Beef on the bone in the oven

Option 1. Traditional recipe for beef on the bone in the oven

Meat on the bone, baked in the oven, comes out juicy, fragrant and tender. This way there is no need to spend half the day in the kitchen. Just marinate the beef in spices, leave it for a while, then put it in a sleeve and bake.

Ingredients:

piece of beef on the bone – 1.5 kg;
ground snow-white pepper – 5 g;
table salt;
khmeli-suneli seasoning – 5 g;
freshly ground dark pepper – 5 g;
freshly ground pepper mixture – 5 g.

Step-by-step recipe for beef on the bone in the oven

Wash the beef under running water, remove films and excess fat, and dry it with a cardboard towel.

Combine salt with the rest of the spices in a deep bowl and stir well. Place the beef on a board and rub the spicy mixture on all sides.

Place the meat in a baking sleeve and secure the edges with thread or special clips. Transfer it to a baking sheet and let stand for an hour. Turn on the oven at 200 C. When the device warms up, place the beef in the sleeve and bake for an hour and a half. Then reduce the temperature to 170 degrees and keep in the oven for another half hour. Remove the meat from the oven, release it from the sleeve, cut into slices and serve with a side dish.

Before untying the sleeve, cool the meat slightly to avoid getting burned. Pierce the sleeve in several places with a skewer to allow steam to escape. You can cook the meat in the evening and marinate in spices until the morning.

Option 2. Frisky recipe for beef on the bone in the oven

Beef according to this recipe is prepared simply and very quickly. For production, take fresh meat from a young bull. This kind of beef does not need to be marinated, it’s quite easy to take it out of the refrigerator, leave it on the table for some time, then rub it with spices and bake.

Ingredients:

four beef entrecotes on the bone (300 g each);
salt;
10 ml olive oil;
10 g freshly ground dark pepper.

How to quickly cook beef on the bone in the oven

Remove the beef entrecotes from the refrigerator and leave on the table for 10 minutes. Then wash the meat, strip it of films and veins. Brush the beef with olive oil, salt and season with ground pepper on both sides. Leave her to rest for half an hour.

Turn the top grill to the highest temperature. Line a baking sheet with foil and place the prepared entrecotes on it. Move the mesh to the very top so that the beef is near the heat.

Place the baking sheet in the oven. After four minutes, take it out and turn it over. Bake for the same amount of time. Take out the baking sheet, place it on a board and leave to rest for 5 minutes. Serve with fresh or pickled vegetables.

To make this recipe, use only young beef. If you are worried that the meat will not have time to fry, you can beat it slightly. The beef will turn out juicy if it is previously fried over high heat on both sides until golden brown.

Option 3. Beef on the bone in the oven with potatoes and rosemary

Beef on the bone baked with potatoes is a tasty, satisfying and indescribably fragrant stand-alone dish that can be served for lunch or dinner. The potatoes are soaked in the juice released when the meat is roasted, which makes the vegetable tender.

Ingredients:

three kg of lean beef on the bone;
40 ml olive oil;
large head of garlic;
5 g ground chili pepper;
kilogram of potatoes;
5 g coarsely ground dark pepper;
10 g rosemary;
10 g table salt;
10 g each of granulated onion and garlic.

How to cook

Take a large piece of beef on the bone. Strip the meat of excess fat, veins and films. Wash the beef under running water and pat dry with napkins.

In a deep bowl, combine olive oil with rosemary, black and chili pepper, salt and granulated vegetables. Mix thoroughly.

Place a piece of beef on a baking sheet and rub with a spicy-butter mixture on all sides. Size the head of garlic into cloves, wash them and place them around the meat. Do not peel the garlic so that it does not burn.

Peel the potatoes, wash and cut any tuber in half. Place the vegetable in a bowl, add salt and stir with your hands. Arrange the potatoes around the beef. Cover the baking sheet with a sheet of foil and tuck the edges tightly.

Preheat the oven to 140 degrees. Place the tray with meat and vegetables in the device and cook for four hours. Then remove the foil, raise the temperature to high and bake for another 10 minutes. Serve the meat with pickled or fresh vegetables.

