Arrosto morto (pan roasted beef rib eye) – Emilia Romagna
Recipe Type: Secondo (Main course)
Cuisine: From Emilia-Romagna
Author:
Prep time:
Cook time:
Total time:
Serves: Serves 6
Categories: Kids, Quick and Easy, Gluten free *substitute cornflour/cornstarch for flour, Dairy Free*substitute butter with olive oil[br]This recipe for pan-roasted beef is a family favourite, particularly when served with [url href=”https://www.livingalifeincolour.com/recipes/patatine-al-forno-roast-potatoes/” target=”_blank”]roast potatoes[/url].
Ingredients
- [img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/04/meimanrensheng.com-1-ingredients.jpg”]
- 1 kilo [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/meat-poultry-and-salumi/#go-beef” target=”_blank”]beef[/url] rib eye roast, rinsed, dried, and brought to room temperature
- 1/2 [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/fruit-and-nuts/#go-lemon” target=”_blank”]lemon[/url], juiced
- 1 tablespoon [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/pasta-risotto-grains-and-breads/#go-other-flours” target=”_blank”]flour[/url]
- 50 gms [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/dairy-eggs-cooking-fats-and-oils/#butter” target=”_blank”]butter[/url]
- 2 tablespoons extra virgin [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/dairy-eggs-cooking-fats-and-oils/#olive” target=”_blank”]olive oil[/url]
- 1 [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/herbs-spices-sweeteners-drinks-baking-ingredients-and-other-flavourings/#go-garlic” target=”_blank”]garlic[/url] clove, smashed
- 4 [url href=”https://www.livingalifeincolour.com/kitchen/ingredients/herbs-spices-sweeteners-drinks-baking-ingredients-and-other-flavourings/#go-sage” target=”_blank”]sage[/url] leaves, bruised
- Sea salt
- Black pepper, freshly ground
Instructions
- Marinate the rib roast in lemon juice and salt for 1 hour. Drain the marinade and reserve.
- Sprinkle the rib roast with salt and pepper.[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/04/meimanrensheng.com-2-season-the-beef.jpg”]
- Dust the seasoned beef with the flour.[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/04/meimanrensheng.com-4-rub-the-flour-in.jpg”]
- In a heavy bottomed casserole just large enough to fit the roast, add the butter and olive oil. Heat the casserole over medium high heat until the butter melts and the oil is hot.[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/04/meimanrensheng.com-5-add-the-oil-and-butter-to-the-pan.jpg”]
- Add the beef to brown it.[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/04/meimanrensheng.com-6-sear-the-beef.jpg”]
- Keep turning the beef as it browns to evenly brown the joint all around. It should take about 2 minutes per side.[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/04/meimanrensheng.com-7-turn-to-sear-all-sides.jpg”]
- When the beef is browned all over, bruise the sage.[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/04/meimanrensheng.com-8-bruise-the-sage.jpg”]
- Add the garlic, marinade and sage and cover.[br][img src=”http://www.livingalifeincolour.com/wp-content/uploads/2014/04/meimanrensheng.com-9-add-the-aromatics.jpg”]
- After 25 minutes check the temperature until it reaches the desired cooking temperature (see the chart here). I cook mine to 52˚C before removing it from the heat. The temperature of the meat will continue to increase another 3-5 degrees after you remove it from the heat so target a slightly lower temperature than what you want. [url href=”https://www.livingalifeincolour.com/kitchen/technique/cooking-methods/cooking-meat-internal-temperatures/” target=”_blank”]Check here for internal cooking temperatures.[/url]
- Remove the meat from the heat and uncover. Loosely place a sheet of aluminium foil over the top. Allow it to sit for 10 minutes and rest. Carve the meat thinly and place on a serving platter. Drain the juices from the cutting board back into the casserole, bring the mixture to a boil, strain the solids out and discard, and pour the juices over the carved meat. Serve.
Notes
The beef can be substituted with pork loin or veal breast.
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