UNCLE BILL'S BEEF ROAST IN A SLOW COOKER
I made this recipe just 2 days ago using several of my original recipes. Made various modifications and additions to have this turn out so tasty.
Provided by William Uncle Bill
Categories Stew
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil on medium-high heat in a heavy bottom frying pan.
- Sear and brown roast on all sides.
- Let roast cook for a few minutes.
- Using a narrow sharp paring knife, punch holes in the roast at various intervals to about 1 1/2 inches in depth.
- Stuff each hole with one piece of bacon and one piece of garlic, push down into the cut.
- Place roast in a slow cooker set on low heat.
- Add water, bits and pieces mushrooms including liquid, and mushroom soup.
- Sprinkle onion soup mix over the roast.
- Now add salt, pepper.
- Remove the outer skin from the onions and add to the crock pot.
- Add baby carrots, whole potatoes, fresh mushrooms and red wine.
- Cover and cook on low heat for 5 hours, turning the roast at least 4 times during cooking.
- At the end of 5 hours, add celery, cover and continue to cook until the time reaches 6 hours.
- Cut or slice the beef and serve with veggies and the tasty gravy that is cooked.
- A nice piece of Italian bread or sour dough bread goes very nicely to dip into the gravy.
Nutrition Facts : Calories 767, Fat 27.7, SaturatedFat 9.2, Cholesterol 165.9, Sodium 1309.2, Carbohydrate 58.8, Fiber 7.6, Sugar 12.3, Protein 62.9
ROAST PRIME RIB OF BEEF WITH YORKSHIRE PUDDING
Provided by Alex Guarnaschelli
Time 15h40m
Yield 6 to 8
Number Of Ingredients 14
Steps:
- For the prime rib: In a medium bowl, combine the mustards and peppercorns. Stir to blend until it forms a paste. Place the prime rib in the roasting pan (fitted with a rack) you intend to cook it in. Place the roast, fat side up, and spread the peppercorn paste over the whole top. If marinating, refrigerate overnight.
- For the Yorkshire pudding: In a medium bowl, combine the flour and salt. Stir to blend. Whisk in the eggs, one by one, and then the water. Refrigerate.
- For the prime rib: Preheat the oven to 350 degrees F.
- Remove the prime rib from the refrigerator about a half hour before cooking. This will allow the meat to come closer to room temperature and help the meat cook more evenly. Season the roast with salt. When the oven is hot, place the meat in the center of the oven. Allow it to cook 12 to 15 minutes per pound (2 1/2 to 3 hours). Cook until the meat reaches an internal temperature of 135 degrees F. When the roast is close to finished, remove the Yorkshire pudding mixture from the refrigerator to allow it to come close to room temperature. Then, remove the pan from the oven and allow the meat to rest at least 20 minutes before slicing.
- To finish the Yorkshire pudding: Raise the temperature of the oven to 400 degrees F and place the baking dish for the Yorkshire pudding inside.
- Whisk all of the warm milk and some of the melted butter into the batter. When the baking dish is hot, carefully remove it from the oven and quickly add the remaining melted butter to the dish. Pour the batter over the butter and place the dish in the center of the oven. Bake in the oven until golden brown and puffy, 30 minutes. Cut into 8 wedges and serve immediately with a slice of prime rib and some of the pan drippings.
ROAST PRIME RIB OF BEEF WITH HORSERADISH CRUST
Provided by Tyler Florence
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.
- Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
- Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.
- Serve with Scalloped Potato Gratin and Roasted Red Onions.
- 1 1/2 cups heavy cream
- 1 sprig fresh thyme
- 2 garlic cloves, chopped
- 1/2 teaspoon ground nutmeg
- Butter
- 2 russet potatoes, peeled and cut into 1/8-inch thick slices
- Salt and freshly ground black pepper
- 1/2 cup grated Parmesan, plus more for broiling
- Preheat the oven to 375 degrees F.
- In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
- While cream is heating up, butter a flameproof casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
- Yield: 4 to 6 servings
- 6 tablespoons butter
- 3 tablespoons balsamic vinegar
- 1/2 cup honey
- 1/2 bunch fresh thyme
- Salt and freshly ground black pepper
- 4 red onions, halved
- Preheat the oven to 350 degrees F.
- Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.
- Yield: 6 servings
UNCLE BILL'S BEEF AU JUIS
Make and share this Uncle Bill's Beef Au Juis recipe from Food.com.
Provided by William Uncle Bill
Categories Onions
Time 14h10m
Yield 4 cups
Number Of Ingredients 16
Steps:
- FIRST STEP.
- Preheat oven to 325 degrees F.
