The perfect roast beef... An absolute joy to make and eat for this festive season
Meat so soft and succulent most people thought it was lamb
My relatives and I had our annual Christmas dinner last Saturday. Suffice to say lots of laughter and overeating was involved that night. These Christmas dinners are normally a potluck and because I wasn't on turkey duty, I decided to make another protein that was big and easy to cook.
I first watched this video from Chef John on Youtube about his perfect roast beef a few years ago and remember it vividly because he mentioned that the secret ingredient to a perfect roast beef is MATH. Yup... Mathematics.
Basically, he was able to work out a formula to determine the ideal cooking time for a beef based on its weight. Now, his original formula requires the oven to go up to 250°C but because my oven temperature tells me that the maximum my oven will go up to is 240°C, I've decided to modify his formula slightly and it still worked like a treat.
Basically, the cooking time at 240°C is = weight (in pounds) x 6
For example, my beef was 5 pounds and multiply that by 6, the cooking time was exactly 30 minutes.
Please note that for this recipe to work, the beef MUST be in room temperature.
The other interesting thing about this recipe is also the method. It was interesting how after you've roasted the beef for calculated time, you switch off the oven the immediately (but don't open the oven door!!!) and allow to rest in the oven for 2 hours.
I've made this roast beef recipe twice now and both times the beef turned out GREAT.
This method of letting it cook/rest in the residual heat just produced the most amazing texture for the roast beef. First, I must say that I wasn't a fan of roast beef for a long time because I've been scarred by it so many times in the past. The meat for most roast beefs tend to be very rough, tough and fibrous. However with this method, what you get is a really soft, juicy and succulent meat. In fact, you could hardly feel the fibres in the meat and most people mistook my beef for lamb! It was absolutely delicious.
Bought this jar of Gold Mustard with Truffle Oil from Yarra Valley a few weeks ago and decided to serve it with the beef...
Herbes de Provence
(made with a variety of dried herbs I got from the market including rosemary, parsley, fennel seeds, thyme, marjoram and most importantly... Lavender)
Have you ever seen GOLD mustard before? It's so exciting. Costed me $14 but it's so cool! Especially great to serve on special occasions like these.
Perfect Roast Ribeye Recipe
(adapted from this recipe by Food Wishes)Click here to print the recipe
Ingredients
2.3kg ribeye on the bone (room temperature)
250g butter (softened)
1/3 to 1/2 cup dried herbs of choice
3 tbsp cracked black pepper
Salt
Method
2. Spread the butter all over the entire surface of the beef. Season all over with a generous amount of salt.
3. Place the beef on a baking tray. Place the tray in the middle rack of the oven and bake for 30 minutes.
Note: Cooking time depends on weight of beef. Convert weight in kilogram to pounds and multiply by 6 to determine number of minutes. (E.g. for this case: 2.3kg = 5.07lb. Total time = 5.07 x 6 = 30 minutes)
4. After 30 minutes, immediately turn off the oven (without opening the oven door!) and allow the beef to rest in the oven for exactly 2 hours. The residual heat will continue to cook the beef.
5. After 2 hours, remove beef from oven and carve to serve. No need to allow the meat to rest anymore.
Soft, pink, juicy and succulent... Absolute perfection.
You have to try it too!
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