The Ultimate Roast Beef Guide with a Michelin chef: Learn to cook perfectly each time!

[@2smoulder]

BTW cooking three roast beef joints together was super useful to me. I've never seen this before, but I'm only an enthusiastic amateur, but it helped me to understand the different styles and outcomes. Many thanks.

[@AuntieLiz]

Thank you! Pls do share with others you might find it useful too!

[@Sekaitunes]

I need someone that looks at me the way auntie Liz looks at the beef cuts in the thumbnail 😳

[@guttergrowler19572]

You are the prettiest chef ever. Auntie Liz! ❤

[@Drunk3nMonk3y72]

Foiyoh! Uncle Roger will come after you

[@TheLurker]

The absolute bravery of wearing a white t-shirt while carving that much beef....

[@FloridaBard89]

Shes a professional.

[@Emolga6274]

Nobady is looking at he shirt. 🍈 🍈

[@EatCarbs]

Oh man.. I am so hungry now. I love to do either a hot beef sandwich with mash and gravy for a dish sandwich with lots of hot horseradish. Thanks for the video auntie Liz

[@2smoulder]

Your recipes and cooking methods are always top class and this video cooking demonstration, especially for this time of year, is the best of the best. I will try all of these cuts over time and these will be on my go to list. Thank you Chef.

[@supernoobsmith5718]

Very different than American cuts. All look good. That lean cut is just called the rump here. In your neck of the woods the rump is further forward. I love the lean cuts. Top round (American name) and eye of round are great when rare and sliced deli-slicer thin. Fat is flavor, but so is lean muscle.

[@wongjefx980]

Eye of round is slow cooker in winter roast for me. So dry...need lots of gravy.

[@supernoobsmith5718]

@@wongjefx980 Oh man, I implore you to try a reverse seer. 300 till it hits 122F, rest 45 minutes tented, then seer in 450F oven. So juicy. Just don't overcook and slice deli thin. Just try it. That meat is too lean for slow cooking. I have pics of my roasts and they are juicy.

[@davidlevine1697]

Great video! i've been a Chef since 1972, and during that time i have served an insane amount of roasted beef of all kinds. one of my favorite things to do with the leftovers is making a sandwich with the following: Garlic Butter Grilled Baguette halves thinly sliced/shaved Rare Beef either Bearnaise of Charon Sauce Fresh Watercress served with potatoes fried in beef fat. (working in hotels there is always beef fat to play with.) mmmmmmmmmmmmmmmmmmmmmm my favorite is a well aged Rib Roast.

[@hazardo4378]

The flour and mustard dusting is a nice trick for the malliard reaction improving your gravy. I like to coat the beef in a mixture of English mustard powder and maple syrup paste for the same reason ;)

[@ryanbonner25]

we're so lucky to live in a beef country! you just cant beat beef [and lamb] as delicious, and unbelievably neutrient-dense meals!

[@BlueCollarBachelor]

Auntie Liz is the best!

[@alexbarger6884]

Appreciate the meat prep and comparison. After watching your video I definitely want to roast a fore rib. Brazed short ribs are my absolute favorite.

[@AuntieLiz]

Go for it!

[@WeerdBeard]

For leftover roast beef, I like to make spring rolls with lettuce or cabbage, red onions, blue cheese, and either brown sauce or wasbi mayo.

[@toxicmustardwasabi]

A Michelin chef who looks like Florence Pugh should have way more subscribers.

[@padders1068]

Liz! Yes Chef! It's hard to choose a favourite, as they all have their pros and cons. Topside is great value for money and probably the best for sandwiches, for days to come as it's so lean, on soft white bread with mayo, horseradish, salt and pepper to your taste (or however you like it). Sirloin and Forerib are both delicious hot, but not so good for sandwiches, as rendered hot fat is delicious, but solid and cold not so good. I'm sure you'll find plenty of ways to use the leftovers for delicious meals. 🙂😋😎❤

[@julienprevost5409]

That is a fantastic video. Very informative. Thank you very much.

[@AuntieLiz]

Glad it was helpful!

[@ryulee458]

Auntie Liz that looks so delicious my favorite meat is the ribeye 😃👍👍

[@AuntieLiz]

Good choice

[@royaguirre3026]

All the cuts look delicious but I would choose the sirloin every time!

