I'm NEVER Making Roast Beef Any Other Way AGAIN
268,870
Published 2024-03-22
→ Recipe: PRINT THIS RECIPE: www.billyparisi.com/roast-beef
→ Ingredients
• 7 to 9 pound inside top round.
• coarse salt and fresh cracked pepper to taste
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I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
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All Comments (21)
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For those who have not wrapped a roast before in twine, I recommend starting over with the twine until yours looks close to what the Chef has done in this video. Your first few tries aren’t going to turn out well, and a roast needs to be wrapped properly before being roasted.
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I find that Pomegranate juice also makes a good substitute for red wines; it has just the right acidity to mimic the red wine flavors.
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Thank you for this recipe. I made this tonight for a large group with the gravy and everyone enjoyed it! This process was not only delicious but I was confident i would nail the medium rare doneness i needed. Resting then browning gave me plenty of time to get all my sides coordinated so i could serve everything hot. The gravy recipe is something i will adapt to make other dishes.
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Can't wait to follow your recipe directions. TY ❤🙏
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This is amazing! So excited to try this!
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Thanks for sharing!!! Looks delicious ❤
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THANK YOU FOR TEACHING THE RIGHT WAY TO WRAP! It's honestly less work than tying a bunch of individual strands all frankenstein-like how one often sees. Great recipe, looking forward to trying it!
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You get bonus points from all of the Brits for the Yorkshire Puddings. Yorkshire puds are just underappreciated elsewhere around the world, it feels--can even have them on their own, cold/cool, with some jam.
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Thank you so much for sharing this video with us!
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Outstanding; a multitude of instructions on excellent techniques cleverly disguised as a recipe. I have never before hit a subscribe button to quickly, thanks.
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This looks proper chef thanks for sharing this awesome recipe.
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Great instructions for making the gravy,, involved but worth it, thanks
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This all looks amazing!
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This looks delicious. I'll do my best to keep up with you. Thank you, teacher.😊
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Thanks for this great recipe. I also like your maître d' butter as well. I use that for roasts and steaks too. Since you mentioned it, I may have to try it on corn now.
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Beautifully done and narrated. We do it this way: We use eye of the round in a deep baking dish. Add 2-3 cups water with carrots/celery. Season the meat with some garlic/onion powder if you wish. Cover the dish with foil. When it's done you have wonderful Au Jus from the meat drippings! Get Kimmelweck rolls and lightly dip the roll halves in the Au Jus for a fabuous beef on weck sandwich!
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I cook rib roasts, whole tenderloins and tri tips this way. The plus is you've never had better, especially the interior edge-to-edge consistency. The minus (maybe) is you are often called upon to cook. Last weekend I cooked an event for ~80 people, everyone really pleased. Thank you for your take on gravy!
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Garlic Bread. The store brand I buy (they use French bread with a margarine-based garlic spread from their commissary Warehouse) they never add enough for my family likings. So, i make a garlic spread similar to this one. However, before I place in oven, I sprinkle sweet paprika on it. Paprika go well with garlic butter as long as you don't overdo it.
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Amazing results! I modified slightly by smoking the roast instead of the oven. And I added some powdered garlic to the seasoning of the roast.
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It's even easier & faster to truss if you make a loop at the end, then just slide it down to where you want it. Jacques Pepin has a few vids on youtube showing this method. Same exact end result, just a different way of doing the loops which saves you from feeding it under & pulling out the excess.
