It surprised me a bit that so many people were curious about making a Roast Beef. The hardest part about doing a Roast Beef is buying the meat. Start with spectacular beef and you are 85% of the way there. For our Holiday Meal Roast Beef, I purchased a 7.5 kilo ribeye roast from Santis delicatessen (no rib roasts on the market as no cow bones can be imported due to new Philippine laws as a result of mad cow disease). At PHP1700 a kilo, it was a total splurge, a once or twice a year luxury. I could have easily done with a 4 kilo roast, given all the other food, but I intentionally wanted leftovers. If you get the meat frozen, thaw it overnight in the fridge and if still quite cold, thaw it on your kitchen counter for a couple of hours before you are ready to cook it. Next, turn your oven at a relatively low 350-360 degreesâ€¦
I pat the meat dry with paper towels, salt and pepper it generously, as in GENEROUSLY and in the recent meal, added several tablespoons of cracked red peppercorns. Put it in a rack in a pan and stick in the oven for roughly 130-140 minutes for a rare roast. Unless you are an expert cook, I strongly suggest a meat thermometer which should tell you when the internal temperature of the roast is just right based on whether you want it rare, medium, etc. Please do not cook it more than medium; if you wanted it well done, get some tapa beef instead. Once the roast has reached the right internal temperature (check your thermometers for guidelines), take it out of the oven and let it rest at least 20 minutes before carving it. The rest time allows the juices to be â€œre-absorbedâ€ or whatever that means scientificallyâ€¦ trust me, it works, let the meat rest a little. Slice medium sized slices and serve warm or hot (having a heated platter is a good trick to avoid fat solidification or sebo). If you have active caveman genes, as I seem to have, you will start to salivate just at the smell of the roast in the oven. Most folks are intimidated by roast beef because it tends to be special occasion fare, but compared to our own lechon which has to be spun and roasted on a spit for hours under a watchful eye(s), roast beef is completely and utterly simple to do. Just find good beef to begin with! This roast was tender and pretty good. I did, however notice that it wasn’t as aged as I would have liked and therefor the moisture content and concentration of flavor wasn’t what it used to be like in the old days (say 5 years or more ago!). If I were doing a dinner with just roast beef as the main course, I would plan on at least 3/4 pound per guest or for 12 guests about a 4-5 kilo roast.