Sorry blog readers, but my work life and entirely too much binge-watching of the past seasons of Downton Abbey has kept me from my recipe writing.
Now let’s talk about roast beef… Around our house it’s the Sunday dinner staple in winter months because you can use the leftovers in new ways – like fajitas or in a stir fry. That is, if there are any leftovers.
Before I begin, can you keep a secret? My eldest son must never know how I make this roast….so if your name is Graeme, stop reading this now. Seriously Graeme. Stop. Okay…here it comes, this roast is flavoured by the most dreaded ingredient known to him into my cooking. May I present….mustard.
I used to think that making a roast could only involve garlic and butter, but by watching more cooking shows and pouring through my cupboards (notice this is plural) of cookbooks, I was inspired to try something new. Now that this recipe is husband and kid approved, it’s a version that’s regularly on the menu. Getting everyone to eat the same dinner has almost taken 15 years, so don’t let Graeme know about the Dijon.
Please invest in a meat thermometer for best results.
- 3.5 lb. beef rib roast
- 3 tbsp. minced garlic
- 1/3 cup butter
- 3 tbsp. Dijon mustard
- 1 tsp. freshly ground black pepper
- 1/2 cup red wine
Preheat oven to 500 degrees.
Take some of the butter and grease a roasting pan that is not too much larger than your roast. This keeps the liquids from evaporating. Mix the remaining butter, pepper, garlic and mustard together in a dish. Brush onto all sides of the uncooked roast.
Cook the roast uncovered for 15 minutes at 500 degrees to sear it, and then remove from the oven. Slowly add the red wine (so you don’t catch a splatter when the hot pan meets the cooler wine), cover the pan and reduce the heat to 275 degrees. After about 1 hour (based on my 3.5lb roast), insert a meat thermometer into the roast and cook until it’s at your desired level – rare, medium rare, etc. The cover of my pan doesn’t fit on top of the thermometer so I tent it with foil. Also, remember that when you take a roast out of the oven, it’s still packing some heat and cooking
When you remove the roast from the oven, let it rest for at least 15 minutes before cutting. If you’re interested in more details about cooking a great roast, there’s more information on the Canadian Beef Association’s website at this link.
At the top photo you’ll see a baked vegetable medley accompanying the roast. That recipe is also on my blog so check it and the other recipes out by searching by the month I posted, or by ingredients.
Happy cooking. Now, onto episode 2 of the 4th season of Downton Abbey! No spoiler alerts please!