Comments on: The Easiest Roast Beef Recipe Ever…

By: leah

leah — Fri, 15 Jan 2016 15:56:45 +0000

This year for New Year’s eve, I followed Serious Eats’ reverse sear method for my prime rib. Basically, I started with a cool oven, 200 degrees F, and baked the well-seasoned beef until my preferred internal temperature, about 135 degrees. I then seared the meat on the stove top until golden brown all over, but you can also sear in a 500 degree oven at this point. No need to let sit, it can be sliced and served right away. Admittedly, this is not a quick method. It can take hours. But the advantage is that it is beautifully, uniformly pink with almost no greyness, just a thin brown crust. Worth a try.

By: katrina

katrina — Thu, 24 Dec 2015 06:13:07 +0000

Does the meat lose its juice if you marinate it in salt?

By: Ebba Blue

Ebba Blue — Sun, 20 Dec 2015 16:03:10 +0000

Will go to the grocery straight from church, and will purchase meat.
Will follow your recipe to a tee, and I will then be a haopy camper.

By: cherryoyvr

cherryoyvr — Fri, 18 Dec 2015 00:46:58 +0000

This cooking method is so right on. Glad you shared it with everyone MM.

We season our roast with black truffle salt (and fresh ground black pepper) – it’s amazing.

Don’t forget to have a really clean oven when you roast at 500 degrees otherwise the smoke alarm might get set off.

Happy Holidays to you and your family!

By: Marketman

Marketman — Thu, 17 Dec 2015 02:18:53 +0000

Pecorino, the original recipe specific a bone-in roast, so I am not sure if that changes cooking times for a boneless roast. But I suspect it’s a tad longer for a bone in roast. And I added the part of being on a rack, as I like the air to circulate all around. You might want to try 4.5 minutes per pound for a boneless roast and see how that does… And you need to start with a fairly hefty roast, like 6 pounds or more I think for the best results…

By: pecorino

pecorino — Thu, 17 Dec 2015 01:10:48 +0000

Hi MM. This sounds great. Thank you. Now would the cook time be different if the meat is not bone-in?

By: Dragon

Dragon — Wed, 16 Dec 2015 08:54:38 +0000

Hi MM, I tried that with a cheaper cut of beef (girello) sometime ago. Cranked up the oven, popped the meat, cooked it for short time then turned off oven. After 3 hrs, tender, juicy and more importantly med rare! Just salt and pepper.

By: Marketman

Marketman — Wed, 16 Dec 2015 06:32:37 +0000

Fredfunk, no no need to sear the beef. Just season it, flour it, smush it into the fat and meat (massage lightly) and stick it in a pre-heated oven. The flour helps to capture some of the moisture and fat and helps forms a crisp crust that presumably holds the moisture in the roast. Just follow instructions as described above and you will be thrilled with the results. Of course, you must start with a high quality piece of beef to begin with…

By: FredFunk

FredFunk — Wed, 16 Dec 2015 06:15:59 +0000

MM, been following your blog for quite some time now. Thanks for the paella recipe! Never failed to impress my folks with your fabulous recipe! Anyway, regarding the roast beef, did you sear the meat before roasting it? Or did you cook it right away after seasoning? Also, what’s the purpose of sprinkling flour on the meat?

By: Marketman

Marketman — Tue, 15 Dec 2015 23:20:39 +0000

Cuba Girl, yes, this roast came from Santis delicatessen. It’s a once a year splurge, but so worth it. Ron, thanks! We are still working out kinks and barely made the official mandated opening date, but we should be 100% good for the public in a few days or so… shiko-chan, if you don’t have a roasting rack, even a cookie rack on the bottom of a pan will do the trick… the idea is to just keep some air space all around the roast. millet, I wouldn’t have believed this either unless Amanda Hesser vouched for it, she’s a previous food writer for the New York Times, and I too would have been skeptical about this recipe…Natie, yes, had to get back to Cebu for the outrageous office Christmas parties, of course! Jovita, no not this time, he has other experiences on his agenda… Footloose, I love yorkshire pudding, have done it on a couple of holiday occasions in the archives…