ULTIMATE ROAST BEEF | You've been doing it wrong | John Quilter

Roast beef is the king of meals and heres my ultimate roast beef. Getting roast beef right can be tricky, but follow my tips and your beef
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will be the ultimate roast beef of all time. Let me know in the comment box below what you think of my tips and recipe and what you think it scores out of 10. Try the recipe out and share your attempts on social media.
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1. Take the joint out of the fridge a minimum of 40 minutes before cooking, these instructions are for a 4 kg rib of beef
2. Pre-heat oven to 230C. Massage the whole joint with veg oil and then season with good salt, freshly cracked pepper and mustard powder. Drop on a tray of shallots, garlic and thyme
3. Cook on this high heat for about 30 minutes, until the meat is well-browned and sizzling in the pan.
Then turn the oven down to 160C and cook for 10 minutes per 100g at 160C for very pink meat, 12- 15 for medium rare.
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I'm a British chef, entrepreneur and make films about food on KZbin. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world. And Ill show you how to recreate it for yourself at home
Increase the peace.
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ULTIMATE ROAST BEEF | You've been doing it wrong | John Quilter
• ULTIMATE ROAST BEEF | ...
John Quilter
/ foodbusker

[@unchillbro]

you bought that super cut of beef just to feed camden for free?! what a treat.

[@FrenchGuyCooking]

That cut, 10 minutes in Paris, Sold out.

[@52factorial-prob]

I wonder if John knows a legend had commented in this video

[@zimzimma5688]

Le rosbif makes good roast beef ;)

[@Sh0ckmaster]

Chef John, just wanted to say thank you. Originally it was meant to be four of us getting together for Christmas dinner, but due to covid it ended up being just me and my Father. I bought a joint of beef like this, cooked it to your specifications and it was exquisite. My Dad was dubious of me being able to cook roast beef, but even he was impressed with the taste and texture. We have a lot left for sandwiches, but I'll definitely make this for when my brother and his girlfriend can come over (Once the pandemic is all done). Thanks for the tips, and for helping me make a knockout dinner.

[@nielbooth787]

Excellent ,Iam a x Boucher and have had a fib if beef hung in a fridge for over amonth and have given to my friends to cook and asked them to watch you video and follow your instructions I’ll add a comment on after they have cooked it and I have tried it

[@AllasYummyFood]

omg im so hungry right now watching this beef!!!! wish i was there!

[@timza123]

that ginger was a knob head, beef looked amazing!

[@rogermunns9206]

In France, at Christmas had 3kg side of beef - Blonde Aquitaine - aged 60days. Butcher told me: 8mins each side on hottest iron plate possible, followed by 40mins at 55deg.C in oven. I asked him to repeat instructions, that was right - he said 55deg.C. No resting necessary. Followed instructions: perfect, rare cooked - amazing.

[@chrisglenn2498]

Hi john just wanted a bit of clarity on this amazing roast fore rib of beef recipe. You said to cook it at 230 for 40mins then reduce heat to 160 for a further 10 mins per 500g but the written recipe on the link says 160 for 10mins per kilo??? Which is it... 10mins per kilo or 500g? Also does this work for any size joint obviously adjusting times to the joint weight? ThanksChris

[@wheretoeatincrete2195]

I made this xmas eve turned out great and was the best beef EVER, wot can you suggest we can do with the leftovers? I've got about 4lbs left 🤪🤪😳

[@louielambretta389]

you deserve a tv show

[@brumsgrub8633]

we had a 4 rib on easter Sunday. it's epic. you all should try it. This looks great too. The fat, is the best bit,

[@dwaynewladyka577]

You made a proper roast beef. Seasoned and cooked to perfection. I'd say an infinity out of 10. That's just my opinion here.

[@hanschenklein8124]

Personally, I prefer the pricing instead of the rating system, but it's your channel, so you do. Now, to the actually important stuff: this looked AMAZING! So sad I'm nowhere near Camden (literally living in another country), but I love your videos!

[@FelipevCyrino]

Holy Roast beef! I wish I could go to London just to try one of your dishes! Peace!

