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

[@Maitreya0208]

So there I was four days ago (Friday 1st of November, 2024) sitting at the counter at Mei Mei eating my Nasi Lemak and drinking my coffee with my son beside me having Singapore Curry. As I ate I sat and watched chef Liz in the back of the kitchen quickly and quietly breaking down chickens. The food was great, and we were very happy we’d managed to get seats during the Borough Market lunch rush. As I watched I was thinking that the kitchen was well-staffed, and Liz could have been somewhere else…Filming a video, working at home, out with friends and family, or even down the pub having a pint. Instead she was quietly working through the dirtiest and least-glamourous task that needed doing in the kitchen. I appreciate that commitment to the business, the staff, and the customers. Respect.

[@AuntieLiz]

@@Maitreya0208 Steele here, Liz’s Husband. I just read this comment to her as she’s working again today. She said it made her day 😅 - thank you 🙏🏻

[@Maitreya0208]

@@AuntieLiz I’m glad I could make her day. Her cooking certainly made our day on Friday. Cheers!

[@VeganV5912]

@@AuntieLiz you don’t want that👈🤥. You don’t hurt your dog🐶🤥. You don’t hurt your parrot😍🤗🦜🤥. I’m not a hypocrite✅♥️😎👍. Choose kindness. KZbin, delicious vegan food 🌱👍

[@joshtherahrah]

@@AuntieLiz YOU PUT THE BUTTER IN THE FRIDGE!?!?

[@Sekaitunes]

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

[@stevehayes4722]

They way she paused and smiled a bit after she said "I normally go for two bones but one will do" made me chuckle. She knows.

[@TheChodax]

The joys of working in a brigade!

[@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!

[@toxicmustardwasabi]

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

[@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.

[@AuntieLiz]

Sooo good thanks for sharing

[@Chips690]

My Nan used to make a very simple dish with the leftovers. She’d layer potatoes onions and the sliced beef with lots of black pepper. It was why there was always such a big pot of ‘The Sunday gravy’ as it was spooned on between each layer. A simple leftover ‘Hot Pot’ that would make the house smell unreal while it was cooking slowly in the oven. The best part was that first crispy top layer of potatoes.

[@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!

[@jasonhenninger8220]

Standing rib roast- Chuck end ribs 7-9. Reverse seared with compound butter (combine montreal steak seasoning, thyme, minced onion and a pinch of red pepper flakes)

[@Squiddyjayjay]

Hi, went to Mei Mei today and saw you there!!! That was one if the best foods I have ever had, I was craving more all day and still craving it now. The chicken was so crispy and the sauce was amazing. You need to bottle up and sell that chilli sauce. Thank you so much!!

[@Maitreya0208]

That chili sauce is excellent, I agree!

[@simongodfrey3765]

I'm used to roasting chicken , pork and occasionally lamb and aim for 70c internal temperature. I was amazed that you're aiming for 50c internal and that the cooking time was so short.

[@webdesignlondon]

I recently moved to the U.S. and wanted to cook a Sunday roast for my extended family. I bought a 4-pound piece of top round/top side beef for five adults and two kids, and it turned out perfect! Here’s how I prepared it: - The night before, rub the beef with salt and pepper. - Take out of the fridge at least one hour before cooking. - Sear for 1-2 minutes on each side. - Cover in a homemade Dijon mustard and crushed garlic paste. - Place beef on a trivet or rack in a roasting tray. - Cook in the oven at 350°F (176°C) for 45-55 minutes, or until the internal temperature reaches 110°F (44°C). - After cooking, let it rest and lightly cover it with tin foil for 30 minutes. The internal temperature rose to 138°F (59°C) during this time. The result was delicate, juicy, and seriously tasty!

[@jamesprice7775]

Also, back at Easter, I bought a rib joint from Waitrose for my brother to cook. I am pretty good at cooking, but he is excellent. So the Sunday after Easter we had a joint that was the three smaller ribs from a five rib cut. Some Waitrose stores now have a glass cabinet full of 35 day, dry aged beef. The joint weighed 3.2kg and cost about £84. But it was absolutely amazing in flavour. There was plenty of leftovers too. It gave us 11 portions overall. Although my mum and sister don't eat lots.

