Quality resolution is so low..

Well to me in Nigeria, it's like the beef is not well cooked.2, I did saw on TV sometime ago,a place where a whole cow was roasted using big log of woods ,it was well cooked and served with sources

I wish I could get my blades that sharp.

I like this. Thanks!

The reason we tie roasts is to tie protective fat on or to tie more than one muscle together but there is absolutely no reason to tie a single muscle. In fact, there is the probability that tying the strip will tend to squeeze juice from it in the cooking process and that's exactly what one wants to avoid.

I have had Donald Russell meat a few times. It has always come to me in perfect condition and is very nice and well worth the money. My own favourite is Brisket pre rubbed with black pepper only (no salt) slow roasted for 5 or 6 hours in a pot roast pan, draining the gravy as you go and leaving the lid off for the last 20 minutes to brown off. Add Shallots and carrots whilst it is cooking. For the gravy I put the juices in the freezer until the fat has congealed and then skim it off for cooking the roast potatoes. I then use a proprietary gravy thickener and add a full glass of red wine, bringing to the boil to cook off the alcohol. Very tasty!

Why do they all coat it with salt? Salt pulls the juices out of the meat . . ever heard of salt cured? Use the salt sparingly after it is done or in the gravy.

NICE RRRRRRRRRRRRRRRRRRRRRRRRRRrrrrrrrrrrrrrrrrrrrrrRRRoast

It looks very plain, only salt n pepper n gravy, naa we don't cook like this. We add yummy flavours to our food

Mmmmmm trying this today !

Does anyone know the formula for medium rare... using the 15 min max temp/190F method?

Well done, thats the way its done

thanks a lot.

Hi, chef, does that store well? If we don't consume it at once is it better save like half without carving? Thanks.

The origins may be Europe but the culture is American. What is wrong with roast beef, mashed potatoes, and corn (or some other suitably green veggie)? There are all sorts of dishes American's make; you can't determine our country just from movies.

I have never seen such skill in a local butchery. Thanks for the video!

I would have liked to learn how to make that delicious-looking gravy. Yum!

looks overcooked.

I would never cut meat like that... UNLESS I was wearing a chainmail glove and apron lol.

OH I say lets fire up the BBQ, my mouth was watering just watching that.

Well not that I don´t like it, but tell me one thing, in an American movies, shows etc. you always have this roast beef with mashed potatoes and corn or hamburgers.Come on, I don´t believe Americans don´t know how to cook! They´re are originally from Europe (where I happened to born) and here it´s a hobby and a shame not to know at least 20-30 recepies!

you make me jealous :D

Can you email me the same details please. [email protected]

Accento italiano!

Very nice. I use left over roast beef to make a quick to prepare stew. Hope you'll take a look sometime. This recipe of yours is a keeper!

Well they are just mad they aren't getting to actually EAT it~!

I vill pump YOUR roast UP! JK Great vid.

I Love this.

You need to baste it!!! Unless you have a super oven, you need baste it around every 20 mins, and add little water.... If you try this with a shit oven it will be DRY! BEL-EVE-ME

So delicious yet so simple! Just salt and pepper and olive oil! That roast must be frigging expensive!!!

I believe he said reduce to three fifty.

never said the temperature or I missed it, said high at first but imagine should turn over down some before I put it in. Skip

Thanks, anxious to try this out, Wished you could come to my house and try out my beef I meant my roast beef, you are so goodlooking, such a stud, Skip [email protected]

I think that would steam the roast. Your roast will be moist as long as you cook it medium-rare to medium. Most people overcook roasts where it is brown all the way through.

this dudes grandfather had some experience shoving things in an oven, dunt vorry im jast keeding ,

such a beauty

Do you reccomend using a cooking bag to help seal in moisture?

just realised my roast beef is frozen - damn maybe big macs after all

When you don't know how to cook a roast beef, buy some big macs

Very good video. I wish there were easy ways to tell for all steaks, some are more soft to begin with like filets. I guess the trusty thermometer has to come in to play then :)

Stefan your the best!

how can i do the gravy?

BABY THAT LOOKS GOOD

Que acento ta madriado

did anyone notice anything wrong with this video ? the times on the oven dont add up :)

@goldie0800 WHAT, are you serious? That looks over cooked to me. Either the lighting is wrong or that is cooked to medium. He must have let it sit in the oven for another 50 minutes to rest.. Looks way over cooked for my liking.. Rare is my preferred way of Prime Rib or Standing Rib Roast.

Very nice, but just because I want to eat the meat, it doesn't mean I want to meet the cow. I prefer a well done roast myself but this looks yummy. Kudos!

@Gracian40 ............mY Email ADDY is [email protected]

@GourmetButcher . No I am not! I would also like to know where can I purchase the same exact RIB ROAST you used in your video for 8 People........I would like to serve it for Christmas Dinner............. Can you email me with [email protected]