Be Better Guys: A Guy's Guide to Getting a Life

Man’s gotta eat and provide a meal occasionally. You will probably find yourself invited to Holiday events where you have to bring a dish. You know, the ones where you usually are asked to bring a bottle of wine or may be pick up some bread, since you are a guy.

But say you don’t want to be relegated to the accompaniment group. Or that maybe you’re actually hosting and you want everyone else to bring the sides. Here is a simple and tasty roast beef that will knock their socks off and elevate you from wine steward to chef d’cuisine, without going to culinary school.

Roast Beef

• 3-to-4-lb Round tip roast, or sirloin roast or other lean cut of beef from the flank
• 2 tbsp fresh rosemary, chopped
• 1 tbsp Koser salt
• 2 tsp fresh ground peppercorns (a mix of black, white, and pink; or you can just use black)
• 2 cloves of garlic, slivered
• Canola or safflower oil

Heat oven to 350 degrees F. Pat the roast dry. Mix the rosemary, salt, and pepper together in a small bowl.  Using a slender blade, make small incisions all over the roast. Insert slivers of garlic into the incisions. Then, rub the herb/spice mix on the roast and place into a roasting pan with a rack.

Set a timer for 90 minutes and place roasting pan into the oven. Turn the roast every 30 minutes to ensure it’s done all over. in the last 30 minutes, drizzle with oil. Cook to 130 degrees F internal temperature, or medium/medium rare. Don’t cut into the roast to check temperature or it will dry out. Remove from oven, place the roast on a carving board and allow to stand for 10 minutes before carving. At @ 4 oz. a person, you have enough for 8-10 servings.

With the juices from the beef still in the pan, put pan on the stove top, turn on low heat and pour 1/2 cup of red wine into the pan, using a wooden spoon to scrape the brown bits from the bottom of the pan. Simmer for about 5 minutes, then pour into a gravy boat and serve.