[@Adam_Garratt]

Oh man alive! That looks flipping marvelous mate. I cooked a rib of beef for Christmas one year, was amazing. Made a horse radish crust to go over it. was 10 times better than turkey. Only problem......was £80! 😂😂😂

[@twigwoodzim]

I grew up on a Zimbabwean cattle ranch and I'll concur that your technique and cut are perfect, I still believe that our beef was better although sadly no more.

[@CryHavoc21]

Hey Food Busker, quick question about the smaller portion sizes. For say, 1/2 kg of beef, would one still cook on 230C for 30 minutes, then 160C for 50-75 minutes? I just want to check my math is right before I ruin such a piece of meat. That's a great looking roast you made there and I really want to try and make it! I just don't exactly NEED 4kg of cooked beef, ya know?

[@danbytp]

Looking at the finished roast beef and almost drowned from drooling too much!😝

[@toddellner5283]

The absolute Mac Daddy is still picanha. I didn't believe it until I tried it. It's tender, just fatty enough and will make your tongue beat your brains out. Your advice on how to cook the meat was spectacular.

[@lastdimestudios]

Just checking my process for the big day!!

[@Jack21Spades]

Who else's mouth absolutely WATERED at 4:05???

[@Jack21Spades]

... and at 5:39???

[@ddtbb5922]

best food channel on youtube eh

[@Hunnie_B]

Thanks for the excellent tips when buying beef John......YES...I totally agree....let the beef rest....I usually sit and relax and have a glass of wine while waiting :)

[@Auger3504]

Those ribs will make the best stock for vegetable beef soup. That is where mine go when I make a rib roast.

[@CookFoodPanda]

i would love to taste it.And i believe if not the best ,most possibly one of the best!!! keep going Chef!!!

[@jayc451]

John, been watching this every xmas for some roast beef inspiration and its coming close to that time of year again so decided to revisit. I noticed you haven't done a video in a long time so I hope all is ok!

[@jojomaniakos_]

John you blew my mind again.. thanks for the inspiration will try it soon

[@danieldescala4562]

I've been watching all of your videos:they're just perfect!The quality is unmatched! IMO,the rib should be the only joint to roast known to man BTW that piece of meat is just awesome Keep up!

[@RedMachineKieran]

Dude, looks amazing! But, what about the gravy from the tray?!

[@justaddmusclecom]

Bunch of ungrateful fools out there Foodbusker. Come down to Florida and cook some beef like that and you will be much more appreciated lol.

[@sidy122]

Healthy Recipe Channel hey how would this cut off beef do in an air fryer?

[@justaddmusclecom]

You could definitely do it, funny thing is I almost got a top round today to do on the air fryer but decided I needed to use up some other ingredients I have here. Sometime in the up coming days will be doing some beef in it. So far everything I have baked in it has come out just like it would in an oven. It seems like it is more of a Convection oven blowing hot air marketed as an air fryer. I love it because it serves multiple purposes for us.

[@kaelahp3397]

It's really good for street food so that's why I'm guessing

[@justaddmusclecom]

I got you buddy, I will even back you up as your sous chef for some meager scraps if you bring some quality aged rib like that to work with. :)

[@thecaffineman]

That's British people for you! Incredibly fussy eaters.

[@AbsolutEdd]

That looked bloody delish! What do you call that piece of skin you cut off the fore rib?

[@hurley31]

If you leave it to rest for an hour like he said, won't you have to worry about the carryover cooking and it being overdone? His has turned out perfect so I assume the key is to really undercook it and the residual heat and the bone carries on the cooking during the rest?

[@McCov1]

Life before Covid 19 was different, after Covid 19 it never be the same 😢

[@6ftS]

great channel. thank you for sharing all your amazing food knowledge.

[@JohnGodwin]

Imagine being that guy that gave it a 5. You have to live with being that person for the rest of your life. Helmet.

[@andrewcouper770]

What a total tosspot that man was

[@CptShiba]

Do you think chopping up the thyme and rubbing it across the beef with the salt, pepper, and mustard powder would be better than just having it perfume the beef? I was also thinking a bit of rosemary would do well here as well.

