I'm NEVER Making Roast Beef Any Other Way AGAIN

Рет қаралды 314,344

2 ай бұрын

This tried-and-true Roast Beef Recipe is well seasoned, then slow cooked, and finished on high heat until golden brown and a perfect medium rare temperature. Once you try this beef-making method, there is no going back.
→ Recipe: PRINT THIS RECIPE: www.billyparisi.com/roast-beef
→ Ingredients
• 7 to 9 pound inside top round.
• coarse salt and fresh cracked pepper to taste
Watch more recipe videos:
Smoked Prime Rib: • Forget the Oven, This ...
Picanha: • The Picanha is a GAME ...
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Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
Join me as I teach essential cooking techniques and provide easy-to-follow recipes, empowering you to create restaurant-quality meals right in your own kitchen. From classic dishes to innovative creations, I'll show you how to make anything from scratch, ensuring that every meal is a masterpiece.
Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn't just a skill; it's a source of pure happiness and fulfillment.
Tune in every Friday for a new recipe, and subscribe now to discover why homemade food always tastes better. Let's cook up some magic together!

Пікірлер: 380

@hey-its-me-bobby-D 2 ай бұрын

I find that Pomegranate juice also makes a good substitute for red wines; it has just the right acidity to mimic the red wine flavors.

@uta667563 Ай бұрын

Thanks for the tip on pomegranate juice. I don't use wine and have searched for something a little acidy to use as a substitute. This sounds perfect.

@joeswartz8286 25 күн бұрын

There is no such thing as “unwanted fat”.

@Kelz_X 18 күн бұрын

Ain’t _that_ the gospel truth 😂

@DovidM Ай бұрын

For those who have not wrapped a roast before in twine, I recommend starting over with the twine until yours looks close to what the Chef has done in this video. Your first few tries aren’t going to turn out well, and a roast needs to be wrapped properly before being roasted.

@kathleenelaine9833 2 ай бұрын

Can't wait to follow your recipe directions. TY ❤🙏

@thelefthandofcreation1617 Ай бұрын

THANK YOU FOR TEACHING THE RIGHT WAY TO WRAP! It's honestly less work than tying a bunch of individual strands all frankenstein-like how one often sees. Great recipe, looking forward to trying it!

@ryanfitzgerald7054 Ай бұрын

It's even easier & faster if you make a loop at the end, then just slide it down to where you want it. Jacques Pepin has a few vids on youtube showing this method.

@TimBWig Ай бұрын

Thank you for this recipe. I made this tonight for a large group with the gravy and everyone enjoyed it! This process was not only delicious but I was confident i would nail the medium rare doneness i needed. Resting then browning gave me plenty of time to get all my sides coordinated so i could serve everything hot. The gravy recipe is something i will adapt to make other dishes.

@eliz1866 Ай бұрын

This is amazing! So excited to try this!

@ey5644 Ай бұрын

Thanks for sharing!!! Looks delicious ❤

@sallyhenderson2772 2 ай бұрын

This all looks amazing!

@johnkern43 Ай бұрын

Outstanding; a multitude of instructions on excellent techniques cleverly disguised as a recipe. I have never before hit a subscribe button to quickly, thanks.

@eddiewilson8119 2 ай бұрын

Thank you so much for sharing this video with us!

@ChefBillyParisi 2 ай бұрын

My pleasure! Thanks for watching!

@jamescampolo7824 Ай бұрын

Safeway has top round roast this week 4/10/2024 for $3.47/lb USDA Choice. And they'll cut it any size you want, make cube steaks, grind it, whatever you want, free. I usually get a slab 4" thick from the center, cut it in half, roast them both at the same time then slice them on a slicer and make gravy for Italian beef.

@fly1327 2 ай бұрын

I cook rib roasts, whole tenderloins and tri tips this way. The plus is you've never had better, especially the interior edge-to-edge consistency. The minus (maybe) is you are often called upon to cook. Last weekend I cooked an event for ~80 people, everyone really pleased. Thank you for your take on gravy!

@BillGreenAZ 2 ай бұрын

My invitation seems to be lost in the mail. Can you re-send it please? 😄

@fly1327 2 ай бұрын

👍@@BillGreenAZ

@rafaazua Ай бұрын

Amazing results! I modified slightly by smoking the roast instead of the oven. And I added some powdered garlic to the seasoning of the roast.

