Just use the oven-safe thermometer and cook the roast beef to your desired doneness, keeping in mind that the internal temp will rise about 10 degrees while resting. Also, if you want deli roast beef, let it cool then wrap the roast in plastic and refrigerate. It will be easier to get extra-thin slices the next day. ▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast Newest video is Better Bolognese, Asparagus side, and 2 drinks for our upcoming cookbook. ▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/
Best home cook channel on RUclips. Nobody explains and shows how to cook their dishes better. So happy to see you heading towards a million subscribers.
Love a good roast beef medium rare. Agree with you that the roast is better off resting on top of the onions, and yes more fat would have given you more to work with. One thing that I didn’t realize when I cooked my first roast beef was that it continues to cook once removed from the oven, I panicked because it looked too rare, so I put it back in the oven for 20 minutes and overcooked it, have to say I cried (was only 21 yrs.old) and guest were coming,lol. Gravy is tough to get right, I would have put some Dijon mustard and for color and a bit more flavor 1/2 tsp.dark mushroom soy sauce. You got a 9 from James so I know it was a winner. Thanks Jim, James and Tara, always a pleasure.👍❤
I love this channel so much and I’m loving the twice a week videos now this one looks amazing I have the same thermometer I love it I actually have two when I do my whole filet mignons I cook to 125 it works perfectly def pick it up!!! This maybe next weeks Sunday dinner just saying 😂😂😂😂😂
I absolutely love your videos, and I am so glad they come out in advance of the weekend cause I can then shop for the ingredients and “tah- dah!” - produce a masterpiece on a Sunday!
Thank you for including a salt percentage for seasoning the roast instead of a volumetric measure. It may seem like a small detail, and less accurate measures or even salt to taste make sense when finishing a sauce/stew/soup, when seasoning something like a roast, pickling, or baking the accuracy really matters. Can't wait to try the recipe!
I'm so glad I'm subscribed to this channel. It's all stuff that my family actually wants to eat. Recently made the german red cabbage and the rice pudding. Also "you're welcome" - your kid gets extra points for politeness.
I just love how you explain & show how much ingredients & the process. Your son is a hard rater with you. I’d like to see your wife rate the dishes more as well.
Good episode on a good channel. I'm a pretty fair home cook, but I generally get a few good tips from every episode. The nice thing is that these are sane recipes that busy people can make that will taste good. It's the way I generally cook, leaving the fancier stuff to order in restaurants, or maybe to try on a quiet weekend.
As a Long Island girl, feeling especially connected 😂 Love watching you and your family and your recipes are wonderful . FYI your deli macaroni salad was a major hit this summer. Thank you for all you do!
That looked delicious. I'll definitely try the seasoning next time. Oh and if there are any left-overs: try it as cold-cut with home made tartar sauce and a generous heap of pan-fried sliced potatoes with lardon and onions
James it’s as fun to see your reviews as it is watch the recipe. It’s been fun watching you age. You’re a great critic! And you have a good knowledge of the subject at hand. Props for your chops! And thank your dad for another great recipe.
Great video! Never thought to do as you did! Looks delicious! I'm going to need to get one of those internal thermometers, that one that stays inside as the roast cooks. I take it that the 'wire' is okay with the oven door shut on it.
I know you plan and shoot ahead of time but our Shoprite is having a sale on this exact kind of roast this week :-) I appreciate this recipe! Even though I am a very experienced cook, I didn't grow up with much meat so larger cuts of beef are always more of a question for me. I hate to risk messing it up.
This is great! I haven't made roast beef in a while, and never thought of roasting veggies for the gravy along with the meat. I'll be trying this with mushrooms instead, because I'm not a big fan of onion gravy.
This looks great. I love a good sliced roast beef like this, but I'm the only one that will eat it. Everyone else in the house only wants shredded pot roast or ground beef concoctions.
I love oven slow roast beef to medium rare, sliced thin 🥰. I grew up just northwest of Boston, north of Worcester where we all say wouh-sta-sheer sauce😄
Hey… this is approaching a UK Sunday roast! 🙂.. Personally, for that, I prepare a red wine gravy base on a full browned mirepoix outside the oven, strain it, and deglaze the roasting pan with it. I would never try roasting a joint without good marbling and a fat-cap. Butchers here will borrow the fat from elsewhere, if the cut doesn’t have enough of its own.
Garlic powder and onion powder on roast beef!! I can see we’re going to have to take the US back into colonies!! 🇬🇧😉 - seriously though, good vid, will try that, as most of my beef roast attempts can re-purposed as shoe leather 👍
If you said this and I missed it, I apologize. Could I use this recipe, then totally cool this whole roast down in the fridge and slice it thin for sandwiches?
