We don’t get to have a delicious beef roast frequently, but it’s a dish I look forward to (and I completely underestimated how simple it was until I made it for the first time). This is a recipe where the higher the quality of the beef, the better the flavour – therefore, the idea is to keep it simple and let the meat show. Our favorite is from One Mile Ranch, a small ranch in Southern Alberta, but eat local! Find something tasty from your local grocer or butcher to see what’s finest in your area!
Now you’ll need some wonderful wine to pair with your high-quality steak. For our second pairing with Collective – A Craft Beer Shop, we used this formula. We’re offering the Ja! Bodega Tinedo this month, a beautiful organic Spanish Tempranillo. It has some tasty raspberry, blackberry, and earthy leather notes with a nice minerality that pairs nicely with the beef without overpowering it’s lovely delicate (for beef) flavour. Medium-bodied with soft tannins and bright acidity; it has some tasty raspberry, blackberry, and earthy leather notes with a nice minerality that pairs
INGREDIENTS
1 pound beef roast (we used a cross rib roast, but you can use whatever roast you want)
1.5 tablespoons smooth mustard
2 tablespoons salt
A roasting pan with a rack is required.
INSTRUCTIONS
Preheat the oven to 425 degrees Fahrenheit. Rub the dijon mustard all over the roast, then season evenly with the seasoning salt. Place the roast on a rack in a roasting pan (bone side down if using a cross-rib roast) and pour about 1 cup of water into the pan’s bottom to prevent juices from scorching (makes clean up easier).
Bake for 15 minutes before lowering the temperature to 325F. Continue baking for another hour or until the internal temperature reaches 125 degrees Fahrenheit for medium-rare. At the half-hour mark, I rotate the pan (turn it around to face the other way) to ensure equal cooking (if one side of the oven is hotter than the other).
Remove from the oven and allow to cool for 10-15 minutes. This will keep the juices in the meat longer and elevate the internal temperature to a full medium-rare.
Thinly slice and serve with your favourite side dishes.
4-6 people
Tip: Want to serve it with an au jus? Simply simmer and decrease veal stock (which has a milder flavour than beef) over medium heat until it thickens, and you’ve got yourself a fantastic demi-glace! I make this using frozen stock, but the pre-thawed stock would also work. (To make a nice sauce from frozen, simply plop a huge stock ice cube into a skillet and watch it melt and boil for around 40 minutes.)
