Servings: 8 to 10
The trick to evenly cooking a large bone-in beef roast like this is to roast it at a very low temperature for a long time. This way, the meat stays evenly pink throughout. Let the meat rest and then, just before you’re ready to serve, crank up the oven and brown it.
Excellent. Great sauce, make sure you use a beer that you like.
I made this for NYE, along with the Brown Ale Butter sauce, and the Yorkshire Pudding. It was a huge hit with my guests (I loved it to). After 4 1/2 hours at 200 degrees, my roast was only about 122 degrees and frankly, it didn't look that good. But after the rest period, and the 12 minute 500 degree blast, and another rest period, it was great! The roast was uniformly cooked, and while it was rare, that was perfect for this roast. My guests liked the cracked seed crust seasoning better than I did, so I'll probably keep that (or slightly modify it) for next time. I didn't think it added much. The beer/mustard/butter sauce, was nice, but I'm not sure it was worth the effort. I'll probably whip up a sour cream and horseradish sauce next time. The Yorkshire pudding was a hit, its a keeper. We didn't touch the bones, even thought I brought them to the table. I plan on using them to make beef stock. This recipe is keeper, the roast was a show stopper for my company. It takes a while, but most of that time is unattended, so its actually pretty easy. But you have to trust the process of "low and slow".
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