Last night I held a post-Christmas dinner, instead of the usual turkey, I wanted to do a beef roast. I would have liked to grab a prime rib, but couldn’t find any, so I did a striploin roast with a side of horseradish cream. Of course there was the usual sides of mashed potatoes, peas, and a bucket of gravy. And of course, no roast beef dinner is complete without big fluffy yorkshire pudding.
This roast was an experiment, based off of a recipe of Amazing Ribs, and all the instructions go against everything you’ve been taught. No pre-sear, no resting, cooking low and slow, and no bringing the meat to room temperature. I know it all sounds crazy, but trust me. Try it! Please see the link for his full explanation as to the why’s of cooking a roast this way. The key to this is:
Cook by finished temperature, not by time.
In essence, get yourself a digital thermometer. You don’t need to spend copious amounts of cash. I picked one up from Ikea that worked like a charm! The goal is to cook the roast to an internal temperature of 130-134F, and then sear it off at the end to give it that bark.
I’ve listed a herb rub in the recipe that I whipped together, but feel free to use your favorite sugar-free rub. For the sprinkling of all purpose rub, before popping into the oven, I used my standard recipe.
- Striploin or Prime Rib Roast
- Butchers twine
- Digital thermometer
- All purpose dry rub
- 1 heaping tablespoon fresh thyme
- 1 heaping tablespoon fresh oregano
- 2 teaspoons dried basil
- 2 heaping tablespoons Guinness grainy mustard
- 2 heaping tablespoons crushed garlic
- 1 teaspoon fine sea salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon Mrs. Dash
- Cut any fat cap off the roast.
- Salt liberally, rubbing lightly into the meat.
- Put in ziplock bag and refrigerate.
One hour ahead of cooking
- Remove from fridge and truss to get the roast as round of a cylinder as you can.
- Mix the herb rub ingredients to form a thick paste and rub into the roast (all sides).
- Place back in fridge.
- Heat oven to 250F.
- Sprinkle the rub all over with the all purpose rub.
- Place a rack in the middle of a cookie sheet and place the roast on the rack. You want a rack that will hold the roast above the edges of the cookie sheet.
- Place the probe end of the thermometer into the middle of the roast and set for 130F.
- Cooking time will be APPROXIMATELY 30 minutes per inch (of diameter). So a 4 inch around roast, will take around 2 hours.
- When the roast reaches 130F, remove from the oven for a minute, and turn on the broiler to high.
- Once ready, pop the roast in and broil for 5 minutes, flip over and broil for another 5 minutes.
- Remove the roast from the oven, place on cutting board, cut off the trussing, and slice. No need to rest!
Both the Hubby and I love horseradish with our roast, well, correction, I love a bit of horseradish and a bucket of gravy with my roast beef. This horseradish cream is very mild, in comparison, and actually I loved it on my potatoes!
- 1/4 cup sour cream
- 2-4 tablespoons prepared horseradish in vinegar
- 2 tablespoon milk
- 1 tablespoon mayonnaise
- 1/4 teaspoon kosher salt
- 2 pinches ground white pepper
- Mix all ingredients in a small bowl.
- Start with 2 tablespoons of the horseradish and add dollops until it's the desired strength.