. On a high heat, grill all the sides of the beef until browned to lock the moisture. Add brandy for the fragrance and remove from the heat.
6. Drizzle your oven tray with oil. Open your ziplock bag and put vegetables on the tray. (You can choose to do this after you start roasting your beef, about 20 minutes later)
7. Place your beef and roast about 1 hour 15 minutes.
8. When ready, inside of the beef should reach and not exceed 130F.
9. Take it out of the oven and immediately wrap the beef with aluminum foil, locking the moisture and heat.
10. Serve at least 2 hours after for the best result.
The key here is to "lock the moisture inside."
By grilling the sides before roasting, and wrapping with aluminum foil after it is out of the oven, we are keeping all the juice inside the roast.
Not to over cook is another key to keep it juicy.
