Cracked Pepper And Horseradish Crusted Oven Roast With Gravy Recipes

BLACK PEPPER-CRUSTED ROAST BEEF WITH GRAVY

Steps:

• For the meat: Preheat the oven to 500 degrees F.
• Sprinkle the roast beef generously on all sides with salt and coat with the pepper. Put the roast on a rack in a roasting pan. Arrange the garlic halves in a single layer of foil with some foil to spare. Drizzle with olive oil and sprinkle with salt. Wrap the foil over the garlic into a little package and place in the oven. Roast 45 minutes, then set aside.
• Meanwhile, place the roasting pan in the center of the oven and cook, undisturbed, for 20 minutes. Lower the temperature to 350 degrees F, and continue to cook until a thermometer inserted in the center of the meat registers between 135 and 140 degrees F for medium-rare, about 2 hours Remove the roast beef and place it on a cutting board to rest for 20 minutes. (The roast temperature will continue to increase as it rests; the end slices will be more well done.)
• For the gravy: Pour off excess grease from the roasting pan, then add the wine and bring to a boil over a burner. Reduce the liquid by half and whisk in the mustard. Add the stock and simmer until the sauce thickens slightly, 8 to 10 minutes. Add the lemon juice. Season to taste.
• Squeeze 4 of the garlic halves like lemons over the blender to release the flesh from the skins, allowing the flesh to fall into the blender. Ladle some of the gravy into the blender and blend until smooth. Whisk the garlic back into the gravy. Squeeze the remaining garlic halves directly into the gravy and use the back of a spoon to smash them into the gravy. Taste for seasoning.
• Serve the roast whole on the platter to carve at the table with the gravy on the side, or arrange slices of beef on a platter and coat with a layer of the gravy.

CRACKED PEPPER AND HORSERADISH CRUSTED OVEN ROAST WITH GRAVY

Steps:

• Combine horseradish, peppercorns and salt. Rub all over roast. Place on rack in shallow pan. Insert oven-safe meat thermometer into centre of roast (try a programmable thermometer).
• Oven-sear in 450˚F (250˚F) oven for 10 minutes. Reduce heat to 275˚F (140˚C); roast until thermometer reads 145˚F (63˚C) for medium, about 1¼ to 1½ hours.
• Remove to cutting board; tent with foil for about 10 minutes (make Easy Pan Gravy while you wait). Carve across the grain into thin slices and serve.
• Easy Pan-Gravy
• Place roasting pan over medium-high heat and pour in low-sodium beef broth. Bring to boil, stirring up any brown bits from bottom of pan. Dissolve cornstarch in 1 tbsp cold water and gradually stir into pan. Cook, stirring until thickened slightly, about 5 minutes. Season with salt and pepper to taste.
• Chef-it-up Gravy Tips - Try out one of our tips below for a gourmet touch.
• TIP 1: Substitute 1/2 cup (125 mL) of beef broth with red wine. Before adding broth to pan, pour in wine, stirring and scraping up any brown bits (as above). Cook over high heat to reduce by half, about 2 minutes. Add 1-1/2 cups beef broth and finish as above.
• TIP 2: Add a few sprigs of fresh thyme or rosemary to beef broth while simmering. No need to chop the herbs as the leaves will fall off the stem as the gravy cooks. Remove stems before serving.
• TIP 3: Add 2 tbsp (30 mL) butter to the completed gravy to add rich flavour.

HORSERADISH-CRUSTED ROAST BEEF

Steps:

• Preheat oven to 375 degrees. Set a rack in a large, deep, roasting pan and place beef raost on the rack.
• In a small bowl, blend the horseradish with the salt, Dijon mustard, parsley, ground pepper, sugar and sherry vinegar. Slather the pasted all over the top and sides of the meat. Roast in the lower 1/3 of the oven for about 2 hours, until an instant read thermometer inserted in the center of the roast registers 125 degrees. Transfer the roast to a cutting board and let rest for at least 20 minutes.,.
• Discard string and thinly slice the roast beef across the grain. Transfer the meat to a platter and serve with mashed potatoes.

