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Food & Drink Blog

Monday Meal: Bone-in New York Roast

by Ted Scheffler
- Posted // 2013-02-18 -

Every now and then, my local supermarket has beef loin bone-in New York roasts on sale. I love the flavor of this inexpensive cut, and it's great for holiday gatherings or just for an easy weekday dinner. There's very little prep time required, and the technique for cooking the roast is pretty straightforward and simple.

The key to this delicious roast is the herb-garlic paste that coats the exterior and gives it a bit of a crust. I strongly recommend using fresh herbs, not dried.

Ingredients:

8-10 fresh sage leaves

2 sprigs fresh thyme, leaves removed from the stems.

4 garlic cloves, peeled

1 1/2 Tbs. olive oil

3 tsp. kosher salt

1 1/2 tsp. freshly ground black pepper (or to taste)

4 1/2 lb. (approximately) beef loin bone-in New York roast

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Method:

In a mini-food processor, mince the garlic cloves.

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Then, add the herbs, olive oil, salt and pepper and process until a paste is formed. If the mixture is too chunky and dry, just drizzle in a little more olive oil and continue processing.

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At least 3 hours before cooking, spread the herb-garlic paste all over each side and ends of the roast and refrigerate. This can be done a day in advance and left in the fridge overnight.

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Remove the roast from the fridge an hour before cooking and allow it to come to room temperature.

Preheat your oven to 450 F.

Place the roast on a rack set over a roasting pan, fat side up, and place in the preheated oven.

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Cook the roast at 450 F. for 15 minutes. After 15 minutes, lower the oven temperature to 350 F. and continue to cook until a meat thermometer reads 130 F. for medium rare, or 140 F for medium, which can take anywhere from 40 minutes to an hour and 15 minutes, depending on the size of the roast, your oven, and your preferred level of doneness.

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Remove the roast from the oven when it's cooked to your liking and let it rest for 15 minutes.

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Remove the bone with a sharp knife and discard. Slice the (now) boneless roast into 1/3-inch thick slices and serve.

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Pictured here is the beef roast along with a Creminelli prosciutto cotto roast, which we enjoyed for a holiday meal.

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Photos by Ted Scheffler

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