[@AuntieLiz]

Good choice

[@bonwatcher]

The topside is great for leftovers to make beef dip sandwiches.🤤

[@馬伕]

Auntie, thanks for the content. In California, butchers cut what we call Tri Tip. Definitely something to try. I grew eating it, and always thought that it was Chinese food.😂😂😂😂😂

[@Opalinus]

Newly subscriber but long time fan! Really cute and fun way to share facts using the stickynotes

[@rogerf9613]

You 🔥🔥🔥🔥🔥🔥🔥🔥! Your videos are so much fun to watch!

[@AuntieLiz]

Glad you like them!

[@Drunk3nMonk3y72]

Nice to see it being cooked in a normal sized kitchen in a normal cooker.

[@kylieunlikely]

Thank you very much. That was really helpful!

[@woodsman105]

I cook my sirloin roast in a large slow cooker. I'll coat it with powdered buttermilk, dill, and garlic powder in addition to the salt and pepper. Then, ill blast it with a large propane torch to sear it in a few seconds. From there, into the crock for a few hours on low. Always comes out perfectly.

[@bertmacdonald337]

Aunty Liz Rocks!

[@AuntieLiz]

Very kind

[@natashafrance717]

Aunty Liz 🙌 so glad to be this early 👍❤️

[@robertmarks713]

As soon as you said it I paused the video to say... YES PLEASE! We want to know how you would roast potatoes with that beautiful golden juiciness. Please tell me you put them in a bag or a pot and just shake the beep beep beep out of them to get the extra crispy bits.

[@AuntieLiz]

Ahuh watch the video!

[@t0msie]

Another fantastic video

[@seraphuziel]

Great vid. on any of those would sous vide with a sear after or would that kill gravy drippings? beef ideas: beef noodle, bahn mi, philly cheese, beef dumplings, stock from the bones (whats the diff between that n bone broth?), beef Pho , beef teriyaki.

[@AuntieLiz]

Bone broth is typically just bones and water. Stock involves veg/herbs. Yes can sous vide

[@ryanbonner25]

looking juicy, so it the beef. yummy!

[@AuntieLiz]

It was!

[@keondrickdrake3115]

Love this lady😊

[@mxwtubemxw]

Please advise what was the temperature that you "Turned Down" the Topside to ? How long at 230 before this ? What Temperature was the remaining Time ? Thank you 🙂

[@mxwtubemxw]

I have read your notes - All Good - Many Thanks 🙂

[@kevowski]

I like to sear topside in dripping all over for a nice crust then sous vide at 56°C for 24 hours😊

[@masteryung8203]

Absolutely perfect Aunty.

[@AuntieLiz]

Thank you so much

[@jdb9388]

Love when Liz handles meat

[@AuntieLiz]

Everyone does

[@GrandPa_BBQer_Game_Cat]

Thanks Chef Liz.

[@kanaihufuemana9489]

Thank you, that was great content. I need meat now. 😀😀😀

[@AuntieLiz]

Glad you enjoyed

[@lobabobloblaw]

Uncle Roger’s going to be on the lookout for the perfect roast now 🥁

[@bobbyhussain9733]

Hello. What’s the difference between a cote de boef and fore rib? Does it depend on which rib bone is used? Or is it that the fore rib has a cap? (Not the cap you’d put in toy guns from the 80’s). And, for topside we slice it when it’s cold and still pink, served with sauce tartare and french fries.

[@AuntieLiz]

Cote de boeuf is usually french trimmed, cleaned bone - bit same part as the forerib.

[@DGT86]

Haiya peanut allergy guy you had one job! 😂

[@BexEvans]

Stovies!! Since moving out of Scotland I miss stovies so much and no one every shows how to make it properly

[@HectorBrocklebankHBFash]

Stoved mince and potato to give its Sunday name. But you're right! Less prime, more stovies.

[@rbarrowclough]

I cooked a rib to 50 internal and my family were convinced it was raw. Which it was not!!! What you going to do.🤯

[@AuntieLiz]

Eat perfect rib. Disown family

[@philipp594]

I just love to sous vide a whole rack of short ribs. Cheap tasty and looks great when carving table side. I just wish there was a nicer way to finish the outside than glazing them. Any advice?