[@sonikpool1997]

Cooking it lets the flavors soke in but a little rose mary would be a nice touch.

[@drummerlovesbookworm9738]

Well, we only get that for Christmas dinner. I need a great Sunday dinner roast.

[@VM38]

I love seeing you get passionate about the intricacies of cooking! doing more vids which focus on you simply sharing your knowledge are a good idea. also, those australians do not represent the rest of us. damn uptight, london expats.

[@richardj9016]

do you still have a restaurant food busker??? wouldn't mind checking that out

[@davebaldyman5238]

Never tasted it, but i'll give that a 12 out of ten looks unreal

[@GraemeMMusic]

Unreal again man!!!! Boom!!

[@Granny1375]

If it's the best beef they've ever had, why not give it a ten?

[@darcmadr6500]

Without a doubt it tasted much better than it looked.

[@flatlinerking]

Nothing worse than cooking for someone who prefers Icelands own version, trying to convince people to eat fatty steak and not well done is such a mission

[@jeffward1106]

GR, HB & JO actually should send you gifts as you are now filling their shoes.

[@amandaaauk]

Beef looked amazing .. Have made a note of it all . Just laughing at him saying shouldn't "of" haha

[@Granny1375]

In the USA, we call that a prime rib and it is, really prime.

[@foodbusker]

Appreciate the feedback sister, thank you ✌️

[@Granny1375]

@@foodbusker My granny used to put a roast like in a 500 degree(that's the American degrees) and roast it for thirty or forty minutes then turn off the oven. You didn't touch the oven, NO opening the oven, NO peeking. Take it our two hours later, perfect, rare roast beef.

[@shropshirelad8036]

The un aimed arrow.... He never misses x

[@tomdwan7080]

Now i want to try it

[@Miltiades77]

Looks superb, moist & tender, beautiful colour & caramelization, I can only imagine the smell and texture, but looks like a whopping 9.5 from where I'm sat. I bet those bones would do well in a stock pot.... :P

[@1ARMSON1]

What do you do with the top piece? Braise it or sutin?

[@MrBoromir123]

That beef looked amazing well done 10/10

[@arnoldstipsits2843]

mouthwatering presentation, dude

[@Master-Mo]

This looks so moist and tender. Cannot stand when beef is dry and tough... Rating it is hard though :O

[@flyguyny]

I think the biggest mistake people make when roasting beef is not taking it out of the oven 10F before the target temp. Because as you know, it will climb 10F in the next 30 min uncovered.

[@SeanT92]

Great video mate

[@HSlSerathis]

7:12 that muscle memory kicking in, wanting to ask how much it may be worth ;]

[@HSlSerathis]

kiddo, don't take everything so literal, obviously speaking isn't muscle memory.... be here to have fun. Increase the peace!

[@Srieire]

Great recipe. Even better with Erris beef from co Mayo, Ireland. Why add vegetable oil? Olive maybe, but not vegetable.

[@nubetube577]

There's just something so attractive about a raw hunk of good dry aged beef 😳

[@eminem0422]

whats the mustard pwd for though?

[@swan9716]

Looks mega as always Busker You Da mannnn

[@claudiovillarino877]

Can you cook in air oven?

[@celerystikz]

I love you food busker

[@alexandrosalexandridis3944]

in the oven at hot air or grill programme?

[@colinquilter9862]

HI John colin quilter here i am going to do my 5.7 kg of rib as you do wish me luck cheers and happy new year regards colin

[@Mikedawgs]

my fav cook the food busker !

[@codestar213]

7:17-7:22 That dude was savage. If it were Ramsay would have said "Fuck off will ya you donkey"!

[@papaplatypus2973]

Great vid as always👌

[@thehaymaker3660]

That looks delicious.

[@joebush6521]

Can anyone tell me; when he cuts off that top layer to remove the tough ligament does he then put it back on???!

[@AlexanderWu4587]

This has to get made into its own series! Diversify that content!

[@AlexanderWu4587]

Food Busker #MeatIsLife

[@danbytp]

Come out to California USA, we could use a good meal out here.

