Oven Roast Beef Recipes

A beef roast is the best recipe one can serve the family on a holiday. The wafting aroma will definitely get the hunger pangs to increase manifolds. The recipes listed below are all easy to make and quick to serve, which will leave you with plenty of time to enjoy the meal while chatting with family and friends.

Before preparing the roast dish, it is very important that you pay attention to the cut of the beef. Beef that is too fibrous or too red will take longer to cook and will have a slightly chewy texture. Always go for soft, but firm, beef cuts.

Oven temperatures vary for different types of ovens, hence a good understanding of what a certain temperature will do to the meat will go a long way in ensuring a well-cooked or tempered roast. There are many factors that come to play while roasting beef, such as thickness and freshness of the beef, marinate, and oven temperature. Well-roasted beef is thoroughly cooked on the outside and rare inside.

Ingredients

• Beef ribs, 2.5 lb
• Dijon mustard, 3 tbsp
• Chopped fresh basil, 1 tbsp
• Chopped fresh thyme, 1 tbsp
• Chopped fresh rosemary, 1 tbsp
• Vegetable oil, 1 tbsp
• Garlic, 3 cloves
• Salt and pepper, to taste

Cut slits all over the beef ribs. Slice garlic cloves and insert them into slits cut into the beef. Coarsely pound basil, thyme, rosemary, vegetable oil, pepper, and salt in a mortar and pestle. Mix it with Dijon mustard in a small bowl. Coat the beef chops evenly with this marinade. Set this aside for an hour.

Place beef ribs on a rack in a pre-heated oven. Place a tray to collect drippings. Roast the ribs for 1 - 2 hours, depending on whether you want it rare or medium. Remove from oven and seal it with foil. Stand for twenty minutes before cutting and serving. The dripped juice can also be served atop the roast beef ribs.

Ingredients

• Boneless beef roast, 3 lb
• Carrot, slit lengthwise, ½
• Green beans, slit lengthwise, ½ cup
• Red wine, ½ cup
• Sliced mushrooms, ½ cup
• Sliced yellow onion,1
• Garlic, 4 cloves
• Olive oil, 2 tbsp
• Salt and pepper, to taste

Rub salt and pepper all over the beef cuts. Heat one tablespoon in a heavy skillet and brown beef on all sides. Remove the beef, set aside, and add the garlic cloves and sliced onions to it. In an oven-proof dish, layer the browned beef at the bottom, sprinkle sauteed onions on it, and pour the red wine.

Place the dish on a rack in a preheated oven at 325°F and roast for two hours. Add vegetables (carrot, beans, and mushrooms) and roast again for another 10 - 20 minutes, or until vegetables and beef are cooked.

Ingredients

• Boneless and trimmed beef roast, 2 lb
• Water, 1 cup
• Baby carrots, 8
• Small potatoes, 6
• Garlic powder, 1 tsp
• Salt and pepper, to taste

Mix garlic powder, along with salt and pepper, in the water in an oven-proof dish. Soak beef roast in it for half an hour. Cut potatoes into quarters and carrots lengthwise. Arrange cut vegetables atop and around the beef cuts, and bake in a pre-heated oven for an hour, until tender and done.

After roasting the beef, never immediately take it out of the oven. This will let the juices sink right in the beef, and you can enjoy a succulent roast meal.