Thanks to long-term simmering at low temperatures, the meat comes out indescribably tender. To ensure that the beef is covered with an appetizing crust, leave it in the oven without foil, while increasing the temperature.

Option 4. Beef on the bone in the oven with sauce

Beef on the bone is baked at low temperature for several hours. Thanks to this, the meat comes out very tender. The sauce will make the beef taste exciting and the smell will be indescribable.

Ingredients:

5.5 kg beef on the bone;
100 ml snow-white wine;
10 g table salt;
200 ml ketchup;
10 g dark freshly ground pepper;
10 g granulated garlic;
20 ml Tabasco sauce;
50 ml Worcestershire sauce;
50 ml pepper sauce.

Sauce:

100 ml soy sauce;
200 ml ketchup;
20 ml Tabasco sauce;
100 ml snow-white wine;
5 g dark freshly ground pepper.

Step by step recipe

Cut a large piece of beef with the bone. Wash the meat under the tap, cut off any foam, excess fat and films. Pat the beef dry with a disposable cardboard towel.

Combine wine with ketchup, salt, Worcestershire and pepper sauce, black pepper, Tabasco sauce and garlic in a bowl. Stir everything. Using the acquired spicy consistency, carefully rub the piece of beef on all sides. Place it in a deep pan. Place the meat in the refrigerator for three hours. Then cover the pan tightly with foil.

Turn on the oven at 150 degrees. Place the meat in it for four hours. Meanwhile, prepare the sauce. Combine soy sauce with wine, ketchup and Tabasco sauce. Season everything with ground black pepper. Stir. Place the sauce on the stove and bring to a boil, reducing the heat to low. Cook, stirring frequently, for half an hour. Remove from stove and cool.

After four hours, remove the pan with beef and remove the foil. Using a brush, brush the meat with sauce on all sides and return it to the oven, increasing the temperature to 180 C. Bake for another 10 minutes. Serve the finished meat alone or as an addition to the side dish.

You can replace the ketchup with tomato paste or sauce. If you want to cook meat along with a side dish, cover it with peeled potatoes, having previously cut them into slices.

Option 5. Beef on the bone in the oven with prunes

Beef on the bone with prunes is a unique, and at the same time, ordinary dish that can be prepared for an ordinary or party dinner. In addition to prunes, onions and carrots are used for baking. The result is a juicy and wonderful dish.

Ingredients

two kg of beef on the bone;
four onions;
300 g prunes;
four medium carrots.

How to cook

Wash a piece of beef on the bone and dry it with a napkin. We clean out everything unnecessary. Peel and wash the onions and carrots. We wash the prunes, put them in a bowl and pour boiling water over them. Leave for 10 minutes. Chop the onion into feathers, cut the carrots into circles.

Place a piece of beef in a perfectly heated frying pan and fry in vegetable oil on both sides, for a couple of minutes on each.

Transfer the meat into a mold and place steamed prunes on top. In the same pan, lightly fry the carrots and place on top of the beef. Simmer the onion until soft and place it on top of the carrots.

Fill the contents of the mold with broth and send it to preheated to 180 degrees for 2.5 hours.

To make prunes better give their own smell and taste, cut them in half.

Beef steak on the bone in the oven (all the secrets of juicy and tender meat)

You see, my dear readers, not long ago I learned that almost all housewives avoid cooking steaks at home. And everyone thinks that this is a very difficult process that requires any special knowledge, abilities, skills that they do not possess. In fact, yes, there are certain aspects to the preparation of steaks, but it is not nearly as overwhelming a science as almost everyone seems to think.

Cooking juicy meat on the bone in the oven

So now I suggest that you and I cook a steak in the oven from beef on the bone. We will bake it in foil, on an onion pad, having previously fried it in a frying pan. This process is not at all difficult and relatively fast.

