I'm NEVER Making Roast Beef Any Other Way AGAIN

[@hey-its-me-bobby-D]

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.

[@uta667563]

Thanks for the tip on pomegranate juice. I don't use wine and have searched for something a little acidy to use as a substitute. This sounds perfect.

[@cameroncooper4175]

Non-drinkers can use wine... the alcohol boils off. No need to be so sanctimonious. I'm pretty sure Jesus would approve... Wine to blood, bread to flesh... ooooh yeah.

[@hey-its-me-bobby-D]

@@cameroncooper4175 The Fact is, not ALL the alcohol burns off, and even a little alcohol is enough to send an alcoholic into relapse. Though I personally do use wine when I have it on hand. After all, flavor compounds are soluble in water, alcohol, and fat.

[@BritishBeachcomber]

​​@@hey-its-me-bobby-DMost of the alcohol boils off. If you tell them you used non-alcoholic wine they will believe you and not get triggered.

[@lordagmar]

my dad just uses grape juice in place of wine, he says its cheaper and has had very little difference in taste with the dishes he makes for his restaurant, pomegranate juice sounds interesting though

[@daniellapan232]

If you spritz a fine mist of water on the pan or counter first,it'll keep your parchment paper from sliding around. I've made many of your recipes since I found your channel a couple of months ago.

[@rafaazua]

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.

[@johnnicol6089]

Bit of advice my Gran did this dish very similiar to how you did it, but and I t's all I can contribute, use the Beef dripping around the tray and and put partially cooked cut potatoes around the beef cut. Baste the potaotes every ten minutes and turning for around 30 to 40 minutes. You will have most gorgeous roast potatoes ever inventted. She did it in Glasgow for over 50 yeears and the smell combined is too die for, part of the secret is the beef keeps on giving with juices and fats. The Potatoes will turn rich in beef and roast amazingly well. Please have a go and see what you think? Hope it helps in your thinking of this dish with a little add on. Other tip use maris piper type poatoes over very floury variants.

[@jondice5916]

nice

[@bonkers9182]

All the glory for your Gran, thanks for those tips!

[@DovidM]

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.

[@lunova6165]

I've never had a problem with tenderness, juiciness, or cooking when not wrapping a roast. Sounds like a skill issue.

[@Sanderly1820]

You can buy butchers bands these are little elasticated bands of twine does the job if you can't on with this method

[@fly1327]

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!

[@BillGreenAZ]

My invitation seems to be lost in the mail. Can you re-send it please? 😄

[@fly1327]

👍@@BillGreenAZ

[@ryanfitzgerald7054]

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.

[@thelefthandofcreation1617]

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!

[@ryanfitzgerald7054]

It's even easier & faster 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.

[@martinwoodworking]

Ya, a butcher can wrap it faster individually than this method. By the time you’re at your fifth loop, I’d be finished

[@KurtisRader]

I agree with all of the prep instructions, especially taking the time to remove the "silver skin" or excess fat, and seasoning. But I no longer roast my "roast beef". Cooking it Souse Vide at 135 degrees F for a minimum of 18 hours and up to 24 hours produces a much more tender result that is consistently perfectly cooked. The lack of a Maillard reaction isn't an issue if you're slicing it for sandwiches (which is pretty much the only reason I buy a top or bottom round cut). Plus, if it's summer and I don't want to run the oven inside my home I can do the Souse Vide in my garage overnight.

[@alert1006]

I want to know about sous vide, aren't you concerned about using plastic bags cooking it?

[@KurtisRader]

No, I'm not concerned. Food safe plastic bags such as ZipLoc do not contain BPA. Also, nearly everything you eat can kill you if you consume absurd quantities. And that includes water (and I'm not referring to drowning). Even if you were cooking literally everything you eat Souse Vide it is extremely unlikely you would ingest enough of any chemical in the plastic bag for it to be an issue. If you eat food cooked in a barbecue with any regularity you're already ingesting a lot of carcinogens. @@alert1006

[@davidneuzil9356]

European restaurants have been using SousVide for quite some time. It’s only been the improved technology and manufacture that allows the average person to acquire one inexpensively. The plastic ziplock bags today are much safer than years ago.

