Monday Meal: Bone-in New York Roast | Buzz Blog
We need your help.

Newspapers and media companies nationwide are closing or suffering mass layoffs since the coronavirus impacted all of us starting in March. City Weekly's entire existence is directly tied to people getting together in groups--in clubs, restaurants, and at concerts and events--which are the industries most affected by new coronavirus regulations.

Our industry is not healthy. Yet, City Weekly has continued publishing thanks to the generosity of readers like you. Utah needs independent journalism more than ever, and we're asking for your continued support of our editorial voice. We are fighting for you and all the people and businesses hardest hit by this pandemic.

You can help by making a one-time or recurring donation on PressBackers.com, which directs you to our Galena Fund 501(c)(3) non-profit, a resource dedicated to help fund local journalism. It is never too late. It is never too little. Thank you. DONATE

Monday Meal: Bone-in New York Roast

by

comment
blog9100widea.jpg

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

Ingredients:

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

dsc09618.jpg

Method:

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

dsc09622.jpg

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.

dsc09630.jpg

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

dsc09631.jpg

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.

dsc09634.jpg

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.

dsc09636.jpg

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

dsc09653.jpg

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

dsc09658.jpg

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

dsc09661.jpg

Photos by Ted Scheffler

Add a comment