A good roast beef rub can bring a drab piece of meat to life, so imagine what it can do for an already great piece of meat. The key to making good roast beef rubs is to be patient, keep notes on which spices and herbs were added each time you experiment and don't be concerned that more is always best, as that's not necessarily the case.
Roast Beef Rubs
First of all, remove surface fat and connective tissues. If you are leaving fat on the roast, leave it on the top so that the fat will drip down over the roast and add to the juice you'll use later for gravy. If you are using oil or fat, brush or drizzle the meat with oil before you rub in the dry spices and herbs. If you plan on inserting garlic cloves into the roast, make the slits are on the top of the roast and push the garlic into the meat to a depth of about one inch.
Also, make sure the oven has been preheated before you begin and that the roast has had an hour or so to reach room temperature. Place the roast on a rack in a shallow pan, and cook accordingly.
Matching Rubs to Cuts of Meat
The rubs below are favorites that will not let you down. The only thing to be wary of is oven temperatures and the weight of the meat-both must be adjusted accordingly.
Tenderloin: Crush a clove of garlic, and rub it over a five-pound tenderloin. Brush with bacon grease, and sprinkle with kosher salt and coarsely ground pepper. Roast for 45 minutes in an oven that has been preheated to 350 degrees Fahrenheit.
Rare Roast Beef: Let roast sit for one hour to regain room temperature status. Cut about six holes in the top of the roast, and push garlic cloves into each one. The garlic should not be visible. Cover the roast with olive oil, and then rub a mixture of one teaspoon each of fresh thyme, kosher salt and ground pepper into the meat. Roast for 35 minutes in an oven that has been preheated to 375 degrees Fahrenheit. Turn the heat to 250 degrees, and use a meat thermometer to gauge the inside temperature. When the meat reaches 140 degrees, the roast is done. Let the roast sit for about seven minutes after being removed from the oven before it is sliced.
Round Roast: Rub roast with one tablespoon olive oil. Then mix the following ingredients: one teaspoon salt, and one half teaspoon each of paprika, pepper and garlic powder. Place the roast into a shallow pan, fat side up, and roast for 20 minutes in an oven that has been preheated to 350 degrees Fahrenheit.
Rib-Eye: Mix together one tablespoon each of thyme, rosemary, rubbed sage, ground pepper and garlic salt. Rub roast with one tablespoon vegetable oil. Rub the spices into the meat and place it-fat side up-on a rack in a shallow pan. Bake for two hours in an oven that has been preheated to 325 degrees. Use a meat thermometer to determine the temperature at the core of the roast. A rare roast will be done at 140 degrees; 160 degrees is perfect for a medium-rare roast and 170 is a well-done roast. Let the roast stand for approximately seven minutes before carving.
Corned beef is a trimmed brisket or cut of beef round that has been preserved by brining with salt and spices. It is raw and must be cooked to produce the tender, sweet meat that is so sumptuous. This New England treat was once cured with corn-kernel-sized salt crystals before refrigeration was available.
Corn beef or Pastrami? Have you even wondered what corn beef or Pastrami is and how it is made?