[@Sanderly1820]

Im a British chef of 30 yrs , you want to take this or any beef joint to the next level, it's simple, due to how lean and tough this joint us, get wagu tallow(dripping) injection the joint all over , any fat that's sticking out rub all over, then baste the entire joint with melted beef tallow this can be normal or wagu or a mix, you will see the warm tallow solidify, I do that 3 or 4 times, leave in fridge uncovered for 12 hrs, then cook, its basically self basting from inside out once cooked, you will have a perfect fake wagu joint , guarantee you will do it again

[@zoecunningham3019]

Perfection! Guests devoured & loved each bite😊

[@lqr824]

8:30 use garlic greens in the garlic butter. The Japanese "nira," garlic chive in English, is excellent for this. If your local grocery doesn't have it, your local Asian supermarket probably does.

[@stephanieamare]

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.

[@TheLionAndTheLamb777]

Are they sort of like a fried biscuit? They look pretty good, but I've never had one.

[@heavyq]

Am American. Absolutely LOVE Yorkshire pudding. My mom makes it every now and then and it's one of my favorite sides ever.

[@heavyq]

@@TheLionAndTheLamb777 its popover dough that you cook in hot beef fat.

[@antigrace1]

Yes, I was going to say that, if served with beef juice, they're Yorkshire Pudding; but the Betty Crocker cookbook my mom made them from, for breakfast, called them Popovers. So simple, but so \delicious/ when butter dropped down into the middle and eaten warm! A family favorite, my daughter still makes them, and I recommend the special pans made just for popovers that will send them to amazing heights!🥰🥰🥰 (google popover pan and get the ones that look like individual cups set within a rack or the Nordic Ware one=more $😉)

[@ooheaven1459]

Only if he pronounces them properly - York-shear, not York-shy-er

[@lindap.p.1337]

When I was younger I used a rump roast for this. It would be more or less a triangular shape and I cooked it fat side up. These days I cannot do it because the rump roasts a cut so differently. They are an odd shape and most have no fat side. Sad, because this made a really tasty and tender medium roast.

[@rbettsx]

For a beurre manié in dark, rich sauces like this, you might want to consider pre-browning the flour in a dry pan or the oven until golden and smelling of biscuits. Richer, rounder, no risk of raw-flour pastiness. Keep a jar of it somewere in the kitchen.

[@Kuchenrolle]

You can also just make a brown roux. It freezes extremely well (as ice cubes) and if you stir it in cold into the hot liquid, there will be no clumps at all. I've never understood why people would use a beurre manié at all, unless you don't have the time to make a roux and need to thicken something real quick, in which case I'd probably prefer a cornstarch slurry and mounting with some butter.

[@rbettsx]

@@Kuchenrolle Nice idea! Cornstarch thickening does yield a different, more slippery mouth-feel, which I like as a Chinese glaze, but don't like much in a napping sauce. I've never tried slurry and butter, both.

[@cspiff]

What's the difference between fan and convection? After 13:30 as you're setting the oven to 500°F for the browning phase, you say, "fan off-if you have convection though, crank it on, it'll make it that much better." then a moment later you say "remember, fan off" again. I thought having the fan on is what makes it convection mode? Is there a difference between fan and convection in some fancy ovens that I'm not aware of? I'm confused.

[@salut4396]

I have a convection oven and I can choose to use the convection mode (fan) when I want to. If I don't choose the convection mode, then the fan is off and I use convention (top and bottom heating elements). However, there are some ovens that only have convection as their primary use and won't let you use no fan. Then there are regular ovens (convention) that don't have a convection option. So convection could be optional, mandatory, or non existent depending on the oven you have.

[@tookitogo]

@@salut4396Yeah, but the point is that in the video he says “use convection but turn the fan off”, which makes no sense.

[@salut4396]

@@tookitogo May I have the time stamp?

[@tookitogo]

@@salut4396 It’s in the comment.

[@dampbee]

​@@tookitogo He said to use the fan if you have a convection oven in the hotter browning stage. He just wasn't using a fan.

