Monday Meal: Bone-in New York Roast | Buzz Blog

Monday, February 18, 2013

Monday Meal: Bone-in New York Roast

Posted By on February 18, 2013, 1:08 PM

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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.%uFFFD

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.%uFFFD


8-10 fresh sage leaves

2 sprigs fresh thyme, leaves removed from the stems.%uFFFD

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%uFFFD

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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.%uFFFD

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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. %uFFFD

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

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Photos by Ted Scheffler

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