Steps: |
| -Place the roast on a rack and season it liberally three hours before roasting. The meat has to be room temperature before roasting. |
| -Preheat the oven to 450 degrees one hour before the roast will go in the oven. |
| -Place the stew meat and the vegetables into a heavy bottom roasting pan or large saute pan (not non-stick). |
| -Roast the meat in the oven until browned. Stir the meat occasionally for even browning (approximately 45 minutes). |
| -Remove the pan and set the roast on top of the vegetables. |
| -Roast the beef until it is golden brown (approximately 30 minutes). |
| -Turn the oven down to 300 degrees and roast the beef until 130 degrees for rare or 145 degrees for medium-rare. |
| -Make sure the thermometer does not touch the bone as it will skew the reading. |
| -Place the roast on a wire rack over a sheet pan to rest. The juices that accumulate in the pan can be poured into the jus. |
| -Place the roasting pan on the stove top and turn the heat to medium-high. |
| -Add the beef stock (wine first if desired) and scrape the bottom of the pan with a wooden spoon. |
| -Simmer the stock for a couple of minutes, and then strain the jus out through a chinoise or fine mesh strainer. |
| -You can serve the pan sauce as au jus, which has the consistency of water or reduce it into a sauce. |
| -Slice all of the bones off of the roast, and slice the desired size. |
Pairs With: |
| Potato Gratin Forestiere |
| Horseradish Sauce |
| Brussels Sprouts with Bacon and Chestnuts |
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