[@TontoGoldstein81]

Thank you for taking the time to add details such as low, medium, or high heat when cooking on a stove. Much appreciated!

[@darranbeal5947]

Hi, brilliant looking gravy, the only thing that I do differently is to cook the Beef on the bed of roots, then carry on as you did, this way the veggies soak up the Beef flavour as it cooks, and are tasty enough to serve as a side dish, with the Yorkies.

[@kbchef9205]

Finally someone tying up a roast properly. 👏👏👏👍

[@geoffreywing2758]

For those who cannot consume gluten (like many in my family), I've been successful in substituting the flour with an all purpose gluten free flour when thickening sauces or even preparing Yorkshire pudding batter. I use Red Mill brand.

[@Paul-lm5gv]

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!

[@ey5644]

Thanks for sharing!!! Looks delicious ❤

[@randyrhoads4737]

This is the first video of his i've seen, and I gotta say, he is amazing. The voice over, quality of the video editing, and especially the cooking got me to instantly subscribe.

[@ChefBillyParisi]

Many thanks!

[@ianthomas1060]

Topside that in the UK and yes, a great cut, but leave at least half inch or 1cm of fat on top for flavour for cooking, eating a bit of roasted salted fat is amazing. Fat is very healthy on good beef.

[@ChefBillyParisi]

You really can’t even get a huge fat cap on an inside round here in the states. Unless, of course, your fabricating your own cow.

[@jgibster79]

Just one tip for Yorkshire puddings use equal amounts of everything flour milk eggs season flour with salt and pepper. Make sure your batter mix sit in fridge over night 6 to 8 hours at least re whisk flour use beef dripping which is beef fat or talo as you call it in the states. Leave the tray in the oven till smoking hot with dripping then using a jug divide mixture into the Yorkshire pudding tray. Cook for 15 minutes at 180 degrees or gas mark 6

[@bangsmash]

This 👍 - also the shire part is pronounced as shear

[@TimBWig]

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.

[@adams4075]

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.

[@Freedomridingcompany]

I made this and it is fabulous. If you have access to a meat slicer, this can be sliced thin for roast beef sandwiches or hoagies. Really good taste. I am going to experiment with other spices on the outside for a flavor profile crust. Great video, thank you.

[@jdmxxx38]

It's wonderful to watch you professionals practice your craft. You relate so much that a cooking text can. I appreciate your sharing your knowledge and techniques with us. You make our humble attempts so much more interesting and productive.

[@johnkern43]

Outstanding; a multitude of instructions on excellent techniques cleverly disguised as a recipe. I have never before hit a subscribe button to quickly, thanks.

[@trishfitzpatrick2066]

I just finished a Sunday brunch but your roast beef with sauce and yorkshire pudding fills me with an appetite all over again! Love your work (and your KITCHEN!)

[@hopefletcher7420]

Hi from Southern California. Alton Brown (Good Eats) taught me how to reverse roast large pieces of meat, but while I've done pork loins and rib roasts, I've never attempted one as large as this one. For now, you've inspired me to visit the Tam O'Shanter restaurant in LA for a roast dinner. I've become a new subscriber.

[@TheSimArchitect]

Why not sous vide / slow cook a roast beef, then cool it, broil/sear it quickly if you want a crust?

[@ChefBillyParisi]

Sure. Just did a sous vide 2 videos before this one. Also, may be hard to bag that big of a piece of meat.

[@tookitogo]

What I sometimes do is to sorta dry-sous-vide it. The oven will be just barely above your target internal temperature. E.g. if you want a 130F medium-rare in the end (so where you’d normally pull it out of the oven at 125F), set the oven to 135-140. Because the temperature differential is so small, and air is a terrible conductor of heat, it will take a LONG time for the internal temperature to reach your target 125-130F internal temperature. For a roast this size, hours and hours. (Even just a 1.5” steak takes a solid hour this way!) The advantage is that, like sous vide, it’s very hard overcook it, but unlike sous vide, the surface dries out, so you get a nice crust when you go to sear it later. If anything, with a big piece, it could take so long that the surface dries out too much, so you may want to baste it with oil to slow down the drying.