But, as I already said, there are certain subtleties that need to be taken into account when preparing this dish - the thickness of the meat, the moment of adding spices, the baking time... You will learn all this from my detailed master class. And I assure you, if you do everything as written, you will definitely get a juicy and tasty beef steak on the bone. Shall we go to the kitchen?

Ingredients:

450-500 g – 3 cm piece of beef on the bone;
1 teaspoon soy sauce;
1/3 teaspoon salt;
1/3 teaspoon of pepper consistency;
1 large onion (100-150 g);
1-2 tablespoons of vegetable oil.

Recipe with photo how to cook

We wash the meat with running water and dry it well - there should be no water left on the meat.

Heat up a frying pan with vegetable oil. lay out a piece of beef. Fry the meat over high heat for 3-4 minutes until golden brown. Getting a golden brown crust is very important: it helps to retain all the juices inside the steak, it seems to “seal” the steak. We fry any piece of meat separately: if you put 2-3 pieces at once, the temperature in the pan will drop, the meat will stew in its own juices, and not fry. Turn the fried piece over to the other side and add vegetable oil as needed. Fry the other side until the same golden brown crust.

When the meat is fried, pour 0.5 teaspoon of soy sauce directly in the frying pan, sprinkle with half the salt and a mixture of peppers.

Peel the onion and wash it. Cut the onion into half or quarter rings.

From foil folded in 3 layers, tucking the edges, we roll up a “boat” of the size that will fit the steak, leaving free edges for tight wrapping. Place chopped onions on the bottom of the boat.

Place the steak on the onion in a foil boat, turning it down with the seasoned side down. Pour the remaining soy sauce on top, sprinkle with salt and pepper. Pour the juice from the pan where the meat was fried over the top of the meat.

Wrap the edges of the foil tightly, making sure that there are no gaps left. If the foil is not tightly sealed, the juice will evaporate through the cracks, air will escape, and as a result the steak will be the least juicy and will take longer to cook.

Place the foil envelope with meat in an oven preheated to 220 degrees C. Bake the steak for 25 minutes until done. If you pierce a cooked steak with a wooden skewer, clear juice flows out.

Serve the finished steak to the table immediately, hot.

The steak comes out tender, juicy and fragrant. The onion that served as the “cushion” was also unusually tasty! So you can garnish the meat with this baked onion.

Beef on the bone in the oven: recipes for juicy and tender meat

Do you understand how delicious beef on the bones comes out in the oven? The recipe for making it may vary. We have selected for you the best versions of this dish. Take them into service and surprise your guests!

Meat luxury - beef entrecote on the bone

You will amaze everyone with your culinary skills if your home menu includes something as exclusive as beef on the bone in the oven. The recipe we want to invite you to master is not very complicated. This is a traditional version of making entrecote.

Ingredients:

beef on the bone - 4 entrecotes the width of one rib (300 g each);
freshly ground dark pepper - 1 table. spoon;
salt;
khmeli-suneli;
olive oil;
garlic - 2 large cloves.

Manufacturing:

Remove the entrecote from the refrigerator.
Wash it. Let the water drain.
Remove cores and films.
Coat it on all sides with olive oil.
Sprinkle with seasonings and pepper.
Rub with garlic.
Add some salt.
Leave it to marinate in the refrigerator for at least 3 hours (in a saucepan with a lid).
Turn on the oven's top broiler at the highest temperature.
Take a baking sheet. Cover its bottom with foil.
Place the cooked steaks on it.
When the oven is hot, place the baking sheet on the highest rack.
Fry the meat for 4 minutes.
Turn any piece over.
Bake it for another 3 minutes.
Take out the entrecote. Let it sit on the baking sheet for 5 minutes.
We recommend serving this delicacy without a side dish in order to fully experience its unique taste!

Ribs with special sauce

The preparation time for such a dish is 12 hours. It takes a long time. Therefore, it is more suitable for a formal table. But this is a real meat delicacy. Fragrant, juicy beef on the bone - simply delicious! Prepare yourself, you won’t regret it! We recommend serving it with barbecue sauce.

