I'm NEVER Making Roast Beef Any Other Way AGAIN
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- Опубліковано 21 бер 2024
- 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! - Навчання та стиль
Can't wait to follow your recipe directions. TY ❤🙏
This is amazing! So excited to try this!
This all looks amazing!
Thanks for sharing!!! Looks delicious ❤
Outstanding; a multitude of instructions on excellent techniques cleverly disguised as a recipe. I have never before hit a subscribe button to quickly, thanks.
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!
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.
Great instructions for making the gravy,, involved but worth it, thanks
This looks delicious. I'll do my best to keep up with you. Thank you, teacher.😊
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.
Thank you so much for sharing this video with us!
My pleasure! Thanks for watching!
Great video and that beef looks absolutely superb. Yorkshire though - it's not pronounced the way it is spelt.
It's more like York sher.
Same for:
Worcestershire - Wuss ter sher.
Gloucestershire - Gloss ter sher.
Lincolnshire - Lin con sher.
Etc.
For fact fans - there are 23 shires in England.
who cares
@@beverleygregory you cared enough to reply, so there's that.
People who want to speak proper English.
This looks proper chef thanks for sharing this awesome recipe.
This was great. Subscribed 1/2 through watching. Look forward to viewing your other content.
I appreciate the support! Many thanks!
Perfection! Guests devoured & loved each bite😊
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.
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.
Doing this for sure! TY.
nice job Billy
That looks delicious!
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.
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.
This looked amazing. Have to try. Found your channel not that long ago and really enjoying your approach.
I appreciate the support!
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.
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. ❤
Thanks for that! I actually think I knew that, but obviously messed that up here. Thanks for the education and for your grace!
York-.SHIRE 🙂
Just like Wus-ta-shure - New Hamp-shure - not shire, when will people learn... 🤣
@@ChefBillyParisi 10 years vegan. 10 years of not hurting animals. I’m better than that. Proud Vegan ✅❤️💪😬👱🏼♂️🦍😎👍...
More like York-shuh, actually...;D
Made it today, it was perfect
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.
Finally someone tying up a roast properly. 👏👏👏👍
Excellent video.
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.
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.
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"
@@professornuke7562 No, we do not refer to them as York Puddings and never have. You are right about the pronunciation problem though!
It’s like you’re reading my mind. I was just thinking about making this the other day. Thanks man!
Appreciate you taking the time to watch. Many thanks!
You're an artist my friend. This might be the best roast beef recipe on UA-cam.
That looks excellent!
I love the gravy and garlic butter..
You are a great chef
Videos like this are why I subscribe to this channel. Well done, chef!
My pleasure! Thanks for watching!
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.
Great and simple instructions. Can make this for sandwiches for a week or two! (I live alone)
I'm dying over here. That looks so good.
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!
My invitation seems to be lost in the mail. Can you re-send it please? 😄
👍@@BillGreenAZ
Thank you
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.
That looks delicious
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!
I like it more done, medium well so what time extra do I need thank you love the recipe
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.
Hey thankiuu !
Beautiful thank you
Looks great. I like your style.
Thanks for watching! I appreciate the support!
Thank you so much!
Ive cooked a thousand roasts, your way looks Amazing, thanks very much
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.
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.
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!
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
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?
This looks amazing! Does it work well for making roast beef sandwiches?
God this looks delicious 🤤!!!!
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.
I want to know about sous vide, aren't you concerned about using plastic bags cooking it?
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
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.
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 !
I appreciate the support! Many thanks!
All you need is some horsey sauce, it looks to die for❤
Like your style Sir.
Hello chef, great and clear instructions. Can you give some examples of what we can do with the leftovers? Thanks
freeze it ? lol
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?
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.
Just subscribed!
Many thanks! I appreciate the support!
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.
DO NOT watch this if you're fasting 😭
Or if you're from Yorkshire 🙂
Looks fantastic, on my list.
Wow! Now to get to work in the Kitchen.
Yummy
Looks great ❤! Yorksure
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.
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.
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.
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.
@@salut4396Yeah, but the point is that in the video he says “use convection but turn the fan off”, which makes no sense.
@@tookitogo May I have the time stamp?
@@salut4396 It’s in the comment.
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.
Can you prong the beef with a fork prior to seasoning? Or would that be bad? Forgive my ignorance
Looks delicious! Billy, can a cooling rack be used for the oven or is there a specific type that is required?
Can you clarify what you mean by a cooling rack in the oven?
@@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.
Ahh yes ok. Totally fine to use for this.
What brand is the carving knife you used in this video?
So what cut of meat would you recommend for this for people who only eat the front half of the cow?
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.”
Uhhh boy. I *HEART* tender, juicy roast beef. 🥩🤤 Props for the silver skin heads up.
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.
Are they sort of like a fried biscuit? They look pretty good, but I've never had one.
Am American. Absolutely LOVE Yorkshire pudding. My mom makes it every now and then and it's one of my favorite sides ever.
@@LionWithTheLamb its popover dough that you cook in hot beef fat.
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 $😉)
Only if he pronounces them properly - York-shear, not York-shy-er
Hey what kind of bridge saddles do you have?
What thermometer do you recommend?
Can someone give me an estimate of the time per pound to get to temp? I'm using a probe but i want to plan the rest of my meal.
How long do you cook roast beef ?
Why did you use unsalted butter .... then added salt later?
You need to do a collaboration video with Guga. YOu guys could do a pichana cookoff.
Another Parisi who can cook!
Just tryin to uphold the name!
You do it justice! @@ChefBillyParisi
What is the brand of your oven?
Do you use regular food from the store or is it raised on your own? I follow you on fb
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.
@@ChefBillyParisi I pray nothing but the best for you on your journey 😇
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.
If it’s sliced too thick, this inexpensive cut can be tough.
Pronounced "York-shuh".
Looked absolutely banging, chef.
If you wanted it just pink instead of solid red inside go up in temp by couple degrees? or to 130?
6:56 according to the chart here I think medium leaning towards medium-well is what you are looking for. Good luck!
Doing this on Easter Sunday. Thank you :) Fist bumps from Canada
Pagan holiday sinday??
What is that awesome meat thermometer?
Will this recipe work for bottom round roast
It should
Chef Billy, big thank you for this. Will cook this for our Family Sunday Roast.
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 :)
Been here!
For a small family, this seems like a lot of meat. Can you free it and if so should you freeze cut portions or an uncut ‘hunk’ of the meat?
I often use left over meat to make alternative dishes a few days later. Enchiladas is a good one and you CAN prep and then freeze them.
You have space in your fridge for a whole roast?
Why not sous vide / slow cook a roast beef, then cool it, broil/sear it quickly if you want a crust?
Sure. Just did a sous vide 2 videos before this one. Also, may be hard to bag that big of a piece of meat.
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.
@@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.
@@tookitogo Interesting approach! I use an Instant Pot for that kind of cooking.
Can't wait to make this!
What is pre-seasoning?
Is it seasoning before seasoning?
one of those annoying sayings. Like pre ordering or pre-booking
Yes. Just like a prelude comes just before the lude.