[@TheSimArchitect]

@@ChefBillyParisi I don't bag. I use an instant Pot with sous vide functionality and just slow cook in it. I know sous vide means cooking with vacuum (or something like that) but what I am usually interested is on a constant temperature that's high enough to kill pathogens (so the food doesn't spoil while cooking) and cook the food. I cook 80% of my food, if not more, this way. Even rice, lentils etc.

[@TheSimArchitect]

@@tookitogo Interesting approach! I use an Instant Pot for that kind of cooking.

[@Un1234l]

​@@tookitogo That's called reverse sear. Kenji Lopez-Alt popularized it decades ago (didn't wholly invent it though) after independently trying to find a way to get sous vide type cooking in a home environment, in a time when sous vide machines were unpopular and expensive.

[@reeseoroni]

I was worried about this method but decided to trust the process. OMG the roast came out PERFECT. TOTALLY PERFECT. My top round was only 3.5 lbs but it was delicious.

[@funsizephil]

Brit here. Great beef. 👏 Yorkshire puddings (pronounced York-sheer, not shire) definitely need some work though. Too stodgy & gluttonous. Try the standard UK recipe - 140ml plain flour. 4 eggs. Whisk. Gently add 200ml milk. Whisk for about 1 minute. Yes it should be that runny. No it’s not a pancake batter. Rest in fridge for at least an hour. You need smoking hot oil, about 1cm in your muffin tray. Recommend you leaving in a hot oven for 10-15 minutes before adding the mixture. Pour in mixture CAREFULLY to 3/4 full. Cook in hot oven (220 c) with enough room for the Yorkies to at least triple in height. They should be light, crispy and lightly brown on the outside with a wee bit of stodge inside. The ones in this video were more like pancakes.

[@bonkers9182]

Third nationality Brit here, I second this comment, recipe and observations about the pancake looking ones in the video, but Yorkshire is pronounced york-sher, almost like the singer Cher, but Sh. ;) Same as Worcestershite and Leicestershire. (Woostahsher, lestahsher) and just in case, "Woostahsos" is how you signify worcestershire sauce. xD

[@ArcTrooper1773]

@@bonkers9182 Independent sovereign citizen of the Confederated Ridings of Yorkshire here. "york-shuh" or "york-sh'r", depending on your specific location. "Wuss-tore source" is the correct pronunciation for the vile, Southern imitation of Hendo's.

[@bearcatracing007]

Kissyoursistersauce in the Shire or something, I don't know I'm not British

[@funsizephil]

@@bearcatracing007 There’s a similarity of flavour, depending on which part of your sister you’re kissing.

[@toni4729]

He can't help it, he's not English.

[@gamadmex]

I definitely have to try this method. The roast looks amazing, although I have to confess that I am partial to thicker slices of meat. But I'll try it.

[@Drymarro]

Great and simple instructions. Can make this for sandwiches for a week or two! (I live alone)

[@simonwood1260]

Looks very good. As a Yorkshire man (pronouced Yorkshuh or even Yorksheer but never York Shy ah) I cannot tell if it the videography or if your yorkies are a bit over dense. But the reverded seared neef looked well cooked.

[@Armfield1]

Glad I saw this, hearing York shy re offends my ears 😂

[@kieronmccann5793]

Excellent video and very clear instructions. Very nicely shot as well. The Yorkshire puddings are a little on the bready side for my liking, try adding a little less batter to each pan for a thinner, crispier Yorkie. Beef fat is of course essential here. As other comments have said, crispy roast potatoes are an important addition.

[@pamelarandel7565]

I have just found you and cannot wait to start using your recipes!! I am trying this one out tonight!!

[@patriciachirgwin3238]

Looks amazing! I’ll give this a go the next time I cook beef - I love your flavoured butters already! The only thing I can say is that here in England, we pronounce those puddings ‘York-sure’ puddings (yes, another one of those weird English pronunciations). And the gravy looks fantastic! Thanks for sharing, Chef. ❤

[@ChefBillyParisi]

Thanks for that! I actually think I knew that, but obviously messed that up here. Thanks for the education and for your grace!

