standing rump roast recipes
Filed Under: beef,christmas,winter,fall,main course,american,roast  

- 2/3 cup chopped shallots (about 3 large)
- 4 black peppercorns
- 1 tablespoon kosher salt
- 1 tablespoon tomato paste
- 1/2 teaspoon salt
- 1/2 oz (2 tablespoons) dried porcini mushrooms, ground to a powder in a blender
- 2/3 cup veal demi-glace
- For sauce
- 1 carrot, finely chopped
- 1 sprig fresh thyme
- 2 small onions (1 left unpeeled and halved lengthwise, and 1 peeled and chopped)
- 2 cups boiling-hot water
- 1/2 oz dried porcini mushrooms
- Special equipment: an instant-read thermometer
- 1 (750-ml) bottle dry red wine such as a good-quality Cô
- tes du Rhô
- ne
- 1 celery rib, finely chopped
- 1 (4-rib) prime rib roast with ribs (sometimes called standing rib roast
- 9 to 10 lb)
- 2 sprigs fresh flat-leaf parsley
- For roast
- 1 Turkish or 1/2 California bay leaf
- 2 garlic cloves, smashed
- 3/4 teaspoon black pepper
- 3/4 stick (6 tablespoons) unsalted butter

- 8 fresh sage leaves
- 4 teaspoons olive oil
- 1 1/2 teaspoons ground black pepper 1 4- to 5-pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch
- 4 teaspoons salt
- 4 teaspoons fresh thyme leaves
- 4 garlic cloves

- 1 teaspoon cumin seeds
- 1 garlic clove, thinly sliced2 tablespoons chopped fresh cilantro
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon ground ginger
- 3/4 teaspoon salt
- 1 teaspoon coriander seeds
- 1/8 teaspoon cayenne pepper2 1/2 pounds russet potatoes, peeled, cut into 1-inch chunks
- 8 medium carrots, peeled, cut diagonally into 2-inch lengths
- 4 tablespoons extra-virgin olive oil1 3- to 3 1/4-pound beef eye of round roast