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Posted: Jan 21, 2007 1:26 am
 
Got a nice piece of beef to roast today- any tips?
I'm thinking I'll rub in some cracked black pepper, a little salt, some Dijon mustard and then sit it in a red wine & balsamic marinade with some chopped rosemary. Sear/seal it in a hot pan with some olive oil, then put it on the BBQ over some smoke for a couple of hours.
Thoughts?
Garlic, maybe?
Posted: Jan 21, 2007 1:47 am
 
sounds like you got it covered.
Posted: Jan 21, 2007 2:00 am
 
But my Yorkshire pudding sucks...
Posted: Jan 21, 2007 4:33 am
 
BEEEEEEEEEEEEEEEEEF!!!!!!!!!!!!

you just wasted money on mustard, vinegar, rosemary, stuff.

my leather is so soft.
Posted: Jan 22, 2007 4:30 am
 
I wouldn't marinade beef in balsamic, too overpowering for a good cut of beef that should get its flavor from its fat. If its some tough flank cut or brisket or something like that, that is different, but well marbled beef like a rib roast needs s&P, maybe some garlic, shallots and some fresh herbs, but it don't need much.
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