I do get forgetful sometimes, and I was never a thermometer toting cook, except for some time working in a restaurant where the chef was anal and we had to use it, if you aren't doing multiple tasks in your oven at home, it's easier to gauge your roasts, but in a professional setting where that oven is being opened and closed consistently robbing precious heat, that's when having a thermometer really comes in handy. If I had to stick a thick sirloin inside to finish, that would normally take about 7 minutes in a 400 deg. oven, with other cooks sticking stuff in there that 7 minutes may take a freeking 15 minute to 20 minute journey before it's even plated.
Well live and learn. Today I'll go over some basic tips again because these basics come in handy any time of the year. Remember that roasting beef is unlike roasting pork or poultry, you can go under the radar with beef, not so with pork or poultry. I love roasting beef because it is the simplest of meats to roast.
I get asked by friends who are just learning to cook what's the best cuts to roast? Well hands down it has to be the prime rib. First of all, it's basically cut into rib eye steaks, if you've ever had rib eyes you know that it is well marbled and it is basically a tender cut to begin with, so overcooking it really is not too good at all. So let's get to know the Prime Rib shall we?
Looking at this picture to the left, you understand that the outer layer of this prime well marbled cut is crusted, or it looks burnt, the chef did this to seal in the juices. Most chefs in fine dining establishments will sear the meat by jacking up the oven temperature up to 450 deg. for about 30 minutes developing that dark crust, and then lowering the temperature to 300 deg. f to finish it. Notice that the center is pink and bloody? Some people don't like well done roasts, and if your aunt wants her slice cooked more simply have her slice finished off in a pan.
There is nothing more enjoyable than a fine roast of beef, in fact any part of beef can be an awesome meal, but let's talk about the Prime Rib, what it is, where it is cut from, how it is seasoned and roasted to making a simple au jus sauce with that restaurant quality. Ready?
If you look at a picture of a cattle, from the head to the tail, right at the base of the neck you have his shoulders, in American culinary jargon this region is known as the Chuck section. Now keep in mind that the shoulders of cattle get some physical work, so the meat there is generally kind of chewy, I wouldn't say really tough, but chewy. As a matter of fact I grew up eating beef that was mostly Chuck because it was not too expensive, and mom would pan fry it, roast it, or grill it, and even stick it in her Crock Pot. Chucks have good flavor, but you would not find Chuck in a fine dine, though you'd find a lot of this cut in most everyday folks' kitchens for sure.
The next region is your rib section. The nice tender parts that costs more at the butcher shop. So if you'll do a beef roast for the first time, get yourself a slab of prime rib. For your information the Prime Rib is a name of the section. It consists of 6 through 12 ribs. Also known as "standing rib roast" because when it is roasted, the fat cap is on top, while the rib bones are on the bottom. Some chefs will slice the meat off of the bone and then re-attach it with twine and then roast it, the bones add flavors to the pan to make a sauce or au jus And it is easier to carve when done, chef simply takes off the twine, and rests the meat and then slices it no bones in the way.
Here is a cut for at least two people, this is sold as prime rib, also a "Two Bone Standing Rib Roast" because...it has two bones easy eh?
Notice the fat content, this is a "Choice" cut, meaning it is a fine grade, next grade up will be the ultimate "Prime" but choice is excellent grade for sure. Notice also to the top of the picture of the roast is the bones. To roast this, simply take a wire rack and place it in a deep roasting pan of stainless steel, and set the bone side down into the rack with that fat cap facing upwards. This is about 3.5 pound piece of beef.
What to season it with? Rub some salt all over the meat, especially over the fat cap and under the bones, not too much but a good rub of salt. Use some dried rosemary and thyme and rub that into the meat as well, and some black pepper, massage it into the meat. Place it on a wire rack set into a roasting pan and let sit at room temperature for about 15 minutes as you preheat your oven at 450 deg f. set the oven shelf to the center. If your oven has an automatic beep when your oven is preheated, place the roast in the oven. Now roast the beef at 450 for about 20 minutes, then turn it down to 350 deg. f, and continue to roast it for another 30 minutes, remove from oven and tent it with foil, let it rest for 30 minutes. A general rule is about 15-18 minutes per pound at around 350 deg f. Use a thermometer and check if it is 135 deg. f, it's medium rare, 150 deg f. medium. but remember that when it rests out of the oven it continues to cook.
Making Au Jus
Take the roasting pan with drippings of fat, place it over the stove over 2 burners, add in a cup and a half of beef broth low sodium, and 1 cup of red wine. Over medium high heat, stir it up with the fat and bits of cooked meat on the bottom of pan, cook until the liquid reduces to about 3/4 of a cup total, off heat. Add in a few dashes of thyme and rosemary, swirl in a tablespoon of unsalted butter. Strain sauce into ramekins. Slice the roast down the middle in between the two bones and plate with favorite starches.
Prime Rib Over Hot Coals (another grilling idea)
Just remember if you are a novice on roasting beef, do it right, and get yourself the standing rib roast or prime rib section. Don't fool around, if you want to impress your friends or family this cut of beef will be your shining time in the kitchen!
Go to your local market, and ask the meat guy, "Hey I'm gonna feed an X amount of people, and I want the best standing rib roast you got." He'll tell you how much you'll need and get it for you. So remember the chart here okay?
Standing Rib Roast Cooking Times
Keep it simple in a 350 deg f. oven preheated.
Get your deep roasting pan with a wire rack set inside
Okay here's where you got to pay attention.
