Shirleys Perfect Rare Roast Beef Recipes

Steps:

• Preheat oven to 500 degrees. Wait for a few minutes before you put your roast in, so it gets as hot as possible.
• Put the roast in a shallow pan. (I use a cookie sheet).
• Cut onion into thin rings, and put all over the top and sides of the roast using toothpicks if necessary. I sit a few slices on the bottom of my roast too.
• Sprinkle roast generously with garlic powder, or to your liking. DO NOT SALT roast, or you will dry it out.
• Put roast in the oven on the middle rack.
• Bake at 500 degrees for 5 minutes per pound, then shut off oven, and let sit in the oven for 1 hour. DO NOT under any circumstances open the oven door! VERY IMPORTANT!
• After you turn off the oven and your roast has baked for l hour, take it out of the oven, and let sit for 15 minutes, to allow juices to distribute in the roast.
• I use my electric knife to cut my roast, and place on a serving dish.
• Don't forget to make the gravy!

Steps:

• Preheat oven to 375 degrees F (190 degrees C). If roast is untied, tie at 3 inch intervals with cotton twine. Place roast in pan, and season with salt, garlic powder, and pepper. Add more or less seasonings to taste.
• Roast in oven for 60 minutes (20 minutes per pound). Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.

Steps:

• Let meat stand at room temperature for at least one hour.
• Preheat oven to 190c (375F) degrees.
• Rub meat with seasoning and place fat side up in shallow pan.
• Do NOT cover or add water.
• Bake 1 hour, turn off heat.
• DO NOT OPEN OVEN!
• Turn oven back on to 190 deg C (375 deg F), 45-55 minutes before you plan to serve and bake for 30-40 minutes.
• Remove roast from oven and cover with foil - do not carve for 15 minutes.

Steps:

• 1. Bring your roast (chuck, rump, loin, whatever roast you prefer) to room temperature. Preheat oven to 500 degrees. Pat the roast dry. I actually "age" the roast for a day or two unwrapped in the refrigerator to dry the surface of the meat. Season roast if desired, but don't use salt - it draws the juices out and tends to dry the roast during cooking. So it's important to have a preheated oven, and the roast at room temperature, with a dry surface, and no salt. Line a shallow pan with sliced onions, if desired. Place the roast in the pan. Leave uncovered. Cook the roast at 500 degrees for 5 minutes per pound. For example, you would cook a 4 lb roast 20 minutes at 500 degrees. Do not open the oven. Turn the oven off and let the roast sit for an hour. Remove the roast from the oven and let it rest for about 20 minutes. Slice thinly against the grain. Serve with horseradish or mustard, au jus, or just plain. Wonderful with onions and root vegetables such as parsnips, carrots, potatoes, and beets.

Steps:

• Let the roast sit for about 1 hour to to come to room temperature.
• Preheat oven to 350°F.
• In a bowl, combine flour, onion, garlic, parsley, thyme and some pepper.
• Rub roast with salt, then rub on the flour mix.
• Place in a roasting pan and bake for about 1 1/2 hour or more till the inner temperature reaches 130°-140°F for medium rare.
• Let rest covered with foil for about 30 minutes before carving.