@ryanfitzgerald7054 Ай бұрын

It's even easier & faster to truss if you make a loop at the end, then just slide it down to where you want it. Jacques Pepin has a few vids on youtube showing this method. Same exact end result, just a different way of doing the loops which saves you from feeding it under & pulling out the excess.

@patriciachirgwin3238 2 ай бұрын

Looks amazing! I’ll give this a go the next time I cook beef - I love your flavoured butters already! The only thing I can say is that here in England, we pronounce those puddings ‘York-sure’ puddings (yes, another one of those weird English pronunciations). And the gravy looks fantastic! Thanks for sharing, Chef. ❤

@ChefBillyParisi 2 ай бұрын

Thanks for that! I actually think I knew that, but obviously messed that up here. Thanks for the education and for your grace!

@johnwoods6823 2 ай бұрын

York-.SHIRE 🙂

@step4560 Ай бұрын

Just like Wus-ta-shure - New Hamp-shure - not shire, when will people learn... 🤣

@VeganV5912 Ай бұрын

@@ChefBillyParisi 10 years vegan. 10 years of not hurting animals. I’m better than that. Proud Vegan ✅❤️💪😬👱🏼‍♂️🦍😎👍...

@janesudworth5885 Ай бұрын

More like York-shuh, actually...;D

@matthewjamesduffy Ай бұрын

This looks proper chef thanks for sharing this awesome recipe.

@KurtisRader 2 ай бұрын

I agree with all of the prep instructions, especially taking the time to remove the "silver skin" or excess fat, and seasoning. But I no longer roast my "roast beef". Cooking it Souse Vide at 135 degrees F for a minimum of 18 hours and up to 24 hours produces a much more tender result that is consistently perfectly cooked. The lack of a Maillard reaction isn't an issue if you're slicing it for sandwiches (which is pretty much the only reason I buy a top or bottom round cut). Plus, if it's summer and I don't want to run the oven inside my home I can do the Souse Vide in my garage overnight.

@alert1006 Ай бұрын

I want to know about sous vide, aren't you concerned about using plastic bags cooking it?

@KurtisRader Ай бұрын

No, I'm not concerned. Food safe plastic bags such as ZipLoc do not contain BPA. Also, nearly everything you eat can kill you if you consume absurd quantities. And that includes water (and I'm not referring to drowning). Even if you were cooking literally everything you eat Souse Vide it is extremely unlikely you would ingest enough of any chemical in the plastic bag for it to be an issue. If you eat food cooked in a barbecue with any regularity you're already ingesting a lot of carcinogens. @@alert1006

@davidneuzil9356 Ай бұрын

European restaurants have been using SousVide for quite some time. It’s only been the improved technology and manufacture that allows the average person to acquire one inexpensively. The plastic ziplock bags today are much safer than years ago.

@johnnicol6089 2 ай бұрын

Bit of advice my Gran did this dish very similiar to how you did it, but and I t's all I can contribute, use the Beef dripping around the tray and and put partially cooked cut potatoes around the beef cut. Baste the potaotes every ten minutes and turning for around 30 to 40 minutes. You will have most gorgeous roast potatoes ever inventted. She did it in Glasgow for over 50 yeears and the smell combined is too die for, part of the secret is the beef keeps on giving with juices and fats. The Potatoes will turn rich in beef and roast amazingly well. Please have a go and see what you think? Hope it helps in your thinking of this dish with a little add on. Other tip use maris piper type poatoes over very floury variants.

@adams4075 2 ай бұрын

Garlic Bread. The store brand I buy (they use French bread with a margarine-based garlic spread from their commissary Warehouse) they never add enough for my family likings. So, i make a garlic spread similar to this one. However, before I place in oven, I sprinkle sweet paprika on it. Paprika go well with garlic butter as long as you don't overdo it.

@lindap.p.1337 Ай бұрын

When I was younger I used a rump roast for this. It would be more or less a triangular shape and I cooked it fat side up. These days I cannot do it because the rump roasts a cut so differently. They are an odd shape and most have no fat side. Sad, because this made a really tasty and tender medium roast.

@kathleenchisholm4672 2 ай бұрын

nice job Billy

@cindyjanssen8017 Ай бұрын

This looks delicious. I'll do my best to keep up with you. Thank you, teacher.😊

@joseph-ow1hf 2 ай бұрын

This was great. Subscribed 1/2 through watching. Look forward to viewing your other content.

@ChefBillyParisi 2 ай бұрын

I appreciate the support! Many thanks!

