Slow roasted, mouth-watering roast beef so tender that it melts in your mouth is a lot easier to make at home in the oven than most people think. All you need to learn how to make roast beef is this recipe, a nice roast, and a couple of hours.
Long a staple of Sunday night dinners, making roast beef at home has somewhat fallen out of favor, which is a bit of a travesty. When it’s cooked right, with a crisp crust paired with deep garlic and herb flavors a roast has so much to offer. It can be the centerpiece to a nice dinner, the starting point for amazing sandwiches, or sliced paper-thin and served as a cold appetizer. It also works well as a tasty late-night snack.
Ingredients:
- 1 1 3/4-pound rib roast, bone in
- 3 cloves garlic, peeled and slivered
- 2 tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
Directions:
- With a sharp paring knife, cut 12 slits just under the fat of the roast and insert the garlic slices. Season the roast with the salt, pepper, and oregano. Place it, fat-side down, on a roasting rack. Place rack in a roasting pan and fill with water, just skimming the bottom of the roast. Heat grill to medium high. If using a charcoal grill, build a very hot fire. When the coals are white hot, add another layer of charcoal. This will ensure the grill stays hot enough to cook the meat. Place pan directly on grill. Cover grill and allow the roast to cook slowly. Cook about 20 minutes per pound for medium rare or until a meat thermometer reads about 130° F. Halfway through, turn the roast and add more water if needed. Let rest about 10 minutes before carving.
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