Roast Beef

It's a classic. Recipe by MyDining

Beef with a seasoning of spices, then climb until prepared.

Simple and straight-forward.

I love cooking roast beef dinners just warms up the house and the smell is beautiful having your mouth watering lol enjoy !

When I was in the U.S., I used to make roast beef often but in Japan it's a dish for special occasions. However it is easy to make. I adjusted it a little to suit the small ovens in Japan.Important hints: Do not add salt into the bag (otherwise the meat toughens). Do not pre-heat the oven. The best moment to remove the meat from the oven is when you touch it (do not burn your finger!) you feel a good springy texture, and the outside of the meat has browned well. Recipe by machipron

I made this to entertain my in-laws.Be sure to bring the meat to room temperature before roasting it. (The reason is that if you start roasting the meat while it's still cold from the refrigerator, the inner part will be very rare.)Don't cut the meat when it's fresh out of the oven (if you cut it then the juices will flow right out). Recipe by mumi

A bit of larding. So tender and juicy.

I adapted a recipe that was in my oven's instruction manual and added garlic as well as the resting step. The sauce is my original.After rubbing in the ingredients, if you let the meat rest, the flavors will penetrate and add flavor.Add the meat juices to the sauce to make it richer.If you are serving this to adults, add plenty of black pepper and it'll be a great appetizer with drinks.You can use shortening and Krazy Salt instead of the combined ingredients if you like. Recipe by Mama buta

This is easy and looks luxurious, so it's great for dinner parties when you're busy, with leftovers to be used in sandwiches the next day.I recommend using a lean cut rather than a marbled cut for roast beef.If you're afraid of overcooking the roast, check it a little early. The meat will continue cooking a little with residual heat if you cover it with aluminium foil. For 2 to 3 servings. Recipe by Maria358

Here's a simple recipe for English roast beef. 🏴󠁧󠁢󠁥󠁮󠁧󠁿🇬🇧

Traditional British Sunday meal, this is my version, except the rostis, which I adapted from a recipe on the Channel 4 (UK) website.

Simple delicious recipe

Veal Roast! So delicious!

South Indian style.All time favorite side dish.Roasted beef with caramelized onion and garlic in Indian spices.Instant Pot Version. Pairs well with Roti,rice and Naan.

You can coat the beef all over with the mustard but I prefer to only cover the top.

Excellent recipe!!!

A classic roast beef cooked in a Crock-Pot. Pretty simple and delicious

This was one of the New Year's Eve treats that I had during my second visit to my in-laws. The recipe was actually quite simple when my mother-in-law taught it to me - so easy that even I could make it! Since then, I make this whenever I see inexpensive meat at the supermarket.No points or hints, really. You can make this so easily with inexpensive meat! Plus, it tastes absolutely fabulous!!This will keep for 3 days in the fridge.I usually make this the day before serving. For from 4 servings. Recipe by nmkana

I wanted to make an easy yet tender roast beef, using as few ingredients as possible. This is really great for serving to guests!If you like a slightly sweet sauce, reduce the sake and make up the difference by adding mirin. Be sure to brown the meat well, so that it's almost charred. The simmering time depends on the shape and volume of the meat. (For 500 g, simmer for about 8 minutes.) Leave the meat in the sauce as it cools so that the flavors from the sauce will penetrate. This method makes 'roast' beef that's more tender than oven-roasting! For 3 to 4 servings. Recipe by Blue-Island

Similar to Togos style

I used leftover potroast to make this, made a great meal! :ohyeaah

Since you can eat as much as you want and it's still tasty cold, I often make this for birthdays or other large gatherings. Once the prepping is finished, I let the oven take care of the rest so that I can prepare a salad while it cooks. I learned this recipe from my mom.Season the pork well with salt and pepper. The meat should be at room temperature. For best results, thoroughly rub in the garlic. Finally, be careful not to overcook it! When you want to check if it's cooked through, stab it with a metal skewer and if it comes out warm, it's done! Recipe by Mawaru7

I love roast beef and beef tataki, so some years ago, I tried making roast beef-like beef tataki, seasoned with garlic and pepper, and it was a huge hit. Since then it's been a favourite in our home.In Step 2, be careful not to burn the meat! As a substitute for the sauce, try wasabi soy sauce. The beef will last 2-3 days in the fridge if left whole and wrapped tightly in foil. Recipe by YUZUMAMAN

The Magatello is a top-quality cut of beef, taken from the hindquarter of the cow. It is particularly appreciated for its organoleptic characteristics: lean meat with little fat and connective tissue, soft and easy to cut, with a sweet and delicate flavor. The Magatello is a very versatile product in the kitchen, with which many different dishes can be prepared. Another feature that makes this cut of beef particularly appreciated by cooks and non-cooks alike is its particular shape, similar to an elongated cylinder, which allows for slices of meat of the same size.

Wanted to try to create a mild but different barbecue sauce. This works in combo with both beef and beans.

I love my Mom's cooking this was always a special dish. This particular occasion is my Dad's, oldest daughter, and youngest Granddaughters birthday. My Dad and my oldest daughter was born on the 7th of November. My youngest Granddaughter was born 6th of November. I hope you give it a try!