Beef Roast(s) & Lists

December 14, 2015

The list is the origin of the culture…we like lists because we don’t want to die.
~Umberto Eco

Admittedly, I have been a daffy list maker since early youth (as you may already know from reading these posts — well, if you have even been perusing). My mother taught me how to compile ceaseless lists as she was an avid maker, and then it became eerily second nature to me. Occasionally, I feverishly scrawled notes next to the bedside table and often have scribbled them before meetings and calls.  Some of my quirks no doubt could have been sadly passed on to my children and mates. Then again, perhaps it has helped for me and others to make haphazard notes, offhand outlines, draft questions, occasionally “fluidly” write, proofread copy, and finally edit. In some senses, listing could prove a vile habit, but at other times making them appears highly efficient. Thanks, Mom.

Not sure lists avoid death, though.

KC STRIP LOIN OR BONE-IN RIB EYE ROAST

2 T sea salt & truffle salt
Black peppers, slightly roasted
2 T coriander seeds, slightly roasted
1 1/2 T herbes de provence

5-6 lb Kansas City strip loin roast, tied at 2″ intervals or bone-in rib eye roast, tied between ribs
8 cloves garlic, minced

1 stick of soft, unsalted butter

2 bunches (not sprigs) rosemary
2 bunches (not sprigs) thyme

1 lbs medium parsnips, peeled and cut
1 lbs medium carrots, peeled and cut
1 lbs medium turnips, peeled and cut

Chanterelles, enoki and shittake mushrooms, cleaned and sliced

Horseradish sauce (an aside which can be prepared while the beef roasts or the oven preheats)
1 C crème fraîche
2 T Dijon mustard
3 T grated horseradish
Pinch of cayenne pepper
Sea salt and freshly ground black pepper

Whisk together crème fraîche, Dijon mustard, horseradish and cayenne pepper in a small bowl. Season with salt and pepper and then refrigerate (and/or…)

Aïoli (see January 25, 2009 post for 3 recipes)

Coarsely grind peppercorns, coriander in an electric mill. Combine with herbes de provence and sea salt in a small bowl and sprinkle mixture evenly over roast. Add the minced garlic and massage well all over.  Wrap beef tightly in plastic wrap and refrigerate overnight.  Bring to room temperature unwrapped before roasting and cover well with soft, unsalted butter.

Preheat oven to 400 F

Put herbs + branches, parsnips, carrots and turnip slices and set roast atop.

Roast the beef, uncovered, for about 1 hour. Check with an internal thermometer after 45 minutes. For medium rare (at most), take the roast out of the oven when the thermometer registers 115-120 F (as you already may know, residual heat will cause roast to continue cooking as it rests).

Sauté chanterelles, enoki and shittake mushrooms briefly in butter in a heavy pan.  They can be arranged upon the roasts or root vegetables after the meat is done.

Remove and tent with foil, allowing meat rest for 20 minutes because the temperature should rise to about 125 F or so.

Slice the beef (to your liking) into 1/2″ or more thick pieces and arrange on a warmed platter or on plates. As far as the bone-in rib eye, cut at the bone/ribs.

Put the roasted vegetables, garlic and mushrooms in bowls and pass the horseradish sauce and/or aioli separately. Serve with twice baked potatoes or new potatoes and dill and greens, whether a vegetable or salad.

Finish by sprinkling with a green herb, such as tarragon and/or thyme leaves — then bonhomie, baby.

And to all, a good night.

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Beef Rib Eye Roast(s)

November 17, 2010

Beware vegans who enter. Rib eye roast is a carnivore’s rapture—almost as if a slab should be firmly grasped between hairy paws while gnawing away, all the while fending off famished guests. A beef rib roast where the 6th through the 12th rib bones are removed leaving just the rib eye muscle, this marbled cut can stand alone. A roast that indulges without much embellishment.

And please take no offense vegetarian friends. Hopefully, there should be no bones to pick. I simply remain an ardent, steadfast omnimvore who savors species from both plant and animal kingdoms.

Two cardinal rules: (1) have the butcher freshly carve the roast to your specs and liking; and (2) take care not to overcook as the roast can quickly turn from carnal nirvana into bland leather. Just keep a keen eye on the internal temperatures.

As noted below, my preference is for a bone-in version. However, you will need adequate table numbers for that.

BEEF RIB EYE ROAST WITH SHALLOTS & PORT

3 C chicken broth
2 C beef broth
2 C port

3 T butter, softened
3 T all-purpose flour

12 large shallots, peeled and halved lengthwise
Extra virgin olive oil, to coat
Sea salt and freshly ground pepper

3 lb. boneless rib eye roast, freshly cut and patted dry
4 plump, fresh garlic cloves, peeled and minced
4 sprigs fresh thyme leaves, stems discarded and minced
3 T dijon mustard
1 T prepared hot horseradish cream
Sea salt and coarsely ground fresh pepper

Preheat oven to 425 F

In a large, heavy sauce pan, boil port and stock until mixture is reduced to about half (3 1/2 cups). Once cooled some, pour into a bowl and set aside.

With your fingers knead butter and flour together in a small bowl to form a smooth paste (beurre manié). Set aside.

In a large bowl, season shallots with salt and pepper and toss in olive oil. Set aside

In a medium bowl, mix together the garlic, thyme, dijon mustard and horseradish.

Season meat with salt and pepper and slather with mustard mixture. In a large roasting pan, cook rib eye, fat side up, for 15 minutes. Reduce heat to 350 F and continue roasting until done, about 1 hour. After 20 minutes, add the shallots in the roasting pan. While cooking, stir shallots around occasionally and baste. You may even want to add a little stock and port during the roasting process.

Cook until roast is done and remove shallots to a bowl with a slotted spoon. From an internal read thermometer, the temperature of the roast should be 125 F when removed. Remove meat and allow to rest on a cutting board, loosely tented in foil, for 20 minutes. It will continue to cook while resting and should reach a temperature of about 130 F for medium rare before carving.

Meanwhile, place roasting pan over high heat on stove on two burners. Add port/broth mixture and bring to boil, scraping up any browned bits. Strain and transfer pan sauce to a medium, heavy saucepan and bring to a simmer. Remove saucepan from heat, and vigorously whisk in the beurre manié a spoonful at a time into the port/broth mixture for a few minutes until sauce thickens. If the sauce should thicken before using all of the beurre manié, simply stop adding more. Stir in roasted shallots and season to taste.

Carve roast to your liking and serve with shallot and port sauce. Consider gratin dauphinois, puréed potatoes and turnips, artisanal noodles and a cooked or fresh green of your calling. Pairing with a luscious, full bodied red goes without saying.

Pourboire: should you do the right thing and opt for a bone-in roast, it will likely be four ribs across and weigh in at about 9-10 lbs. In a large roasting pan, cook rib eye 20 minutes at 450. Reduce heat to 350 F and continue roasting until an instant-read thermometer inserted into center (not touching bone) registers 110 F, about 1 1/2 to 2 hours after the original high temperature roasting. Transfer to platter and let rest, slightly tented, at least 20 minutes when temperature will again rise to about 130 F for medium rare.