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Roast Beef from Oven

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Roast Beef from Oven

The perfect roast beef from oven recipe with a picture and simple step-by-step instructions.

  • 1 kg Fresh beef prime rib
  • Garlic pepper from my KB
  • Seasoned salt from my KB
  • 3 tbsp Clarified butter
  • 1 Pc. Carrot
  • 1 Pc. Celery root
  • 2 Pc. Onions
  • 1 Pc. Clove of garlic
  • 3 tbsp Tomato paste
  • 250 ml Pinot Noir
  • 350 ml Water
  • 15 g Dried mushrooms
  • 2 Pc. Bay leaves
  • 4 Pc. Juniper berries
  • 4 Pc. Allspice grains
  • 4 Pc. Cloves
  • 1 tsp Coriander grains
  • Telly cherry pepper
  • 1 tsp Fenugreek powder
  • 1 tbsp Potato starch

Preheat the oven to 180 degrees!

  1. Season the high rib with garlic pepper and seasoned salt. Soak the mushrooms in a little water! Peel the carrot, celery, onions and garlic. Roughly chop everything and finely grate the garlic. Heat clarified butter in a roaster and fry the high rib in it until crispy, then remove from the roaster. Then roast the carrot, celery and onion in it!
  2. Then add tomato paste and roast too. Deglaze with red wine, water, mushrooms and the soaking water and bring to the boil briefly. Add bay leaves and spices. Put the meat back in the sauce. Put the lid on and stew in the oven for 1.5 hours. Possibly turn around once on the half!
  3. Prepare side dishes in the meantime! With us boiled potatoes with vegetables!
  4. Remove meat from sauce after 1.5 hours. Slice! Also take out the carrots and celery. Mix the potato starch in a little water and use it to thicken the sauce. Season with seasoned salt, garip pepper, fenugreek and pepper. Put the meat back in the sauce and keep it warm! Serve with the desired side dishes!

Garlic pepper:

  1. Garlic and pepper all-rounder; o)

Seasoning salt:

  1. My seasoning salt
Dinner
European
roast beef from oven

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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