Roast Beef

I was very enthusiastic and ordered a 7 rib roast, which is a giant chunk of meat, from our local butcher. Will I be able to divide it into a 3-rib roast and a 4-rib roast before I put it in the ...

I got a 3 rib prime roast for Christmas; it is untrimmed. Is it worth the time to trim it myself? I've not done it before, but I've watched a few videos about doing a French cut and it seems straig...

by Eiron 2 months ago

I’m working on multiple projects and multiple knives right now, but I’ve finally finished this! Since this isn’t a knife you’d typically pinch grip, I moved the balance a bit back into the front of...

My current plan as follows and want someone to comment if any flaws 1. Have purchased 10lb, 6 Rib roast, Choice NOT Prime on Monday, Dec 16th 2. Plan to roast on Christmas Day for 9 adults follow...

by greygarious 12 years ago

There are a few cheaper cuts of beef that are too tough for ordinary roast beef but if sliced thinly enough, across the grain, make good sandwiches. Without a deli slicer, however, that's a tall o...

by Amandarama 1 year ago

Anyone have a good method for reheating portions of a boneless standing rib roast that won't interfere with the level of doneness (it's at medium rare right now). I wanted to reheat a couple 10-12...

Made roast beef on Friday. Chopped leftovers & cooked in gravy, onions & wine etc to make base for cottage pie. How long can I keep in fridge or should I freeze.

I love Mayslack's Roast Beef sandwiches. I've recreated them at home. You need a 2lb package of Minnesota Gold Roast Beef (it is vac-packed sliced pre-cooked roast beef) a medium yellow onion...

So for Christmas Day I'm cooking a 5 lb, boneless Ribeye Roast. My plan was to use Kenji Lopez-Alt's recipe from the Food-Lab, maybe modified slightly, where you cook the roast on low heat until i...

The last few years I've cooked a standing rib roast for Christmas. We don't have it at any other time of year. It usually comes out okay, but over done. Last year I had a 4-bone roast. I took i...

by Soop 2 years ago

I did a single prime rib to feed 3 people last year, and there were plenty of leftovers, but this year is for 5 people, and I think that's probably just the right number of people that one rib is t...

I plan to feed a group of veterans in Nov and have ordered (3) 10-12 lb sirloin tip roast. What is the best way to prepare these so tender meat and favorable juice for a gravy or sauce?

I wanted to make French Dip sandwiches and asked the guy behind the butcher counter which cut of roast he’d recommend. That was my first mistake. He said to get a chuck roast and he’d shave it supe...

Hi, Would be great to get some input from the community. My plan for Christmas is to cook a large porterhouse (3KG+) as follows: 1) Sear as best I can in large skillet, finish with blowto...

by Melanie Wong 3 years ago

Last Saturday I was in the neighborhood and poked my head into the new Top Round Roast Beef. Turned out it was opening day.

Hi, I'm cooking this rib roast that is about 1kg in weight (we're only 2 people). It's one rib and I don't really like it medium-rare so would like it a bit more cooked than that but not fully ...

I bought a rump roast yesterday, with the intention of making a pot roast. However, after looking around for cooking instructions, I came to understand that meats graded choice or prime should not...

So I am a bit late. Sorry. But I wanted to grade my Christmas dinner and take a critical look at it to think about what I can improve next time. So here we go. Prime rib roast: A- I went heavy ...