@kbchef9205 2 ай бұрын

Finally someone tying up a roast properly. 👏👏👏👍

@catw5294 Ай бұрын

This looked amazing. Have to try. Found your channel not that long ago and really enjoying your approach.

@ChefBillyParisi Ай бұрын

I appreciate the support!

@grassroot1100 Ай бұрын

Great instructions for making the gravy,, involved but worth it, thanks

@BillGreenAZ 2 ай бұрын

Videos like this are why I subscribe to this channel. Well done, chef!

@ChefBillyParisi 2 ай бұрын

My pleasure! Thanks for watching!

@zoecunningham3019 Ай бұрын

Perfection! Guests devoured & loved each bite😊

@StephBsimon Ай бұрын

DO NOT watch this if you're fasting 😭

@twentyrothmans7308 20 күн бұрын

Or if you're from Yorkshire 🙂 Looks fantastic, on my list.

@SistaChic 2 ай бұрын

Thanks for this great recipe. I also like your maître d' butter as well. I use that for roasts and steaks too. Since you mentioned it, I may have to try it on corn now.

@Electrichead64 Ай бұрын

Forgot THE most important part. Horseradish.

@Jim-ku6ry Ай бұрын

Yep.... That's a must 👌

@optionout 2 ай бұрын

Doing this for sure! TY.

@daniellapan232 2 ай бұрын

If you spritz a fine mist of water on the pan or counter first,it'll keep your parchment paper from sliding around. I've made many of your recipes since I found your channel a couple of months ago.

@rank1839 2 ай бұрын

It’s like you’re reading my mind. I was just thinking about making this the other day. Thanks man!

@ChefBillyParisi 2 ай бұрын

Appreciate you taking the time to watch. Many thanks!

@eileenmcmahon2373 Ай бұрын

I love the gravy and garlic butter..

@Paul-lm5gv Ай бұрын

Beautifully done and narrated. We do it this way: We use eye of the round in a deep baking dish. Add 2-3 cups water with carrots/celery. Season the meat with some garlic/onion powder if you wish. Cover the dish with foil. When it's done you have wonderful Au Jus from the meat drippings! Get Kimmelweck rolls and lightly dip the roll halves in the Au Jus for a fabuous beef on weck sandwich!

@michaeldonlon4312 2 ай бұрын

Great video. The Yorkshire pudding takes me back to my parents house on a Sunday afternoon. Thanks for the recipes and wonderful memories. I can smell it in my heart and mind.

@ChefBillyParisi 2 ай бұрын

It really is so good and so easy to make. When doing research on the origin of it, they said as the meat would roast over a fire they would actually put the pan of Yorkshire pudding underneath it and would cook in the fire and the meat drippings would drop right into it. Sounds incredible.

@professornuke7562 Ай бұрын

Now, if we can get him to say Yorkshire properly, or even call them York Puddings, like most of Britain does, we can get back to trying to get the rest of the US to stop calling it "Wash Yer Sister Sauce"

@Daz555Daz Ай бұрын

@@professornuke7562 No, we do not refer to them as York Puddings and never have. You are right about the pronunciation problem though!

@simonwood1260 Ай бұрын

Looks very good. As a Yorkshire man (pronouced Yorkshuh or even Yorksheer but never York Shy ah) I cannot tell if it the videography or if your yorkies are a bit over dense. But the reverded seared neef looked well cooked.

@andreinnyable 2 ай бұрын

Excellent video.

@Drymarro 2 ай бұрын

Great and simple instructions. Can make this for sandwiches for a week or two! (I live alone)

@dixieman2864 8 күн бұрын

Thank you for a wonderful video

@internziko Ай бұрын

You're an artist my friend. This might be the best roast beef recipe on KZfaq.

@lqr824 18 күн бұрын

8:30 use garlic greens in the garlic butter. The Japanese "nira," garlic chive in English, is excellent for this. If your local grocery doesn't have it, your local Asian supermarket probably does.

@deAmarantos Ай бұрын

Made it today, it was perfect

@stephanieamare Ай бұрын

You get bonus points from all of the Brits for the Yorkshire Puddings. Yorkshire puds are just underappreciated elsewhere around the world, it feels--can even have them on their own, cold/cool, with some jam.

@LionWithTheLamb Ай бұрын

Are they sort of like a fried biscuit? They look pretty good, but I've never had one.

