Honeywell Avenue roast beef

This is usually a prime rib roast, good quality  beef cut canadian-american style, a cut with ribs (rostbef), corresponding to a pork lion roast (schab) in a smaller, non-kosher animal. I believe other cuts would work as well, as long as they are not too small, as small roasts tend to dry before they tastefully ripe in the oven. The meat may have a bit of a marble pattern (very fine fatty tissue) throughout the piece – it will be less dry when done.

The result in our house is a medium-rare or a medium done with all its consequences. The meat is never dry, never falling apart in your mouth – it is always juicy, and usually pink in the middle. The degree of pink is controlled by the length of roasting time. The longer you roast, the less pink the result – and the higher chance for tough slice on the plate.

Polish tradition calls for more of a pot-roast style, where the meat resides within its own juices for a long, looong time in the oven and comes out cooked through to extreme. It is then served with a rich, creamy gravy.

All a question of preferences. De gustibus et coloribus non est disputandum.

You need

  • Nice fresh piece of beef roast
  • Some crushed chilli peppers
  • Oil
  • Roasting pan with an elevated grilling sheet (so that the meat is never in contact with accumulating juice)
  1. Set the oven to 325F (165C)
  2. Pour some oil on your hand and smear it all over the meat
  3. Pour some chillies on your hand and smear them over the surface of the meat
  4. Sit the meat on the roasting grill, over the pan to collect the juice
  5. If you have and want one, insert a meat thermometer (not into a bone!!)
  6. Place the meat in the HOT oven and get busy doing other stuff

Your roast will be ready when the thermometer says so, or, for medium, some 20 minutes per pound (45 minutes per kilo) for rare, some 25 minutes per pound (55 minutes per kilo) for medium, and some 30 minutes per pound for well done.


When the meat is ready, take it out of the oven, cover with aluminum foil (or other large dish) and let it rest for good 15  or even 30 minutes. In the meantime you may prepare the gravy, steam the vegetable or just drink your cocktail.

Once the meat had rested, you want to slice and serve. It is practical to play a big slicing game at the table directly to the plates, as the meat sliced cools down very quickly. Consider serving with Yorkshire puddingroasted potatoes or horseradish potatoes.

I also usually serve some hot horseradish sauce in somewhat thicker form (less beef stock) or with the basic horseradish




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