Delmonico Roast Cooking Instructions Recipes

DELICIOUS DELMONICO ROAST

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Season brisket with half a tablepoon salt, pepper, garlic powder, and half a tablepoon paprika. Rub in the seasonings. Spread tomato paste over brisket and rub in. Set aside in a nine- by 13-inch tin (or larger one if your meat is bigger).
• Heat a pan over medium heat. Add oil and sauté the onions. Then, add the garlic, carrot, and celery and sauté together.
• Place the veggies on the side of the brisket. Pour the wine over the meat and around the sides, as well.
• Sprinkle on half a tablepoon salt, half a tablepoon paprika and the thyme. Cover the meat tightly with foil.
• Bake at 350 degrees Fahrenheit for two hours. If serving right away uncover the meat, baste and continue to brown for 15 minutes.

EASY RIB EYE ROAST

Steps:

• Preheat an oven to 500 degrees F (260 degrees C).
• Beat butter and garlic together in a bowl. Poke several holes in roast with a sharp knife. Rub butter mixture all over roast and season meat with salt and black pepper. Place roast, fat-side up, in a roasting pan.
• Roast in the preheated oven for 20 minutes, reduce heat to 325 degrees F (165 degrees C), and continue cooking until roast is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

DELMONICO ROAST WITH RED WINE AND ONION GLAZE

Steps:

• Preheat oven to 325 degrees Fahrenheit (170 degrees Celsius).
• Combine the Roast ingredients in a small bowl. Wash and dry Delmonico roast and place in a nine x 13 (23x33 centimeter) pan. Lightly season the roast with onion powder, seasoned salt, garlic powder and paprika. Smear the entire roast, top and bottom with the rub.
• Place roast in oven and bake uncovered for approximately 1 hour and 20 minutes, or when meat thermometer reads 130 degrees for medium-rare doneness. (Bake additional time for medium-well done.)
• Remove meat from oven, cover with foil and allow to sit 15 minutes before slicing.
• While your roast is cooking, prepare red wine and onion glaze.
• Place three tablespoons oil, sliced red onions, salt, and pepper into a four quart saucepan. Sauté over medium heat for 15 minutes, until the onions begin to soften.
• Add two cups dry red wine. Raise flame to medium-high and cook until wine reduces by half (about 15 minutes).
• Meanwhile, place honey, red wine vinegar, and lemon juice and zest in two-quart pot. Turn on a medium-low flame, and stir constantly with a wooden spoon until your honey glaze begins to simmer.
• Once it simmers, stop stirring and allow the mixture to simmer an additional two minutes. Pour the honey glaze mixture into the onion mixture and then add the apricot jam. Raise the heat to a boil, then reduce to medium-low again. Allow mixture to cook about 30 minutes, until it thickens slightly. Turn off heat.
• Slice roast. Serve with onion glaze poured over slices, or serve the glaze in a bowl and each person can pour the glaze over the meat individually.