Best 4 Shirleys Perfect Rare Roast Beef Recipes

Prepare to embark on a culinary journey as we unveil the secrets to crafting the ultimate "Shirley's Perfect Rare Roast Beef". This delectable dish tantalizes taste buds with its tender and juicy interior, enveloped in a stunning crust that adds a symphony of flavors. Whether you're a seasoned home cook or a novice in the kitchen, this comprehensive guide will lead you through the steps of creating this extraordinary dish, ensuring that every bite is an explosion of savory satisfaction.

Check out the recipes below so you can choose the best recipe for yourself!

SHIRLEY'S PERFECT RARE ROAST BEEF

Shirley's Perfect Rare Roast Beef image

My mom showed me how to make the perfect roast beef, and I mean PERFECT! I love my roast beef rare to med-rare, and this is how I do it. IMPORTANT: Take your roast out of the fridge, and let it set to get it to room temperature before baking! If you like really rare bake for 15 mins. at 500. If you like your roast beef cooked med-rare, put in for 18 mins. at 500. If you like it well done, then just burn the darn thing LOL. What's nice about this roast is, if someone likes it done a little more, please keep in mind that the end pieces will be done a little more. ***(The roast in the series of photos that I took was a 2.75 lb. bottom of the round roast. I baked it at 500 for 15 mins., then turned the oven off and left it in the oven for 1 hour for a rare roast.) The cooking time is 5 minutes per pound but I couldn't reflect that in the cooking time in the TIME section for the recipe, at the bottom so I just put in 15-30 mins, depending on size of the roast you use (3-6 lb)

Provided by Lindas Busy Kitchen

Categories Roast Beef

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 3

Ingredients

roast beef, tenderloin, tip, eye round, bottom round, rump, any you like (you can use any size roast, just adjust the baking time in the oven 5 mins. per lb.)
1 onion, cut into thin rings
garlic powder

Steps:

Preheat oven to 500 degrees. Wait for a few minutes before you put your roast in, so it gets as hot as possible.
Put the roast in a shallow pan. (I use a cookie sheet).
Cut onion into thin rings, and put all over the top and sides of the roast using toothpicks if necessary. I sit a few slices on the bottom of my roast too.
Sprinkle roast generously with garlic powder, or to your liking. DO NOT SALT roast, or you will dry it out.
Put roast in the oven on the middle rack.
Bake at 500 degrees for 5 minutes per pound, then shut off oven, and let sit in the oven for 1 hour. DO NOT under any circumstances open the oven door! VERY IMPORTANT!
After you turn off the oven and your roast has baked for l hour, take it out of the oven, and let sit for 15 minutes, to allow juices to distribute in the roast.
I use my electric knife to cut my roast, and place on a serving dish.
Don't forget to make the gravy!

PERFECT ROAST BEEF

Perfect Roast Beef image

I found that one at a doc's office and copied it. It works really well. Cooking time includes the warming time, actual roasting time and resting time.

Provided by txzuckerbaeckerin

Categories Meat

Time 3h10m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

6 lbs beef rib roast, tied
1 cup flour
4 teaspoons onions, finely minced
4 teaspoons garlic, finely minced
4 teaspoons parsley, minced
1 1/2 teaspoons thyme, freshly minced
salt
coarse pepper

Steps:

Let the roast sit for about 1 hour to to come to room temperature.
Preheat oven to 350°F.
In a bowl, combine flour, onion, garlic, parsley, thyme and some pepper.
Rub roast with salt, then rub on the flour mix.
Place in a roasting pan and bake for about 1 1/2 hour or more till the inner temperature reaches 130°-140°F for medium rare.
Let rest covered with foil for about 30 minutes before carving.

Nutrition Facts : Calories 749.9, Fat 61.3, SaturatedFat 25.3, Cholesterol 161, Sodium 123.1, Carbohydrate 8.4, Fiber 0.3, Sugar 0.1, Protein 38.3

NEVER FAIL ROAST BEEF

Never Fail Roast Beef image

I found this recipe online a year or so ago and I have only cooked roast beef this way since. The only time this method was disappointing was when the roast was too small, it turned out medium. The meat should be very brown and crispy on the outside and pink all the way through, juicy and medium rare. How many this serves depends on size of roast.

Provided by Ninna

Categories Meat

Time 1h50m

Yield 8-10 serving(s)

Number Of Ingredients 2

Ingredients

1 large beef roast, any high grade beef, I use rump and sometimes a large scotch fillet
2 -3 tablespoons barbecue seasoning, any seasoning is okay

Steps:

Let meat stand at room temperature for at least one hour.
Preheat oven to 190c (375F) degrees.
Rub meat with seasoning and place fat side up in shallow pan.
Do NOT cover or add water.
Bake 1 hour, turn off heat.
DO NOT OPEN OVEN!
Turn oven back on to 190 deg C (375 deg F), 45-55 minutes before you plan to serve and bake for 30-40 minutes.
Remove roast from oven and cover with foil - do not carve for 15 minutes.

Nutrition Facts :

RARE ROAST BEEF

Rare Roast Beef image

This recipe is very similar to one posted by Linda's Busy Kitchen on Food.com named "Shirleys Perfect Rare Roast Beef Recipe". This is the way my mom made rare roast beef, and apparently it is also the way Linda's mom made it, because the methods are virtually the same! We used to eat it with ketchup, but now I like it plain with...

Provided by Karen Hatch

Categories Beef

Time 1h45m

Number Of Ingredients 1

Ingredients

1 beef roast

Steps:

1. Bring your roast (chuck, rump, loin, whatever roast you prefer) to room temperature. Preheat oven to 500 degrees. Pat the roast dry. I actually "age" the roast for a day or two unwrapped in the refrigerator to dry the surface of the meat. Season roast if desired, but don't use salt - it draws the juices out and tends to dry the roast during cooking. So it's important to have a preheated oven, and the roast at room temperature, with a dry surface, and no salt. Line a shallow pan with sliced onions, if desired. Place the roast in the pan. Leave uncovered. Cook the roast at 500 degrees for 5 minutes per pound. For example, you would cook a 4 lb roast 20 minutes at 500 degrees. Do not open the oven. Turn the oven off and let the roast sit for an hour. Remove the roast from the oven and let it rest for about 20 minutes. Slice thinly against the grain. Serve with horseradish or mustard, au jus, or just plain. Wonderful with onions and root vegetables such as parsnips, carrots, potatoes, and beets.

Tips for Making the Perfect Rare Roast Beef:

Choose a high-quality cut of beef, such as a top sirloin or tenderloin.
Trim any excess fat from the beef.
Season the beef generously with salt, pepper, and your favorite herbs and spices.
Sear the beef in a hot skillet or grill until it is browned on all sides.
Transfer the beef to a roasting pan and cook it in a preheated oven at 425°F for 15-20 minutes, or until the internal temperature reaches 125°F for rare.
Remove the beef from the oven and let it rest for 10 minutes before slicing and serving.

Conclusion:

Making the perfect rare roast beef is a skill that takes time and practice. By following these tips, you can create a delicious and juicy roast beef that will impress your family and friends. Remember to choose a high-quality cut of beef, season it generously, and cook it to the desired doneness. With a little patience and effort, you can create a mouthwatering rare roast beef that will be the star of any meal.