Perfect Garlic Butter Roast Beef

Name: Perfect Garlic Butter Roast Beef
Ingredients: 4100 g beef roast; 1 jednotka polievková lyžica coarse salt; 1 ČL black pepper; 6 klinčeky garlic; 2 PL unsalted butter; 2 PL fresh parsley; 2 PL fresh chives; 1 ks shallot; 1 ks carrot; 1 stonka celery; 3 vetvičky fresh thyme; 2 vetvičky fresh parsley; 1 vetvička fresh rosemary; 0.5 Šálka dry red wine; 8 Šálka beef stock; 4 PL all-purpose flour

#beef#garlic butter#sauce#roasting#Chef Billy Parisi

A foolproof method for roasting beef to tender perfection, enhanced with garlic butter and a rich red wine sauce. This recipe guides you through salting, slow roasting, resting, and finishing with a high-heat crust for an impressive, flavorful roast.

Ingredients extracted via AI

4100 g beef roast1 jednotka polievková lyžica coarse salt1 ČL black pepper6 klinčeky garlic2 PL unsalted butter2 PL fresh parsley2 PL fresh chives1 ks shallot1 ks carrot1 stonka celery3 vetvičky fresh thyme2 vetvičky fresh parsley1 vetvička fresh rosemary0.5 Šálka dry red wine8 Šálka beef stock4 PL all-purpose flour

Procedure generated via AI

Choose a large, boneless 9 lb beef roast, ideally an inside top round, though bottom round or sirloin roast also work.
Trim off any excess fat and remove silver skin using a sharp knife, such as a boning or chef’s knife.
Tie the roast securely with butcher’s twine, making a double knot and wrapping approximately 6–7 loops spaced about 1 to 1.5 inches apart.
Generously season the roast on all sides with 1 to 1.5 tablespoons of coarse salt, sprinkling from about 12 inches above to cover an even surface.
Place the roast on a wire rack lined with parchment paper and leave it uncovered in the refrigerator for 4 to 48 hours to allow the salt to penetrate deeply.
Remove the roast from the refrigerator and let it rest at room temperature for about 30 minutes. Preheat your oven to 225°F (107°C) with the fan off.
Insert a meat thermometer into the thickest part of the roast from the top. Season the roast with freshly ground black pepper (¾ to 1 teaspoon).
Roast in the middle rack of the oven for about 3.5 hours until the internal temperature reaches 120–122°F (49–50°C).
To prepare the garlic butter, grate 6 garlic cloves and sauté them in 2 tablespoons of cold unsalted butter over low to medium heat for 30 to 45 seconds, taking care not to brown the garlic.
In a bowl, whip 2 sticks of softened unsalted butter on high speed for 5 to 7 minutes until light and fluffy.