Worcester is a city in England and it's pronounced Wooster, with the two o's like in wood. The 'shire' in Worcestershire is pronounced like the shire in New Hampshire ... 'sure'. Wooster-sure. Not Shīre. Anyway, there's a great video on how this tasty sauce is pronounced. It has always confounded me, and it's usually mispronounced everywhere you go. Woos'ter-sure. The 'r' kind of disappears in the saying of it quickly
Makes me laugh how Americans can't say Worcestershire sauce...Top tip from an Englishman; you don't have to add the 'Shire' on the end. Just say: 'Wus Ter Sauce'. If you really want to add the 'Shire' bit, say it like: 'Wust Ter Shire'. 😂
If your beef doesn't have a good fat cap, then could you throw a slice or two of bacon in the pan with the onions (unless you're one of the Tribe like me 🔯)?
You're always emphasizing on lean we need a some fat (flavour) in our life to produce bile, ,fat does not necessarily mean you are going to be fat as in overweight.Your liver produces it!
Just use the oven-safe thermometer and cook the roast beef to your desired doneness, keeping in mind that the internal temp will rise about 10 degrees while resting. Also, if you want deli roast beef, let it cool then wrap the roast in plastic and refrigerate. It will be easier to get extra-thin slices the next day.
▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast Newest video is Better Bolognese, Asparagus side, and 2 drinks for our upcoming cookbook.
▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/
Best home cook channel on RUclips. Nobody explains and shows how to cook their dishes better. So happy to see you heading towards a million subscribers.
Agreed! Some of us don't know what we're doing and we need the instruction! I love knowing all the "ins & outs " ❤
Really appreciate that. Thank you. 🙏
Insane streak of content man. Best home cook channel out there.
I appreicate that, thank you.🙏
Love a good roast beef medium rare. Agree with you that the roast is better off resting on top of the onions, and yes more fat would have given you more to work with. One thing that I didn’t realize when I cooked my first roast beef was that it continues to cook once removed from the oven, I panicked because it looked too rare, so I put it back in the oven for 20 minutes and overcooked it, have to say I cried (was only 21 yrs.old) and guest were coming,lol. Gravy is tough to get right, I would have put some Dijon mustard and for color and a bit more flavor 1/2 tsp.dark mushroom soy sauce. You got a 9 from James so I know it was a winner. Thanks Jim, James and Tara, always a pleasure.👍❤
I love watching Sip and Feast vids to relax. Really takes a lot of stress away.
I love this channel so much and I’m loving the twice a week videos now this one looks amazing I have the same thermometer I love it I actually have two when I do my whole filet mignons I cook to 125 it works perfectly def pick it up!!! This maybe next weeks Sunday dinner just saying 😂😂😂😂😂
Jim it's an honor to be connected with you my dude! Keep up the great work, and it's great to see James Jr grow over the years!
Thanks so much!
I absolutely love your videos, and I am so glad they come out in advance of the weekend cause I can then shop for the ingredients and “tah- dah!” - produce a masterpiece on a Sunday!
Thank you for including a salt percentage for seasoning the roast instead of a volumetric measure. It may seem like a small detail, and less accurate measures or even salt to taste make sense when finishing a sauce/stew/soup, when seasoning something like a roast, pickling, or baking the accuracy really matters.
Can't wait to try the recipe!
Great stuff. I haven’t stopped by your channel in a while and I forgot how real it is. congrats on doing so well. 🤙🏽🤙🏽🤙🏽
I'm so glad I'm subscribed to this channel. It's all stuff that my family actually wants to eat. Recently made the german red cabbage and the rice pudding. Also "you're welcome" - your kid gets extra points for politeness.
I just love how you explain & show how much ingredients & the process. Your son is a hard rater with you. I’d like to see your wife rate the dishes more as well.
Good episode on a good channel. I'm a pretty fair home cook, but I generally get a few good tips from every episode.
The nice thing is that these are sane recipes that busy people can make that will taste good. It's the way I generally cook, leaving the fancier stuff to order in restaurants, or maybe to try on a quiet weekend.
Jim, you know you're good when I'm upvoting and giving compliments...BEFORE I've even watched the video.
Thanks so much!
Great video. In the U.K. we pronounce it WOOSTER sauce. However, it can also be The W sauce. 👍👍
From a longtime fan….a “steakhouse video”….??….YES PLEASE!!!….
As a Long Island girl, feeling especially connected 😂
Love watching you and your family and your recipes are wonderful . FYI your deli macaroni salad was a major hit this summer. Thank you for all you do!
Thanks so much, glad you loved it!
1:10 😂😂 love how everyone says it differently "doesn't matter if you say it right sauce"
Beautiful dish and a lovely family ❤️
That looked delicious. I'll definitely try the seasoning next time. Oh and if there are any left-overs: try it as cold-cut with home made tartar sauce and a generous heap of pan-fried sliced potatoes with lardon and onions
James it’s as fun to see your reviews as it is watch the recipe. It’s been fun watching you age. You’re a great critic! And you have a good knowledge of the subject at hand. Props for your chops! And thank your dad for another great recipe.
Great video! Never thought to do as you did! Looks delicious! I'm going to need to get one of those internal thermometers, that one that stays inside as the roast cooks. I take it that the 'wire' is okay with the oven door shut on it.
