Roast Beef

A delicious dry roast adapted from Escoffier.

Ready In:
1hr 35mins
Serves:
Units:

ingredients

directions

  • Preheat the oven to 350°F.
  • Rub the roast with the dry ingredients.
  • Tie the roast with baking twine so that it has a roughly uniform cross section (failure to do so will result in thinner parts becoming overcooked before the thicker parts are done).
  • Baste the roast with the oil (lard) and place in the oven in a roasting pan, elevated above the bottom of the pan on a roasting rack. It is important that no part of the roast be in contact with the pan drippings during cooking.
  • Cook time is 15-30 minutes per pound (depends on your oven, the shape of the roast, etc).
  • Cook until interior temperature is around 140-150 (depends on how rare you want your meat).
  • While roast is cooking, remove from oven every 15 minutes to rotate the roast and re-baste. This is also a good time to check temperature.
  • We serve this with truffle sauce (use recipe 469366, but replace half the butter with truffle oil).
  • When done, remove from oven, loosely tent with foil, and let rest at least 20 minutes (30 is better).
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RECIPE MADE WITH LOVE BY

@Da Huz
Contributor
@Da Huz
Contributor
"A delicious dry roast adapted from Escoffier."
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  1. Da Huz
    A delicious dry roast adapted from Escoffier.
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