@heavyq Ай бұрын

Am American. Absolutely LOVE Yorkshire pudding. My mom makes it every now and then and it's one of my favorite sides ever.

@heavyq Ай бұрын

@@LionWithTheLamb its popover dough that you cook in hot beef fat.

@antigrace1 Ай бұрын

Yes, I was going to say that, if served with beef juice, they're Yorkshire Pudding; but the Betty Crocker cookbook my mom made them from, for breakfast, called them Popovers. So simple, but so \delicious/ when butter dropped down into the middle and eaten warm! A family favorite, my daughter still makes them, and I recommend the special pans made just for popovers that will send them to amazing heights!🥰🥰🥰 (google popover pan and get the ones that look like individual cups set within a rack or the Nordic Ware one=more $😉)

@ooheaven1459 Ай бұрын

Only if he pronounces them properly - York-shear, not York-shy-er

@bobcat409 2 ай бұрын

Looks great. I like your style.

@ChefBillyParisi 2 ай бұрын

Thanks for watching! I appreciate the support!

@ChefBillyParisi 2 ай бұрын

Thank you so much!

@edwardkornuszko4083 2 ай бұрын

Thank you

@shaneburns4349 27 күн бұрын

Ive cooked a thousand roasts, your way looks Amazing, thanks very much

@vitor301980 Ай бұрын

This looks amazing! Does it work well for making roast beef sandwiches?

@amandaGee Ай бұрын

You are a great chef

@z1g 2 ай бұрын

I'm dying over here. That looks so good.

@darranbeal5947 Ай бұрын

Hi, brilliant looking gravy, the only thing that I do differently is to cook the Beef on the bed of roots, then carry on as you did, this way the veggies soak up the Beef flavour as it cooks, and are tasty enough to serve as a side dish, with the Yorkies.

@michellemarialvarez5784 24 күн бұрын

i will definitely try this recipe! thanks for sharing chef! i have a question, if itturns cold like maybe its on the table for 2 hours, will itstill be ok? no sticky fat on the tounge after taste like that? or i need to reheat it again in the oven? thank you?

@steves7716 27 күн бұрын

That looks delicious!

@cspiff Ай бұрын

What's the difference between fan and convection? After 13:30 as you're setting the oven to 500°F for the browning phase, you say, "fan off-if you have convection though, crank it on, it'll make it that much better." then a moment later you say "remember, fan off" again. I thought having the fan on is what makes it convection mode? Is there a difference between fan and convection in some fancy ovens that I'm not aware of? I'm confused.

@salut4396 Ай бұрын

I have a convection oven and I can choose to use the convection mode (fan) when I want to. If I don't choose the convection mode, then the fan is off and I use convention (top and bottom heating elements). However, there are some ovens that only have convection as their primary use and won't let you use no fan. Then there are regular ovens (convention) that don't have a convection option. So convection could be optional, mandatory, or non existent depending on the oven you have.

@tookitogo Ай бұрын

@@salut4396Yeah, but the point is that in the video he says “use convection but turn the fan off”, which makes no sense.

@salut4396 Ай бұрын

@@tookitogo May I have the time stamp?

@tookitogo Ай бұрын

@@salut4396 It’s in the comment.

@janetbaba6315 2 ай бұрын

Awesome lesson Chef! Love it. Been wanting a good alternative to prime rib but didn’t know what other cut of beef to use. For sure will try all these recipes. Warmest thank you!

@ianthomas1060 Ай бұрын

Topside that in the UK and yes, a great cut, but leave at least half inch or 1cm of fat on top for flavour for cooking, eating a bit of roasted salted fat is amazing. Fat is very healthy on good beef.

@ChefBillyParisi Ай бұрын

You really can’t even get a huge fat cap on an inside round here in the states. Unless, of course, your fabricating your own cow.

@MisplacedAmerican Ай бұрын

Thank you for this, I've tinkered with Sous-Vide and cheaper cuts, with the goal of making Prime Rib quality for a weekend roast. I'm curious how you would suggest ways to make GREAT results from tougher adequate cuts using the Sous-Vide. I've found cooking to temp has been a no brainer (and because Sous-Vide lets me cook to perfect temp for longer, I get amazing tenderness). However, I have found it tough to nail down the final sear and crust, it is never a prime-rib but it makes insane good roast beef sandwiches and French dips. Sous-Vide to 123° is easy enough, not sure it would be as dried to complete but I could pat it dry. Do I just need to then finish as you've suggested? Is that enough, or would you have any other tips?

