I've never made a roast....Need HELP with cut and recipe

What cut should I get?

Anyone have a great recipe for it??!!!

TIA!!!

Re: I've never made a roast....Need HELP with cut and recipe

Do you mean Roast Beef? I like Rib of beef, either boneless rolled or bone in.

Hope that helps!

Re: I've never made a roast....Need HELP with cut and recipe

like pot roast, rib roast? rost beef? if u tell me I can help! I am up :)

Re: I've never made a roast....Need HELP with cut and recipe

Here are some of the more popular cuts/roasts

Standing Rib Roast - aka Prime Rib Roast. Has more fat, more marbling, very flavorful, delicious

Beef Tenderloin - aka Filet Minon Roast. very lean, not a lot of marbling, very tender, delicious

Roast Beef - Eye Round

London Broil - good for BBQ

Pot Roast = use, Chuck, Shoulder, Top or Bottom Round or Rump. Tough cut that needs to be braised then simmered in liquid. Add veggies and seasoning to make a gravy.

Message edited 12/18/2010 8:43:07 AM.

Re: I've never made a roast....Need HELP with cut and recipe

like a rib roast or something nice....not a casual pot roast (done that)

I want to make a nice New Years Day dinner and never made a roast before. So it's a toss between a roast or a ham (which I've never done before either)

Re: I've never made a roast....Need HELP with cut and recipe

that could be a standing rib roast. Prime rib. Delicious.

Re: I've never made a roast....Need HELP with cut and recipe

any recipes?

Re: I've never made a roast....Need HELP with cut and recipe

ETA:
Have the butcher cut the rib off the bone, then tie it back on (it's easier to cut and serve). Also ask them to do the 1st step, trim it for you....


I have made this recipe from Epicurious about 5 times. It's really good.

Herbed Rib Roast
Gourmet | December 2000

For roast

Ingredients:
1 (7- to 8-lb) prime rib roast (sometimes called standing rib roast; 3 or 4 ribs)
1 tablespoon whole black peppercorns
2 bay leaves (not California)
1 tablespoon kosher salt
3 garlic cloves
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 tablespoon olive oil

For jus
2 cups beef broth
1 small fresh rosemary sprig
1 small fresh thyme sprig
1 garlic clove, smashed


Preparation:

Prepare roast:
Trim all but a thin layer of fat from roast.
Grind peppercorns and bay leaves with salt to a powder in an electric coffee/spice grinder, then transfer to a mortar.
Add garlic, thyme, and rosemary, then pound to a smooth paste with pestle.
Stir in oil.
Rub paste all over roast.
Transfer roast to a rack set in a small flameproof roasting pan.
Marinate, covered and chilled, at least 8 hours. (up to 24 hours is OK)

Cook roast:
Let roast stand at room temperature 1 hour.

Preheat oven to 450°F.

Roast beef in middle of oven 20 minutes. Reduce temperature to 350°F and roast beef until a thermometer inserted into center of meat registers 110°F, 1 1/2 to 1 3/4 hours more. Transfer beef to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook, reaching about 130°F for medium-rare.)

Make jus:
Skim fat from pan juices. Add broth, rosemary, thyme, and garlic and deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper.

Put slices from roast and serve with jus.


It's actually really easy to prepare ahead and cook the day of.

Message edited 12/24/2010 7:41:26 AM.

Re: I've never made a roast....Need HELP with cut and recipe

This is another EXCELLENT one from Epicurious! Best part (in my mind LOL) is that I have all the ingredients in my house! No special trips to the supermarket other than getting the meat!

Sunday Rib Roast Gourmet | March 2005

Yield: Makes 4 to 6 servings
Active Time: 15 min
Total Time: 2 1/4 hr
ingredients
1 (2-rib) tied prime beef rib roast (from small end; about 4 1/2 lb trimmed)
1 1/2 tablespoons kosher salt
1 teaspoon black pepper
2 tablespoons all-purpose flour
1 1/2 tablespoons English dry mustard (preferably Colman's)

Put oven rack in lower third of oven and preheat oven to 450°F.

Put beef, fat side up, in a small roasting pan and sprinkle all over with salt and pepper. Stir together flour and dry mustard, then pat onto top and sides of roast to form a thick coating.

Roast beef 20 minutes. Reduce oven temperature to 350°F and roast until thermometer inserted into center of meat registers 115°F, about 1 1/4 hours more. Transfer beef to a cutting board and let stand, uncovered, 25 minutes. Meat will eventually reach 125°F (medium-rare).


Read More http://www.epicurious.com/recipes/food/printerfriendly/Sunday-Rib-Roast-231651#ixzz192ZmQTrC

Re: I've never made a roast....Need HELP with cut and recipe

great, thank you!