|Second Helpings of Roast Chicken|
|by Simon Hopkinson|
In this follow-up to the smash sensation Roast Chicken and Other Stories, Simon Hopkinson re-creates his winning formula by taking forty-seven com...
1 - 10 of 10 for rib eye round roast
Place uncovered in open pan, flat side up. Bake at 275 degrees until thermometer says rare. After it comes out of oven, it will be medium.
In a small ... well coated. Place roast on rack; bake ... lemon juice 1/2 tsp. oregano Mix well. Chill. Serve with roast. Half of this sauce is sufficient.
Rub the roast with a mixture ... 4 pounds, add 10 minutes; over 5 pounds, add 15 minutes; a very large roast such as 7 or 8 pounds, add 18 to 20 minutes.
Rub oil over ... and rub over roast. Place meat ... per pound at 350 degrees. The result will be a brown outer surface with an even rareness in the middle.
Put thin slices of meat in bowl with marinade. Do not use metal bowl. Mix with your hands until well blended. Cover and chill in refrigerator for at ...
In a small ... spice mixture. Place roast on a rack, ... 1/2 teaspoon garlic powder and 1/2 teaspoon oregano, mix well. Chill and serve with peppered beef.
In a small ... well coated. Place roast on rack and ... tsp. lemon juice 1/2 tsp. each garlic powder & oregano Mix well. Chill and serve with peppered beef.
In a small ... spice mixture. Place roast on rack; bake ... temperature reaches 130 degrees for rare. Makes 6-8 servings. Serve with Garlic Mayonnaise Sauce.
Combine oil, onion, ... Mix well. Add roast; coat well ... with a pastry brush. Makes 8 to 12 servings. NOTE: Use prime rib, eye of round or any beef roast.
Marinate the beef in the wine, bay leaves, and pepper for 3 hours. Place the beef in a heavy pot, where it fits snugly. Pour in the marinade and the ...
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