How to Oven Roast Beef from Frozen
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- Опубліковано 24 лис 2013
- Learn how to cook a roast beef in the oven from frozen. No need to thaw it out and in just 3 hours you can have a tasty roast for a party or Holiday celebration. Chef Steve and Suzie Mahnken of Missouri Legacy Beef show you how.
Roast Beef is a great alternative to the Holiday Turkey. It cooks fast and there is no need to thaw it out. And it tastes great. Get more details at www.MissouriLegacyBeef.com - Навчання та стиль
Here's a printed version for their recipe from the Columbia Tribune. It's got the cooking times.
STANDING RIB ROAST
Preheat oven to 450 to 500 degrees. Remove roast from freezer. Discard plastic cover, run under cool water and lightly wipe with clean cloth. Rub roast with any rub -- I prefer a dry rub of salt, pepper, garlic and some brown sugar. Another flavorful rub consists of finely chopped herbs such as basil, thyme, rosemary, paprika and a little ground mustard. Get a medium sheet pan and add a rack to it. Place the roast on the rack and put in the oven for 25-30 minutes. Keep an eye on it every 10 minutes because it’s going to get hot. You want a dark-brown crust to surround the meat. Don’t open the door; use the oven light to check it. Wait for the wonderful smell, about 20 minutes. After about 30 minutes, turn down the heat to 250-300 degrees, and keep cooking it for about 20-25 minutes per pound for rare and 30-35 minutes per pound for medium. So, a 4-pounder would cook for about 2 hours. Once it’s done, turn the oven off, remove the roast and let it rest for 15-20 minutes before cutting into it. You want the outside roast to cool a little, which will hold all the juices in the roast. Hope this works as well for you as it did for me. Let me know if you have questions.
Vivian O'Connor I’m from Columbia.
Thank you Vivian! I never saw any of these comments until now, so I apologize for the delay in thanking you for the printed version. Unfortunately, Chef Steve is no longer with us, but he was a gem of a guy--such a great friend!
Thank you for the printed recipe! I have an 8 pounder I'm cooking for Easter tomorrow.
Awesome recipe - My mom has cooked frozen prime rib for years. Never thought of using a dry rub on it though. Thanks for the info!
p.s.your video was just fine - ignore the guy who feels it necessary to critique your video. This was a video on how to cook frozen beef; not how to do a professional video. Your heart and sincerity shown through! :)
Thank you Kip, I really appreciate that! Yes, we are definitely not professional actors or news anchors!
Had a friend who took a frozen prime rib and put in in the preheated oven at 500 degrees for about 45 minutes as I recall and then reduced oven temperature to 225 and cooked meat to an internal temperature of about 125 or maybe it was 130. Then he removed it from the oven and let it rest for 30 minutes . It was incredibly good. Unfortunately he passed away in 1994 and I am posting this as I remember it, so there may be some errors. He described his method as cooking a standing rib roast Pittsburgh style. Very well done crust but the interior was rare which is the way he and I both like our beef. Has anybody else cooked a standing rib this way?
Your friend was using a well know way of cooking Prime Rib.
It's a excellent outcome.
Many videos can be found on UA-cam using your friends technique.
Happy Holidays
I wonder if my mother would have owned as many cookbooks as she did if she had youtube lol Thanks for posting
You're welcome!
Great video, definitely going to do this.
Yep! Cooking unthawed is best at retaining the juices...my father taught me this years ago!
But sometimes you forget to thaw the roast. :( So thankful for these directions that are saving the day!!!
Loved your wholesome natural approach here in filming this instruction. Applause,applause. I'm trying this now.. Thank You!
Thank you Virginia! It was a first-ever for me! I apologize for the delay in replying, but I never realized there were comments and didn't realize I could comment back!
Thank you for this great information. I will be making this today.
Thank you Bisa!
Made my mouth water! That looked delicious and I bet it was. Thank you so much for this wonderful recipe. I will be doing this for Christmas. God bless you. Loved the video you two were fantastic. Merry Christmas and a very Happy New Year!
Thank you Maria and God bless you as well! Christmas has rolled around again, so Merry Christmas and Happy New Year to you as well!
Seriously? Doesn't any one have anything better to do than nitpick? THANK YOU for the video. Basic courtesy, guys...they didn't have to film this. I appreciate the knowledge.
Thank you Christie! (I just now read comments and figured out how to comment back!) I appreciate your kindness.
Great video! I’m really excited to try this. I have a frozen brisket that I don’t have time to thaw, I’m going to try this this week!
Thank you both so much.
Thank you Terri and you're certainly welcome! Thanks for watching and commenting!
Step 1: install 12ft x 4ft mirror downward facing 45° angle on kitchen ceiling…
Step 2: preheat oven…
(As a camera tech, I know why you have this…. But I couldn’t resist making the comment).
Great recipe… what temp/meat thermometer do you cook it too?
Well done! You two have certainly piqued my appetite. I've just seasoned the meat, and the oven is pre-heating as I type.
Do you add a y water before you in the oven
I bought a 13lb bone in prime rib roast, and just used this technique to cook a 3lb portion. It was AMAZING! my question is I'm having family for the big 10lb frozen hunk of it that's left. I want to know if the 10lb one can be baked the same way as the 3lb one?
What temperature do you set the oven?
How long did you cook it for?
At 3:35 he tells the oven cooking temperature. 450-500
Overkill in my opinion.
+DJs Tuffmods That is for the pre-heat and sear. You need to turn it down after 10~20 minutes.
Thank you.. xD
Can I cook a beef tenderloin roast (chateaubriand) with this method?
Yes Arnold, we do that all the time! My husband uses the same method! He even sears it (unseasoned) over his Holland Grill 'Grill Mate' then seasons it, brings it in and we put it in our Nesco roaster at about 275-325 (always use a meat thermometer!). I usually add some broth to bottom of the roaster so that the beef doesn't dry out, which then makes wonderful 'jus' for 'au jus'!
did they say what temperature to use?
450-500 degrees
+Kip Only to start. You need to turn it down after that.
+Kip Hartwell turn it down to what?
Depends on the size and shape of the meat. 350 (c) is my go to temp though. Bigger is low and slow, smaller meat needs faster and higher temp.
@@martyquinnsez I believe Chef Steve turned the oven down to 325 degrees.
I'm sure it's tasty, but I prefer a bit of pinkness/red in the roast
You said you preheated the oven to 450 but you didn't say what temp you cooked it at!
That means he cooked it at 450 also.
Set the timer to what when searing?????
Thirty minutes if frozen, 15-20 minutes if thawed.
It doesn't have to be covered at all?
Not if your roast has a good fat cover--hence the name "Prime Rib"--Prime means very well-marbled and the butcher should always leave a nice fat cover, while removing the excess fat. The fat bastes the meat and keeps it from drying out!
Good video... a few production tips to make it better... guests with jingley jewlery on wrists- no no, Production team needs to be more on top of cuing hosts when to look at which camera, and maybe have a rundown at the top of the video of ingredients used, temp and times, OR... list it in the description. ;)
We're not professional actors (that roast came from our family farm), hence the no-no's. Thank you for your critique. I hope you tried the recipe!
@@susiemahnkenmissourilegacy940 What recipe?
@@PowPowSunshine100 I apologize that we didn't upload a written recipe way back when, but we went through it while we made the video. There aren't any proportions for the herb and spice rub, just what you like and just enough to dust the roast. I think the chef mentioned the temperature and roasting time in the video. I'll watch and listen to it again and see if I can get those details for you.
He looks like the guy from grownups with the messed up eye
Did they do this in front of a group of people as well as cameras?? Their eye contact is all over the place, lol. When I first started watching the video, I wondered why they had hands above the cupboard! :-) Once they moved, I realized it was a reflection.
You over-cooked it!! Should be rare in center...not grey!
Nice set for a cooking show. One camera needs to be on the mirror exclusively or use a POV camera overhead. The wide 2-shot is clunky.. don't need to see the whole set every time. Cameras need tally lights so the chef knows where to look. Close-up camera needs to be on sticks... way too shaky and out of focus . Do these simple things and you'll be amazed how it improves the look and feel..!
Hi William, this was our first time, with just one camera, so please excuse the mistakes.
This is very informative, but I really think you both should take a lesson or two on how to be in front of a camera. Neither of you are in the least bit comfortable and it makes watching and listening to you difficult. Steve, you need to know which camera is on you and stop looking from camera to camera. Your interaction with each other is stilted and doesn't work well. Too bad, because, as I said, this is good information. Hope you accept this in the spirit it is meant.
da dog I just saw the comment yes long time ago but just had to comment did you think that there was a live studio audience and his acknowledging the group not looking for camera’s and the learning process is more important and then how a person appears on a camera hummmmm
First time, and yes, there was an audience there, so he was making eye contact and acknowledging their presence and interaction.
@@ASingleVoice84 Thank you! You're right on point! It was just for fun and to help sell beef from our family's ranch!
Sooo 425 3hr what else🤷♀️ like do you put the lid on the roaster? Did you add any water? Not enough info but lots of talk & fluff!!
Good questions! We started out at 500° then turned it down to 325°. (425° would be too hot for the entire time.) And it only took a couple of hours! When I do this at home I use a meat thermometer after the sear and when it's thawed just enough to insert one. And then I roast it to rare or medium-rare. And no, we did NOT put a lid on the roaster nor add any water. This is what you call open-pan roasting, versus braising like you would use for a pot roast, which is usually a tougher cut of beef. It works well on high-quality beef with lots of marbling and a good fat cover. That's why we used our Missouri Legacy Beef Prime Rib! And we're not professional actors. We're just ranchers with a dear friend who happens to be a chef, making a video for our customers.
So 500. For how long no instruction. ?
50 percent longer than unfrozen
Here's a printed version for their recipe from the Columbia Tribune. It's got the cooking times. STANDING RIB ROAST Preheat oven to 450 to 500 degrees. Remove roast from freezer. Discard plastic cover, run under cool water and lightly wipe with clean cloth. Rub roast with any rub -- I prefer a dry rub of salt, pepper, garlic and some brown sugar. Another flavorful rub consists of finely chopped herbs such as basil, thyme, rosemary, paprika and a little ground mustard. Get a medium sheet pan and add a rack to it. Place the roast on the rack and put in the oven for 25-30 minutes. Keep an eye on it every 10 minutes because it’s going to get hot. You want a dark-brown crust to surround the meat. Don’t open the door; use the oven light to check it. Wait for the wonderful smell, about 20 minutes. After about 30 minutes, turn down the heat to 250-300 degrees, and keep cooking it for about 20-25 minutes per pound for rare and 30-35 minutes per pound for medium. So, a 4-pounder would cook for about 2 hours. Once it’s done, turn the oven off, remove the roast and let it rest for 15-20 minutes before cutting into it. You want the outside roast to cool a little, which will hold all the juices in the roast. Hope this works as well for you as it did for me. Let me know if you have questions. -Courtesy of Vivian O’Connor
they got the two worst people for this video. they don't compliment each other whatsoever. what was her duty in this video? "ya. mhmm. oh I see"
"I think I have a tiny mouth."
Those "two worst people" happen to be the business owner and a dear friend who is a professional chef, not actors. I'm sorry you don't approve. I hope you do a better job selling your product. I'm sorry that you feel the need to criticize.
@@susiemahnkenmissourilegacy940 You can’t please everyone. Thank you for the video and recipe! Never mind the haters.
@@deniseracine6788Thank you for your kind words. Why do people feel the need to criticize everything? It doesn't take much courage or wisdom to be critical from behind a keyboard.
please look at me!!
Bracelet! Ugh!
This is laughable. And also cry-able... What a joke.
Reeeealy...obviously you know NOTHING about cooking!
Tiny mouth thing was weird
You seem like nice folks.
Unfortunately you ruined a beautiful prime rib.
Medium to well done. Yuck.
Nope, it was delicious and rarer than it appeared in the video.
I feel like she's fibbing about her doing this before before also I think they really did not cook that roast because they are wearing the same thing nothing has changed even make up same still after 7 hours ... mmmkkay
@abandonbelief You don't have to believe it or not. And it didn't take 7 hours. Where did you get that idea?
This is terrible.
So, I will let you guys in on a secret. Defrosting meat doesn't require your supervision. Cooking from frozen such laziness.
+Byron Lumley ^^^^^^^^^^^^^THIS
but the doesn't answer the time factor...
honestly, i thought it looked a bit dry, too well done, and maybe a bit chewy also. i would hate to try this with a $40 roast as an experiment.