[@dwanehector]

Great vid! Where did you find your chopping board? 8:32

[@AuntieLiz]

Boos block

[@gregbrunner599]

looks beautiful. But here, all that would be cooked either via smoker or charcoal grill and smoked. Much better flavor with meat. Ovens tend to be blandish. But the finish product you had looked delicious

[@AuntieLiz]

Sounds good but in UK im not going to my oitdoor kitchen till summer. 10c is too cold to be near the smoker

[@sfllaw]

In cold climates, we use a welding blanket for insulation and a wireless probe to monitor the cook from indoors. You can get amazing low-temperature smoked meats with winter barbecue.

[@gregbrunner599]

@@AuntieLiz I may not shovel my sidewalk or driveway from winter snow at -10Fahrenheit, but will clear the path to the grill and smoker etc outside and be grilling. Cook year round outside, rain shine blizzard sleet hurricane, still grilling meat and making pizza out doors. makes it more fun and a makes the beer taste better when cold and frosty

[@Cyapow]

I always struggle with topside and find it too tough. I get a rump and cook it on like 70C for a few hours and it comes out pretty soft. Is there any better tips to make topside tender?

[@AuntieLiz]

Treat it the same! Just the type of meat though, where the cow works it a lot. Can slow braise it too

[@MartiniSiu]

The Potatoes were wildly god tier

[@markthespark6240]

2:53. Sorry Children!

[@b.c.d.9543]

damn you beat me to it!

[@markthespark6240]

The joys of being in Australia 🇦🇺 and awake on a Sunday night!!😂

[@seminky5341]

Over rated.

[@JustBigL66]

absolutely great video. the only suggestion i would have is to tone down the color grading just a bit. but i see what you were going for there. you just look a bit orange xD

[@AuntieLiz]

Ahh yeh I’ve been trying out a pop of 2700 kelvin across to the back but in a few scenes it’s hitting lizs face so appears really yellow. Must note this for next week. - Steele

[@BuzzingRocks]

Umm 😋 meat 🍖 Great video. 😎

[@MisterBaker5]

Yorkshire pudding stuffed with leftover roast beef and horse-raddish sauce.

[@im4broke643]

10:15...this cutting board is unique, where did you get it? This makes me want Arby's roast beef sandwich, I've never cooked a roast beef that taste like theirs.

[@AuntieLiz]

Boos block

[@bornfreeprepperthailand]

English roast is the most easy thing to cook. Try cooking a Peking roast duck, crispy pork, char sui or crispy baby piglet. Not much of a challenge for a Michelin chef?

[@AuntieLiz]

Easy.

[@AuntieLiz]

Done char siu and siu yuk. Duck is next

[@bornfreeprepperthailand]

@@AuntieLiz The crispy duck that carves from the duck and eaten with pancakes please. It’s not easy to make. Looking forward to it good luck ❤️👍🙏

[@srewutube]

I cant believe with that meat and bone she made it the whole video without even a double entendre! But now I want to see her take those drippings and make a gravy.

[@AuntieLiz]

There were a couple hidden… but i tried to behave

[@paulwagner688]

Did the roasts come aged? If not, how did you do it and for how long?

[@AuntieLiz]

They were all 32 day dry aged. Did you see how dark the sirloin was? Also 48 hours uncovered in my fridge w salt + pepper. Was absolutely perfect

[@SimplySergMX_arts]

Gorgeous auntie Liz ❤

[@fajarsetiawan8665]

Topside is better for braising in rich fatty stew, which is basically a Rendang, lol

[@Miv51miv51]

I have a huge pet peeve when it comes to youtube/tv chefs. When you mention oven temperature, PLEASE, for the love of all that is cooked and eaten, tell us what type of heat. Upper, lower, fan, no fan, convection, grill etc. It makes a HUGE difference.

[@AuntieLiz]

Alrighty! Noted

[@scottieb8313]

Elizabeth !! IM SORRY mate , i'm a CHEF from New Zealand !! , BUT your PRIME RIB is Honestly WAY to REAR / RAW FOR a "ROAST beef" / SUNDAY ROAST , ... SURE if it was a BEEF "STAKE" sure . perfect cooking , .. / BLUE / RARE / MED RARE ETC , But its not .. And for a family meal / with KIDS etc .. with a roast potatoes / greens , like beans or peas etc , and a Gravy .. it just WAY to rare !!!!!!!!! , .. any way just subscribed , Hope everything is awesome , !!

[@William.N]

Did you only add the herb butter to only one side of the forerib?

