Roast beef without garlic

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aldei

Assistant Cook
Joined
Oct 23, 2010
Messages
8
Location
Melbourne Australia
I want to roast a good quality piece of beef (probably scotch fillet) for friends that do not eat garlic. Any ideas on what I could marinate it in?
 

Hammster

Senior Cook
Joined
Oct 19, 2010
Messages
255
Location
San Diego, Ca.
If it's a good quality piece of beef, why would you marinate it? I'm not familiar with Scotch filet, does it go by another name?

danpeikes and Dave have the right idea. A pepper crust or other type of a rub would be more than enough. I really enjoy breaking out various spices/dried herbs from the spice cabinet and mixing and matching a blend to put on a nice roast.

A very tasty blend is chinese 5 spice. No garlic and has a nice fall feel to the flavors.
 

Andy M.

Certified Pretend Chef
Joined
Sep 1, 2004
Messages
49,793
Location
Massachusetts
Scotch fillet = ribeye roast.

A good cut of meat that needs little or no help. Salt and pepper the exterior and roast.
 

4meandthem

Half Baked
Joined
Aug 21, 2010
Messages
2,018
Location
Bay Area California
A nice spice rub is the way to go for a rib roast.

heavy on the black pepper
rosemary is great
onion powder/salt/granulated, whatever you have
thyme
paprika


I like to use two store bought blends and mix them 50/50 for a rib roast rub.McCormicks Montreal Steak and Montreal Chicken.

Pappy's is another blend that makes a good rub for that.
 

Oldvine

Sous Chef
Joined
Oct 10, 2010
Messages
867
Location
California's Big Valley
I don't have a good suggestion on the beef. I can only mention what I do. If I know guests have an aversion to a certain food item I find a tasty recipe that does not include that item. I rarely have good luck altering a recipe that I've developed to be a favorite. Since my own husband won't eat onions, many of my recipes are heavy into garlic. I would be at sea looking for a roast beef recipe with no garlic.
 

Kayelle

Chef Extraordinaire
Joined
Mar 17, 2010
Messages
14,789
Location
south central coast/California
I don't have a good suggestion on the beef. I can only mention what I do. If I know guests have an aversion to a certain food item I find a tasty recipe that does not include that item. I rarely have good luck altering a recipe that I've developed to be a favorite. Since my own husband won't eat onions, many of my recipes are heavy into garlic. I would be at sea looking for a roast beef recipe with no garlic.

I could get by without garlic for one meal, but to have to cook without onions forever would be just too much. You have my sympathy Oldvine, and welcome to DC........we're happy to have you join us.
 

PrincessFiona60

Ogress Supreme
Moderator Emeritus
Joined
Jul 14, 2009
Messages
38,955
Location
Wyoming
...Since my own husband won't eat onions, many of my recipes are heavy into garlic. I would be at sea looking for a roast beef recipe with no garlic.

WOW! If Shrek hadn't liked onions, he wouldn't have become Mr. PrincessFiona, no matter how sparkly and blue his eyes were.;)
 

aldei

Assistant Cook
Joined
Oct 23, 2010
Messages
8
Location
Melbourne Australia
thanks heaps guys for your responses. must admit I find it hard to cook without garlic as it enhances the flavour so well. might try some extra herbs with my usual marinade. I usually marinate overnight in 1/2 cup red wine, seeded mustard, garlic & fresh thyme & it comes out brilliantly.
 

gage

Senior Cook
Joined
Nov 1, 2008
Messages
150
herbs of province is all you need--check "Jacques pepin celebrates" (I think )---checked it Page 195 TNT Ps if you get have a roast in the suggested size you won't trust taking it out of the oven at 87 F internal -it really does go on to 125 F on it's own. Just did one last week ,I'd suggest Waldorf -celeriac salad with that -Gage
I'd never marinate a rib roast
 
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