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ROAST BEEF (Prime Rib)

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Try the technique with a no-rib roast, such as a Sirloin Tip. When you find joy in n-o-t cooking anymore than you have to, this roast practically makes itself and requires only a minimum of attention and details.

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Ingredients

  • 7 to 8-lb Sirloin Tip Roast
  • 2 cloves garlic
  • 1/4 cup oil
  • 1 tsp seasoned salt

Details

Preparation

Step 1

Pierce roast with 2-tined carving set fork in 20 or 30 places on all sides. Place cloves of garlic, sliced into halves, in oil, in 12" skillet.

Heat oil to almost smoking, remove garlic as soon as it "sizzles"! Heat intensifies the odor and flavor of garlic, so do not let it remain in the hot oil too long. It might just drive you right out of the kitchen, depending on the strength of the cloves you are using. Aged, dry garlic bulbs have more strength than the freshly picked garlic.

Now brown all sides of roast in hot oil mixture until each side is crispy and place roast, best-side-up on a rack in shallow roasting pan. Bake in preheated 300F oven, uncovered, 25 minutes per pound, without turning the roast at all during baking—for rare. 30 mins per-lb for med-rare; 35 mins per-lb for med-well and 40-mins per-lb for well. And with that you're on your own—or heading for pot roast possibilities with a well done Sirloin Tip!!! Allow H-lb per serving. Let roast stand 20 minutes in the roasting pan, before attempting to slice it.

LEFTOVERS may be refrigerated to be used within a week-OR freeze them to be used within 3 months.

GROOVY GRAVY
This is a fast blender gravy, although you can whip it up with an electric mixer on high speed, but you will then have to pour it through a strainer to be certain all particles are removed that did not dissolve while beating it.

BEEF GRAVY:

2 cans (14-oz ea) clear beef broth
l/2 tsp Kitchen Bouquet liquid
1 TB beef bouillon powder
3/4-cup biscuit mix
2 tsp onion powder

Blend all ingredients til smooth, using high speed of blender about 1 minute. Pour mixture into 2-qt saucepan, stirring it constantly over medium high till it thickens and is smooth (about 6 to 8 minutes.)

Makes about 5 cups of gravy. In tightly covered container it can be refrigerated to be used within 1 week. Freeze to use within 3 months.

IF ROAST IS TOO RARE:

If you cut into the roast and find center is more rare than you like, place slices on cookie sheet about 2" from boiler heat for a minute or two or to desired doneness and then serve promptly. The beef should be more rare when you slice it than you want it to be when you eat it, for as the beef sits, sliced, on a serving platter, it re-absorbs some of its own juices and you'll notice that 10 minutes after slicing it, it appears to be less red, than when first.

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