STANDING RIB ROAST PER POUND
3-4 Medium Rare: 1- 1 1/2 hours (135 deg f.) internal
4-6 Medium Rare: 1 3/4 to 2 hours (135 deg f.) internal
6-8 Medium Rare: 2 - 2 1/4 hours (135 deg f.) internal
Now if your butcher gives you a larger cut, because all animals are different in size, just follow the guideline here, and do purchase an instant read thermometer to get that internal reading of 135 deg. f, remember this, if someone wants a slice cooked more, you can always cook it on a stove top. Overcooking any prime rib is a sin.
I'm keeping it simple for you, once you get into all these different culinary jargon, it gets confusing, after all we aren't here to be rib experts, just a decent home chef right? So keep these tips on hand, and you'll do okay.
I'll blog some other roasting info for you novice cooks again maybe sooner than later, but again, purchase a standing rib roast, it is the best for roasting, remember good fat content makes it all worth while. If you want leaner roasts, I'll get into that later.
Well live and learn. Today I'll go over some basic tips again because these basics come in handy any time of the year. Remember that roasting beef is unlike roasting pork or poultry, you can go under the radar with beef, not so with pork or poultry. I love roasting beef because it is the simplest of meats to roast.
I get asked by friends who are just learning to cook what's the best cuts to roast? Well hands down it has to be the prime rib. First of all, it's basically cut into rib eye steaks, if you've ever had rib eyes you know that it is well marbled and it is basically a tender cut to begin with, so overcooking it really is not too good at all. So let's get to know the Prime Rib shall we?
There is nothing more enjoyable than a fine roast of beef, in fact any part of beef can be an awesome meal, but let's talk about the Prime Rib, what it is, where it is cut from, how it is seasoned and roasted to making a simple au jus sauce with that restaurant quality. Ready?
If you look at a picture of a cattle, from the head to the tail, right at the base of the neck you have his shoulders, in American culinary jargon this region is known as the Chuck section. Now keep in mind that the shoulders of cattle get some physical work, so the meat there is generally kind of chewy, I wouldn't say really tough, but chewy. As a matter of fact I grew up eating beef that was mostly Chuck because it was not too expensive, and mom would pan fry it, roast it, or grill it, and even stick it in her Crock Pot. Chucks have good flavor, but you would not find Chuck in a fine dine, though you'd find a lot of this cut in most everyday folks' kitchens for sure.
The next region is your rib section. The nice tender parts that costs more at the butcher shop. So if you'll do a beef roast for the first time, get yourself a slab of prime rib. For your information the Prime Rib is a name of the section. It consists of 6 through 12 ribs. Also known as "standing rib roast" because when it is roasted, the fat cap is on top, while the rib bones are on the bottom. Some chefs will slice the meat off of the bone and then re-attach it with twine and then roast it, the bones add flavors to the pan to make a sauce or au jus And it is easier to carve when done, chef simply takes off the twine, and rests the meat and then slices it no bones in the way.
Here is a cut for at least two people, this is sold as prime rib, also a "Two Bone Standing Rib Roast" because...it has two bones easy eh?
What to season it with? Rub some salt all over the meat, especially over the fat cap and under the bones, not too much but a good rub of salt. Use some dried rosemary and thyme and rub that into the meat as well, and some black pepper, massage it into the meat. Place it on a wire rack set into a roasting pan and let sit at room temperature for about 15 minutes as you preheat your oven at 450 deg f. set the oven shelf to the center. If your oven has an automatic beep when your oven is preheated, place the roast in the oven. Now roast the beef at 450 for about 20 minutes, then turn it down to 350 deg. f, and continue to roast it for another 30 minutes, remove from oven and tent it with foil, let it rest for 30 minutes. A general rule is about 15-18 minutes per pound at around 350 deg f. Use a thermometer and check if it is 135 deg. f, it's medium rare, 150 deg f. medium. but remember that when it rests out of the oven it continues to cook.
Making Au Jus
Take the roasting pan with drippings of fat, place it over the stove over 2 burners, add in a cup and a half of beef broth low sodium, and 1 cup of red wine. Over medium high heat, stir it up with the fat and bits of cooked meat on the bottom of pan, cook until the liquid reduces to about 3/4 of a cup total, off heat. Add in a few dashes of thyme and rosemary, swirl in a tablespoon of unsalted butter. Strain sauce into ramekins. Slice the roast down the middle in between the two bones and plate with favorite starches.
Prime Rib Over Hot Coals (another grilling idea)
Just remember if you are a novice on roasting beef, do it right, and get yourself the standing rib roast or prime rib section. Don't fool around, if you want to impress your friends or family this cut of beef will be your shining time in the kitchen!
Go to your local market, and ask the meat guy, "Hey I'm gonna feed an X amount of people, and I want the best standing rib roast you got." He'll tell you how much you'll need and get it for you. So remember the chart here okay?
Standing Rib Roast Cooking Times
Keep it simple in a 350 deg f. oven preheated.
Get your deep roasting pan with a wire rack set inside
Okay here's where you got to pay attention.
STANDING RIB ROAST PER POUND
3-4 Medium Rare: 1- 1 1/2 hours (135 deg f.) internal
4-6 Medium Rare: 1 3/4 to 2 hours (135 deg f.) internal
6-8 Medium Rare: 2 - 2 1/4 hours (135 deg f.) internal
Now if your butcher gives you a larger cut, because all animals are different in size, just follow the guideline here, and do purchase an instant read thermometer to get that internal reading of 135 deg. f, remember this, if someone wants a slice cooked more, you can always cook it on a stove top. Overcooking any prime rib is a sin.
I'm keeping it simple for you, once you get into all these different culinary jargon, it gets confusing, after all we aren't here to be rib experts, just a decent home chef right? So keep these tips on hand, and you'll do okay.
I'll blog some other roasting info for you novice cooks again maybe sooner than later, but again, purchase a standing rib roast, it is the best for roasting, remember good fat content makes it all worth while. If you want leaner roasts, I'll get into that later.
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