Welcome to our RU-vid channel, the official home of Donald Russell, producer of award-winning meat and fine foods and supplier to Michelin -Starred restaurants and luxury hotels in the UK and worldwide.
Born from a venture between Aberdeenshire farmer, William Donald, and master butcher, John Stone of Russell Meats, Donald Russell began serving the hospitality trade, supplying the finest grass-fed beef and lamb to discerning hotels and restaurants, all over the world. The Raffles Hotel in Singapore, The Loews Hotel in Monte Carlo, and The Orient Express were among our early clients, and we were awarded the Queens Royal Warrant in 1984, which is still held today.
Before long, Donald Russell began delivering that same quality meat and fine foods to homes across Britain.
Donald Russell. Making Mealtime Memories Since 1974.
Well to me in Nigeria, it's like the beef is not well cooked.2, I did saw on TV sometime ago,a place where a whole cow was roasted using big log of woods ,it was well cooked and served with sources
Dave Stone Great Video clip! Do you use a thermometer to check the internal temperature of your meat? Last weekend, the hosts of a bbq I attended recommended I should buy a 'Chef Remi Cooking Thermometer' (I think he mentioned you can buy it online on amazon) as its very accurate and has a lifetime guarantee. I would appreciate your thoughts if you have used this model before?
The reason we tie roasts is to tie protective fat on or to tie more than one muscle together but there is absolutely no reason to tie a single muscle. In fact, there is the probability that tying the strip will tend to squeeze juice from it in the cooking process and that's exactly what one wants to avoid.
I have had Donald Russell meat a few times. It has always come to me in perfect condition and is very nice and well worth the money. My own favourite is Brisket pre rubbed with black pepper only (no salt) slow roasted for 5 or 6 hours in a pot roast pan, draining the gravy as you go and leaving the lid off for the last 20 minutes to brown off. Add Shallots and carrots whilst it is cooking. For the gravy I put the juices in the freezer until the fat has congealed and then skim it off for cooking the roast potatoes. I then use a proprietary gravy thickener and add a full glass of red wine, bringing to the boil to cook off the alcohol. Very tasty!
Why do they all coat it with salt? Salt pulls the juices out of the meat . . ever heard of salt cured? Use the salt sparingly after it is done or in the gravy.
The origins may be Europe but the culture is American. What is wrong with roast beef, mashed potatoes, and corn (or some other suitably green veggie)? There are all sorts of dishes American's make; you can't determine our country just from movies.
Well not that I don´t like it, but tell me one thing, in an American movies, shows etc. you always have this roast beef with mashed potatoes and corn or hamburgers.Come on, I don´t believe Americans don´t know how to cook! They´re are originally from Europe (where I happened to born) and here it´s a hobby and a shame not to know at least 20-30 recepies!
You need to baste it!!! Unless you have a super oven, you need baste it around every 20 mins, and add little water.... If you try this with a shit oven it will be DRY! BEL-EVE-ME
Thanks, anxious to try this out, Wished you could come to my house and try out my beef I meant my roast beef, you are so goodlooking, such a stud, Skip niceguytoknow@hotmail.com
I think that would steam the roast. Your roast will be moist as long as you cook it medium-rare to medium. Most people overcook roasts where it is brown all the way through.
Very good video. I wish there were easy ways to tell for all steaks, some are more soft to begin with like filets. I guess the trusty thermometer has to come in to play then :)
@goldie0800 WHAT, are you serious? That looks over cooked to me. Either the lighting is wrong or that is cooked to medium. He must have let it sit in the oven for another 50 minutes to rest.. Looks way over cooked for my liking.. Rare is my preferred way of Prime Rib or Standing Rib Roast.
Very nice, but just because I want to eat the meat, it doesn't mean I want to meet the cow. I prefer a well done roast myself but this looks yummy. Kudos!
@GourmetButcher . No I am not! I would also like to know where can I purchase the same exact RIB ROAST you used in your video for 8 People........I would like to serve it for Christmas Dinner............. Can you email me with details.............Gracian40@aol.com
