Uncle Bills Prime Of Beef Roast Recipes

ROAST PRIME RIBS OF BEEF WITH SHIITAKE PAN GRAVY

Steps:

• Let the rib roast stand at room temperature for 1 hour. In a small bowl knead together the rosemary, the salt, and 1/2 stick of the butter and rub the meat with the mixture. In a roasting pan roast the meat, ribs side down, in a preheated 500°F. oven for 30 minutes, reduce the heat to 350°F., and roast the meat for 1 3/4 to 2 hours more, or until a meat thermometer inserted in a fleshy section registers to 130°F. for medium-rare. Forty-five minutes before the roast is done add the onion and the bell pepper to the pan. During the last 40 minutes of roasting, in a bowl let the shiitake mushrooms soak in the water for 30 minutes, squeeze out the excess liquid, and reserve the soaking liquid in bowl. Discard the stems and slice the caps thin. Strain the reserved liquid through a fine sieve into another bowl. Transfer the roast to a heated platter, discarding the strings, transfer the onion and the bell pepper to paper towels to drain, and reserve them for the shiitake pan gravy. Let the roast stand for 20 to 30 minutes before carving.
• In a heavy skillet sauté the fresh mushrooms in the remaining 1 1/2 tablespoons butter over moderately high heat, stirring, for 1 minute, add the shiitake mushrooms, and sauté the mixture, stirring, for 1 minute. Add the broth and the reserved mushroom liquid and boil the liquid until it is reduced to about 2 1/2 cups. Skim all but 1 tablespoon of the fat from the pan juices in the roasting pan, add the reserved onion and bell pepper and the Sherry, and sauté the mixture over moderately high heat, scraping up the brown bits, for 1 minute. Boil the Sherry mixture until it is reduced by half, strain it through the fine sieve into the mushroom mixture, and bring the mixture to a boil. Stir the arrowroot mixture and add it to the gravy, stirring. Simmer the gravy, stirring, for 3 minutes, add salt and pepper to taste, and transfer the gravy to a heated sauceboat.
• Serve the roast with the pan gravy.

UNCLE BILL'S BEEF AU JUIS

Steps:

• FIRST STEP.
• Preheat oven to 325 degrees F.
• In a medium size roasting pan, add soup bones, olive oil, onion, carrot, celery and tomato paste; stir together.
• Bake covered at 325 F for about 2 hours, stirring frequently.
• Now add vegetable seasoning, garlic, rosemary, thyme, pepper corns, salt and water; mix well.
• Continue to roast at 325 F covered, for about 12 hours, stirring occasionally.
• DO NOT LET INGREDIENTS GO DRY, add additional water if required.
• When done, strain through a fine sieve and discard solids.
• Return au juis to the roasting pan.
• Add red wine and bring to boil.
• In a small bowl, whisk together tapioca starch and cold water until smooth.
• While au juis is boiling, add tapioca mixture in small amounts, stirring constantly until au juis thickens just slightly.
• Au juis should be quite runny.
• Adjust seasonings to taste.
• Heat to serve over Prime Rib Roast or other roasts of your choice.

UNCLE BILL'S FRENCH DIP AND ROAST BEEF SANDWICH

Steps:

• Process dry onion soup mix in a coffee grinder until fine.
• In a one quart microwave safe casserole dish or glass measure, add water, instant beef bouillon and dry onion soup mix.
• Microwave on HIGH (full power) for 4 to 5 minutes until mixture has fully dissolved, stirring at least once.
• Remove, cover and set aside to keep hot.
• If you are using your own cooked roast beef, use an adjustable mandoline set on very thin, slice the amount of meat as required. You may also use a very sharp knife to slice the meat very thin.
• If you desire the meat warm, place the thinly sliced meat on a micro-safe plate, cover with a paper towel and microwave on MEDIUM-HIGH for 1 to 2 minutes or until meat is just warm.
• Cut buns partialy through lengthwise, leaving a hinge.
• Butter each piece and spread some horseradish over each half.
• Layer warmed sliced beef into buns; about 1/4 pound for each bun.
• Salt and pepper to taste.
• Close sandwich bun and place on individual plates and cut sandwich in half.
• Pour beef broth mixture into individual small bowls.
• Dip sandwich into beef broth mixture and enjoy.

