How to cook melt in the mouth roast beef

If you’re looking for an easy and delicious way to prepare roast beef, look no further. This recipe produces tender, melt-in-your-mouth beef that is perfect for any occasion. Plus, it’s simple enough for even novice cooks to follow. So why not give it a try? Your friends and family will be impressed!

How to cook meal in the mouth roast beef?


– 1 (4 to 6 lb.) roast beef, well-trimmed

– 1 teaspoon salt

– ½ teaspoon freshly ground black pepper

– 4 large garlic cloves, roasted and minced, see below for directions on how to roast garlic in the oven or in a pan. You can also roast them by dropping unpeeled cloves into hot oil in a saucepan over medium high heat until brown. Squeeze the pulp out of skins when done roasting if you choose this method. But be careful not to touch with bare hands because it’s very easy burn yourself. Peel off the skin before mincing. (Or use 2 tablespoons jarred minced garlic in oil)

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. If using garlic, place unpeeled cloves of garlic on a square of aluminum foil and drizzle 1 teaspoon olive oil over them. Wrap foil around garlic and bake for 35 minutes, or until soft when pressed with your fingers. Open the packet carefully, letting out any steam that has built up inside, then squeeze the pulp out of skins into a small bowl; set aside until needed. (Or use 2 tablespoons jarred minced garlic in oil)
  3. Sprinkle salt and pepper, to taste, over both sides of meat; rub it in well with your hands. Place roast on rack in large shallow pan, fat side up. Insert ovenproof meat thermometer so tip is centered in thickest part of meat and does not touch bone or fat. Do not add water or cover roast.

Bake at 350°F (175°C) for 1 1/2 to 2 hours, until thermometer registers 130°F (55°C) for rare; 140°F (60°C) for medium-rare, or 150°F (65.5˚C) for medium if you want to serve the beef well done. Remember that when beef is cooked with high heat, it will become tough with little flavor even though it appears nicely browned on the outside.

  1. Remove roast from oven and transfer to a large warm platter. Let beef stand 10 minutes before carving.
  2. Meanwhile, pour drippings into measuring cup or fat separator; allow 2-3 minutes for fat to rise and then spoon off fat if you want low-fat gravy; add broth to make up amount called for in recipe if needed (I like to use white wine instead of broth). Add garlic pulp (or garlic mashed potatoes if using) to gravy with some chopped fresh parsley leaves, if desired. Serve roast beef with prepared sauce.

How to make gravy?

-If brown gravy is desired: Browning the flour in the oven makes a dark brown roux that gives a rich color and more taste than simply stirring flour into hot drippings (this also cuts down on pan preparation time) unless your recipe calls for adding tomato sauce, chili sauce or ketchup which adds flavor and red color as well as thickening power; if you choose this method, it’s best to leave the roast whole and tie before cooking.

-The most accurate way to determine if meat is done will be with an ovenproof meat thermometer which should read between 130°F (55°C) for rare; 140°F (60°C) for medium-rare, or 150˚F (65.5˚C) for medium if you want to serve the beef well done.  Remember that when beef is cooked to high heat, it will become tough with little flavor even though it appears nicely browned on the outside. When cooking a roast, be sure to use an accurate thermometer or you can end up with overdone meat.

Picking the best piece of meat:

-It is best to purchase and prepare beef as soon as possible after it has been butchered. The fresher the meat, the better the flavor and texture will be. Beef should never be purchased frozen because freezing does harm to its cell structure, causing ice crystals which destroy some of the tenderness.

Beef is divided into eight primal cuts (shoulder, short loin, sirloin, rib, flank, plate, brisket, and round) that can then be subdivided into smaller retail cuts. The most expensive steaks come from the highly exercised muscles like rib and loin. These tender cuts can “tough out” a lot of cooking and still retain their wonderful qualities provided they not overcooked! Tougher cuts like chuck, bottom round and the front leg are best when they are braised. A lot of people shy away from these more economical cuts because they are unfamiliar with them, but if you know how to prepare them properly, they will give you great satisfaction!

-The best way to select a piece of beef jerky original. If possible, make sure the cuts you buy have been slow-frozen at a temperature of less than -10°F (-23.3°C). By law, meat labeled “kosher” has not been frozen before processing to remove the blood, so it will contain more fat in between the muscle fibers which makes it particularly suited for lean braising and stewing method.

What is the most tender beef steak?

-In the United States, the most tender beef steaks are from the rib and loin sections. Steaks from these sections have considerable marbling which is a good source of flavor as well as a certain amount of fat that breaks down during cooking to give a soft succulence.

-The tenderloin or porterhouse steak has twice as much meat as bone and if properly cooked should be relatively easy to chew. These types of cuts are segmented by tough tendons called silver skin, but it can be removed with a sharp knife before cooking if you want the advantage of more tender meat.

-Tender cuts like those from the rib and loin need little preparation for delicious results. Allow about 21/2 hours slow roasting for a 2-to-21/2-pound (0.9 to 1.1 kg) standing rib roast, or about 11/4 hours slow roasting for a 3-to-4-pound (1.4 to 1.8 kg) tenderloin; try them with Garlic-Rosemary Potatoes. Tougher cuts like chuck, bottom round and the front leg are best when they are braised since they require long moist cooking at low temperature that breaks down connective tissue without drying out the meat.


As you can see, there are several methods that you can use to cook beef. The simplest method is grilling the meat over high heat which results in a very flavorful product with nice char marks on the outside and juicy pink center. A more involved method is braising tough cuts of steak at low temps for hours which will result in a melt-in-your-mouth quality that is tender and juicy throughout. It all boils down to how much time and effort you want to put into cooking your meat as well as what kind of texture and flavor profile you enjoy most!

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