I know you plan and shoot ahead of time but our Shoprite is having a sale on this exact kind of roast this week :-) I appreciate this recipe! Even though I am a very experienced cook, I didn't grow up with much meat so larger cuts of beef are always more of a question for me. I hate to risk messing it up.
Absolutely phenomenal recipe & tutorial!🌟👏🌟
Thank u so much!💕
This is great! I haven't made roast beef in a while, and never thought of roasting veggies for the gravy along with the meat. I'll be trying this with mushrooms instead, because I'm not a big fan of onion gravy.
This looks great. I love a good sliced roast beef like this, but I'm the only one that will eat it. Everyone else in the house only wants shredded pot roast or ground beef concoctions.
Nothing better than nice medium-rare thinly sliced roast beef sandwiches with LTO, banana peppers, and dressing as leftovers. Yum.
I love oven slow roast beef to medium rare, sliced thin 🥰. I grew up just northwest of Boston, north of Worcester where we all say wouh-sta-sheer sauce😄
A great drinking game would be to take a shot every time he says "Diamond Crystal Kosher Swult." Let's get schnockered... RIGHT NOW.
Love your family..Blessings
I was just thinking of making this last night. Great timing
This will be ideal for my holiday dinner along with the stuffed shells recipe from Brian Lagerstrom's channel.
James the taste tester is awesome, love this channel❤
Love when your notifications come up!🎉
Would love to see a prime rib video some time
I did a prime rib video last year right around Christmas.
Oh, this looks soooo good. Rare? Yes! Yum 🎉
I remember my Dad slicing our Sunday Roast with an electric knife !
This isn't just good cooking, it's art. I mean I almost licked the screen.
You could use some spray beef tallow to baste the roast and give you the pan drippings if you don’t have the fat cap.
You cannot make this without Yorkshire puddings. Seriously, man. Important stuff.
Hey… this is approaching a UK Sunday roast! 🙂.. Personally, for that, I prepare a red wine gravy base on a full browned mirepoix outside the oven, strain it, and deglaze the roasting pan with it. I would never try roasting a joint without good marbling and a fat-cap. Butchers here will borrow the fat from elsewhere, if the cut doesn’t have enough of its own.
Thank you
I like the way he "sells" the dish to the taste tester lol
nice to see your son growing in your shows
That's a good kid you have there.
Not afraid to call it as he sees it.
I think I just figured out what I'm gonna make for dinner tonight!
My gran would invert the roasting rack back into the gravy to deglaze it😉
Just wanted you to know I absolutely love your channel!! Was wondering if a little gravy master might help out a bit with the gravy?
Thanks, yes, you can definitely use gravy master.
I keep ribeye trimmings in my freezer to enrich just such projects.
Garlic powder and onion powder on roast beef!! I can see we’re going to have to take the US back into colonies!! 🇬🇧😉 - seriously though, good vid, will try that, as most of my beef roast attempts can re-purposed as shoe leather 👍
Always love your videos!
whats the difference between garlic salt and garlic powder?
Thanks so much. Garlic salt is granulated garlic mixed with salt. Garlic powder has smaller granules than granulated garlic so it's more potent.
Love roast beef :) I think the gravy would have been better if you'd add some butter now that this part had less drippings.
If you said this and I missed it, I apologize. Could I use this recipe, then totally cool this whole roast down in the fridge and slice it thin for sandwiches?
Absolutely. You could also use eye of round or bottom round too.
Wus-tuh-shuh.
“What’s this here sauce?”
drool
Do you use the same method for Prime Rib?
You can but in the prime rib video I cooked it to my temp and seared last. Either way works well.
@SipandFeast didn't know you did a PR video. Looking for it now
Will this work with a 1.5 lb tri tip?
Absolutely.
@@SipandFeastYAY!! Thanks! 😊
Worcester is a city in England and it's pronounced Wooster, with the two o's like in wood. The 'shire' in Worcestershire is pronounced like the shire in New Hampshire ... 'sure'. Wooster-sure. Not Shīre. Anyway, there's a great video on how this tasty sauce is pronounced. It has always confounded me, and it's usually mispronounced everywhere you go. Woos'ter-sure. The 'r' kind of disappears in the saying of it quickly
Makes me laugh how Americans can't say Worcestershire sauce...Top tip from an Englishman; you don't have to add the 'Shire' on the end. Just say: 'Wus Ter Sauce'. If you really want to add the 'Shire' bit, say it like: 'Wust Ter Shire'. 😂
I think i should call her. . .
If your beef doesn't have a good fat cap, then could you throw a slice or two of bacon in the pan with the onions (unless you're one of the Tribe like me 🔯)?
You're always emphasizing on lean we need a some fat (flavour) in our life to produce bile, ,fat does not necessarily mean you are going to be fat as in overweight.Your liver produces it!
I really enjoy your channel. And I call the "W" sauce "What's-this-here" sauce.
Whatsthisheresauce
This looks great! A tip, though. Just tell us in American measurements. Not grams. 1 and 1/2 Tablespoons, yes. 80 or 8 thousand grams, NO.