[@johnwoods6823]

York-.SHIRE 🙂

[@step4560]

Just like Wus-ta-shure - New Hamp-shure - not shire, when will people learn... 🤣

[@VeganV5912]

@@ChefBillyParisi 10 years vegan. 10 years of not hurting animals. I’m better than that. Proud Vegan ✅❤️💪😬👱🏼‍♂️🦍😎👍...

[@janesudworth5885]

More like York-shuh, actually...;D

[@MrLarrana]

I do the samething with a beef rib roast. Never thought about doing this with round. Just so happens top round roast is on sale at my Shoprite for $4.99lb for choice. I paid a dollar extra a pound for prime. This is going to be so yum! Making a nice homemade horseradish sauce to go with it too!

[@josephmunch724]

Hah, just got the same thing this morning👍. It’s only for two, so I got a 2.5 pounder. Going to season it and throw it in the fridge till tomorrow afternoon. Should be interesting…

[@jamescampolo7824]

Billy, I think I over did it. I covered a top round roast in rock salt and left it in the fridge for 48 hours. Just sampled it, tasted like soprasata. lol Tasty but not a Sunday dinner thing. Think I'll slice it thin, dry it and call it jerky. Six lbs of jerky. lol It was only $3.99/lb at Safeway, can't complain.

[@gailthecrafter]

Hello chef, great and clear instructions. Can you give some examples of what we can do with the leftovers? Thanks

[@Drymarro]

freeze it ? lol

[@cornishsea]

Make a indian curry ❤ 😅

[@anthonysimpson6738]

I definitely try this method. The thermometer is interesting as you leave it in the meat so it must be robust.

[@davidlevine1697]

only 12 to 15/week? i can relate. i was F&B manager/Exec Chef in a restaurant on the island of Phuket TH. we had an all you can eat Roast Beef + Soup & Salad Bar. it was madness. despite all the a la carte food we would prepare each service, someone was slicing roast beef and slinging potatoes the entire shift. ☮its great for high-season when you are trying to turn tables. frees the kitchen up so it can pay more attention to other more complex dishes. BTW: we also had an all you can eat BBQ Ribs dinner, too. both at the same time. luckily both items are prepared in advance,

[@dereklouwman752]

Looks outstanding the garlic butter melting over the roast got me salivating!

[@ChefBillyParisi]

Thanks for watching, I appreciate it.

[@krispowell5435]

YOU ARE AMAZING! I’ve enjoyed cooking my entire life and was taught by some talented country cooks but you taught me soooo much just in this video that I’m shocked I didn’t know! I’m so thankful I found your channel and looking forward to trying this. Thank you so much!😊

[@grassroot1100]

Great instructions for making the gravy,, involved but worth it, thanks

[@bassnovice]

This is a fantastic video - I am not a big red meat eater, but for the holidays I plan a beautiful roast for guests and this will be a wonderful recipe to try. Can't wait!

[@joeswartz8286]

There is no such thing as “unwanted fat”.

[@Kelz_X]

Ain’t _that_ the gospel truth 😂

[@davidlevine1697]

@@Kelz_X what you said!

[@iExploder]

I have not agreed with anything harder than this the entire day.

[@freedomofspeech1828]

As I am in menopause and have always been able to eat anything I want without ever gaining a pound. I now must watch what I eat or I’m at risk of having “unwanted Fat””

[@joeswartz8286]

@@freedomofspeech1828 I agree. I guess I was speaking of how much we like fat and I did not realize that calories must be of concern. Thanks. 😊👍

[@catw5294]

This looked amazing. Have to try. Found your channel not that long ago and really enjoying your approach.

[@ChefBillyParisi]

I appreciate the support!

[@jamescampolo7824]

Safeway has top round roast this week 4/10/2024 for $3.47/lb USDA Choice. And they'll cut it any size you want, make cube steaks, grind it, whatever you want, free. I usually get a slab 4" thick from the center, cut it in half, roast them both at the same time then slice them on a slicer and make gravy for Italian beef.

