Rôti De Boeuf Recipe

Bring to room temperature

Remove the beef roast from the refrigerator 1 to 2 hours before cooking (about 60–90 minutes) so it comes closer to room temperature. Pat dry thoroughly with paper towels.

Preheat oven to 230°C (450°F). This high initial temperature helps form a crust.

Mix the kosher salt and black pepper together on a plate. Rub the roast all over with olive oil, then massage the salt and pepper mixture into the meat. Rub the softened butter over the surface. Tuck the crushed garlic cloves and thyme sprigs against the roast or tie them to the top with kitchen twine if desired.

Place a heavy ovenproof skillet or roasting pan on the stovetop over high heat until very hot. Add a small drizzle of olive oil if pan is dry. Sear the roast, fat-side down if applicable, for 2–3 minutes per side until deeply browned on all sides to develop flavor.

Scatter the halved onion, carrot chunks, and celery around the bottom of the roasting pan to create a flavor base. Place the seared roast on top of the vegetables. Pour the beef stock and optional red wine into the pan (do not pour directly over the seasoned top of the roast if you want to preserve the crust).

Put the roasting pan into the preheated oven and roast at 230°C (450°F) for 10–15 minutes to reinforce the crust, then reduce oven temperature to 160°C (325°F). Continue roasting until the internal temperature reaches desired doneness: 50–52°C (122–126°F) for rare, 55–57°C (131–135°F) for medium-rare, or 60–62°C (140–144°F) for medium. For a 1.5 kg roast, plan approximately 45–60 minutes after reducing the oven temperature for medium-rare, but always use a thermometer to confirm.

Remove the roast from the oven when it reaches the target internal temperature. Transfer the roast to a cutting board and tent loosely with foil. Let rest for 15–20 minutes; the internal temperature will rise a few degrees and juices will redistribute.

While the roast rests, place the roasting pan with vegetables and pan juices on the stovetop over medium heat. Skim off excess fat if desired. Bring to a simmer and scrape up browned bits with a wooden spoon.

Optional: For a thicker jus, mix the flour or cornstarch with cold water to make a slurry, then whisk it into the simmering pan juices. Simmer 2–3 minutes until slightly thickened. Strain the jus through a fine-mesh sieve into a warm serving vessel if you prefer a smooth gravy.

Remove garlic cloves and thyme sprigs if tucked into the roast. Using a sharp carving knife, slice the roast thinly across the grain for the most tender slices. Serve with the pan jus spooned over or on the side.

Accompaniments: roast potatoes, steamed green beans, or a simple green salad pair well with rôti de boeuf.