xture evenly over surface of beef roast.
Add oil to the
Generously season beef chuck roast with salt and pepper.
at seam, pull apart beef chuck-eye roast to create 2 smaller roasts
Make slits in the roast and stuff it with
Slice beef rib eye roast or prime rib into approximately 2 1/2 to 3 inch long, 1 1/4 to 1 1/2 inch wide and 1/4 inch thick.
Roast sesame seeds in a frying pan by heating the pan on medium. When you hear 2-3 pops, remove from heat. Partially grind sesame seeds using mortar and pestle or coffee grinder.
Combine all ingredients in a bowl and marinate beef slices for 6-8 hours. Keep in the refrigerator.
Remove meat slices from the marinade and grill quickly on a medium heat, about 1 to 1 1/2 minutes per side to your own liking.
press into surface of beef roast. place roast on rack in shallow roasting
o 180.
Season whole eye fillet well with salt & pepper
Preheat oven to 350 degrees.
Combine garlic, salt, pepper, and thyme. Press evenly into surface of roast.
Place a rack in a shallow roasting pan. Place roast on the rack. Don't add any water and don't cover.
Roast for 18 to 22 minutes per pound for rare to medium. Cook longer if not done to your preference.
Remove roast.
For the currant sauce, mix the last three ingredients together. Heat on stove top.
Select a boned and rolled rib roast or a boneless rib eye roast.
Sprinkle with salt (garlic flavored optional) and cracked pepper.
Place fat side up on rack in shallow roasting pan. Insert meat thermometer into center of roast.
Do not add water. Roast uncovered in a slow oven (325\u00b0) to desired doneness.
Allow 30 to 32 minutes per pound for rare beef.
Allow 34 to 37 minutes per pound for medium; and 39 to 42 minutes per pound for well done.
nd press evenly onto the roast.
Place meat on a
he fat side of the roast with a knife and smear
Place eye roast in large ovenproof plastic baking bag.
Place bag in a shallow roasting pan, large enough to hold it comfortably.
Mix all of the other ingredients together and pour over roast beef.
Seal the bag and puncture the top in several places with a knife.
Bake at 325\u00b0 for 3 hours. Remove from oven and let meat cool slightly.
Cut open the bag and remove meat. Pour sauce in a bowl, discarding the bay leaves. Sauce is great served over the meat.
owl; spread mixture over beef chuck roast. Transfer roast to a shallow roasting
n refrigerator.
Coat entire roast with Dijon mustard. Set on
Slice the roast down the middle, open it,
Heat oven to 350\u00b0.
Combine garlic, salt, pepper and rosemary; press evenly on roast.
Place on rack in shallow pan.
Insert meat thermometer so bulb is centered in thickest part.
Do not add water or cover.
Bake 18 to 22 minutes per pound.
Remove roast when thermometer reaches 140\u00b0.
Let stand 15 minutes for medium rare, 155\u00b0 for medium done.
Carve roast into slices.
Serve with sauce.
Preheat oven to 375\u00b0.
Combine garlic, salt, peppercorns and thyme in a small bowl.
Press evenly onto surface of meat.
Place roast in a shallow roasting pan.
Insert meat thermometer into thickest part of meat.
Roast for 18 minutes per pound for rare, 22 minutes per pound for medium or to desired doneness.
Let roast stand for 15 minutes before carving.
Rub the rib eye all over with pepper and
Combine first 8 ingredients, mixing well.
Place roast in a large shallow dish; pour wine mixture over roast.
Cover and marinate 8 hours in the refrigerator, turning occasionally.
Remove roast from marinade; discard marinade.
Place roast in a shallow pan; insert meat thermometer, making sure it does not touch fat.
Bake at 325 degrees for 2 hours or until thermometer registers 140 degrees (rare) or 160 degrees (medium).
ven to 350\u00b0F. Place beef in a roasting pan. Brush