Roast Beef Recipe

Trim and bring to room temperature

Remove the roast from the refrigerator 1 to 2 hours before cooking so it reaches near room temperature. Pat the roast dry with paper towels. Trim excess silver skin or very large fat caps, leaving a thin fat layer for flavor.

Prepare the rub

In a small bowl combine kosher salt, black pepper, minced garlic, chopped rosemary, thyme, olive oil, Dijon mustard, and Worcestershire sauce. Mix into a paste.

Rub the paste evenly over the entire surface of the roast, pressing it into any crevices. Place the roast on a plate, cover loosely with plastic wrap, and let sit at room temperature for 30–60 minutes to allow flavors to penetrate.

Preheat oven and prepare pan

Preheat the oven to 230°C (450°F). Arrange the quartered onion, carrots, and celery in a large roasting pan to form a bed. Pour the stock into the pan and place a wire rack on top of the vegetables. Set the roast on the rack, fat-side up.

High-heat sear roast

Put the roast into the preheated oven and roast at 230°C (450°F) for 15 minutes to develop a brown crust. This high heat jump-starts browning.

Lower temperature and continue roasting

After 15 minutes, reduce oven temperature to 160°C (325°F). Insert a probe thermometer into the thickest part of the roast (not touching bone). Roast until internal temperature reaches 50–52°C (122–126°F) for rare, 55–57°C (131–135°F) for medium-rare, or 60–63°C (140–145°F) for medium. Expect approximately 12–15 minutes per 500 g at 160°C after the sear, but rely on the thermometer.

Baste and monitor

Every 20–30 minutes, baste the roast with the pan juices using a spoon. If the pan dries, add up to 60 ml more stock. If the roast surface begins to darken too quickly, tent loosely with foil.

Rest the roast

When the roast reaches target temperature, remove it from the oven and transfer to a cutting board. Tent loosely with foil and rest for 20–25 minutes. The internal temperature will rise about 5–8°C (9–14°F) during resting (carryover cooking).

While the roast rests, skim fat from the pan juices and reserve the liquids for making au jus or gravy. Optionally swirl in melted butter to enrich the juices.

Slice and serve

Using a sharp carving knife, slice the roast thinly across the grain to the desired thickness. Arrange slices on a platter, sprinkle chopped parsley on top, and serve with warmed horseradish sauce or au jus on the side.

Leftovers: Reserve any extra pan juices and slice tightly for sandwiches. Refrigerate within 2 hours.