Ingredients:

beef ribs - 1500 g;
ground chili - 2 tablespoons. spoons;
paprika - 1 teaspoon spoon;
salt - 3 table. spoons;
garlic - 5 cloves;
dark pepper - 2 teaspoons. spoons;
thyme - 1 teaspoon. spoon;
sugar - 0.5 cups;
ketchup - 300 ml;
Worcestershire sauce - 3 tables. spoons;
Apple vinegar - 3 tablespoons. spoons.

Manufacturing:

Rinse the meat.
Remove the film from the ribs (you should not leave it on; during baking, it will become so hard that it will be impossible to chew it).
Make a composition for marinating meat. Mix salt with hot pepper and chili, paprika, thyme.
Finely chop the garlic and also add it to the seasoning mixture.
Rub the ribs well with this mixture.
Wrap them in cling film.
Place in the refrigerator to marinate for at least 6 hours.
Turn the oven on at 120°.
Pack the ribs tightly in foil.
Place them on a baking sheet.
Keep them in the oven for 3 hours.
Remove from oven. Carefully unscrew the edge of the foil and check the readiness of the meat. It must separate freely from the bones. If it is hard, then bake it for another 20 - 30 minutes and repeat the test.
The final touch in making this culinary masterpiece is the sauce.
For the sauce, combine ketchup in a saucepan (it should not be spicy!) with brown sugar, apple cider vinegar, ground pepper, and salt. Add garlic (3 cloves) and Worcestershire sauce passed through a press here.
Place the prepared mixture on the fire, let it boil and cook over low heat, always stirring so that the sugar dissolves.
Open the top of the foil and pour the sauce over the beef.
Place the ribs under the grill for 10 minutes until a caramel crust forms on them.

Exclusive option: beef in wine sauce

For such a dish, you will need a large iron refractory pan on which you can fry the meat in advance. If you don’t have such utensils on your household, then prepare a frying pan and a baking container.

Ingredients:

beef on the bone - from 1.4 to 1.5 kilograms;
garlic - 2 heads;
raw smoked brisket - 150 g;
champignons - 200 g;
tomato paste - 50 g;
dry red wine - 0.7 l;
salt;
olive oil;
fresh garden greens;
dark pepper

Manufacturing:

Wash the beef. Dry it with a napkin or cardboard towel.
Salt and pepper the pieces of meat.
Pour a little vegetable oil into the bottom of the mold or frying pan.
Put it on fire.
When the pan is hot, add the steaks.
Fry them quickly on both sides over high heat.
Turn off the burner.
Cut the garlic heads in half without separating the cloves or removing the skin.
Place the garlic halves in the pan, cut side down.
Place the meat on top (if you fried it separately in a frying pan).
Pour tomato paste over them. Advice! Lift the steaks so that the paste gets to the bottom of the pan. Use a wood spatula for this.
Pour wine over the ribs (it is better that it is not very sour).
Add a glass of meat broth.
Cover the top of the mold with 2 layers of food foil.
Preheat the oven to 170°.
Place the form in it. Cook beef for 2.5 hours.
While your dish is in the oven, prepare the brisket. Cut it into small cubes.
Wash the mushrooms and clean them. Advice! Do not separate the hat from the leg!
Cut any champignon lengthwise into two parts.
Take a non-stick frying pan. Place the brisket on it (do not add oil). Fry it until golden brown.
Throw the mushroom halves into the same pan.
Fry everything in a frying pan until the mushrooms are ready.
Remove the braised short ribs from the oven.
You can separate the pulp from the pit and place it on a plate.
Rub the baked garlic heads through a fine sieve.
Strain the liquid in which the beef was baked.
Pour this delicious sauce over the meat.
Place the brisket and mushrooms on it.
Wash the dill. Cut it with kitchen scissors.
Garnish the prepared dish with herbs.
Now is the time to enjoy its indescribable taste!

How to learn to bake beef? Three common secrets

What is required from a housewife who decides to cook beef? During the baking process, you need to maintain the softness and juiciness of the meat. Here are some tips from experienced chefs that will help you cope with such a difficult task.

