I’ve always been a little intimidated by THE ROAST. It’s the overwhelming fear of completely ruining a perfectly good hunk of beef after investing a good amount of money into it. Over the years, I have fantasized about making one for Christmas, a vision of glistening beauty surrounded by perfect side dishes. We can’t forget the side dishes. Oh, no. The sides can make or break a meal, but I digress. There’s something about a roast, like the iconic Thanksgiving turkey, that truly makes a meal feel special. I’m beginning to think that the length of time in preparing a meal is directly proportional to the time spent at the table lingering and socializing.
Up until now, I did not know the difference between a prime rib roast and a ribeye roast, nor did I even have an inkling about how to shop for a roast or even where to begin with the preparation of a roast. The Certified Angus Beef® brand has just launched the most comprehensive and user-friendly roasting app on the market to address this need. The app, Roast Perfect, gives suggestions on cut and size, calculates exact cooking times, provides tested recipes, educates consumers on how to work with their butcher, and identifies the locations where users can buy Certified Angus Beef® brand’s beef. As with any app, I approached it with skepticism. But with every swipe and scroll, I couldn’t deny its completeness. The various tips are complemented with vibrant photographs and videos. My favorite part of the app was the timer. The timer was pretty spot on and my first roast came out perfectly. How did they figure this out? The team at Certified Angus Beef® tested 57 roasts, about 350 pounds of beef, from which they collected and compiled data to make the cook times as accurate as possible. Trust me, it works! And now guess who’s making a roast this Christmas?
But before I start planning for that feast, Certified Angus Beef® has invited #SundaySupper to their culinary center in Wooster, Ohio. They are hosting the first ever, onsite #SundaySupper event. We are learning about roasting techniques, sauces and spice blends. We are working with the Certified Angus Beef® chefs including Corporate Chef Michael Ollier, Chefs Ashley Pado, Peter Rosenberg, and Tony Biggs, as well as getting some valuable tips on photographing beef because photographing brown things really well is hard! It has been a weekend full of learning and breaking bread with old and new friends. We have been all over social media this weekend – Tweeting, Facebooking, Periscoping, and Instagramming. Pick your favorite and follow the hashtags #RoastPerfect and #SundaySupper. We will be culminating the weekend with our usual #SundaySupper Twitter chat at 7 pm ET on Sunday. Be sure to jump on the Twitter chat this week because we will be giving away some fabulous prizes!
So about this roast that I’m planning to make for the holidays. I love the pairing of beef and fermented soybean paste, better known as miso (Japanese soybean paste) or dwaenjang (Korean soybean paste). It amps the umami factor exponentially. I opted to use miso versus the more pungent dwaenjang for its mildness. There are also differing degrees of pungency with miso – shiro miso or white miso being the lightest and mildest. Shiro miso is the miso used in the brothy soups you get in your local sushi joint. Anyway, the most amazing part of this miso glaze is the drippings or jus or as I like to call it, liquid gold. And don’t forget to download the Roast Perfect app to help you make that perfect roast.
- 8 ½ - 9 pound Certified Angus Beef® brand bone-in rib roast
- ¼ cup shiro miso
- 1 tablespoon brown sugar
- ½ teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon mirin (sweet rice wine used for cooking)
- 1 cup chicken broth
- ¼-1/3 cup shiro miso
- 1 teaspoon soy sauce
- 1 teaspoon mirin
- Trim the fatback to about ⅛" - ¼" thickness. Mix the miso, brown sugar, salt, pepper, and mirin together until well blended. Rub the mixture on the roast. Don't forget to get every little crevice. Place the roast on a platter or in a pan. Cover the roast with plastic wrap and let it sit in the refrigerator overnight.
- Preheat the oven to 450 degrees. Adjust the oven rack to middle or lower middle portion of the oven depending on the roast.
- Place the roast fat side up on a baking or roasting rack fitted in a roasting pan.
- Following the directions on the #RoastPerfect app, sear the roast for 15 minutes.
- Lower the heat to 325 degrees and continue roasting for 2 hours 45 minutes for medium doneness. Please note that the timer should be used as a guide since the temperature of each oven varies. Check desired doneness with a thermometer. For medium, you want the final internal temperature to be 140-145 degrees which means you want to take the roast out of the oven 5-10 degrees lower than that target internal temperature. Make sure to insert the probe away from bones and fat for a more accurate read. Refer to the CAB website for the varying "degrees of doneness".
- Meanwhile you can start the base for the jus. In a small saucepan over medium heat, whisk together the broth, miso, soy sauce and mirin. Bring to a high simmer. Take off the heat and set aside.
- Once the roast is done, take the roast out of the oven and let the roast rest for 15 minutes. The roast will continue cooking even at this point. This is called carryover cooking.
- Meanwhile, reheat the jus mixture over medium heat. Carefully spoon the dark brown caramelized drippings from the bottom of the roasting pan into the small saucepan. This is your liquid gold. Spoon as much as you can, at least ¼ cup. More if you have it. Whisk.
- Transfer the roast to a cutting board.
- To serve, slice thinly against the grain, along the ribs. Serve with the warmed jus.
Pinterest board for roasting inspiration. Below is a list of recipes of Holiday Roasts by my Sunday Supper friends:
- Apple Cider Dijon Marinated Tip Roast by Cupcakes & Kale Chips
- Beef Pot Roast by Peanut Butter and Peppers
- Beef Roast and Cabbage by Cindy’s Recipes and Writings
- Boliche (Cuban Stuffed Roast) by Magnolia Days
- Boneless Rib Roast with Roasted Garlic and Herbs by Bobbi’s Kozy Kitchen
- Sirloin Roast with Red Wine Onion Gravy by Grumpy’s Honeybunch
- Coffee Rubbed Roast Beef by Eat Picks
- Fennel and Herb Crusted Beef Tenderloin by Casa de Crews
- Garlic and Herb Crusted Ribeye Roast with Red Wine Sauce by Hezzi-D’s Books and Cooks
- Herb & Garlic Crusted Roast by The Melrose Family
- Garlic Roast Beef by Life Tastes Good
- Herbed Rotisserie Rib Roast with Portobello Mushroom Gravy by The Educators’ Spin On It
- Holiday Ribeye Roast by Family Foodie
- Miso Glazed Standing Rib Roast au Jus by kimchi MOM
- Mustard Crusted Roast Beef by Curious Cuisiniere
- Peppercorn Crusted Standing Rib Roast with Red Wine Au Jus by Food Done Light
- Petite Sirloin Roast Chasseur (Hunter’s Style) by Palatable Pastime
- Pomegranate Balsamic Glazed Prime Rib by I’m Not the Nanny
- Ribeye Roast with Harissa by Shockingly Delicious
- Roasted Beef Tenderloin with Fresh Herb Crust and Horseradish Cream by Midlife Road Trip
Plus Selecting the Perfect Roast by Sunday Supper Movement
Click here to find local retailers and restaurants that feature Certified Angus Beef® brand beef.
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Disclosure statement: This post is sponsored by Certified Angus Beef® in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.