2bleu's Perfect Roast Beef

"Perfect Medium Rare Roast beef, every time. You just put it in the oven, cook it, turn oven off, then head off to work or where ever. Come home and you have a dish that will make folks wonder "how did you make this and be at work all day?" ;) Suggested served with Recipe #266053"
 
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photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
photo by Charlotte J photo by Charlotte J
photo by 2Bleu photo by 2Bleu
photo by 2Bleu photo by 2Bleu
Ready In:
10hrs 5mins
Ingredients:
2
Serves:
12
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ingredients

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directions

  • Heat oven to 425°F Rub black pepper all over roast.
  • Place roast on a rack inside a roasting pan fat side up. Bake for one hour.
  • DO NOT OPEN OVEN DOOR!
  • Turn off heat.
  • REPEAT! DO NOT OPEN OVEN DOOR!
  • Leave in oven for 8-10 hours.
  • Take roast out of oven, carve thin slices of this very perfect roast.

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Reviews

  1. I'm sorry, this just didn't work for us. My roast came out very tough even though I know I was slicing it against the grain. I won't rate it with any stars because it could have just been the roast I had. I will say, it was easy to do and it came out a lovely medium rare. I really enjoyed your horseradish sauce tho and will definately use it again. Thank you .
     
  2. Excellent! This is how a restaurant I went to 20 years ago must have fixed their prime rib. They used more seasonings but I so very happy to have come across your recipe 2Bleu! I had a 5 pound prime rib roast after baking it I left it in the oven for 8 hours. The oven had cooled completely down at the end of that time. So I need to reheat a slice in the microwave. I warmed up a 1/2 inch slice for DH in a covered microwave bowl for 45 seconds, checked it then another 30 seconds and it came out nicely. But be very careful so you don't over cook the meat. I made this for *Adopt A Tag II Fall 2008* game
     
  3. I'll add my 5 stars to this one. Moist and juicy it was. So easy to prepare too. The only thing I did different was to make slits in the roast and insert slices of garlic. Yummy. My roast was only about 3 lbs and it was much more done that the photos show, but that was done because this is one slice of meat we like more done than the others. Don't even know why. Served this with recipe #266053 as suggested and also some mushroom/onion gravy. Very good recipe. Thanks
     
  4. This was beautiful and juicy.The best way to cook any red meat.U deserve more stars for this one.Thanks so much for sharing this with others.
     
  5. This worked perfectly for us using a sirloin tip roast. I am amazed that apparently you can use almost any cut of roast and have excellent results! Mine came out medium rare, which certainly satisfied all at the table...those who like it better done grabbed the outside pieces, leaving the middle for the rest of us.
     
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RECIPE SUBMITTED BY

Original Zaaarite. Food lovers. Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?
 
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