@582ChevelleSS Ай бұрын

That looks delicious

@Mrbfgray 2 ай бұрын

Like your style Sir.

@marthameikle2015 2 ай бұрын

You are the bomb chef! Every recipe I have tried to date from watching you has been fab!! And I tell everyone they should be checking you out !

@ChefBillyParisi 2 ай бұрын

I appreciate the support! Many thanks!

@gailthecrafter 2 ай бұрын

Hello chef, great and clear instructions. Can you give some examples of what we can do with the leftovers? Thanks

@Drymarro 2 ай бұрын

freeze it ? lol

@hislatestflame7861 Ай бұрын

All that’s missing is a huge pile of extra crispy roast potatoes 🥔👍🏻

@ronalddevine9587 2 ай бұрын

I've done reverse sear on my prime rib for years. I'll never go back to the old way of roasting beef.

@ChefBillyParisi 2 ай бұрын

No better way to do it to ensure a tender juicy cut of beef.

@tookitogo Ай бұрын

@@ChefBillyParisiI do it for nice steaks, too!

@kreh1100 Ай бұрын

All you need is some horsey sauce, it looks to die for❤

@AndyMan-mr1hy Ай бұрын

Can you prong the beef with a fork prior to seasoning? Or would that be bad? Forgive my ignorance

@NoteConference 2 ай бұрын

Just subscribed!

@ChefBillyParisi 2 ай бұрын

Many thanks! I appreciate the support!

@villian2. 16 күн бұрын

Dam my brother amazing commentary n cooking skill i felt like i was with my family again in the kitchen watching them cook thanks i put all bells

@COLEA001 2 ай бұрын

Looks delicious! Billy, can a cooling rack be used for the oven or is there a specific type that is required?

@ChefBillyParisi 2 ай бұрын

Can you clarify what you mean by a cooling rack in the oven?

@COLEA001 2 ай бұрын

@@ChefBillyParisi at 6:32 the meat is sitting on a rack in the cooking sheet/tray. All the stores around me sell cooling racks that are meant for baked goods to rest. I am having trouble finding a rack to use for cooking meat with that circulation under the meat. In the meantime I have been using a trivet.

@ChefBillyParisi 2 ай бұрын

Ahh yes ok. Totally fine to use for this.

@nansanfilippo7035 Ай бұрын

Beautiful thank you

@beverleygregory Ай бұрын

I like it more done, medium well so what time extra do I need thank you love the recipe

@stratorunner1 Ай бұрын

Hey thankiuu !

@eldoradocanyonro Ай бұрын

Salt....1/2 tsp per lb, kosher. As he pointed out, Bottom Round makes fabulous Roast Beef for $5/lb

@agarryking Ай бұрын

Wow! Now to get to work in the Kitchen.

@simplesimon5739 Ай бұрын

As an English man, I'll give your Yorkshire puddings a wide bearth.

@xtianityisalie Ай бұрын

So what cut of meat would you recommend for this for people who only eat the front half of the cow?

@TheSimArchitect Ай бұрын

Why not sous vide / slow cook a roast beef, then cool it, broil/sear it quickly if you want a crust?

@ChefBillyParisi Ай бұрын

Sure. Just did a sous vide 2 videos before this one. Also, may be hard to bag that big of a piece of meat.

@tookitogo Ай бұрын

What I sometimes do is to sorta dry-sous-vide it. The oven will be just barely above your target internal temperature. E.g. if you want a 130F medium-rare in the end (so where you’d normally pull it out of the oven at 125F), set the oven to 135-140. Because the temperature differential is so small, and air is a terrible conductor of heat, it will take a LONG time for the internal temperature to reach your target 125-130F internal temperature. For a roast this size, hours and hours. (Even just a 1.5” steak takes a solid hour this way!) The advantage is that, like sous vide, it’s very hard overcook it, but unlike sous vide, the surface dries out, so you get a nice crust when you go to sear it later. If anything, with a big piece, it could take so long that the surface dries out too much, so you may want to baste it with oil to slow down the drying.

@TheSimArchitect Ай бұрын

@@ChefBillyParisi I don't bag. I use an instant Pot with sous vide functionality and just slow cook in it. I know sous vide means cooking with vacuum (or something like that) but what I am usually interested is on a constant temperature that's high enough to kill pathogens (so the food doesn't spoil while cooking) and cook the food. I cook 80% of my food, if not more, this way. Even rice, lentils etc.

