Monday, October 22, 2012

The Perfect Roast

A roast really is one of the least labor intensive items to cook. I often get a call from one of my girls..... "Mom, tell me exactly how to cook this particular roast again". So our family loves meat....and goes crazy over a good roast.
If you have read very many of my posts you may have come across the fact that we lived on a farm and raised our own meats. So when we sent our beef out to the butcher to hang for 21 days and cutting and wrapping we made sure to have lots of roasts cut. I was taught early on how to roast a perfect big prime rib or one of our favorite growing up was the rump roast. It is often referred now as a bottom round these days. We always prefer the bone in. It may be trickier to slice but gives much more flavor while cooking. Of course to get bone in these days, you often will need to special order.

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The flavor of the "Rump Roast" is amazing although it is more economical as it is a bit tougher than the rib roast due to much less fat running through it because it is from the area of the beef that gets exercise more while walking and running. However growing up my father knew that cutting against the grain and slicing very thin resulted in fabulous servings of great taste.
We didn't have time to special order a "standing rump roast" (often referred to today as a botton roast) today so grabbed a nice rib roast. We try to find one that has a nice fat cap on top that will baste the roast as it cooks. This is not a roast for you if you are on a calorie restricted diet (go for the Rump) but for those of us adhering to low carb, either is perfect. 

The Perfect Roast
Rib, Rump, Bottom Round, Sirloin Roast
Olive Oil
Garlic puree
Preferred Seasoning-(I use Jocko's)
or kosher salt, pepper, garlic powder
Rosemary-to taste (optional)
If you have time, season the night before or a few hours before, cover and place in fridge. Not critical however will allow seasoning to penetrate. Then bring out to room temp 60 min before roasting.


  • Preheat oven 400 then turn down to 325 (after 20 min of cooking turn down to 325)
  • Smear olive oil over roast then smear garlic puree all over. Season with your seasonings. Sprinkle with rosemary if using it.
  • Insert a "leave in meat thermometer" into center of roast, not near a bone where you will be able to see it through oven glass while roasting. (Do not use an instant read so you do not have to keep opening the oven door to check temp).
  • Place in roaster with low sides on a wire rack to provide even airflow. Do not cover.

Rule of thumb
5lb Rib Roast
20 minutes pr pound for med rare (however since ovens cook differently check meat thermometer).
130-very rare
140-med rare
150-med
160-med well
170-very well
 
Take roast out 7-10 degrees from your desired temp as it will continue to cook after it comes out of the oven.
Let roast rest for 20 min before slicing as the meat molecules will reabsorb the juices that they have let go of during cooking. This will result in much juicier slices of meat instead of loosing all the juices onto the cutting board. 
Another Rule of thumb
Bone in Roasts
  1lb pr person
Boneless Roasts
  1/2 lb pr person
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We used to serve this fabulous meal with twice baked potatoes and a nice green slaw or salad. Since we are cutting the carbs we now serve it with twice cooked baked cauliflower. It truly tastes almost exactly the same. Not one person misses the potatoes. I will post the twice cooked cauliflower next my next post.
 

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