For dinner tonight, I served up a slow roasted rib eye of beef, which is my favourite cut of beef for roasting. It does tend to be quite pricey, but I find the rich flavour and beautiful texture worth the extra dollars. Unfortunately I forgot to take photos of dinner but I have included a picture I found which looks almost identical to what I served tonight.
I don't really do anything fancy to the beef, I simply rub the roast in Rice Bran Oil and season before browning on all sides. I then transfer the roast into a 150 degree celsius oven. For a 1.5kg roast, I cooked it for approximately 90 minutes, before resting.
For the perfect roast potatoes that are golden and crisp on the outside yet soft and fluffy on the inside, I parboil peeled and quartered Russett Burbank potatoes in boiling salted water, which are then drained and left to air dry. (Russett Burbanks are a white floury potato which are ideal for roasting and making the best chips). I toss the parboiled potatoes in Rice Bran Oil which I use in most of my cooking for its neutral flavour, high smoking point and "good" cholesterol. Traditionally potatoes are roasted in goose or duck fat, but I can feel my arteries hardening even as I type this sentence. In my oven, I usually roast my potatoes for about 45 minutes on 175 degrees celsius.
Sounds Yum yum!! The picture looks divine. i love a roast as well, but find that i either overcook or undercook it. Perhaps I need to buy a proper meat themometer.
ReplyDeleteI have a thermometer, but I haven't actually used it yet! With Rib Eye though, it's beautiful to eat whether it's served rare or even well done, as long as it has been slow cooked. I have even roasted it in the bbq.
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