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.
xture evenly over surface of beef roast.
Add oil to the
Make slits in the roast and stuff it with
press into surface of beef roast. place roast on rack in shallow roasting
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.
In 5-quart Dutch oven, place beef round rump roast.
Add onion, garlic, Worcestershire, salt, sugar, pepper and water. Cover and bake in 350\u00b0 oven for 2 hours.
Add the parsnip chunks and the lima beans to the Dutch oven and continue baking 1 to 1 1/2 hours more, until the vegetables and the meat are fork-tender, turning the meat occasionally.
at seam, pull apart beef chuck-eye roast to create 2 smaller roasts
ngredients; press 1/2 onto beef roast. Combine remaining seasoning with oil
ver surface of rib roast.
Place roast in preheated oven, fat
nd press evenly onto the roast.
Place meat on a
gredients; (all ingredients following the roast listed, minus the oil) and
n refrigerator.
Coat entire roast with Dijon mustard. Set on
hallow roasting pan.
Season roast with salt, pepper and other
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 325\u00b0F.
Combine seasonings with oil. Rinse and pat roast dry. Rub the paste thoroughly and evenly onto the roast.
Place roast on rack in shallow roasting pan, fat side up if there is any fat (mine was well trimmed). Roast for 2 hours or until a meat thermometer reads 140'F for medium-rare. The longer you roast the meat beyond 140'F, the tougher and dryer the meat will get.
Remove from oven and let stand for 15 minutes. Slice thinly to serve.
Trim fat from Roast.
Lightly coat an unheated
Preheat oven to 425\u00b0F. Season roast then brush with 1/2 the mustard. Roast for 20 mins. Reduce heat to 325\u00b0F and roast for 1 hour, or until internal temperature is 120\u00b0F.
Meanwhile, combine remaining mustard, horseradish, rosemary and breadcrumbs. Pat on roast then return to oven until internal temperature is 130\u00b0F for medium rare. Remove roast from oven, cover with foil and let rest for 20 mins before carving.
Prepare on a large dinner plate.
This salad may be prepared individually for as many people as you desire.
Add to recipe according to number to be served.
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.
reheat over medium heat, Brown roast on all sides in the