- In a medium size roasting pan, add soup bones, olive oil, onion, carrot, celery and tomato paste; stir together.
- Bake covered at 325 F for about 2 hours, stirring frequently.
- Now add vegetable seasoning, garlic, rosemary, thyme, pepper corns, salt and water; mix well.
- Continue to roast at 325 F covered, for about 12 hours, stirring occasionally.
- DO NOT LET INGREDIENTS GO DRY, add additional water if required.
- When done, strain through a fine sieve and discard solids.
- Return au juis to the roasting pan.
- Add red wine and bring to boil.
- In a small bowl, whisk together tapioca starch and cold water until smooth.
- While au juis is boiling, add tapioca mixture in small amounts, stirring constantly until au juis thickens just slightly.
- Au juis should be quite runny.
- Adjust seasonings to taste.
- Heat to serve over Prime Rib Roast or other roasts of your choice.
Nutrition Facts : Calories 218, Fat 14, SaturatedFat 2, Sodium 1579.2, Carbohydrate 17.8, Fiber 4.1, Sugar 8.9, Protein 3
UNCLE BILL'S FRENCH DIP AND ROAST BEEF SANDWICH
Make and share this Uncle Bill's French Dip and Roast Beef Sandwich recipe from Food.com.
Provided by William Uncle Bill
Categories Lunch/Snacks
Time 7m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Process dry onion soup mix in a coffee grinder until fine.
- In a one quart microwave safe casserole dish or glass measure, add water, instant beef bouillon and dry onion soup mix.
- Microwave on HIGH (full power) for 4 to 5 minutes until mixture has fully dissolved, stirring at least once.
- Remove, cover and set aside to keep hot.
- If you are using your own cooked roast beef, use an adjustable mandoline set on very thin, slice the amount of meat as required. You may also use a very sharp knife to slice the meat very thin.
- If you desire the meat warm, place the thinly sliced meat on a micro-safe plate, cover with a paper towel and microwave on MEDIUM-HIGH for 1 to 2 minutes or until meat is just warm.
- Cut buns partialy through lengthwise, leaving a hinge.
- Butter each piece and spread some horseradish over each half.
- Layer warmed sliced beef into buns; about 1/4 pound for each bun.
- Salt and pepper to taste.
- Close sandwich bun and place on individual plates and cut sandwich in half.
- Pour beef broth mixture into individual small bowls.
- Dip sandwich into beef broth mixture and enjoy.
Nutrition Facts : Calories 376.3, Fat 12.2, SaturatedFat 5.3, Cholesterol 69.7, Sodium 2265, Carbohydrate 38.7, Fiber 2, Sugar 2, Protein 26.7
UNCLE BILL'S ROAST BEEF IN A BUN
Make and share this Uncle Bill's Roast Beef in a Bun recipe from Food.com.
Provided by William Uncle Bill
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Using a mandoline or a very sharp knife, slice or shred the roast beef very thin; set aside.
- Cut the hoagie buns 3/4 the way through, lengthwise.
- Lightly toast the buns in a toaster oven.
- Butter the buns with 2 teaspoon of butter on both halves of each bun.
- Spread mayonnaise equally on both halves of each bun.
- Spread Dijon mustard, horseradish and relish on 1 side of each bun.
- Layer half the roast beef equally on 1 side of each bun.
- Cut the processed cheese in half and layer over the roast beef.
- Now layer the remainder of roast beef over the cheese.
- Salt and pepper to taste.
- Fold the two halves of each bun and press lightly to hold.
- Place the sandwich bun on a serving platter and cut the buns in half.
- Serve when ready to eat.
- You may also use 1 or 2 cooked asparagus spears layered in each bun.
- This sandwich may be eaten as is or use a Simple French Beef Dip, see recipe #109969.
Nutrition Facts : Calories 228.9, Fat 20.3, SaturatedFat 11.2, Cholesterol 52.1, Sodium 395.2, Carbohydrate 5, Fiber 0.3, Sugar 1.7, Protein 7.4
CHEF JOHN'S PERFECT PRIME RIB
This is a specific formula for achieving a perfectly pink prime rib cooked somewhere a shade under medium rare. To use this method you must have a full-sized, modern oven with a digital temperature setting that indicates when it is preheated. Older ovens with manual controls can vary greatly, and the doors may not have the proper insulation.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 6h30m
Yield 4
Number Of Ingredients 5
Steps:
- Place rib roast on a plate and bring to room temperature, about 4 hours.
- Preheat an oven to 500 degrees F (260 degrees C).
- Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
- Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.
