This tried-and-true Roast Beef Recipe is well seasoned, then slow cooked, and finished on high heat until golden brown and a perfect medium rare temperature. Once you try this beef-making method, there is no going back.
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→ Ingredients
• 7 to 9 pound inside top round.
• coarse salt and fresh cracked pepper to taste
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Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
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Worked in a french kitchen and still use Fahrenheit? Shame.
The York-what-pudding? 😂
Thats a poor choice for a roast, not great, no fat which is why you have to slice it thinly. Try a rib/chine of beef next roast
I definitely have to try this method. The roast looks amazing, although I have to confess that I am partial to thicker slices of meat. But I'll try it.
Pronounced Yorksher
$7-$9 per pound? Not where I live!
Looks outstanding the garlic butter melting over the roast got me salivating!
Why didn't you sear it first? Big mistake.
Top Round, has to be prime and has to be sliced paper thin
That's too basic. For optimal juiciness and flavour for days – do a reverse brine. As you did there (but no salt)… but straight from the oven into a reverse herb brine that has been simmered and has come to fridge temp. Make sure roast is covered. The roast will suck up flavour like a sponge. Keep in lower salt brine 4-5 hours in the fridge. No longer than that so not to miscolor or get too salty Pat try… let sit in fridge uncovered on rack for 3-4 hours. Serve at slight chill or room temp. Serve as you would any other roast, or potato salad and other picnic type items.
If the children loved your cooking, they overlook our corny humor. My daughter loves it when we work together on our meals. It’s almost two am and I had to refrain from laughing when you said cringe.
Garlic butter on your roast beef…..never.
Where's the horseradish??
Its Yorksher not York shy er 🙂
Now all I have to do is go out and buy a kitchen like yours to cook it.😁
A 9 pound roast at $8 a pound. Ain't cheap. $72???? Guess I won't be saving this recipe.
Just one tip for Yorkshire puddings use equal amounts of everything flour milk eggs season flour with salt and pepper. Make sure your batter mix sit in fridge over night 6 to 8 hours at least re whisk flour use beef dripping which is beef fat or talo as you call it in the states. Leave the tray in the oven till smoking hot with dripping then using a jug divide mixture into the Yorkshire pudding tray. Cook for 15 minutes at 180 degrees or gas mark 6
My Yorkshire friends wife made superb Yorkshire puddings and yours are the closest to them that I’ve seen!
By the way Yorkshire is prounouced York – Shaa here excellent video!!!
DAMN
I've made flavourless food my whole life. And now I want to taste things! Thank you!!!
Soon as u started trimmed i stopped watching might as well become a vegan if u trim fat
I start out at 500 degrees for 15 to 20 minutes drop temperature to 300 cook low and slow at 20 minutes a pound . Achieve same results. Never had to use a temperature probe . U kids and your toys. Cheers 🍻
In defence of all spoons, that bowl was wimpy, not the spoon.
only 12 to 15/week? i can relate. i was F&B manager/Exec Chef in a restaurant on the island of Phuket TH. we had an all you can eat Roast Beef + Soup & Salad Bar. it was madness. despite all the a la carte food we would prepare each service, someone was slicing roast beef and slinging potatoes the entire shift. ☮its great for high-season when you are trying to turn tables. frees the kitchen up so it can pay more attention to other more complex dishes.
BTW: we also had an all you can eat BBQ Ribs dinner, too. both at the same time. luckily both items are prepared in advance,
UNWANTED FAT ? IS THAT A OXYMORON ?
Thank you for a wonderful video
You're never going to finish cooking a roast again? Sad. Why go through all the trouble of buying a roast if you aren't going to cook it?
Just go straight to the farm and grab the cow and chow down.
Dam my brother amazing commentary n cooking skill i felt like i was with my family again in the kitchen watching them cook thanks i put all bells