[@jamescampolo7824]

@@MichaelTheophilus906 In the meat department at the bigger stores, they have meat cutters doing their thing. They will stop and help in anyway they can. If they have round roast for a good price and cube steak is almost twice as much. Pick out a roast from the case, hand it to them and tell them how you want it done, thin slices, cubed, etc. Or if you don't see a roast you like, ask them to cut you what you want from a whole round in cryovac and they will process it how you want. The Kroger/Albertsons merger hasn't changed anything.

[@salguodrolyat2594]

🤤

[@joeb9763]

You do a fantastic job teaching people. Thanks from a old guy who likes to cook

[@cindyjanssen8017]

This looks delicious. I'll do my best to keep up with you. Thank you, teacher.😊

[@davidmcivor2761]

On beef that good I recommend a Japanese dipping sauce, low salt soy sauce stir in droplets of wasabi or horseradish & mix well!

[@atwany]

It's an excellent recipe. I just used barbeqye sauce instead of garlic and butter. Thanks for your advise.

[@srt10h4rml3ss]

In...sane... looks so great Billy.

[@michaeldonlon4312]

Great video. The Yorkshire pudding takes me back to my parents house on a Sunday afternoon. Thanks for the recipes and wonderful memories. I can smell it in my heart and mind.

[@ChefBillyParisi]

It really is so good and so easy to make. When doing research on the origin of it, they said as the meat would roast over a fire they would actually put the pan of Yorkshire pudding underneath it and would cook in the fire and the meat drippings would drop right into it. Sounds incredible.

[@professornuke7562]

Now, if we can get him to say Yorkshire properly, or even call them York Puddings, like most of Britain does, we can get back to trying to get the rest of the US to stop calling it "Wash Yer Sister Sauce"

[@Daz5Daz]

@@professornuke7562 No, we do not refer to them as York Puddings and never have. You are right about the pronunciation problem though!

[@internziko]

You're an artist my friend. This might be the best roast beef recipe on KZbin.

[@jamjoe01]

Looks good and that Beurre Manie was spot on

[@Macfierce1]

Love me a top round roast. This looks fantastic. I'm going to try this method for sure. Especially that sauce!

[@rank1839]

It’s like you’re reading my mind. I was just thinking about making this the other day. Thanks man!

[@ChefBillyParisi]

Appreciate you taking the time to watch. Many thanks!

[@eileenmcmahon2373]

I love the gravy and garlic butter..

[@Lisa71.]

Is this the same cut as a rump roast? I have a big rump roast that is wrapped in twine. We got it from the butcher when we bought a 1/4 of a steer and had it processed. I have it thawed and plan on making it for supper tonight.

[@paulluongo2756]

You did a real nice job here.... It sure looks good...

[@LakesideTable]

This looks sooooo good! I am adding this to my list of recipes to try!

[@shaneburns4349]

Ive cooked a thousand roasts, your way looks Amazing, thanks very much

[@stephennielsen2134]

I start out at 500 degrees for 15 to 20 minutes drop temperature to 300 cook low and slow at 20 minutes a pound . Achieve same results. Never had to use a temperature probe . U kids and your toys. Cheers 🍻

[@InCountry6970]

Wow, and super easy to follow your superb instructions

[@bikeny]

Unlike the other commenter who said they sub'd 1/2 way through, I waited until the end. So, besides the great recipe and instructions for how to do it, you also did the video the correct way. What way is that, you ask? You didn't put a 'background music' track on the dialogue. Thank you, thank you for that action. Yes, for me, hosts that feel the need to put any sort of music in their videos while they are telling us why a plane crashed or how to cook whatever or how to repair an exhaust fan in the bathroom are doing things incorrectly. Playing any music while the host is speaking is distracting and makes it hard to pay attention to what is going on on-screen. Looking forward to more goodness. I'll be viewing your previous videos in the coming days.