Nutrition Facts : Calories 1756.9 calories, Carbohydrate 1 g, Cholesterol 361.6 mg, Fat 160.6 g, Fiber 0.4 g, Protein 72.5 g, SaturatedFat 69.5 g, Sodium 342.7 mg
ROASTED PRIME RIB BONES OR BEEF SHORT RIBS
I have made this recipe many times using baby back pork ribs, the sauce from this is amazing, I have even added in a bottle of barbecue sauce in with the other ingredients! All ingredients can be doubled and adjusted to suit taste ---I most always serve these ribs with homemade fries or potato pancakes, see my recipe#129156 --- If you prefer a more spicy sauce just increase the cayenne or add in some crushed chili peppers to taste --- make certain to roast the bones in the oven for about 45 minutes before cooking them in the sauce it improves the flavor.
Provided by Kittencalrecipezazz
Categories Pork
Time 2h35m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Prepare and grease a casserole or baking pan (large enough to hold ribs and sauce).
- Season prime rib bones (baby back pork ribs if using) with seasoning salt, pepper and garlic powder.
- Place the ribs in the casserole dish, and bake uncovered in a 350 degree oven for about 45-50 minutes; drain any fat.
- In a bowl mix together the garlic, ketchup vineger, both sugars, chili powder, cayenne pepper and mustard powder; mix well to combine.
- Add in chopped onions; mix well.
- Pour the sauce over ribs, and mix with your hands to coat the ribs.
- Bake uncovered for about 1 - 1-1/2 hours or until the beef (or pork) ribs are tender (baste occasionally, and season sauce salt and pepper if desired).
- Delicious!
Nutrition Facts : Calories 320.6, Fat 1.5, SaturatedFat 0.2, Sodium 1702.3, Carbohydrate 78.8, Fiber 2.6, Sugar 68, Protein 4.2
UNCLE BILL'S PRIME OF BEEF ROAST
This is a most tasty recipe whether it is barbecued or cooked in the oven. I suggest that you select a Prime Rib Roast, triple A with bone-in.
Provided by William Uncle Bill
Categories Roast Beef
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare the roast by cutting or punching holes in the roast.
- Insert slivers of fresh garlic into the cuts.
- In a small bowl, mash together the 5 smashed garlic cloves, horseradish, fresh rosemary (discard the stems), salt, pepper and olive oil to make a paste.
- Preheat oven to 350°F.
- Spread the paste generously over the entire roast.
- Place a wire rack in the bottom of a roasting pan.
- Place the prime rib with bone side down.
- Pour 1 cup of water into the roasting pan.
- Cover the pan tightly with aluminum foil.
- Place pan in preheated 350 F oven and roast for 1 hour.
- Remove aluminum foil and continue to roast for another 1/2 to 1 hour or until the temperature of the meat (using an insert thermometer) registers 135°F to 140 F for a rare roast.
- Remove the roast from the pan to a cutting board; cover with aluminum foil and let it rest for 20 minutes before carving.
- Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
- Add the red wine and bring to a simmer, scraping the bits on the bottom of the pan.
- Cook until the wine is reduced by half.
- In a bowl, whisk together beef broth and flour until smooth, NO LUMPS.
- Pour mixture into the pan and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.
- If gravy is too thin, add more flour and whisk well.
- Slice the prime rib roast to your desired thickness.
- Serve prime rib with Scalloped Potatoes, Roasted Onions along with the gravy.
- For larger roasts, allow 15 minutes per pound, but it is still imporatant to use an insert thermometer. Do not overcook.
Nutrition Facts : Calories 1856.6, Fat 167.4, SaturatedFat 64.8, Cholesterol 331.1, Sodium 9937.1, Carbohydrate 6, Fiber 0.9, Sugar 0.2, Protein 74
More about "uncle bills prime of beef roast recipes"
PRIME RIB ROAST (THE BEST) | RICARDO
From ricardocuisine.com
STANDING RIB ROAST (PRIME RIB) | RECIPETIN EATS
From recipetineats.com
ROAST PRIME RIB OF BEEF WITH A RICH PAN SAUCE - PAULA DEEN
From pauladeen.com
PERFECT PRIME RIB ROAST - THE WOKS OF LIFE
From thewoksoflife.com
UNCLE BILL'S PRIME OF BEEF ROAST - PLAIN.RECIPES
From plain.recipes
BEST HOW TO ROAST A PRIME RIB RECIPES | FOOD NETWORK …
From foodnetwork.ca
THE PERFECT PRIME-RIB BEEF ROAST - SIMPLY DELICIOUS
From simply-delicious-food.com
TENDER ROAST BEEF RECIPE: TRADITIONAL SUNDAY RECIPE (+ THE BEST …
From favfamilyrecipes.com
You'll also love