[@kenrehill8775]

How come no stem came out of the oven or came off the beef when you finally pulled it out of the oven?

[@d2rix]

soooo its 10minutes per 500g or 100g?

[@jirosaves_theworld]

DAMN that Hallelujah SFX made me laugh so much btw take 10 Pounds from Meh!!!!!!!

[@masonsmith5160]

Keep up the good work!

[@bruce3908]

THE MAC DADDY

[@TheJohn132132]

i'll give that a solid 10

[@colina1330]

Legend has it that a penis-shaped hole mysteriously appeared in the center of the roast just minutes after filming this.

[@nintendoblood4835]

Everyone experiences things differently. Just because you tend to enjoy expensive things doesn't mean you have excellent taste at all, except maybe to someone with similar taste. I assess things for quality and aesthetic before price or what people say; in beef, I would call a gigantic roast a very nice aesthetic, but a lost opportunity for surface area, which can be explosive with a dry aged cut. Aside from that I would've expected you to cook this longer at a much lower temperature, it looked too undercooked. You could also have blasted it for a long time to get maximum crust if joint had been sitting in warm space for a moment. (Could have tried a sous vide?) What are you expecting of this easy-bake oven? You should have salted the beef and left it at room temperature for some time, trying to permeate, get juices out to concentrate flavor. Think about the cells of the meat.. The maillard reaction turns proteins and fats on the muscle cells into sugar and caramelizes them, be aware of them burning as if you are cooking a type of candy. To get the water out means denser concentration of these cell molecules that are available to the searing heat. Dry that water off or it will just boil and take away. Do not put so much oil. In fact, no oil at all. The amount of fat in this particular joint would allow you to get creative and still have a good product. Put other spices on long before cooking for penetration / development and aromatics, or in the last moments / after cooking for a variety of effects. The pepper was not used correctly here, and probably didn't contribute much to the finished product. You know these people are lying when they say best beef ever.. Why even ask them? The truth is that you know that you did not do your best here.

[@MrSupertom09]

Right on the best road in London... Portobello.

[@matthewdobson5593]

The perfect roast beef

[@Yeshua027]

What did you do with the skin you took off

[@danbytp]

Mr.Bean's Teddy's brother on the cover of that first card!🐻

[@pledgestone]

Great video!

[@bob75819]

that is a prime rib, in America we have been making those for many years

[@ECCENTRICERIC69]

Really? Do you think they have only just started cooking fore rib in UK the last few years? Lost for words how dumb some people are!!!

[@ddslayer6]

the last guy is a like a cheffy jack sparrow!

[@docteur6667]

Are u bass player in foo Fighters?

[@phoenixplayz_yt8623]

That would make Captain Caveman a happy man!

[@guystevens5429]

How do you keep it warm while it rests?

[@kellijones6481]

Wrap it in some aluminum foil while it rests and that’ll retain a decent amount of the heat

[@gabbeat]

Fat might be vital to a tasty and tender beef as long as you mostly make it render down. You didn't cut the excess parts after cooking it. Can't blame the guy for not liking it.

[@Aiphiae]

I can't imagine waiting an hour for the meat to rest. I'd be freaked out it was going to get cold. I love my food hot!

[@hammalamiri12]

Resting may lower the outside temperature, however it will raise the internal temperature you will get.a more evenly cooked meat

[@TRIDINGO]

"Whole ROASTED Lamb" please visit at the TRIDINGO channel and see how it is different from ROASTED Beef

[@matbellenie204]

Great video,

[@dubbieditch6200]

one of the first!

[@quamch2774]

How can a video make me sooo hungry FFS

[@MartinAhlman]

Expensive? Yes! Worth it? Oh yes!!! Peace? Increase it!

[@rogerrobie2451]

wow those savage couple of reviewers

[@salwaa1983]

I love beef

[@Darthbelal]

I think the only to improve your roast beef would be to find a pitmaster who really knows his stuff and have the meat roasted over oak coals. Other than that, what you served was very likely the best beef those people were going to eat.....