[@jamescampolo7824]

Top round at Safeway is usually around $3.99/lb. I just picked up a 6lb roast. They don't have these in the pre-packaged case, just ask for a big one and they will cut it right out of the Crayovac, trim it, package it for the same price $3.99. I'm making a roast beef dinner and Italian beef with the left overs. Go ahead, salivate. After shrinkage of cooking, I'll get about 4lbs. Roast beef at the deli counter is $10/lb so I am having it my way and half price.

[@eddiewilson8119]

Thank you so much for sharing this video with us!

[@ChefBillyParisi]

My pleasure! Thanks for watching!

[@joseph-ow1hf]

This was great. Subscribed 1/2 through watching. Look forward to viewing your other content.

[@ChefBillyParisi]

I appreciate the support! Many thanks!

[@eldoradocanyonro]

Salt....1/2 tsp per lb, kosher. As he pointed out, Bottom Round makes fabulous Roast Beef for $5/lb

[@ianscianablo8507]

Hi Chef! I made a 3 pound roast beef this morning. But it's too rear. How do I cook it a TINY bit longer without destroying it? I need to to be medium pink. Thank you!

[@viprcuisine241]

Great informative vid! Do you mind sharing the temperature of the oven? Thank you!

[@VulcanLogic]

When you can get top round on sale, it's better roast beef than Dietz & Watson for 1/3 the price. I'll also do this with tri tip as the local grocers have that on sale every week it seems.

[@suran396]

I always have trouble understanding cuts of beef. What is "too round" and "tri cut?"

[@VulcanLogic]

@@suran396Round cuts (top, bottom, eye of round) come from the butt and legs of the cow (but above the belly, the actual leg is called the shank). The tougher round cuts are generally made into ground beef, but top round makes for a really nice roast and the fat cap, picanha or coulotte roast, is really good, too. The tri tip comes from bottom sirloin, which is just in front of the legs but above the flank. The general rule on cuts is the less work the muscles do, the more tender it is. The shank in the legs is the toughest cut, chuck is from the shoulders which also do a lot of work, round is also tough, but the back where the ribeye, filet, and strip are located are very tender. The tough cuts have a lot collagen and when braised can get really tender, while the lean cuts don't braise well but make great steaks.

[@suran396]

@@VulcanLogic ok, I will have to go through that again, but before several bourbon. But thank you!

[@Lisa71.]

That was good info, thank you! So I have a rump roast wrapped in twine. Do you think this video is a proper​ technique for it? @VulcanLogic

[@VulcanLogic]

@@Lisa71. Yes, it will work out well.

[@Advoc8te4Truth]

Personally, I prefer to make a porchetta type roast. So filled the roast and then make a stuffing. Stuffing are completely to taste but my favourite is horseradish, basil, water cashews and or pine nuts with mushrooms or eggplant 😂❤

[@Sheena1234ization]

SO do we cook it fan on or off?

[@tonylynch.4563]

Londoner here. Your Roast Beef looks absolutely fantastic 👌, I can smell it all the way down in New Zealand 🇳🇿🙃Mmmm! . P. S. As far as I'm concerned, you can pronounce 'Yorkshire Pudding' anyway you chose to. Keep up the good work 👍.

[@Daz5Daz]

Great video and that beef looks absolutely superb. Yorkshire though - it's not pronounced the way it is spelt. It's more like York sher. Same for: Worcestershire - Wuss ter sher. Gloucestershire - Gloss ter sher. Lincolnshire - Lin con sher. Etc. For fact fans - there are 23 shires in England.

[@beverleygregory]

who cares

[@Daz5Daz]

@@beverleygregory you cared enough to reply, so there's that.

[@ianalsop5080]

People who want to speak proper English.

[@bobcat409]

Looks great. I like your style.

[@ChefBillyParisi]

Thanks for watching! I appreciate the support!

[@ChefBillyParisi]

Thank you so much!

[@DiegoM163]

I was wondering, is there a difference between frying the cut of beef in a pan prior to cooking it in the oven to achieve the maillard reaction and the method you used in the video?

[@sallyhenderson2772]

This all looks amazing!

[@Kritacul]

Sir, I noticed that Wolf Stove behind you and the 20k price tag on them. But they are the best in professional cooking.

