Roast beef

A Sunday classic


Beef rib roast 5 pounds
Beer 1 can or bottle (12 fluid ounces)
Honey 1/2 cup
Soy sauce 1/2 cup
Montreal steak seasoning 1/4 cup
Minced garlic 2 teaspoons

10 minutes to prepare, 1 day to marinade, 2 hours and 30 minutes to cook, ready in 1 day, 2 hours and 40 minutes

A good roast beef is such a hearty classic for a late Sunday afternoon dinner. Despite pictures on the internet making it look too delicious to be simple, the following steps are pretty easy, and convenient if your’re pressed for time.

Step 1: Start by skewering some holes through your beef so the marinade will be able to soak right through it.

Step 2: Put the honey, beer, soy sauce, Montreal seasoning, and garlic in a bowl, whisking it until it’s well combined. That’s you marinade.

Step 3: Pour the marinade into a resealable bag, and put your beef in after it. Squeeze all the air out of the gab, seal it, and put it in the refrigerator for at least 24 hours.

Step 4: The next day, start by  preheating your oven to 350 degrees.

Step 5: Take the beef out of the refrigerator, and out of the bag. You’re done with the marinade now, so you can throw away the bag and whatever is left in it.

Step 6: Put the beef on a roasting tin with a rack, and put it in your preheated oven.

Step 7: Roast the beef in the oven until it’s hot and pink in the center – that should taking about two and a half hours, and an instant read thermometer stuck into the middle of it should read 140 degrees.

Step 8: When you’re satisfied that it’s cooked appropriately, just leave it to rest for 20 minutes before serving.

Pretty easy, and very delicious. It’s an easy way to impress if you’re having the family over! Don’t forget how great Yorkshire pudding goes with roast beef!

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