Roast Beef

by Dave on November 19, 2011

in General

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!



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