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The Bone Rule: Always buy a “bone-in” roast. The bones act as an insulator, keeping the meat closer to the bone tender and juicy. You can ask the butcher to “cut and string” it (cut the meat off the bone and tie it back on) for easy carving later.
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Thermometer is King: Never rely on a timer. Every oven and every cow is different. Use a probe thermometer that stays in the meat while it cooks.
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Save the Fat: As mentioned before, save those drippings! You can use them for Yorkshire Puddings or even to roast potatoes next to the beef.
The Perfect Accompaniment: 5-Minute Horseradish Cream
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1/2 cup Sour Cream
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2 tbsp Prepared Horseradish (drain the liquid)
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1 tsp Dijon Mustard
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1 tsp Lemon juice
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Salt/Pepper to taste
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