Rules for making beef in the oven and the subtleties of choosing meat:

When purchasing beef, carefully examine its appearance. If the meat is very black in color and the fat layers are yellowish, then it is not suitable for baking. These are signs of old beef, it can be boiled, but in the oven it will not be tender and soft.
Cut the beef along the grain, not across it.
To make the meat as soft as possible, add lemon juice to it before cooking.

Read also:

Cut on the rib or entrecote is a generally recognized delicacy. Most gourmets love meat on the bone. Don't be afraid to try this dish! The main thing is to take your time, keep it in the marinade for the prescribed time and follow the recipe proportions correctly. Also, find your own supplier. If you have young, fresh meat, then you won’t have to worry about the quality of the finished dish!

Fragrant beef recipes in foil

The usual recipe for beef in the oven in foil is an ideal dish for a festive table. The meat looks appetizing, comes out tender and juicy, and retains all the nutrients. Beef contains a record amount of protein. That's why it's very filling. There is little fat in it. Beef meat is quickly digestible, saturating it with valuable mineral substances and vitamins.

Beef should be consumed by all family members. It will help ladies strengthen their hair and nails, and men - increase the level of testosterone in the blood (the internal environment of the human and animal body) . For children and pensioners, meat will help prevent the development of anemia. You can bake regular, marbled beef and veal in the oven. Usually, only slices are prepared in foil. Although you can bake the rest of the carcass. In foil you can cook delicious beef with just spices. But if you want to give a dish a unique taste, then you can create this with the help of marinades!

The usual recipe for baked beef in the oven as a whole piece

The recipe is quite ordinary, but unique. The cooked beef will resemble boiled pork. She will be very juicy and affectionate. During baking, indescribable smells will be heard throughout the kitchen. Therefore, all family members will gather a long time before the end of the process. As for the side dish, you can complement the beef with mashed potatoes, celery or cauliflower. Salads made from fresh vegetables and herbs and various cereal side dishes are also suitable. You should take a large piece! Flat pieces are best grilled.

In this recipe, the beef is consumed as a whole piece. But the manufacturing process will not take much time, because the meat will be marinated. The marinade will be prepared from herbs and spices. As a result, the beef will turn out very fragrant and tasty. It can be served hot or cool. In addition, meat can be consumed as a component of various salads or snacks. To bake a whole piece, you should not take a very large part. It is enough to take 500-600 grams of fresh meat. It's better to eat veal!

Ingredients:

Beef slices – 500 g;
Soy sauce – ¼ cup;
Vegetable oil – 2 tablespoons;
Garlic – 4-5 cloves;
Zira – 1 teaspoon;
Reddish ground pepper - 1/2 teaspoon;
Ground coriander – 1 teaspoon;
Mustard powder – ¼ teaspoon;
Paprika – ¼ teaspoon;
Marjoram – ¼ teaspoon;
Cardamom – ¼ teaspoon.

The usual recipe for baked beef in the oven as a whole piece

Manufacturing method:

First, let's prepare the marinade. To do this, peel the garlic and pass it through a press. To chop garlic, you can use an ordinary knife. But it is important that the pieces be very small. You can first cut the cloves lengthwise, then press the slices with the flat side of a knife to release the juice, and then cut into small pieces;
Place the garlic in a bowl in which the meat will be marinated, pour in soy sauce, and add all the spices. As for seasonings, you can take any of them, those that you like specifically;
We take the beef, carefully rinse it, strip it of films and veins, dry it with a cardboard towel, place it in a bowl with the marinade, which should be used to coat the flesh on all sides! Let the beef stand for about 1 hour at room temperature. The piece should be twisted every 15 minutes so that the marinade is moderately distributed throughout the pulp. If the piece was more than 0.5 kg, then the marinating time increases. You can marinate the meat overnight (that is, in the dark) . To do this, cover the container in which the beef lies with cling film and place it in the refrigerator on the bottom shelf;
Place the pulp on a double piece of foil. Wrap the beef tightly and hermetically. Using a fork or toothpick, make several punctures. This will allow air to escape freely;
Place the meat in an oven preheated to 250 degrees for 10 minutes. During this period of time, the pulp will set and a crust will appear on it, which will allow the juice to remain inside. Then reduce the temperature to 200 degrees and continue baking the meat for about 1.5-2 hours. We check readiness with a toothpick or by cutting with a knife.

