Saturday, December 27, 2014

Herb and Garlic Paste


We roast a lot of different large cuts of beef at our house and this preparation method with paste is tried and true.This recipe will be good for a six to ten pound beef roast like a Rib Roast or New York Strip.

What you'll need:
Balsamic Vinegar to lightly coat the beef.
3 cloves of garlic minced or pressed
2 Tablespoons chopped fresh thyme or 2 teaspoons dried.
1 Tablespoon chopped fresh Rosemary or 1 teaspoon dried.
3 Tablespoons salt
1-2 teaspoons freshly ground pepper.
2 tablespoons Olive Oil

Method:
Remove meat from refrigerator 1-2 hours before roasting.
Preheat oven to 400 degrees.
Rub the whole portion of beef with the Balsamic vinegar.
Place the meat on rack in shallow roasting pan fatty side up.
Make a paste from the next six ingredients.
Coat the top, sides and ends of the roast with the paste.
Roast at 400 degrees for 15 minutes and then turn the heat down to 350 degrees and roast until internal temperature reaches 125-130 degrees for medium rare.



17 comments:

  1. After you turn the heat down to 350, how many minutes approximately per pound? And do you cover the roast after you turn it down to 350?

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    1. I do not cover the roast and it will take about 2 hours after you turn the heat down but we keep an oven probe in it to monitor the temperature so we don't over cook it.

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    2. I'm sorry I don't know how many minutes per pound for sure but I think 15 minutes per pound is a good guestimate...

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  2. Sounds good! I used to "implant" garlic slices into slits I made in the meat. You've taken it to a new level. I don't eat much beef anymore but now that winter is here a beef roast sounds so good right now. Thank you! Perfect for New Years.

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  3. Thanks for sharing your recipe, Ellen. We so enjoyed the roast beef dinner at your table!

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  4. This was really delicious. The picture is really wonderful too.

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  5. Yes.. I agree... having enjoyed that roast at your table I attest to it being delicious!!! lovely photo!

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  6. Does anyone remember if she roasted it with lid on or off? I am concerned that there will not be juice to make gravy, if I leave it open.

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    1. Lorrie, no lids, open in a shallow pan on a rack.

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  7. YUM! YUM!!!! After all the turkey and ham this season - that just looks and sounds so GOOD!

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  8. Great♥YUM! YUM!

    http://juliemcqueen.blogspot.com

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  9. Thank you! I'm going to make this for our New Years Day dinner.
    Blessings, Val

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  10. Hi Ellen --did you put any liquid in your pan --for making a gravy-- while roasting- if not the gravy would have a burnt taste too it--

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    1. No, I did not put any liquid in the pan or make gravy. The cuts of beef I've used with this rub are wonderful on their own without gravy.

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    2. shirley bertheletteDecember 28, 2014 at 8:24 PM

      Thanks Ellen -- for getting back--- its good to know --- thanks

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  11. I made this last night for our gang! It was very good. I added fresh parsley and dry mustard to the rub. I needed to bake it longer than I expected, but I kept checking it with the meat thermometer and eventually got it right. I did make gravy with the drippings, but it did have that slightly burnt taste. Next time I would add water to the pan (under the rack), so that I could make better gravy. Yes, I would make this recipe again.

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  12. I can't wait to taste this tonight.....the roast is smothered in Balsamic vinegar and resting on the counter. Just a few more hours and I will add the tasty rub and have another one of those comfy roasts on a cold winter's night and share if with guests. Thanks for sharing this delicious recipe with all of us Ellen.

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