Roast Beef With Au Jus Recipe

Preheat and season

Preheat oven to 450°F (230°C). Pat the roast dry with paper towels. In a small bowl combine kosher salt, black pepper, garlic powder, chopped rosemary and thyme. Rub the roast all over with olive oil, then evenly coat with the seasoning mixture. Let rest at room temperature 30 minutes while oven preheats (or up to 1 hour).

Sear

Place a heavy ovenproof skillet or roasting pan over medium-high heat. When hot, add a thin film of oil and sear the roast on all sides until a deep brown crust forms, about 2–3 minutes per side. This will help develop flavor for the au jus.

Roast to temperature

Transfer the seared roast (fat side up) to a rack set in a roasting pan if not using the skillet. Roast at 450°F (230°C) for 10 minutes to jump-start crust development, then lower oven temperature to 325°F (160°C) and continue roasting until internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium, about 12–15 minutes per pound from this point (monitor with an instant-read thermometer). For a 3 lb roast expect roughly 35–45 minutes after the initial high-heat period depending on desired doneness.

Rest

Remove roast from oven and transfer to a cutting board. Tent loosely with foil and rest at least 15–20 minutes (resting allows juices to redistribute). Reserve pan drippings and any browned bits in the roasting pan for the au jus.

Prepare pan and aromatics

While the roast rests, place the roasting pan or a medium saucepan over medium heat. If you have 3 tablespoons of usable drippings in the pan, leave them; if not, add 3 tablespoons olive oil to the pan. Add the finely chopped onion and sauté until softened and beginning to brown, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Deglaze

Sprinkle 1 teaspoon flour over the aromatics and stir for 30 seconds to absorb fat and help thicken slightly. Pour in 1 cup dry red wine (or substitute 1 cup additional beef stock if not using wine) to deglaze the pan, scraping up all browned bits from the bottom with a wooden spoon. Allow the wine to reduce by about half, 3–5 minutes.

Simmer

Add 2 cups low-sodium beef stock, 1 teaspoon Worcestershire, and 1 teaspoon soy sauce. Bring the mixture to a gentle simmer and cook 6–8 minutes to meld flavors and slightly reduce. Taste and season with up to 1/2 teaspoon salt and 1 teaspoon freshly ground black pepper, adjusting to preference.

Finish (mount)

Strain the jus through a fine-mesh sieve into a clean saucepan or container if you prefer a smooth sauce, pressing on solids to extract flavor. Place the strained jus back over low heat and whisk in 1 tablespoon cold butter one small piece at a time until melted and the sauce is glossy. Keep warm until serving.

Slice and serve

Slice the roast thinly against the grain. Arrange slices on a platter or individual plates, spoon some warm au jus over the meat and garnish with chopped fresh parsley. Serve remaining jus on the side for dipping. Accompany with rolls or mashed potatoes as desired.

If preparing ahead: keep the au jus warm in a covered saucepan on the lowest burner setting or in a thermos; reheat gently if cooled (do not boil once butter is mounted).