Mustard and Herb Crusted Fillet of Beef | Everyday Gourmet S6 E51
Gourmet Garden - Fast Fact - As seen on Everyday Gourmet
Garlic Crusted Prime Beef Rib Roast Recipe - Natasha's Kitchen
A garlic-crusted Prime Rib Recipe with a trusted method for juicy, melt-in-your-mouth tender prime rib roast for Christmas dinner. Learn the secrets to make a juicy prime rib roast.
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
Creamy Mashed Potatoes Recipe:
????PRINT THIS RECIPE:
????????♀️HAIR STYLE BY:
Roast until the thermometer registers:
115-120˚F for rare,
125-130˚F for medium rare,
135-140 for Medium,
145-150 for medium well
#primerib #Christmas #natashaskitchen
SUBSCRIBE:
WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
Ingredients for Prime Rib Recipe:
7 lb Beef Prime Rib, bone-in (aka Standing Rib roast) – you can use larger or smaller roasts
Salt (I used fine sea salt)
1/2 Tbsp black pepper, freshly ground
1 tsp rosemary leaves (from 1 sprig) or 1/2 tsp dried rosemary
1/2 tsp fresh thyme leaves (from 1-2 sprigs), or 1/4 tsp dried thyme
6 garlic cloves, finely chopped
3 Tbsp olive oil
????????????????????
NATASHA'S KITCHEN AMAZON AFFILIATE SHOP (kitchen essentials we use, gear we film with and more) -
????????????????????
Thanks for watching!!
????Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
Easy Roast Beef Recipe with Beef Gravy
Roast Beef slow-roasted in the oven ensures it’s perfectly tender and evenly cooked all the way through. Every bite is juicy and mouthwatering.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients For the Roast Beef:
►3-4 lb top-round roast
►3 Tbsp extra light olive oil
►1 Tbsp finely chopped fresh Rosemary
►1 Tbsp minced garlic from 3 cloves
►2 tsp finely chopped thyme leaves or 1/2 tsp dried thyme
►1 1/2 tsp fine sea salt
►1 tsp freshly ground black pepper
Ingredients For Beef Gravy:
►1/4 cup cold water
►1 1/2 Tbsp cornstarch
►1/2 cup dry red wine
►1 1/2 cups beef broth
►1/4 tsp onion powder
►1/4 tsp garlic powder
►1/4 tsp fine sea salt, or to taste
►1/4 tsp freshly ground black pepper, or to taste
►2 Tbsp unsalted butter
???? PRINT RECIPE HERE:
⭐️TOOLS, USED IN THIS VIDEO (affiliate):
►ChefAlarm Thermometer:
►Large Pepper Mill:
►Strainer:
►Oven Mitts:
►Steamer Rack Trivet:
►Zwilling Kitchen Shears:
►Red and White Twine:
►Kettle & Fire Beef Broth:
►Wood Scraper Spatula:
ALWAYS IN MY KITCHEN (affiliate):
►See ALL TOOLS in our Shop:
►Javelin Pro Thermometer:
►My Favorite Cutting Board:
►Hand Mixer:
►Favorite Blender:
►Food Processor:
►Glass Bowls:
►Kitchen Scale:
►Glass Storage Containers:
►Knife Block Set:
►Our Dinnerware Set:
►My White Apron:
⏱️TIMESTAMPS⏱️
0:00 Intro
1:12 Type of beef and tips
1:54 How to make the marinade
3:23 How to use kitchen string
4:04 Spreading the rub over the beef
4:41 How to roast beef
5:27 How to make gravy sauce
6:53 How to carve roast beef
9:19 Taste test
FOLLOW ME:
►INSTAGRAM:
►FACEBOOK:
►PINTEREST:
CONNECT:
►WEBSITE:
►ALL MY RECIPES:
????Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #dinner #roastbeef
Roast New York Strip Loin with Garlic Herb Crust
Subscribe & check out my other videos! youtube.com/cookingandcrafting
This was a wonderfully flavored, very delicious and moist roast!
Note: Do not rub the paste on the sides, just the top and bottom of the roast. It was a bit too strong on the end pieces.
4 garlic cloves
8 fresh sage leaves
4 teaspoons fresh thyme leaves
4 teaspoons olive oil
4 teaspoons salt
1 1/2 teaspoons ground black pepper
1 4- to 5-pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch
preparation
With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
Preheat oven to 450°F. Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F. Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.
I'm working on a website! It will take some time to get it going, but here it is:
Please don't forget to like, share, favorite and comment my video!
Sharing is caring. Click on the share button so your friends can also enjoy this video.
If you enjoyed this recipe or craft and you plan on making it at a later date, the easiest way to access it later is to Favorite it.
By commenting, I get to know who YOU are! Eventually, I end up knowing your name and I feel like that gives us a better bond than an unseen name. You can even just leave me a smiley face because who doesn't love smiley faces?
By subscribing, you get all of the videos that I upload three times a week delivered into your subscription center! It's free and comes with a money back guarantee!
Subscribe here:
If you go to , you can put a check mark in front of CookingandCrafting and check the box for email with new uploads, you will receive an email the minute I upload a video. How sweet is that function?