[@guttergrowler19572]

You are the prettiest chef ever. Auntie Liz! ❤

[@Drunk3nMonk3y72]

Foiyoh! Uncle Roger will come after you

[@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.

[@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

[@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.😂😂😂😂😂

[@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. 🍈 🍈

[@WorksopWhiskey]

Auntie Liz can do whatever the frick she wants dude @mrnigelng would approve

[@walkfarm1]

Yes, I was impressed that chef could keep clean, especially when nibbling a few bits of the meat. At the very least I would have dropped a slice onto the board and the juices would have splashed up.

[@BangTheRocksTogether]

​​@@Emolga6274 I am.

[@LittleBozo]

I loved this gal. Every beef roast she cooked came out perfect. Do you across the pond folks dip your prime rib in aju and horseradish while u eat?

[@StrayCatOR]

Tri Tip steaks (they're small), seasoned with salt and a little pepper, rested for 2 - 12 hours in the fridge then vacuum sealed. Sous Vide at 135 degrees for whatever the chart suggests for time, let it rest for 15 minutes in the bag to recover as much of the juice as possible, open the bag saving all the juice for sauce or stock making, now or later. Pat dry with paper towels and in good weather it's outside crusting with a proper torch (Guga style) or inside in a really hot cast iron pan with just a little avacado oil. Turn when the pan lets go of the steak and brown the edges. No need to rest, Sous Vide kept most of the juices inside all along.

[@BlueCollarBachelor]

Auntie Liz is the best!

[@jaja8951]

Your Rib-joint Liz brings a WHOLE…. new meaning to a steak being Blue 😀

[@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. 🙂😋😎❤

[@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.

[@natenatters]

Thanks for the video! I think we are going to try a sirloin for christmas dinner this year 😄

[@Drunk3nMonk3y72]

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

[@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 🙂

[@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!

[@alexbarger6884]

@AuntieLiz Please do more videos with Nigel NG/Uncle Roger

[@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.

[@wud111]

Thanks for sharing chef Liz❤❤

[@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

[@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 ;)

[@royaguirre3026]

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

[@AuntieLiz]

Good choice

[@StonedSidney]

Brilliant content, really well presented, but hope you can improve the lighting to make the colours shine.

[@Opalinus]

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

[@IRSHBOY1981]

Starving now after watching this video 😅

[@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!

[@bonwatcher]

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

[@clivedavo]

How long for the resting and do you always leave it uncovered?

[@ryulee458]

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

[@AuntieLiz]

Good choice

[@nicktipton5675]

"Usually I go for 2 bones, but 1 will do" FUIYOH!!!!!

[@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?

[@julienprevost5409]

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

[@AuntieLiz]

Glad it was helpful!

[@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.

[@necrosiskoc9617]

Would the topside equate to what is called a top round roast in the US?

[@desk.gourmet]

Chef what were the final temperatures for the joints after resting?( i assume the fattier forejoint was a bit higher ?)

[@rogerf9613]

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

[@AuntieLiz]

Glad you like them!

[@natashafrance717]

Aunty Liz 🙌 so glad to be this early 👍❤️

[@kylieunlikely]

Thank you very much. That was really helpful!

[@bertmacdonald337]

Aunty Liz Rocks!

[@AuntieLiz]

Very kind

[@davidfuller581]

I just want to say, that is phenomenal quality beef. Looks dry aged, maybe fairly old? Retired dairy cow, maybe?

[@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

[@davidholmes3323]

Nice to see you reference Delia.

[@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

[@t0msie]

Another fantastic video

[@kevowski]

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

[@ricebowl3]

her hair is pure fire 🔥

[@Nallenbot]

Great. Now I'm starving.

