Sunday Garlic Roast Beef Recipes

Steps:

• Toast the garlic, unpeeled, in a small skillet for 7-8 minutes over medium-high heat until they become spotty brown. Poke slits with a paring knife on all sides of the roast. Peel garlic and cut each clove into 3-4 slivers, then poke a sliver into each slit in the roast.
• Combine mashed garlic, thyme and salt in a small bowl. Rub into all surfaces of the roast. Transfer roast to a plate and refrigerate, uncovered, at least 4 hours.
• Combine Garlic Paste ingredients in small saucepan. Place over medium-high heat until it begins to bubble, then reduce to low and cook until garlic softens, about 30 minutes. Remove from heat and allow to cool completely. Strain oil into a small bowl. Remove thyme and bay and discard. Mash garlic cloves along with 1 tbsp of garlic oil, using a fork. Cover and refrigerate until roast is done resting.
• Preheat oven to 450°F Place an empty, dark-colored, non-stick roasting pan in the oven to heat as well.
• Remove roast from refrigerator and remove the rub with paper towels. Rub 2 tbsp garlic oil over surface of roast, then sprinkle with pepper. Place roast in roasting pan, fat side down. Roast 10-15 minutes, turning to brown all sides.
• Lower oven to 300°F Turn roast fat-side up, and smear garlic paste over the top. Roast 50-70 minutes, until internal temperature is 120°F.
• Remove roast to a carving board, tent with foil, and let rest 20 minutes.
• Meanwhile, place roasting pan over a burner set to medium heat. Add chicken broth and beef broth. Simmer down until reduced to 2 cups. Drain any accumulated juices from carving board into jus. Pour through a sieve before serving.
• Carve roast and serve with jus.

Steps:

• Preheat oven to 400 degrees F.
• Using a heavy hand, season rib-eye roast with salt and pepper on all sides. Heat olive oil in a large Dutch oven or a roasting pan. Place beef in hot pan and sear until deep golden brown on all sides. Transfer the pan to the oven and roast for about 15 minutes per pound for medium-rare, making an approximate hour of cooking time. Remove the pan from oven and transfer the beef to a cutting board. Allow meat to rest for at least 15 minutes, tented with foil, before carving.
• Gravy:
• Pour off excess fat from the Dutch oven (reserve for Thyme for Yorkshire Pudding, if desired) and place on the stovetop over medium heat. Add shallots and cook until soft and brown, about 4 to 6 minutes. Deglaze the pot with 1/2 cup of the wine, scraping up browned bits from the bottom. Add remaining wine, bring to a boil and reduce by half. Add stock and simmer until reduced again by about half. Pass the gravy through a fine mesh sieve and return to the pan. Bring back to a boil, then lower the heat and simmer until desired gravy consistency is reached. Taste for seasoning and adjust, if necessary. Carve beef against the grain, into thin slices, and serve with gravy.

Steps:

• Preheat oven to 350*.
• Place roast in large roasting pan or baking dish.
• Arrange vegetables around roast.
• Sprinkle meat and vegetables generously with basil, dried garlic, garlic powder, salt and pepper.
• Place in oven and allow to cook for about 15 minutes.
• Add water to pan about 1/2 inch to an inch up.
• About every 20 minutes or when water is diminishing and turning darker, add a little more water so it doesn't steam away completely.
• You can pour this over the roast if if is getting too dry on top.
• Allow to cook 20-30 minutes per pound or until your desired doneness and when veggies are tender.
• Remove roast to carving platter and remove veggies with a slotted spoon to their own serving dish.
• To make gravy, either prepare gravy mix as directed on package but use liquid from pan as substition for all of some of the water indicated.
• OR, in a sauce pan, whisk together 1/4 cup of pan drippings and 1/4 cup flour until smooth.
• Heat over low heat until mixture starts to bubble.
• Add 2 cups of water or a combination of water/dripping adding to 2 cups very slowly to flour mixture.
• Simmer 5 minutes, remove from heat and add 1 tsp.
• (or more) of Gravy Master.
• Stir in some salt and pepper to taste and serve with sliced beef.
• Slice beef after it has sat for about 15 minutes to retain juices.