You can prep this the night before, place everything in the slow cooker insert, put it in the fridge overnight and then turn it on in the morning. If you don’t have space for a slow cooker insert in your fridge all you have to do is prepare everything and then place it in a zip lock bag.

You can marinate to 4 hours to overnight before cooking it. The longer the marination, the better, so preparing the roast the night before and marinating it would be a good option.

Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.

Rolled Rib Roast is the same cut as the Standing Rib Roast but with its bones removed and the meat rolled and tied into a cylindrical shape. The Rib-Eye Roast is the boneless center cut of the rib section. Very well-marbled, tender and flavorful, it is the most desirable and the most expensive of the roasts.

You don’t wait long enough Your protein needs more than 5 minutes to properly absorb all the flavors. There’s no need to wait 24 hours, but you’ll want to let things rest for at least 30 minutes. You might even let your chicken, pork or beef marinate in the fridge overnight before you plan to cook.

6 Ways to Tenderize a Tough Cut of Meat

1. Pound it out. Pounding softens and tenderizes meat, making it easier to cut and eat.
2. Harness the power of salt.
3. Use an acidic marinade.
4. Consider the kiwi.
5. Give it some knife work.
6. Slow cook it.

The Rolled Rib Roast is iconic – it’s one of the finest and most highly desired cuts of beef. It’s basically the same as a standing rib roast, but the meat is removed from the bone. It’s then rolled into a cylindrical shape and tied with butcher’s twine to hold its form and ensure even cooking.

A rolled rump roast is very similar to a beef round steak that has been seasoned with salt and pepper and rolled into a log shape. The roast is then tied with kitchen twine to prevent it from unrolling while cooking. The roast is carved from the rear leg of the animal and is commonly best-known as a beef or veal cut.

Use a meat tenderizer or small mallet to break tough muscle fibers, by literally pounding the beef (you can wrap the cut in pieces of plastic wrap to keep this from getting messy). If you don’t own a mallet or tenderizer, use a fork to pierce holes into the surface of the beef to help a marinade absorb more quickly.

Marinade (Note 2): 1 ▢ 3 garlic cloves , minced (2.5 tsp jar) 2 ▢ 1 tbsp Worcestershire Sauce 3 ▢ 2 tbsp dijon mustard 4 ▢ 1/4 cup (60 ml) balsamic vinegar 5 ▢ 1/2 cup (125 ml) soy sauce 6 ▢ 1/4 cup (60 ml) olive oil 7 ▢ 1 tbsp white sugar 8 ▢ 2 tsp onion powder 9 ▢ 1 tsp black pepper 10 ▢ 2 tsp dried thyme

Preheat oven to 240C/450F. Toss vegetables in all beef marinade liquid, spread out in ovenproof skillet, top with beef. Drizzle with oil, roast 20 minutes. Turn oven down to 180C/350F (160C fan), roast for a further 35 – 40 minutes or until a meat thermometer inserted into the centre registers 44°C / 111°F for medium rare (Note 3 for more temps).

If you’ve purchased a good quality one, there’s no need to marinade. But if you’ve purchased a good value one, this roast beef marinade will certainly enhance it. Tender, juicy, prime beef cuts – Prime rib / standing rib roast, scotch fillet roast (which is standing rib minus the bone), tenderloin, strip loin roast / Porterhouse roast.

Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, and garlic. Season with salt and pepper. I use this for London broil but it is good on any cut of beef. Marinate beef 24 to 48 hours. Grill until desired doneness.