*This post is sponsored by Chairman’s Reserve® Meats. All words and opinions are my own.
I’ve always been a sucker fore a good beef roast. Growing up, my father was an expert meat roaster, frequently gracing our Sunday dinner table with something tender and juicy, coated with salty herbs and pepper. From knowledgable preparation to a tolerance for only the finest cuts of meat, I certainly learned a thing or two from my childhood dinners, as well as gained some expectations.
High quality meat is a must as I prepare my own roasts now, and Chairman’s Reserve® Meats are an absolute pleasure to cook with, and enjoy. The quality is exceptional! Their beef products are USDA Choice quality grades. Cuts are hand-selected for consistency. I had the pleasure of putting my own spin on a Sunday beef roast using Chairman’s Reserve® Meats Short Ribs and was thrilled with amount of marbling throughout the roast – marbling (the fat distributed through the meat) means flavor and tenderness, and this roast did not dissapoint.
I took a slightly middle-eastern approach to my roast, seasoning it with Za’atar and a generous dose of salt and pepper. I slow-roasted it at a low temperature for 8 hours and the results were fabulous – fall off the bone tender beef, so easily sliced and full of flavor. It felt almost effortless. Served with the beef is a a creamy charred eggplant polenta that is simple to prepare, though will require some foresight as the eggplant should be flame-roasted in advance. My favorite part of the dish may just be the pan gravy, which is chalk-full of mushrooms and rosemary. The drippings give it wonderful flavor and a splash of cream a richness that is as comforting as the roast, itself.
Visit Chairman’s Reserve® Meats to find a location near you – quality can’t be compromised =)\
- One 3-4 pound Chairman’s Reserve® Meats Beef Short Rib Roast
- Extra Virgin Olive Oil
- 2 tablespoons Za'atar Seasoning
- Coarse Ground Pepper
- Sea Salt
- 2 small/medium Eggplant
- 1 cup Dry Instant Polenta
- 4 cups Chicken Broth
- 2 tablespoons Tahini
- ¼ cup Plain Greek Yogurt
- 2 shallots, minced
- 2 cloves garlic, minced
- 2 tablespoons Rosemary, chopped finely
- 1 cup Chestnut Mushrooms(or similar), thinly sliced
- ¼ cup All-purpose Flour
- 3 cups Beef Stock, warmed
- ⅓ cup Cream
- Preheat the oven to 240 degrees fahrenheit.
- Place the short rib roast fat-side up on a rack in a roasting pan. Pat the meat dry with a paper towel.
- Drizzle about a tablespoon of olive oil over the top and rub into the meat to coat.
- Sprinkle the za’atar seasoning evenly over the top of the meat, as well as a generous coating of freshly ground black pepper and sea salt.
- Tent the meat with a sheet of tin foil and place in the preheated oven.
- Cook for 7-8 hours, removing the tin foil tent with there is only one hour left in the cook time.
- Check meat once you reach the 7 hour mark - roast will be done cooking when the meat can easily be pulled away from the bone with a fork.
- When the roast is done, remove from oven. Use large tongs to move the roast to a serving platter and tent again. Allow to rest for 15 minutes before slicing and serving.
- While the roast is cooking, char the eggplant by roasting over an open flame on your grill or gas range. When the skins are blackened and eggplant is soft, place in a paper bag. Let cool in the bag. Once the eggplant are cool, the skins can be removed and they can be set aside.
- As the cooked roast rests, make the polenta and the pan gravy.
- For the polenta - Bring 4 cups chicken broth to a boil in a saucepan. Stir the polenta into the chicken broth, whisking constantly to avoid lumping. Lower the heat to medium and cook, stirring constantly for about 5 minutes. Remove from the heat and stir in the tahini and yogurt. Mash the charred eggplant with the back of a fork and fold into the polenta. Season to taste with salt and pepper. Keep warm until ready to serve.
- For the pan gravy -
- Spoon off excess fat from the roasting pan with drippings - Leave about 2 tablespoons of fat along with all drippings in pan.
- Place the pan over medium heat on a burner. Once fat is shimmering, add the shallot, garlic, rosemary and mushrooms. Sauce for 2-3 minutes, or until softened.
- Stir in the flour and continue to move around the pan for another 30 seconds.
- Slowly pour in the beef stock, whisking constantly, until incorporated. Mixture should thicken up quickly as you pour in the stock, but become runny again as it is fully added.
- Whisk in the cream.
- Bring to a boil, and whisk constantly, until gravy is thick enough to coat the back of a spoon.
- Season to taste with salt and pepper.