On Saturday October 29th, I was fortunate enough to be invited to “The Ultimate Meating” with Canadian Beef, by the kind folks at Trillium PR. A hands-on workshop, the afternoon was full of amazing food and fun facts and we all left having learned everything there is to know about choosing, roasting and serving Canadian beef! Check out the awesome “Raving for Roast Beef” video produced throughout the afternoon! The most important thing I took away were the gems of knowledge I gleaned from the over 2 years’ research presented to us on how to best roast beef so it turns out perfectly every time! Armed with a cooler full of cuts of meat (lesser known as well as the more classic cuts), I set about making sure I had the opportunity to put the “new way” of roasting beef into practice.
With family in town a couple of weeks ago, it was the perfect opportunity to test this new method. Like many home cooks, I often forget about classic dishes like roast beef, eschewing them for “easier” dishes because I am under the impression that it’s difficult to cook a roast. The fact that when I was growing up, “roast beef, Yorkshire puddings and rich beef gravy” were my Nana’s special Sunday lunch for us, I always tend to think of a roast as a “special meal” rather than a doable everyday dish. The Canada Beef research found that an initial period of oven searing at a temperature of 450˚F followed by roasting at a constant temperature of 275˚F produced a roast with a nice colour as well as one that provides instant gratification – you can smell, see and hear the roast getting going at 450˚F which many consumers (me included) find reassuring and comforting. The two step process (high heat for searing, followed by the constant lower heat) is a simple way to ensure you get your roast right every time. My trusty oven thermometer came in handy to check for “desired doneness”, and, as per the Canada Beef “doneness chart”, our roast was ready in just around 2 hours.
Start with an Oven Roast, labelled Premium Oven Roast or Oven Roast.
Choose Canada AAA, AA or Prime for the best in beef. Allow 4 servings/lb (500 g) for a boneless roast or 3 servings/lb (500 g) for a bone-in (based on Canada’s Food Guide serving sizes).
Use a shallow roasting pan with rack.
Cook’s Notes:
Oven Roasts include:
– Tenderloin, Rib Eye, Prime Rib, Strip Loin, Rib, Top Sirloin (most tender)
– Sirloin-tip, Tri-tip, Rump (moderately tender)
– Inside Round, Outside Round, Eye of Round (least tender)
Pat roast dry; rub all over with seasonings such as salt and pepper. Other options: rub with grainy mustard, Worcestershire sauce and chopped garlic, fresh rosemary and thyme.
You can also cut small slits all over roast and insert slivers of 3 to 4 cloves garlic into the slits.
Place fat side up on rack in shallow pan.
Insert oven-safe thermometer into meat so that thermometer tip reaches centre of roast avoiding fat or bone.
Cook’s Notes:
For that browning you love in restaurant-style roast beef, be sure to skip the lid and use dry-heat oven roasting. Don’t cover the roast or add water to the pan.
To best judge meat doneness, use a food thermometer to measure meat’s internal temperature.
Oven-sear by placing roast in preheated 450°F (230°C) oven for 10 minutes.
Reduce heat to 275°F (140°C). Cook to desired doneness, removing from oven when 5°F (3°C) below finished temperature. (Prime Rib with bone will take an extra 30 to 45 minutes. Tenderloin will take 30 to 60 minutes less.)
Cover and let stand for at least 15 minutes. Roasts can stand 20 to 30 minutes before carving into thin slices.
Cook’s Notes:
Cook Times are guidelines only and vary with ovens, roast shape and type. Roasts may be done up to 30 minutes sooner or later than estimated times.
Carving was a cinch with the awesome carving knife tucked away in our beefy goody bag…
And voilà! A little gruesome for some, perhaps but this roast was beautifully cooked. I normally like my meat a little more done than this but it was absolutely perfect.
Really. Really. Simple. As easy as 1, 2, 3.
And, since my sister and I couldn’t possibly have a roast beef dinner without Yorkshire puddings, we toasted my Nana with these:
My first Yorkshire puddings ever. A Jamie Oliver recipe that I really really hope was not beginner’s luck!!
All in all, a very successful meal, and one I hope I have encouraged you to try for yourself. Roast beef is not nearly as hard or complicated as it sounds – try it, you’ll be surprised!
Disclosure: I was invited to the “Ultimate Meating” and received a goody bag containing numerous cuts of beef and other accessories necessary for creating the perfect roast beef at home. I was not otherwise compensated for writing this post and all opinions are 100% my own.
US and Canadian residents – did you enter my Maria Speck Ancient Grains for Modern Meals book giveaway yet? Contest closes Saturday December 17th at 6pm EST.
So that’s what the Yorkshire puddings were for… (They came out beautifully).
I rarely cook roasts any more, but it is a great Sunday dinner item. Now, I think I need to reconsider working them back in…
I can’t believe how easy this was!
Mardi,
Love this roast and with the Yorkshire puds…. oh, it takes me back to the good old Sunday roasts. I totally agree with you – we often forget about such classics that are what memories are made of. I’d smother mine with horseradish sauce and wait for my nose to go numb (and subsequently be told to leave the table.) My trouble is that after being Frenched up these days as a silly adult, I love my beef like this – ‘bloody’ beautiful: my parents have it so well done you could be serving doormat!
I think you would have loved this a lot Jill!
I shudder at eating any meat that does not have an element of pink in it…and for beef, a deeper red hue is gorgeous. This “heat searing” was perfect – in fact, it’s the same approach we use when roasting a chicken.
The puds were divine, mum would be proud.
Served with a 1999 Cahors in honour of our Argentinian guest…home of the Malbec grape that Argentina has become famous for. Deep, dark and brooding, this had aged nicely.
I am glad I didn’t mess this up!
Oh my Mardi, your puddings look amazing and I am craving them now and my husband would certainly enjoy that roast….it’s cooked perfectly to his liking 🙂
I was so pleased with how this came out!
Ooh, this post is making me hungry! I don’t make roast beef very often, but I think I need to add it to the menu soon. Yum! 🙂
I need to make it more often too, for sure!
Gosh… that pud pud looks amazing and so is the roast.
Your kinda meal Penny!
I swear you could hear me skidding to a stop when I saw this. I was looking at your Dorie post and caught a glimpse of this and practically fell over trying to double back. Incredible. I love the way it’s cooked. My fave method actually. Those yorkshire puddings are also off the charts good. So impressed with this one.
Yes I was pretty impressed that I pulled off this meal!
OMG!! You made me hungry..Your rosst beef is perfect!!
Thanks – I am pretty pleased with how it came out!
I liked the hearts the best!!!
Of course you did!
I used to get slack from friends that my pans were “dirty and stained”. NO. My pans are seasoned and used. I am happy to see others when they are not afraid to show off their loved pans!
This roast is cooking right now and my house smells divine. I used a wet/dry rub of mustard, Worcestershire and horseradish. That was brushed on the roast and topped with garlic, onion and herbs de Provence. Cannot WAIT to use the juices for the Yorkshire pudding!
Actually it’s a completely new pan that I used (I received it as part of the blogger outreach program!) so it’s just pan juices you see there. But I am with you – I love “loved” pans and trays 🙂 Your roast sounds divine by the way!