UNCLE BILL'S ROAST BEEF IN A BUN

Steps:

• Using a mandoline or a very sharp knife, slice or shred the roast beef very thin; set aside.
• Cut the hoagie buns 3/4 the way through, lengthwise.
• Lightly toast the buns in a toaster oven.
• Butter the buns with 2 teaspoon of butter on both halves of each bun.
• Spread mayonnaise equally on both halves of each bun.
• Spread Dijon mustard, horseradish and relish on 1 side of each bun.
• Layer half the roast beef equally on 1 side of each bun.
• Cut the processed cheese in half and layer over the roast beef.
• Now layer the remainder of roast beef over the cheese.
• Salt and pepper to taste.
• Fold the two halves of each bun and press lightly to hold.
• Place the sandwich bun on a serving platter and cut the buns in half.
• Serve when ready to eat.
• You may also use 1 or 2 cooked asparagus spears layered in each bun.
• This sandwich may be eaten as is or use a Simple French Beef Dip, see recipe #109969.

UNCLE BILL'S BEEF ROAST IN A SLOW COOKER

Steps:

• Heat olive oil on medium-high heat in a heavy bottom frying pan.
• Sear and brown roast on all sides.
• Let roast cook for a few minutes.
• Using a narrow sharp paring knife, punch holes in the roast at various intervals to about 1 1/2 inches in depth.
• Stuff each hole with one piece of bacon and one piece of garlic, push down into the cut.
• Place roast in a slow cooker set on low heat.
• Add water, bits and pieces mushrooms including liquid, and mushroom soup.
• Sprinkle onion soup mix over the roast.
• Now add salt, pepper.
• Remove the outer skin from the onions and add to the crock pot.
• Add baby carrots, whole potatoes, fresh mushrooms and red wine.
• Cover and cook on low heat for 5 hours, turning the roast at least 4 times during cooking.
• At the end of 5 hours, add celery, cover and continue to cook until the time reaches 6 hours.
• Cut or slice the beef and serve with veggies and the tasty gravy that is cooked.
• A nice piece of Italian bread or sour dough bread goes very nicely to dip into the gravy.

UNCLE BILL'S PRIME OF BEEF ROAST

Steps:

• Prepare the roast by cutting or punching holes in the roast.
• Insert slivers of fresh garlic into the cuts.
• In a small bowl, mash together the 5 smashed garlic cloves, horseradish, fresh rosemary (discard the stems), salt, pepper and olive oil to make a paste.
• Preheat oven to 350°F.
• Spread the paste generously over the entire roast.
• Place a wire rack in the bottom of a roasting pan.
• Place the prime rib with bone side down.
• Pour 1 cup of water into the roasting pan.
• Cover the pan tightly with aluminum foil.
• Place pan in preheated 350 F oven and roast for 1 hour.
• Remove aluminum foil and continue to roast for another 1/2 to 1 hour or until the temperature of the meat (using an insert thermometer) registers 135°F to 140 F for a rare roast.
• Remove the roast from the pan to a cutting board; cover with aluminum foil and let it rest for 20 minutes before carving.
• Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
• Add the red wine and bring to a simmer, scraping the bits on the bottom of the pan.
• Cook until the wine is reduced by half.
• In a bowl, whisk together beef broth and flour until smooth, NO LUMPS.
• Pour mixture into the pan and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.
• If gravy is too thin, add more flour and whisk well.
• Slice the prime rib roast to your desired thickness.
• Serve prime rib with Scalloped Potatoes, Roasted Onions along with the gravy.
• For larger roasts, allow 15 minutes per pound, but it is still imporatant to use an insert thermometer. Do not overcook.