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.

How to Cook Roast Beef

Before preparing the roast dish, it is very important that you pay attention to the cut of the beef. Beef that's 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 from oven to oven, 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 should thoroughly cooked on the outside and rare inside. Following are a few recipes to try.

Roast Beef with Herbs
Ingredients

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

Cut slits all over the beef ribs. Slice garlic cloves and insert it 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 aside for an hour. Place beef ribs on a rack in a pre-heated oven. Place a tray to collect drippings. Roast 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.

Roast Beef with Veggies
Ingredients

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

Rub salt and pepper all over beef cuts. Heat one tablespoon in a heavy skillet and brown beef from all sides. Remove beef, set aside, add the garlic cloves and sliced onions. In an oven-proof dish, layer 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 1 - 20 minutes, or until vegetables and beef is cooked.

Quick Roast Beef with Potatoes
Ingredients

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

Mix garlic powder along with salt and pepper in the water in a 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 preheated oven for an hour, until tender and done.

After roasting the beef, never immediately take them out of the oven. Keep them in the oven which has been reduced to zero. This will let the juices sink right in the beef, and you can enjoy a succulent roast meal.