@TheSimArchitect Ай бұрын

@@tookitogo Interesting approach! I use an Instant Pot for that kind of cooking.

@renebrooks7201 2 ай бұрын

What brand is the carving knife you used in this video?

@gordonhard2663 Ай бұрын

Great recipe. Looks like the gravy is more labor than the roast but there’s enuf down time to manage it. By the way most of us in the UK say “YORKsher.”

@paulbar1768 Ай бұрын

God this looks delicious 🤤!!!!

@michaelmontalto 2 ай бұрын

Out of curiosity, are you serving the beef sliced that thin because of the texture of the cut (as compared to a prime rib as an example)? I find that I prefer thin slices only for applications such as sandwiches. French vs American style cuts are a real debate.

@ChefBillyParisi 2 ай бұрын

If it’s sliced too thick, this inexpensive cut can be tough.

@drxym 2 ай бұрын

The best advice for roast beef I can give is do not buy a supermarket cut that is tied up because it will be cheap meat, full of fat, more fat, stringy bits and horror. It might be cheaper but you'll discard much of it. Instead go in a butcher, pick out what you want and have them dress it the way you like.

@tspidey007 2 ай бұрын

Buy your meat from a butcher that gets his beef from local farmers that properly raise it grass fed and finished and doesn’t inject with hormones.

@oldironsides4107 Ай бұрын

Small butcher shops and grocery stores have the same suppliers. I had a small butcher shop for about 30’years. The difference is ground beef and every other product the butcher shop makes.

@nickmontanaro9638 Ай бұрын

@oldironsides4107 what other products do butchers offer that is different outside of the ground meat?

@AllAmericanStreamTeam Ай бұрын

Sausage, nduja, sides/apps

@lindap.p.1337 Ай бұрын

Yum!

@spacehead74 Ай бұрын

You need to do a collaboration video with Guga. YOu guys could do a pichana cookoff.

@lavernegordon1101 Ай бұрын

How long do you cook roast beef ?

@JamesVanderVeen Ай бұрын

What thermometer do you recommend?

@philparisi9175 2 ай бұрын

Another Parisi who can cook!

@ChefBillyParisi 2 ай бұрын

Just tryin to uphold the name!

@philparisi9175 2 ай бұрын

You do it justice! @@ChefBillyParisi

@ifbandrew228 Ай бұрын

Hey what kind of bridge saddles do you have?

@user-xs7ip5yw9u 2 ай бұрын

Do you use regular food from the store or is it raised on your own? I follow you on fb

@ChefBillyParisi 2 ай бұрын

Food from the grocery store. In the summertime, I have a garden, but with regular every day produce, and I’ll pull from that and use sometimes in my recipes.

@user-xs7ip5yw9u 2 ай бұрын

@@ChefBillyParisi I pray nothing but the best for you on your journey 😇

@TheTrumpReaper 2 ай бұрын

Uhhh boy. I *HEART* tender, juicy roast beef. 🥩🤤 Props for the silver skin heads up.

@normrodriguez9306 Ай бұрын

Why did you use unsalted butter .... then added salt later?

@mikecon7634 2 ай бұрын

Looks great. But that oven is way cool.

@ChefBillyParisi 2 ай бұрын

Hah! Thanks for watching!

@user-mo5om5tv1m 2 ай бұрын

Just add about half a pound of beef dripping plenty of salt and pepper and you have a pot of delicious dripping for toast for the rest of the week.

@lindakellogg7890 Ай бұрын

What is the brand of your oven?

@Sue-ec6un 2 ай бұрын

WOW! Where have you been my whole life? This is exactly what my life needs right now, off to the meat market I go! Thanks :)

@ChefBillyParisi 2 ай бұрын

Been here!

@mikegagnon1411 Ай бұрын

I always Sous Vide my Roast for 24 hrs … @ 133. The use a slicer paper thin .. melts in you mouth.

@RayAntonelli2020 Ай бұрын

If you wanted it just pink instead of solid red inside go up in temp by couple degrees? or to 130?

@YoungSkullKid1990 Ай бұрын

6:56 according to the chart here I think medium leaning towards medium-well is what you are looking for. Good luck!

@michaelcalland801 Ай бұрын

I never trim the Fat Cap on a Roast Beef before cooking.. Especially on a small roast.. Leave it alone & trim it away after it’s finished.. You’ll have a tastier roast with a better gravy!