PEPPERY ROAST BEEF

Steps:

• Preheat oven to 325°. In a small bowl, combine the oil, seasoned pepper, garlic, thyme and salt; rub over roast. Place fat side up on a rack in a shallow roasting pan. , Bake, uncovered, 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., In a small bowl, combine the sauce ingredients. Serve with roast.

ROAST PRIME RIBS OF BEEF WITH CRACKED PEPPER CRUST

Steps:

• Let the meat stand at room temperature for 1 hour.
• In a small bowl combine the black peppercorns, green peppercorns, white peppercorns, allspice, thyme, and coarse salt. Rub the meat with the mixture.
• Roast the meat, rib side down in a roasting pan, in a preheated 500 degrees Fahrenheit oven for 30 minutes, reduce the heat to 350 degrees Fahrenheit.
• Roast the meat for 1 hour and 45 minutes to 2 hours more, or until a meat thermometer inserted in the fleshy part of the meat registers 130 degrees Fahrenheit for medium-rare.
• Twenty minutes before the roast is done, add the blanched baby carrots, garlic, and shallots, all patted dry, to the pan.
• (Remove the vegetables with a slotted spoon if they brown too quickly.).
• Transfer the roast to a heated platter, drain the vegetables on paper towels, and keep them warm, covered loosely.
• Let the roast rest for at least 20 minutes and up to 30 minutes before carving it.
• Make the sauce:.
• Skim the fat from the pan juices, add the red wine, and deglaze the pan over moderately high heat, scraping up the brown bits.
• Boil the liquid until it is reduced by half and transfer it to a saucepan.
• Add the beef broth and 1/4 cup of the Madeira wine and boil the mixture for 5 minutes.
• In a small bowl stir together the remaining 2 tablespoons Madeira, arrowroot, and the mustard; add the mixture to the pan in a stream, whisking constantly.
• Bring the sauce to a boil, whisking, and boil it for 1 minute.
• Season the sauce with salt and pepper and transfer it to a heated sauceboat.
• Arrange the roasted vegetables around the roast with the fresh thyme and serve the roast with sauce.

SHEILA'S PEPPER-CRUSTED PRIME RIB WITH HORSERADISH SAUCE

Steps:

• About 1 hour before roasting, remove the prime rib from the refrigerator and let come to room temperature. Preheat oven to 500 degrees. Place rib roast, fat side up, on rack in 14x10-inch roasting pan.
• Make small slits all over the prime rib and insert a slice of garlic in each slit. Using a fork, poke holes in roast and then rub roast with Worcestershire sauce. Mix together cracked peppercorns, kosher salt, garlic powder, and thyme and then rub all over roast.
• Cut top third off head of garlic, keeping top and bottom intact. Drizzle oil over cut sides and place garlic top back on bottom. Wrap tightly in foil.
• Place rib roast in oven and immediately turn oven down to 350 degrees. Place garlic on oven rack next to rib roast. Remove garlic after about an hour, then remove from oven, unwrap, and let cool. Roast beef until meat thermometer inserted into thickest part of meat (not touching bone) reaches 135 degrees (this is about 18-20 minutes per pound). Internal temperature of meat will rise to 145 degrees (medium-rare) upon standing. Or, roast until desired doneness. Transfer to large serving platter; cover loosely with foil and let roast stand 15 minutes for easier slicing.
• Meanwhile, in medium bowl, with wire whisk, whisk sour cream and heavy cream until soft peaks form. Into small bowl, press soft roasted garlic from each clove; discard skin. Add horseradish to garlic and mash together with fork. Fold into cream mixture. Stir in 1/4 t. table salt and 1/4 t. freshly ground black pepper. Spoon into small serving bowl.
• To serve, garnish platter with fresh herbs. Serve sauce alongside beef.