[@AuntieLiz]

I only had a small amount 😅 but it wouls just fall off it i did the otherside

[@fredericjoseph1902]

i always start by THE BONE HUuuuummmm

[@sambomcl]

One can never have too many probes - Aristotle

[@alexanderalejo5708]

This gorgeous chef really knows her meat. the way she slaps it.....

[@grantmetzmaker4821]

Uncle Roger wants to be those cuts of meat =D

[@Scootermagoo]

For my fellow americans the 4rib is a ribeye.

[@adeadcrab]

you know shes got that good good

[@Vivin.7]

Im hungry now.

[@b.c.d.9543]

Yea....I just put like 50 bucks worth of roast beef in my online shopping cart ........

[@R0gue0ne]

Isn't your husband vegan? Lol. As for left over beef, slice thin and chop in some cheese on a griddle for a Philly cheese steak.

[@AuntieLiz]

No way. I couldnt marry a vegan

[@JustBigL66]

btw i dont know if its only for me but the affiliate links immediately closes when you click on it

[@vespantino]

How much did the temp rise while resting ?

[@AuntieLiz]

Oo good questionn! they raised around 5-7c. I took out at 50c, kept it just resting on my stove top so not even anywhere warm.

[@Cellestino-q4x]

These all look great, but I feel like the explanatory section of the actual cooking process was somewhat glossed over. I’m really none the wiser as to what you did with the meat in the oven than I was when the video started.

[@hermingabor3652]

Wooooaaawww

[@jamesburrell677]

WHY NO MSG? FUIYOHH! ;P

[@z0rgMeister]

Leftover beef stroganoff *flies away*

[@TheTobes99]

"I'm surrounded by meat for KZbin" - Yeah, KZbin...

[@AuntieLiz]

Haha

[@apollo5751]

If Chef Elizabeth were any prettier I'd never look at the food.

[@alish2alish]

The meat look good. Auntie Liz has such a nice accent, so soothing. And where's Uncle Roget - she looks so THICC, Hayiah 😑

[@angusli6288]

is it only me think that she looks like Florence Pugh?

[@fredericjoseph1902]

WAaat She keeped serious after THaT NONIN' The BONE Line .....? BRAaavoo Aunt LiZZZz ;; but NO Hiihiihi

[@Emolga6274]

Looks raw

[@yangbakonyak4145]

Auntie liz cute 🥰 auntie

[@illman8876]

Americans: WTF is "topside"

[@henrywicker9712]

Top round

[@peetiegonzalez1845]

It's getting to the point where Auntie Liz has such form in making outrageous innuendo during these videos that now everything she says invites a bit of skepticism. If it were me and the lads in a private chat we'd be going "oo-er" every 2 minutes... but irregardlesslessly... we still appreciate the instructions on How To Cook When The Missus Is Off On Her Best Mates Birthday Do In Magaluf Wait Isn't She A Bit Old For Magaluf? Is This Thing Still Typing How Do I Turn It Off KAREN? KAREN

[@herby220871]

Is auntie liz pregnant 😮

[@AuntieLiz]

Food baby

[@HectorBrocklebankHBFash]

​@@AuntieLiz😂

[@RobertWalker-d5j]

Stop worrying about animal fat is not unhealthy quite the opposite the human body makes its own it is what the brain needs to function optimally, Sugar and carbs are the enemy not meat and eggs.

[@AuntieLiz]

I agree, but a lot of people do still find it hard to process/consume animal fats.

[@wademiyataki9221]

Leftovers???🤣🤣🤣

[@Lord_Malkior]

Buttering that steak with herb butter was downright sensual. 🤌

[@AuntieLiz]

I wish i had more of it

[@Rodzilagunz]

"Usually I go for 2 bones. but 1 will do"...........sorry children.

[@AuntieLiz]

I knownsorry

[@PhilBang-f1v]

Prachtweib

[@tbdlater5690]

I only follow for the asian content. Lacking that, there's nothing new here.

[@hueyjackie6383]

Im so turned on.

[@TheHellfiremissile]

I think she is AI

[@AuntieLiz]

i don't understand what this means

[@frankfurter7260]

WTF are pounds. Please use dollars like normal people.

[@AuntieLiz]

I live in the UK, its not natural for me to talk in $

[@DavidRaichelt]

*EXTREM YUMMY* ..Ok Mei Mei.. I'm on my way.. from Germany to United Kingdom ? Easy.. 😁🥩🍗🍖🧆🍜🧉☕🍽️

[@kktmg]

@guga comments please