[@dronedad5784]

She’s class this chef

[@jamesprice7775]

I am a fan of auntie Liz but I think she needs updating on what is healthy. Everyone should check out the lectures given by the top cardiologist in the USA who is called Dr Pradip Jamnadsa. The first one I watched was titled 'the fat lie'. The most unhealthy thing she cooked in this was the flour. I'm glad she did not use sunflower or vegetable oil as seed oils are the biggest cause of all the major health conditions. Quality meat and animal fats are the most healthy things you can eat.

[@dwanehector]

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

[@AuntieLiz]

Boos block

[@RewDowns]

Can we universally agree on what to call these cuts, now I have to look up what else these are called in my neck of the woods

[@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

[@keondrickdrake3115]

Love this lady😊

[@ryanbonner25]

looking juicy, so it the beef. yummy!

[@AuntieLiz]

It was!

[@lobabobloblaw]

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

[@mikeymike1854]

Rib of beef is my favourite

[@masteryung8203]

Absolutely perfect Aunty.

[@AuntieLiz]

Thank you so much

[@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

[@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.

[@jdb9388]

Love when Liz handles meat

[@AuntieLiz]

Everyone does

[@kanaihufuemana9489]

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

[@AuntieLiz]

Glad you enjoyed

[@SuperBadok]

Tip from a butcher: Ask your butcher to not clean up the topside. Leave the cap and the fat on and everything. Cleaning up the sinew at the backside is easy enough. This way it'll be even cheaper per pound and you get enough fat for the entire thing.

[@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 , !!

[@BexEvans]

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

[@GEODUCK9]

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

[@MisterBaker5]

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

[@GrandPa_BBQer_Game_Cat]

Thanks Chef Liz.

[@peterturnham5134]

My dog is called Bartok, he says get the RIB every time Because he gets the bone

[@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

[@Dreamweaver787]

As a novice but confident cook, all this faffing about with different temp settings, probing for temperatures, we don't have time to do all this but for the past 20+ years of my Sunday dinner has never been complained at once. Decent cut of beef from the butcher, Silverside, Brisket, simply cover in salt the day before leave in the fridge, pat down with paper towel, quick seer in the pan then oven for a few hours and it comes out perfect. I certainly don't need a Michelin trained cook to tell me how to do this.

[@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 ❤️👍🙏

[@MartiniSiu]

The Potatoes were wildly god tier

[@vespantino]

What probe brand are those thanks

[@AuntieLiz]

Typhur sync quad - details and link in description

[@JustBigL66]

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

[@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

[@xpoint9629]

i love your necklace . What is the length and style?

[@AuntieLiz]

No idea, its an hierloom

[@fajarsetiawan8665]

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

[@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.

[@vespantino]

Thanks , a great help 👍🏻

[@vespantino]

What probes are you using Thankyou

[@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

[@DGT86]

Haiya peanut allergy guy you had one job! 😂

[@BuzzingRocks]

Umm 😋 meat 🍖 Great video. 😎

[@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.

[@alexanderalejo5708]

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

[@JasenTarrant]

I'm just overwhelmed with the price these days

[@WolfAbarth]

Beef for days.... sounds good

[@Scootermagoo]

For my fellow americans the 4rib is a ribeye.

[@AuntieLiz]

Or prime rib

[@Scootermagoo]

@@AuntieLiz At least in the US prime is a grade not a cut. Choice select and prime are the same cut of meat but they have to be certified to that grade.

[@davidfuller581]

@@Scootermagoo prime rib is also a specific part of the rib primal, it's the center part.

[@Scootermagoo]

@@davidfuller581 People get this wrong all the time. Prime is a grade of meat, Not a cut, Prime means it's only the best and was graded by experts. Period end of argument. People think all rib cuts are prime.. nononno only from prime animals.. It's like tomatoes it's a berry yet it's classified as a vegetable.... Try wrapping your head around that logic.

[@davidfuller581]

@@Scootermagoo I know what USDA grading is. I'm saying you can have a USDA prime standing rib roast without it being "prime rib" just based upon where in the primal it was cut.

[@fredericjoseph1902]

i always start by THE BONE HUuuuummmm

[@SimplySergMX_arts]

Gorgeous auntie Liz ❤

[@sambomcl]

One can never have too many probes - Aristotle

[@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