Serve one of these roast beef recipes on your next party menu and you will be considered one classy host!
These can be roasted ahead of time and served warm to room temperature. Serve with potatoes or rice or with dinner rolls
Pair these simple yet spectacular roast beef recipes with a hearty red wine or Champagne, of course .
Beef Rib Roast with Horseradish Cream
Knowing When a Beef Roast is Done
Deciding when a piece of meat is done is a decision between great flavor and texture and food safety. Health authorities recommend cooking beef to 160°F to kill pathogens and other nasties in the meat.
That much heat forces the juices from the meat and leaves it tough and chewy.
So, home cooks must decide which matters most, flavor and juiciness or maximum food safety.
For perfect doneness, use a meat thermometer and cook to 5 to 10 degrees below the desired temperature. Remove beef roast and let stand for 10 to 15 minutes. In that time the temperature will rise about 5°F to reach the desired doneness. This resting period also allows meat juices to reabsorb into the roast.
Cold red center; soft
Warm red center; medium soft
Small pink center; firm-ish
Bourbon-Glazed Tri-Tip Roast Beef Recipe
A tri-tip roast is a boneless cut of beef from the bottom sirloin. Look for its characteristic "triangular" shape. This lean and tender cut is best dry roasted, grilled or broiled and will become tough if overcooked. Leave excess fat on while cooking to keep the meat juicy and flavorful. Trim fat before serving.
1/3 cup olive oil
1/2 cup soy sauce
1/2 cup fresh lime juice
1/2 cup bourbon whiskey
2 tbsp. seedless currant jelly or grape jelly
1 tbsp. crushed red chili peppers
1 1/2 to 2 1/2 lbs. beef tri-tip roast
Mix all ingredients together. Place ingredients in freezer weight plastic bag. Add tri-tip to bag and secure tightly. Refrigerate and let marinate 8 to 24 hours.
Prepare a grill. Place beef roast over medium heat for 30 to 35 minutes, depending on desired degree of doneness. Carve the roast against the grain.
Alternatively, broil roast 4 to 5 inches from the heat source for about 25 to 30 minutes, depending on desired degree of doneness. Check often. Carve the roast against the grain
Herb-Crusted Sirloin Tip Roast with Creamy Horseradish Sauce
1 beef sirloin (or round) tip center roast (2 to 2-1/2 pounds)
1 tablespoon minced fresh parsley
1 teaspoon dried thyme leaves, crushed
1 teaspoon vegetable oil
1 clove garlic, minced
1/2 teaspoon cracked black pepper
Salt and cracked pepper for seasoning cooked meat
Creamy Horseradish Sauce
1 cup dairy sour cream
1/2 cup prepared horseradish
2 tablespoons milk
1 tablespoon snipped fresh chives
1/8 teaspoon ground white pepper
Heat oven to 325°F. Combine parsley, thyme, oil, garlic and black pepper; press evenly onto all surfaces of beef roast.
Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.
Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare doneness. Meanwhile combine sauce ingredients in small bowl; cover and refrigerate.
Remove roast when meat thermometer registers 140°F for medium rare. (Do not overcook.) Transfer roast to carving board. Tent loosely with aluminum foil and let stand 10 to 15 minutes.
Carve roast into thin slices. Season with salt and pepper as desired. Serve with sauce.
Rosemary-Garlic Roast Beef Tri-Tip
1 beef tri-tip roast (1-1/2 to 2 pounds)
Olive oil for coating roast
2 cloves garlic, minced
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
Salt and cracked pepper for seasoning cooked meat
Heat oven to 425°F. Rub the beef roast with olive oil. Combine seasoning ingredients. Press seasonings into meat.
Place roast on rack in shallow roasting pan. Do not add water or cover. Roast 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness.
Transfer to board; tent with foil. Let stand 15 minutes. Carve roast across the grain
Cold Fillet of Beef with Garlic Red Wine Vinaigrette
Serves about 25; double for 50 servings or use half as many pounds of beef to serve 10-12
10 pounds beef tenderloin fillets, about 2 whole
1/4 cup sliced shallots
1 teaspoon salt
2 teaspoons freshly cracked black pepper
1/4 cup olive oil, not extra virgin
Arugula, tomatoes and red onion slices for service
Rub trimmed fillets with the olive oil. Season with the salt and pepper. Place in a dish and sprinkle with the shallots. Let sit at room temperature for about 1 hour, turning at 30 minutes.
Heat oven to 450°F. In a large skillet, sear the fillets over high heat until browned on all sides. Place fillets in a roasting pan and cook to an internal temperature of 125° for rare (do not overcook, or you will have wasted your money)
Slice into 1/4 to 1/2 inch slices and serve surrounded by arugula, sliced tomatoes and sliced red onions. Spoon the Garlic Red Wine Vinaigrette over all or serve separately
Garlic Red Wine Vinaigrette
Makes about 1 cup
Make a day ahead to improve flavors
2⁄3 cup extra virgin olive oil
1⁄3 cup red wine vinegar
2 cloves garlic, crushed
1⁄2 teaspoon salt
1⁄4 teaspoon fresh ground pepper
Place all ingredients in a glass jar. Place on lid and shake well. Spoon over beef slices. Best at room temperature.
Rib Roast Beef with Horseradish Cream Sauce
1 1/2 cups chilled whipping cream
1/4 cup creamy horseradish sauce
1 1/2 teaspoons fresh lemon juice teaspoon
1/2 teaspoon sugar
1 8 to 9-pound beef rib roast with bones (cut from small end)
3 tablespoons prepared hot English mustard or Dijon-style mustard
Additional prepared mustard for serving
Prepare sauce: Using electric mixer, beat cream, horseradish, lemon juice and sugar in bowl to medium peaks. Season with salt and pepper. Continue beating until firm peaks form.
Prepare beef: Preheat oven to 425°F. Place beef in roasting pan. Spread 3 tablespoons mustard over. Roast 45 minutes. Cover loosely with foil; continue roasting until meat thermometer inserted straight down from top into center registers 125° F for rare, about 1 hour 5 minutes.
Remove from oven. Loosely tent foil over roast. Let stand 30 minutes. Transfer roast to platter. Serve with horseradish cream and additional mustard
Horseradish cream can be made 4 hours ahead. Cover and chill.