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Oven Browned Potatoes & Roast Beef
- 4-6 lb. rib roast
- 6 medium potatoes
- 1 medium onion, sliced
- 1 tbsp. butter
- 3 tsp. salt
- 2 tsp. pepper
- 2 cloves
- 4 peppercorns
Line a roasting pan with aluminum foil, leaving enough foil to cover the roast. Place rib roast, rib side down, in the pan. The ribs form a natural rack, keeping the meat out of the drippings. Season the roast with the salt and pepper. Add the cloves and peppercorns. Do not add water, and do not cover. Roast in a 325 F oven for 2-3 hours, depending on the size of the roast. While the meat is roasting, cut the potatoes in quarters, and parboil them to a point where they remain firm but you can insert a fork. About 1½ hours before the roast is done, place the parboiled potatoes in the beef drippings in the pan that contains the roast, turning each piece of potato so that it is coated completely. Bring the foil up to loosely cover the roast and potatoes, and cook for ¾ hour. Uncover, turn the potatoes, and cook for the remaining ¾ hour, or until the potatoes are golden brown. Sprinkle with salt and pepper, if desired.
Pot Roast
- 2½ lb. chuck or rump roast
- 1 tbsp. flour
- 1 onion, chopped fine
- 1 celery stalk, sliced
- 1 medium carrot, sliced
- 1 tomato, sliced
- 1-2 bay leaves
- 2 tbsp. butter
- 1 pint boiling water
- 1-2 tsp. salt
- 1 tsp. pepper
Season and prepare the roast as desired. Sprinkle with flour. Heat the butter in a roasting pan, and sauté the onion in it until it is a light brown color. Add the meat. Roast at 500 F, browning the roast on all sides to keep in the juices. Pour on the boiling water, add the bay leaves; turn down the heat to 300 F and let it simmer for 2½ hours, or until tender. About a half hour before serving, lay the tomato slices across the top of the meat; and add the carrot, the celery, and the bay leaves. Thicken the gravy with a tablespoon of flour. Serve with potatoes, which may be parboiled and roasted in the meat drippings for a half hour before serving.
Rib Roast
- rib roast
- ½ cup flour
- 2 tbsp. flour
- 1 cup boiling water
- 1 tsp. salt
- 1 tsp. paprika
Season the rib roast with salt and paprika, and dredge with flour. Place in a dripping pan, without water, fat side up. Place in a hot oven (500 F) for 30 minutes, or until lightly browned. Reduce the heat to 250-300 F. Continue cooking (rare: 15 min./lb.; medium: 20 min./lb.; well: 30 min./lb.) until it is done. If the oven is hotter, the roast will cook quicker but will shrink more and not be as evenly browned. A rib roast that will not stand upright should be basted occasionally while cooking, using the fat in the pan. To make the gravy, remove some of the drippings from the pan, leaving about 2 tablespoons. Place the removed drippings in a saucepan, and add 2 tablespoons flour; stir until brown. Add a cup of boiling water; mix and simmer for 5 minutes; season and strain.
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