I have found my beef heaven. Between my wife and children (five of us, from college to eighth grade) I am the only one still eating beef, and that is quite unfortunate since I have finally figured out how to make roast beef the way I like it. The way I like it is to resemble rare prime rib, and I had yet to figure that out. But now I have!
I bought a 4.75 lb rump roast today at the local Food Lion since I did not want to drive the 20 miles to a store with good meat. Originally I thought that I would get the butcher to cut me some thick cuts of the porterhouse on sale, but when I asked him to cut something thicker than 0.5 inches he said that he already cut all he is allowed to day. What a shame.
Here is what I found:
- Preheat the oven to 500
- Put the meat in a shallow dish with plenty of garlic powder, Worcestershire sauce, and pepper
- Cut onion rings and put them on the meat
- Cook the meat for 15 to 20 minutes (about 5 minutes per pound) at 500.
- Turn the oven off, and cook it for another 15 to 18 minutes per pound (Do Not Open the Oven Door!)
- Take it out, let it set for 15 minutes, cut and enjoy!
Now there are a couple of notes here. First, when I say do not open the oven door, I mean it, do not open the oven door, even for a peek. The idea is to keep the heat in the oven and let it cook. I read a bunch of commentary on this approach and see that some people have an oven that automatically starts to vent when you turn it off. To ward off that problem I just lowered mine to 200 degrees instead of turning it all the way off.
I also made a horseradish sauce to go with it. A heaping tablespoon of prepared horseradish (not the sauce kind) with another 2 level tablespoons of sour cream, and some dill week works great.
This was absolutely great. The picture is the one I made tonight. I wish I would have known how to do this 30 years ago. Good luck and let me know if you tried it!