When cooking a beef roast it is important to know that seasoning added to the surface of the meat before roasting will only penetrate the meat a small fraction. Large beef roasts, like beef ribs and rounds usually have mostly fat covering or bone. The reason the seasoning of a beef roast has little effect is because the fat and bones are not commonly eaten. This is why it is important to know two alternative techniques when seasoning a beef roast right before roasting.
1. Marinate the meat or apply seasonings in advance, to give the time for flavors to penetrate.
2. Serve the beef roast with a flavorful sauce, gravy, or jus. The sauce serves as a seasoning and favoring for the meat.
3. Another way to add flavor to beef roasts is to smoke-roast them. The flavor of wood smoke in cooked meats is delicious.
When cooking beef roasts it is also important to roast them fat side up.
When you roast them with the fat side up, the fat melts and runs down the sides and provides continuous basting. Also, when cooking a beef roast, it is better to cook the meat on low temperatures. This increases the tenderness in the beef roast.
ROAST RIB OF BEEF with Au Jus/Serves 20 to 25
Ingredients
- 20lb beef rib, roast ready, bone in (average size)
- 8oz Onions
- 4oz Carrots
- 4oz Celery
- 2qt Brown stock
- Salt, to taste
- Pepper, to taste
How To Put It Together
1. Place the meat fat side up in a roasting pan.
2. Use a thermometer and insert it in the center of the roast.
3. Place meat in a preheated 300 degrees F oven. Roast until rare or medium done, as desired, allowing for carryover cooking.
Thermometer readings are, Rare: 120 degrees F, Medium: 130 degrees F. Note: the outer slices will be cooked more than the center. Roasting time will be at least 3 to 4 hours.
4. Remove the meat from the pan and let stand in a warm place 30 minutes before carving.
5. Drain off all but about 3 to 4 oz of the fat from the roasting pan. Try to keep any juices in the pan. Add the mirepoix (onions, carrots, celery) to the pan.
6. Set the pan over high heat and cook until mirepoix is brown and moisture has evaporated, leaving only fat, mirepoix, and browned drippings.
7. Pour off any excess fat.
8. Pour about 1 pt of stock into the roasting pan to deglaze it. Stir over heat until brown drippings are dissolved.