A delicious recipe for baked beef in foil

This version of this dish is suitable for gourmets and lovers of everything unusual. It is better to use veal for baking. In this case, the dish will turn out tender, quite juicy with a pleasant sour taste. The composition includes dried tomatoes, which can be purchased in any hypermarket. They will be needed insignificantly. But the taste properties that dried tomatoes provide will be excellent!

The beef will leak juices during the cooking process. It is under no circumstances allowed to pour it out. After all, you can make a beautiful sauce from it, which can be served with baked pulp. Unlike the previous recipe, we will cut the meat piece into pieces rather than consume it completely. As soon as it is prepared, the dish can be served to the table. You don't even have to cut it into portions! This will be made in advance!

Ingredients:

Veal fillet – 500 g;
Butter – 3 tablespoons;
Dried tomatoes – 4 tablespoons;
Medium fat sour cream – 2 tablespoons;
Tomato paste – 2 tablespoons;
Lemon juice – 1 tablespoon;
Olive oil – 2 tablespoons;
Salt, dark pepper - to taste.

A delicious recipe for baked beef in foil

Manufacturing method:

We wash the meat, remove films and veins. This manipulation is inevitable. Otherwise, the fillet will lose its tenderness;
Spread a piece of foil, which is 2-3 times larger than a piece of meat, on the table. Sprinkle it with salt and ground pepper, sprinkle with a small amount of lemon juice, sprinkle with a small amount of dried tomatoes, which we rub between our palms;
Cut the sirloin into long pieces about 4 cm wide and place them carefully on foil;
Top the piece with salt and pepper, sprinkle with dried tomatoes, sprinkle with lemon juice, and pour with olive oil. The pieces should fit tightly together;
Cover the dish with a second piece of foil and carefully curl the edges. It is important that meat juice does not leak out during baking;
We send the dish to bake for 35-40 minutes at 180 degrees;
After production, pour the juice into a separate bowl and mix with sour cream and tomato paste. Bring the purchased sauce to a boil and use it as a dressing for the side dish.

A unique recipe for beef in foil with carrots

The dish presented below is prepared from marbled beef. Naturally, this product is a delicacy. It has a distinctive appearance and contains high nutritional value. Marbled beef does not increase cholesterol (Insoluble in water, soluble in fats and organic solvents.) in the blood (internal environment of the human and animal body) . Therefore, it is recommended for those who adhere to the principles of healthy eating. This pulp helps strengthen the immune system, has anti-inflammatory properties, and reduces the risk of cardiovascular diseases.

The production speed of marbled beef is many times faster than that of ordinary beef. Therefore, in just an hour in the oven you can cook a whole kilogram of a delicious product!

Ingredients:

Marbled beef – 1 kg;
Garlic – 3 cloves;
Carrots – 1 piece;
Rosemary – 2 sprigs;
Thyme – ¼ teaspoon;
Dark pepper and salt - to taste.

A unique recipe for beef in foil with carrots

Manufacturing method:

We wash a piece of beef slices and dry them with cardboard towels;
Cut the garlic into long slices, carrots into cubes;
We make small cuts into which we insert pieces of garlic and carrots. Simply lay out the remaining vegetables on the pulp on each side, sprinkle with spices and seasonings;
Wrap the piece in a double layer of foil;
Send to bake in the oven at 270 degrees for 15 minutes, and later at 180 degrees for 40 minutes.

A real masterpiece of culinary art is marbled beef in foil in the oven, the recipe for making it is very simple. Usually, such meat is served alone without a side dish.

As you can already see, there are quite a few options for making beef pulp in the oven. Use different marinades, spices and there will be an original dish on the table every time!

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