Place beef on other side of baking sheet; roast until meat thermometer inserted into thickest part registers 125°F for medium-rare, 50–55 min. Let rest 10 min.
Here's an outline of the key steps; the full recipe is further below: If you leave off the arugula and tomato, these roast beef sandwiches can be wrapped in aluminum foil and refrigerated for up to ...
There's just something about riding into camp following an afternoon hunt, and being greeted with the smell of venison cooking — lifting the lid of the Dutch oven, steam rises from a hindquarter ...
herbaceous flavor to the beef. The exterior of the rib roast is exactly what you want: browned, salty, and slightly crispy in spots, while the interior is tender, juicy, and pink. When serving ...