Roast for 23 minutes for medium-rare (only ... Chill until ready to serve alongside the beef. Carve the beef into thin slices just before serving. Both the beef and the sauce can be prepared ...

sharp carving knife. For a bone-in rib roast (prime rib), turn the roast beef on its side; remove a thin bottom slice if needed to stabilize the roast. Insert a large fork in the side of the roast ...

Drain the peas and toss with the last of the butter. To serve, carve the beef and place onto serving plates, with the roast potatoes, Yorkshire pudding and a spoonful of each of the vegetables.

When the need for red meat hits, a juicy, hand-carved roast beef sandwich does the job. Here are our favorite places to get them in the city. Old Original Nick’s Roast Beef, South Philly Let ...

Beef tenderloin. It's the ultimate fancy ... end roast and 1 hour 40 minutes to 2 hours for head-end roast. Transfer roasts to carving board, tent with aluminum foil, and let rest for 20 minutes.

5. Carve roast into slices; season with salt, as desired. Serve with Red Wine-Cherry Sauce. 1. Heat large nonstick skillet over medium high heat until hot. Add beef and eggs; cook and stir until ...

(Temperature will continue to rise about 10-15F to reach 145F for medium rare; 160F for medium.) Carve roast into slices. Season beef and green beans with salt and pepper, as desired.

Roast in the preheated oven for 2 hours. Remove and allow to rest for 10 minutes before carving. The beef can be set aside, covered, and served when ready. In a saucepan over a moderate heat ...

Phil Vickery is here with a delicious twist on the traditional - roast fore rib of beef, creamy potato gratin ... not only will the meat be slightly easier to carve but it will also appear to ...

Rub the roast well with the cut head of garlic, season liberally with salt and pepper, squeeze over the lemon juice, and coat with 2 to 3 tablespoons oil. Place the beef on a rack in a heavy ...