Facebook:
Pinterest:
Instagram:
Google Plus:
My other channel, where I vlog and take you OTG (on the go!!) around Hawaii and on trips with me:
Playlists to all of my videos:
Please check out my bestie YT friend, Tammy (yoyomax12):
Tammy and I have been friends for many years and met here on YouTube! Since then we have met up in real life many times. You will LOVE her tutorials and learn how to decorate cupcakes better than most bakeries do. She lives in Canada, but I really wish she lived next door.
Also check out Jenn. You will love her as well.
She and I have just recently become YT besties, have now met in real life twice and done some video collaborations together. When we are together, we get each other. It is hard to explain to people sometimes what you do and it is nice to be comfy knowing that she also understands everything I am talking about. Oddly enough, she too lives in Canada. I may have to move there soon since such awesome ladies are produced there!
Lastly, smile! I like it when you smile :)
The Perfect Roast Beef - Medium Rare
In this video we demonstrate how to cook the perfect roast beef done to medium rare. The process is fairly straight forward. It involves seasoning the beef, on all sides, with a combination of of spices such as thyme, rosemary, garlic, salt, and pepper. We coat the roast with olive and then rub the spices into all sides. It is important to note that the meat be at room temperature, so I leave mine out for about 6 hours.
Next, the roast is placed in a baking tray lined with foil and placed into a 500 degree F or 260 degrees C preheated oven for 5 minutes per pound. My roast was about 3.36 pounds, so I left it about 17 minutes or so. After about 17 minutes, the heat is turned off and the roast is left in the oven to bake for 15 minutes per pound. It is very important not to open the oven door at all. In the case of this roast, I left it for 50 minutes, pulled it out, and allowed it to rest for an additional 15 minutes.
Serve the roast up with some gravy and the vegetables or your choice.
During the cooking process, the meat does release juices which is used to make a beautiful gravy.
I know, the method sounds a bit odd and somewhat frightening, but believe me, it works. You will end up with a superb medium rare roast of beef. If you want it medium or well done, leave it a little longer.
Watch the video, try the method, and let us know the outcome.
For the full printable recipe, please visit:
GET NOTIFICATION: Subscribe to my channel & check the Bell button right next to the subscribe button to get notified of our new uploads. Visit for printable recipes
Facebook
Instagram
Twitter
Tumblr
Ingredients:
1 round roast or the roast of your choice around 3 pounds or 1.4 kg at room temperature
1 tsp of dried thyme
1 tsp of dried rosemary
1 tsp of pepper
1 tsp of salt
2 tsp of minced garlic
olive oil
For the Gravy:
2 tbsp of unsalted butter
2 tbsp of flour
3/4 cup of beef stock
juices from the roast
Method:
Line a metal baking tray with aluminum foil.
Place the thyme, rosemary, pepper, salt, and garlic into a small bowl and mix until well combined.
Rub the top of the roast with olive oil and message the spices in. Do the same for the other side.
Place the roast in the oven and bake for 5 minutes per pound.
Turn the heat off (do not open the oven door) and allow to roast for an additional 15 minutes per pound.
Remove the roast from the oven and allow to rest for an additional 15 minutes.
To Make the Gravy:
While the roast is resting, add the butter to a pan over medium heat and allow it to melt down. Put the flour in and whisk until a roux forms. Keep whisking until desired level of brownness is achieved.
Add in the juices from the roast and the beef stock. Whisk until well incorporated and the gravy thickens.
Slice the beef, pour the gravy over, and serve with the vegetables of your choice.
Amount Per
100 grams
100 grams
Calories 170
% Daily Value*
Total Fat 6 g 9%
Saturated fat 1.7 g 8%
Polyunsaturated fat 0.2 g
Monounsaturated fat 2.3 g
Trans fat regulation 0.3 g
Cholesterol 86 mg 28%
Sodium 57 mg 2%
Potassium 377 mg 10%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Sugar 0 g
Protein 29 g 58%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 15%
Vitamin D 1% Vitamin B-6 30%
Cobalamin 63% Magnesium 6%
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
Short Intro Clip: Guitar Logo
LICENSE CERTIFICATE : Envato Marketplace Item
==============================================
This document certifies the purchase of:
ONE REGULAR LICENSE
as defined in the standard terms and conditions on the Envato Marketplaces.
Licensor's Author Username: Pavel_Nest
Licensee: David Hood -- Cook n' Share
For the item: Guitar Logo
Item ID: 4301501
Item Purchase Code: 5bb4a191-3ed7-4623-8dc6-cf9b170dda89
Purchase Date: 2013-10-02 08:54:49 UTC
For any queries related to this document or license please contact Envato Support via
Envato Pty. Ltd. (ABN 11 119 159 741)
PO Box 21177, Little Lonsdale Street, VIC 8011, Australia
Garlic Herb-Crusted Roast Beef
Don't be nervous to roast a nice cut of beef. Top a beef roast with garlic and fresh herbs top and follow these simple directions for an easy herb-crusted roast beef.
Ingredients:
1 beef eye of the round roast (about 2½ pounds)
1 tablespoon black peppercorns
2 tablespoons chopped fresh basil (or 2 teaspoons dried basil leaves)
1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
1 tablespoon minced garlic
Find more great recipes on
Follow us on social: