Reviewed: Aug. 20, 2011

Hands-down the best roast beef I've ever made. The flavour was fantastic and the gravyI made from the drippings was delicious. My husband and my children couldn't get enough. After a little confusion, I used "dry" mustard as opposed to "ground" mustard. It is my understanding that they are the same thing, but if not, the flavour was still amazing.

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Reviewer:

BusyBee222

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Cooking Level: Intermediate

Reviewed: Apr. 27, 2011

i made this for easter dinner. along with the broth, a put carrots, celery, leaks, and onion in the pan. i also added a full quart of beef broth a little at a time while cooking. as for the cook time, it was really hit and miss, i had to keep checking the temp of the meat to know when to take it out. other than that, it was really good!! we had plenty of gravy, and it was a big hit with the family! i will think twice about going out to eat when i am craving a good rib roast!!

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Reviewer:

jcernek

Reviewed: Jan. 21, 2011

****FOLLOW THESE INSTRUCTIONS**** I followed these to the T and made the best rare/medrare roast I have ever had. Use the above rub but also add 2-3 tablespoons of minced garlic. Rub over the roast and let this marinate in a container or plastic bag in the fridge for 1-2 days. On the day you want to cook this, let it sit out of the fridge for 2 hours to warm up. Rub with olive oil. Put meat thermometer in. Make sure the end is in the middle of the roast, and insert from the side, not top down. Preheat oven to 480 Degrees and put roast in, fat side up. After 6-10 minutes (smaller roast, shorter time), reduce heat to 220. Temps as follows Small roast/large roast Rare/Med Rare 115/105 Med 122/110 Med well 127/117 THIS IS VERY IMPORTANT - ONCE TEMP IS ACHIEVED, DO NOT REMOVE THERMOMETER. LEAVE IT IN AND LET THE ROAST SIT FOR 20 MINUTES. The roast will continue to cook and the temp will rise. This will also prevent all the moisture from leaving the roast. I also used 1 1/4 cup of beef broth for the au jus.

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Reviewer:

JeffC

Reviewed: Jan. 3, 2011

This was delicious! I used a Beef Rib Roast and doubled the rub ingredients, adding Italian seasoning as suggested. Doubled the liquid mixture with about 1/2 cup dry white wine. Added quartered onions to the liquid. Basted frequently. Added a package of beef gravy mixture to the liquid for gravy and served over mashed potatoes. My family loved it!

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Reviewer:

6coates

Reviewed: Dec. 29, 2010

Excellent! The only change I made was using season salt. We used a rotisserie and basted it with the broth and vinegar. The kids ate it with no questions asked.

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Reviewer:

hassant

Reviewed: Dec. 28, 2010

I used regular mustard since I didn't have ground mustard. Also I added fresh rosemary, a little thyme & basil. As well as Bay leaves & fresh garlic. Delish!!!

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Reviewer:

Cari559

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: Dec. 26, 2010

used this recipe on a 6lb rib eye boneless roast-cooked in 2 hours and was well done. still tasted very good but I wish I had cooked it a bit less.

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Reviewer:

Margemerli

Reviewed: Dec. 25, 2010

I made this today for Christmas dinner. It was my first roast, so I was nervous. It was very easy and a HUGE hit! My husband is especially picky about "chunks of meat" and usually doesn't like them. And he loved it! I made some adjustments based on other reviews and my own tastes. I doubled the seasoning rub. I made several deep slits with a knife on all sides of the meat and shoved seasoning inside. (I would have used whole garlic cloves like one reviewer, but didn't have any.) I used pink sea salt, and didn't double that amount. After I rubbed it all over the meat I let it sit out on the counter for 2-3 hours to warm to room temp and to marinate a bit. I almost quadrupled the sauce portion, skipped the water, and added two quartered onions. After it cooked, I served the sauce at the table and everyone loved it on their meat. Next time I'll make twice as much sauce (probably two cans of broth) and stuff garlic cloves in the meat. And it will be even more amazing! The meat was tender, easy to cut and very flavorful. I made this with a 4 pound rib roast. Served 4 adults and 3 babies with some leftover. I had to add water to the sauce as it cooked, which I'm assuming is normal. I probably added about 2 cups. It wasn't a problem, I just wasn't expecting that. Like I said, this was my first roast. Thank you very much to Donna for posting this and other reviewers additions!!! Merry Christmas!!!

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Reviewer:

habblie

Reviewed: Dec. 14, 2010

This is a great, easy recipe. My boyfriend said, "don't ever tell my mother that this is better than hers!" I added Italian seasoning and sea salt to the mixture, put quartered white onions in the red wine vinegar/beef broth mixture, and basted the center cut roast for almost 3 hours. Then I put the juices and onions in a pot with a jar of fat free beef gravy and let that simmer while I sliced the roast. Very yum!

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