📝 About This Recipe
This quintessential centerpiece celebrates the art of slow-roasting, transforming a premium cut of beef into a succulent, melt-in-your-mouth masterpiece. Infused with a fragrant paste of fresh rosemary, thyme, and roasted garlic, the beef develops a deeply savory crust that seals in every drop of natural juice. It is a timeless tradition that brings a sense of warmth and sophistication to any dining table, promising a perfect medium-rare finish every time.
🥗 Ingredients
The Roast
- 4-5 pounds Beef Rib Roast or Top Round (boneless, tied with kitchen twine, at room temperature)
- 2 tablespoons Kosher Salt (coarse grain)
- 1 tablespoon Black Peppercorns (freshly cracked)
Herb Rub
- 3 tablespoons Olive Oil (extra virgin)
- 6 cloves Garlic (minced into a paste)
- 2 tablespoons Fresh Rosemary (finely chopped)
- 1 tablespoon Fresh Thyme (leaves stripped from stems)
- 1 tablespoon Dijon Mustard (smooth style)
The Roasting Bed
- 2 large Yellow Onion (peeled and cut into thick wedges)
- 3 large Carrots (cut into 2-inch chunks)
- 2 pieces Celery Stalks (cut into 2-inch chunks)
- 1 cup Beef Stock (low sodium)
Red Wine Jus
- 1/2 cup Red Wine (dry variety like Cabernet or Merlot)
- 2 tablespoons Unsalted Butter (cold, cubed)
- 1 tablespoon All-purpose Flour (optional for thickening)
👨🍳 Instructions
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1
Remove the beef from the refrigerator at least 1 hour before cooking to bring it to room temperature; this ensures even cooking throughout.
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2
Preheat your oven to 450°F (230°C). High heat initially is crucial for creating a flavorful, browned exterior.
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3
Pat the beef completely dry with paper towels. A dry surface is the secret to a perfect sear rather than steaming the meat.
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4
In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, Dijon mustard, and cracked pepper to form a thick herb paste.
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5
Generously season the entire roast with kosher salt, then rub the herb paste over all sides, massaging it into the meat.
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6
Place the onions, carrots, and celery in the bottom of a heavy roasting pan to act as a natural rack, and pour in the beef stock.
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7
Position the beef on top of the vegetables, fat-side up. This allows the melting fat to baste the meat naturally as it roasts.
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8
Place the pan in the oven and roast at 450°F for 15-20 minutes until the outside begins to brown beautifully.
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9
Reduce the oven temperature to 325°F (160°C). Continue roasting for approximately 15-18 minutes per pound for medium-rare.
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10
Use a meat thermometer to check the internal temperature; aim for 130°F (54°C) for medium-rare, as the temperature will rise while resting.
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11
Transfer the roast to a carving board and tent loosely with foil. Let it rest for at least 20-30 minutes to allow the juices to redistribute.
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12
While the meat rests, place the roasting pan on the stovetop over medium heat. Whisk in the red wine, scraping up the browned bits (fond) from the bottom.
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13
Simmer the liquid until reduced by half, then whisk in the cold butter one cube at a time to create a glossy, rich jus. Strain through a fine-mesh sieve.
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14
Remove the kitchen twine and slice the beef against the grain into 1/2-inch thick slices for maximum tenderness.
💡 Chef's Tips
Always use a meat thermometer rather than relying solely on time, as oven calibrations and meat thickness vary. Don't skip the resting period; cutting too early will cause all the delicious juices to run out, leaving the meat dry. If you prefer a thicker gravy, whisk the flour with the butter before adding it to the wine reduction. For an extra-crispy crust, dry-salt the beef in the fridge overnight uncovered before applying the herb rub.
🍽️ Serving Suggestions
Serve with creamy horseradish sauce and a side of buttery mashed potatoes. Pair with a bold red wine like a Bordeaux or an Australian Shiraz to complement the rich fat. Accompany with honey-glazed roasted carrots and crisp Yorkshire puddings to soak up the jus. Leftovers make the ultimate French Dip sandwich on a toasted baguette with provolone cheese.