I used to make a lot of roasts. John and I have gotten sick of the rapid fire "turkey holidays". For several years, we have done rib roasts for Christmas, and have always been thrilled with the results.
Mom always coated roasts with flour, salt, pepper and other seasonings, then roasted the meat at a high temp to start and finished it slow. We usually had Eye of the Round though...tough, but great flavor. John hates the tough texture though, so the Rib Roast was the roast of choice.
However....I doubt if I will ever do a Rib Roast again!
I have discovered the charms of the New York Strip Roast. This is just an uncut version of the New York Strip steak. This is not a cheap cut, and you will choke when you see the price, but if it is well trimmed, it is still a good value. see below.
It really is best if you buy a meat thermometer, and understand that about 145 leaves you with Medium Rare beef. I like a bit more well done, and John's family is into still screaming beef!
Adjust as required.
The roast is quick and easy to do. It is a rather flat roast, and you really don't think it will feed anyone. It looks small for the servings it yields. We served six people on the day of John's sister's party. We served three the following day reheated. There is enough in the four and a half pound roast I bought for at least four more people!
So, that makes 13 people served, out of a 4.5 pound roast! It does not stay in the oven very long. It has very little waste. There is a line of gristle on one side, and you have to ask the butcher to trim a lot of the fat, or do it yourself. There is a single solid layer on one side. Mine had a generous layer, and still worked out well for servings.
Take the trimmed roast and lay it in a roasting pan with the fat side up.
Generously coat the entire roast with butter or olive oil.
Salt and pepper the entire roast and give it a nice sprinkling of Thyme.
If desired, try a bit of dried garlic, or massage the roast with a couple of crushed garlic cloves. The paste of garlic should be massaged deep into the meat. Any amount left on the surface could burn.
Place the roast in a 500 degree oven for about fifteen minutes, or till seared all over. But keep an eye on it and leave it in till the color suits you.
Reduce the temperature of the oven to 300 degrees,
Roast for about 20 minutes and begin checking the temperature at the thickest part of the meat.
When it reaches temperature, remove the roast to a platter and cover loosely with foil. Allow to rest for about 20 minutes.
Meanwhile, the roast does not produce a ton of liquid. But you may have a nice fond on the pan to add water or wine to get the makings of a good gravy.
My sister just put her pan drippings and pan directly over the flame and thinned it down with water or wine. She began whisking the liquid and sifting in flour till it thickened to taste.
I like caramelizing onions and mushrooms in butter..3 T of butter. Brown, then add water, reduce, brown, thin again and reduce till you just have onions, mushrooms and butter, and no water.
Then I add three tablespoons of flour and a bit of Thyme and allow it to fry till just till colored slightly.
Thin the roux you have just made with the pan drippings and extra broth, wine or water. Taste for salt and pepper.
Keep warm till time to serve. Sift in a bit of flour and whisk till thick if it is too thin.
Big pieces of meat can be done similarly if you like a nice even color. You can sear just as well in a frying pan, then put the meat in a low oven to finish.