TravelTalkOnline Forums People Talk Recipes Beef roasts

I could use a little help. Can anyone tell me if a beef tenderloin roast is the same as an eye round or filet mignon? Which beef roast is the tastiest and how would you cook it? How about making the gravy? As you can see this is all new to me and I'm planning my first big dinner party and I'm a bit lost. Thanks for any help.

An eye of the round and a beef tenderloin are not the same thing, not even close.

Here's thread on whole tenderloin of beef:
http://www.traveltalkonline.com/forums/s...rue#Post1237815

For tastiest... a standing rib roast (prime rib)...
For most tender... a beef tenderloin...
only reason I say astanding rib roast for tastiest is because it has more marbled fat than a tenderloin...
I like both as well...
Not a big fan of eye round...
very little fat, and ususlly ends up dry... it's good for pot roast though...
or cooked very rare and sliced thin for sandwiches or for use in a Philly Cheesesteak...

Actually, we have a standing rib roast that we are going to cook for dinner this evening! I've never done one, so am a little apprehensive, but we bought a really small one to try it out--about 5 pounds.

Carol,
Fool-Proof recipe for cooking a Prime Rib... works everytime...

#1 and MOST IMPORTANT! Use a cooking Thermometer!

For Roast
1 three-rib prime rib of beef (about 7 pounds)
Kitchen Bouquet
Garlic slivers
S&P

Preparation
Cut slits in rib roast and insert garlic slivers.
About 2 hours before you plan to cook the beef, remove it from the refrigerator. Rub all over with Kitchen Bouquet and S&P.
Place beef, fat side up, in a roasting pan and allow it to come to room temperature. Meanwhile, heat the oven to 450F.

Roast:
DO NOT OPEN OVEN DOOR DURING COOKING TIME!
Cook beef at 450F for 30 minutes.
then reduce temperature to 350F and continue roasting until a digital thermometer inserted into meat (away from bone) registers 115°F (for rare).
about 1 hour to 1 hour 15 minutes longer.
Let rest 20 minutes.

Carve and serve.
Slice meat away from ribs, cutting along the bones.
Then, slice meat crosswise to desired thickness.
Serve.

How can you read your instant-read meat thermometer if one follows your directions and are not allowed to open the oven door? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

AH... Mis-print (by me)... I fixed my post...
I ALWAYS use a digital meat thermometer when cooking any roast...
should be a standard in everyone's kitchen gadget drawer...
Beef, Pork, chicken, turkey, lamb... whatever...
I use a constant read digital thermometer with an alarm... (you can get them as cheap as $10 at Target or Walmart, etc.)
Like this one:

I agree with peconic. That is how I always cook my prime rib - not with Kitchen Bouquet, I mix a bunch of fresh herbs and Worcestershire sauce together and rub it on the roast.

But the high then low heat seems to work really well.

That same recipe works just as well for a two rib roast as it does for an eight rib roast...
as long as you use a thermometer...

The Kitchen Buoquet vs. any personal rub, is secondary...
Use whatever you like...
a "recipe" is just a guideline... and you can make so many variations of the same recipe...
It's the cooking method that works here for a standing rib roast...

My favorite is a rib roast, but I often do a beef tenderloin if I'm serving a second entree. I tried Emeril's recipe last Christmas and it was very good.
http://www.emerils.com/recipe/2570/Beef-Tenderloin-with-Fresh-Horseradish-and-Black-Pepper-Crust

When using a whole beef tenderloin, I cut off the last 1/4 and use it for something else.

This year, I'll make the tenderloin and serve crab cakes with it (a few of my kids don't eat beef anymore). I got frozen ones from www.crabplace.com and they look pretty good.

We cooked our roast last night and it was excellent, and rare, the way we like it. We cut the meat off the bone last night and now have about 2/3rds of the meat left. How do we re-heat what we have to not be a) totally well done and b) dry?

Carol, Glad your Rib Roast came out great!
I usually just nuke the leftovers... JUST A LITTLE!
Prime Rib is best served luke warm... or at room temperature...
and that way it won't dry out...
and I always make an Au Jus or Gravy with the drippings, so I heat that to pour over the top...
A French Dip sandwich is always a great solution for leftover Prime Rib... with a nice baguette...
If you don't have any pan drippings leftover for Au Jus...
you can always make one from Campbell's Beef Consumme... very easy and comes out great!
The only caveat with using the consumme is that it tends to be a bit on the salty side...
I have also used Campbell's French Onion Soup for French Dip... that's also really good, but again, a tad salty...
I think(?) I have seen a low sodium version of the French Onion Soup around here... so it might be a better choice...
I'm making a Standing Rib Roast for Christmas this year...
I have a 4 rib roast, so for the four meat eaters in the family, we'll definately have leftovers...
My sister and Brother-in-Law can eat their Tofu Prime Rib! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Sick.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Sick.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Sick.gif" alt="" />

I don't have any au jus, although I did save the bones to make some stock with, so maybe I'll throw that on the stove when I get home and just some of that. I really much prefer my meat at least somewhat warm.

Carol, with the bones... you can sill make an excellent au jus!
just simmer them with some onions/carrots/celery for about an hour or two...
I usually simmer them with some low-sodium chicken broth/stock...
for a nice twist... add a little sherry or brandy at the end... Yummmmm...
Our dogs usually get the bones... so I rarely ever get to do that anymore...

Yeah, I was planning on doing that, maybe tonight.

Another thing I like to do is add a little Bleu or Gorganzola Cheese to the au jus... goes great with the Prme Rib...
Just don't use too much... or it will overpower the beef...
I add a little, then taste it, then repeat, if necessary... you'll know when it's right...

My dog would really love one of those bones!
Can you FedEx one to me? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Groovin.gif" alt="" />

Between my sister & I we have 4 dogs (2 each)...
That's why we got a 4 rib roast for Christmas!
Hey it's Christmas for them also!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Sure, Raspy, just wire me the money for the FedEx! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> I don't give bones to my dogs any more, as it seems they end up with intestinal issues, which then becomes MY problem! <img src="http://www.traveltalkonline.com/forums/images/graemlins/cry.gif" alt="" />

OK. So how do you make your au jus gravy? Do you use any particu;ar red wine?

I don't use any wine... maybe a little sherry or brandy (optional)...

Beef Stock (homemade, consumme, etc.) add, carrots, celery, onion, and 1 bay leaf.
bring to a simmer for 30-40 minutes, stain out the vegetables, and there you go instant au jus...