Roast beef is a cut portion of beef meat that is roasted in an oven. It is called roast beef in Filipino style because it’s simple and easy to cook and most Filipino, like me, love garlicky and salty flavor.
In this recipe, I’ve inserted a roasting guide that would greatly help in roasting a perfect roast beef. Always remember to let the roasted meat covered with foil and let it rest for a while, about 15-20 minutes after it comes out from the oven before carving, so that the juices will settle. The heat inside is still cooking the internal portion of the meat and it is also reabsorbing the juices that was released during cooking, so don’t cut it too soon or these juices will leak out.
During mealtime, the roast beef was a hit and didn’t last that long.
- 3 to 4 lb. rolled, or rump (or rib roast)
- 2 tbsp. soy sauce
- salt and pepper
- 3 cloves garlic, sliced
Cooking Procedures :
- Preheat oven to 325°F. Prepare a roasting pan.
- Wash and clean meat thoroughly. Drain with paper towels. Rub beef generously with soy sauce, salt and pepper. Make deep slits in intervals and insert garlic slivers into it.
- Place meat fat side up on roasting rack (if using rump roast) or using without the rack, and bone side down if cooking a rib roast.
- Refer roasting guide below. Cook roast until internal temperature inserted in the thickest part of the roast registers 140°F for rare; 150°F to 160°F for medium rare; and 170°F for well done.
|Rib Roast||25 to 28 mins/lb||28 to 32 mins/lb||36 to 40 mins/lb|
|Rolled or Rump||38 to 40 mins/lb||40 to 45 mins/lb||45 to 50 mins/lb|
- Let meat stand for 20 minutes after taking it out of the oven for easier carving. Carve the roast against the grain to make less stringy. Serve with gravy.
To Make A Gravy:
Skim off 4 tbsp. fat from roasting pan. Add 4 tbsp. flour and stir over moderate heat until smooth. Add 2 cups beef stock and cook stirring for 6 to 8 minutes. Correct seasoning.
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