This tried-and-true Roast Beef Recipe is well seasoned, then slow cooked, and finished on high heat until golden brown and a …
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I’m NEVER Making Roast Beef Any Other Way AGAIN
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The salt is not going to penetrate to the center.
Nice video Chef 😊
Love your video
It's wonderful to watch you professionals practice your craft. You relate so much that a cooking text can. I appreciate your sharing your knowledge and techniques with us. You make our humble attempts so much more interesting and productive.
In…sane… looks so great Billy.
Looks good and that Beurre Manie was spot on
looks great but i need to cook it a bit longer thats just me no judging just the way i prefer it…. cheers from Canada
Yorkshaaaiiiire?
A+
not cook?
That's raw!
I can still hear it mooing…
WARNING: Do not put any paper in a 450° or higher oven, it will catch fire!!!!
Yorkshire pudding looks like a hockey puck, I’m surprised you’re ok with that 🤷🏻♂️
BDSM for Beef.
6:07
no
sOté.. not sAté
Never see a video where some one talks so much……….Key words that is……………….Jet every single word is important, thank you for sharing.
I have a hard time believing that he cooked it to 120F the first roast time, and it only came up +5F during the resting period.
What is the brand and model number of your stove that you used in this video
Great video Chef! Very informative and well presented! My only question is what type/model was that thermometer? Thanks!
Yorkshire is pronounced "Yorksha".
pretty sure its tasteless since u removed all that fat
Worked in a french kitchen and still use Fahrenheit? Shame.
The York-what-pudding? 😂
Thats a poor choice for a roast, not great, no fat which is why you have to slice it thinly. Try a rib/chine of beef next roast
I definitely have to try this method. The roast looks amazing, although I have to confess that I am partial to thicker slices of meat. But I'll try it.
Pronounced Yorksher