Beef Roast with Veggies and Vino

This recipe was modified from Jamie Oliver's "Perfect Roast Beef" recipe, and I think it came out rather well!

As per my usual disorganized self, I did run into several roadblocks:

1) My beef rib was about half the size of Jamie Oliver's. Did that mean half the cooking time? I had no idea.

2) I don't own a proper roasting pan. I pulled out the biggest corningware dish I could find and used that, which was definitely not deep enough. It only held the veggies and I precariously balanced my hunk of beef on top.

3) My helpful boyfriend scrounged up some wine to throw into the mix and accidentally sprayed it across the kitchen. Most of if still made it over the vegetables, and it narrowly missed my white shirt, so I guess all's well that ends well. Lord knows I wasn't planning on measuring specific amounts in anyway!


Beef roast with veggies and vino

Ingredients

-1.5lb rib of beef
-2 carrots
-2 onions
-1/2 a bulb of garlic
-2 stalks of celery
-2 potatoes
-olive oil
-red wine
-salt and pepper


Instructions

-Take rib of beef out of fridge 30 minutes prior to cooking (or the morning of the same day if you're taking it out of the freezer to thaw)
-Preheat oven to 425F
-Wash carrots, celery, and onions, chop them into big chunks, and toss them in the pan. No need to peel the carrots.

-Chop each garlic clove in half or in quarters and put them in the pan.

-Peel the potatoes, dice them up, and toss those in as well.

-Drizzle a generous amount of olive oil over the potatoes and veggies and toss with serving spoons to make sure everything is coated

-Pour (or spill, in my case!) a generous amount of red wine into the pan. Don't be stingy.

-Salt the meat heavily. Pour salt into your hand then rub it into the meat on all sides. Don't be afraid to use a lot of salt, it will make the roast 10x more flavourful. 

-Pepper the meat to your satisfaction. I do it lightly but others enjoy pepper more than me.

-Place the roast on top of your veggies and potatoes in the pan

See? I needed a bigger pan.

-Cook for approximately 50min, or until your meat thermometer deems your meat appropriate. 

(I recommend the meat thermometer when starting out, because I am no expert and it certainly helped me!)

-It should come out looking like this!

It smelled like heaven. And wine.

Mr. Boyfriend ate his plate and had seconds, which is a huge compliment considering he's not even much of a beef fan. He's usually more of a chicken and pork kinda guy. Regardless, it was wonderful. If you're attempting this one in your own home, please use a bigger dish, something like those black speckled roasting pans people usually use for turkeys on Thanksgiving. You know the ones I mean!! That way they can all be more spread out and all of them will be able to soak in the wine and oil while cooking : the potatoes from the bottom layer of mine were great while the top ones were dryer and more boring. Give them wine, and they will shine. Kind of like the cook.

Happy cooking!