[@Same-l3d]

Can you do this with a brisket? Not sure if it can be tender and still med rare

[@gordonhard2663]

Great recipe. Looks like the gravy is more labor than the roast but there’s enuf down time to manage it. By the way most of us in the UK say “YORKsher.”

[@COLEA001]

Looks delicious! Billy, can a cooling rack be used for the oven or is there a specific type that is required?

[@ChefBillyParisi]

Can you clarify what you mean by a cooling rack in the oven?

[@COLEA001]

@@ChefBillyParisi at 6:32 the meat is sitting on a rack in the cooking sheet/tray. All the stores around me sell cooling racks that are meant for baked goods to rest. I am having trouble finding a rack to use for cooking meat with that circulation under the meat. In the meantime I have been using a trivet.

[@ChefBillyParisi]

Ahh yes ok. Totally fine to use for this.

[@janetbaba6315]

Awesome lesson Chef! Love it. Been wanting a good alternative to prime rib but didn’t know what other cut of beef to use. For sure will try all these recipes. Warmest thank you!

[@AndyMan-mr1hy]

Can you prong the beef with a fork prior to seasoning? Or would that be bad? Forgive my ignorance

[@beverleygregory]

I like it more done, medium well so what time extra do I need thank you love the recipe

[@michaelcalland801]

I never trim the Fat Cap on a Roast Beef before cooking.. Especially on a small roast.. Leave it alone & trim it away after it’s finished.. You’ll have a tastier roast with a better gravy!

[@Daeduluus]

You may want to try sous vide on that cut and leaving it for at least 18 hours in the bath for your desired temp, way more tender and done edge to edge no need for a thermometer.

[@candygarfield1479]

7 to 9 bucks 7 months ago is now 14 to 18 lb. Split the cost with the neighbor, and get the large one, not a 1 pound piece. Cook the whole, it vomes out rarer than trying you cook a small piece, and often, the more you buy the less the cost. Bring it home and season it, wrapped lightly in brown paper or just laid over it and refrigerate up to 36 hours. I like to let it sit to temper before i cook it, but if you really want rare in the middle, cook it right out the fridge. You can freeze extra portions after, but font but it if iour not going to cook it withing a few days. It will never be like it dhould be if you freeze it then thaw it. Flavor will be good( ish) but it will change the texture from stringy to like a piece of wood and be tougher. If you got a deal so ftoze it anyway, soak in buttermilk and seasonings while it thaws, and let it warm to room temp after it thaws, before you cook it. It will texture closer to fresh. Beef is never the same once its frozen.

[@peterthepilot4413]

My Yorkshire friends wife made superb Yorkshire puddings and yours are the closest to them that I’ve seen! By the way Yorkshire is prounouced York - Shaa here excellent video!!!

[@ChefBillyParisi]

Thanks for watching!

[@philparisi9175]

Another Parisi who can cook!

[@ChefBillyParisi]

Just tryin to uphold the name!

[@philparisi9175]

You do it justice! @@ChefBillyParisi

[@MisplacedAmerican]

Thank you for this, I've tinkered with Sous-Vide and cheaper cuts, with the goal of making Prime Rib quality for a weekend roast. I'm curious how you would suggest ways to make GREAT results from tougher adequate cuts using the Sous-Vide. I've found cooking to temp has been a no brainer (and because Sous-Vide lets me cook to perfect temp for longer, I get amazing tenderness). However, I have found it tough to nail down the final sear and crust, it is never a prime-rib but it makes insane good roast beef sandwiches and French dips. Sous-Vide to 123° is easy enough, not sure it would be as dried to complete but I could pat it dry. Do I just need to then finish as you've suggested? Is that enough, or would you have any other tips?

[@10kanojias]

9:58 MEDIUM dice shallot, MEDIUM dice carrot, MEDIUM dice celery, MEDIUM side pot, over MEDIUM heat

[@BillGreenAZ]

Videos like this are why I subscribe to this channel. Well done, chef!

[@ChefBillyParisi]

My pleasure! Thanks for watching!

[@matthewjamesduffy]

This looks proper chef thanks for sharing this awesome recipe.