Want to bundle your ChefsLine subscription with an amazing cookbook, must-have appliance, or favorite kitchen gadget? Welcome to ChefsLine’s Chefs Shop.
Chefsline’s Chefs Shop features items hand-selected and reviewed by our chefs for the home cook. Our Amazon store has the best prices on a unique selection of cookware, our favorite cookbooks, must have tools, and our top five kitchen gifts. Treat your friends and family to tools that make home cooking a pleasure.
Also featured in our shop are Our Chefs’ Products including books and special offers from the chefs of ChefsLine.
New to baking? Registering for your upcoming wedding? Curious which baking pans chefs recommend? Listen now to Chef Erika as she discusses which pans are essential for all bakers, serious beginners or seasoned pros. In this podcast, Chef Erika helps decipher the mystery of muffins pans, the allure of stainless steel, and outlines what other helpful items you’ll need to be a master baker.
All of these items are available for purchase online at Cooking.com’s Catalogue of High-Quality Bakeware
Which knives do great chefs use? Listen now to Chef Erika and learn which knives your kitchen cannot live without. And for all the brides and grooms out there – it’s not too late to add a few more items to your registry and begin the knife collection for a lifetime.
Rose in Tempe wants to make a traditional Sunday roast beef, but doesn’t want to use a rib roast. Given the price of what’s often called “prime rib” that’s understandable.
Rose, no other cut of beef will be as tender and juicy as a rib roast — that’s why it’s so expensive, but with a little care and some patience you can produce good results with a top round, rump roast, or even eye of round (the prettiest). The key is slow roasting it and not cooking it past medium rare.
Ingredients:
Method:
Heat the oven to 250F. Generously season the roast with salt and pepper.
Heat the oil over medium-high heat in a Dutch oven then sear the roast on all sides until brown — about 4 minutes per side. Place the pot in the oven and cook until a meat thermometer or instant read thermometer inserted into the thickest part of the roast registers 125F for rare or 130F for medium rare. Your roast’s temperature will rise to the noted final temperature of 135 for medium rare. This will take an hour to an hour and half, depending on your oven and the size and shape of the roast.
Remove from oven, place roast on a carving board, and tent with foil. Allow to rest 20 minutes.
In the meantime, return to pot to the stove over medium-high heat. Add the wine and scrape up the browned bits. Add the beef broth and reduce liquid by half.
Cut the roast into thin slices, then pour the meat juices into the pan juices.
Notes: To slice as thinly as possible, here are some tricks. One, use a carving knife – narrow, long blade with a non-serrated edge. Alternatively, electric carving knives have found a home with a roast beef. Dig it out from the cellar! Resting has given your roast all it needs to be “primed” for slicing. Your goal: a 1/4 inch slice. Use your hand to secure the roast. Cut across the roast width-wise (the blade forming a “T”). Saw gently back and forth.
~Chefs Kevin and Erika
Christine from Glen Ridge is installing a marble counter-top. Hooray! The question is: “should the marble be honed or polished for maximum dough-making ease?” Listen now to Jenn’s survey of ChefsLine pastry chefs. Also, we recommend a visit to Apartment Therapy’s “why not do white marble kitchen countertops” thread.
