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Roast beef

December 30, 2009

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Serves 6 with leftovers

1 boneless beef rib-eye roast (5 pounds)
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
2 teaspoons paprika
1 large onion, thinly sliced
2 carrots, cut into 3-inch pieces
2 stalks celery, cut into 3-inch pieces
3 cans (8 ounces each) vegetable or tomato juice
1 cup water
1. Remove the meat from the refrigerator 30 minutes before cooking.

2. Set the oven at 375 degrees. Have on hand a small roasting pan.

3. Rub the meat with salt, pepper, and paprika. Sprinkle half the onion in the pan with the carrots and celery. Spread the remaining onion on top of the roast.

4. In a bowl, mix the vegetable or tomato juice and water. Pour 1/2 cup over the meat and 2 cups over the vegetables in the pan.

5. Roast the meat in the middle of the oven for 30 minutes. Spoon the juices in the pan over the meat.

6. Turn the oven temperature down to 350 degrees. Continue roasting, basting every 30 minutes, for 1 3/4 to 2 hours or until a meat thermometer inserted into the thickest part of the meat registers 130 degrees for medium-rare meat, 140 degrees for medium, 170 degrees for well done. (Total cooking time is 2 to 2 1/2 hours.) During roasting, if the pan seems dry, add the remaining tomato mixture.

7. Transfer the meat to a cutting board and let it rest in a warm place for 10 minutes.

8. Strain the roasting juices into a saucepan (save the onions, carrots, and celery for the pie); taste the juices for seasoning and add more salt and pepper, if you like. Reheat the juices and let them simmer gently to thicken slightly. Cut the meat into 1/4-inch slices and spoon the cooking juices over the meat. Debra Samuels