Succulent Joints Of Roast Beef Recipe

Bring to room temperature

Remove the beef roast from the refrigerator 60–90 minutes before cooking (depending on size) so it reaches near room temperature. Pat it dry thoroughly with paper towels; dry surface promotes browning.

Season the roast

Mix the kosher salt, black pepper, garlic powder, onion powder, chopped rosemary and thyme together. Rub the olive oil over the roast, then evenly coat the roast with the seasoning mix, pressing it into the surface so it adheres.

Tie the roast with kitchen twine at 3–4 cm intervals if it is irregular in shape; this helps it cook evenly and keeps a compact joint for attractive carving.

Preheat and prepare pan

Preheat the oven to 230°C (450°F). Arrange the sliced onion, carrots, celery and smashed garlic in a large, heavy roasting pan or ovenproof skillet to form a bed for the roast. Pour 120 ml of the beef stock (or wine if using) into the pan to prevent the aromatics from burning and to create steam at the start of roasting.

Sear the roast

Heat a large heavy skillet or the roasting pan on the stovetop over high heat until very hot. Add 1 tablespoon olive oil. Sear the roast on all sides—2–3 minutes per side—until a deep brown crust forms. Use tongs to hold and sear the ends. Transfer the seared roast to rest on the bed of aromatics in the roasting pan.

Add liquid

Pour the remaining stock (380 ml) and the optional 120 ml red wine into the roasting pan around (not over) the roast. The liquid should come up about 1–2 cm on the aromatics; it should not cover the roast. The liquid will keep the vegetables moist and provide pan juices for basting and gravy.

Initial high-heat roast

Place the roasting pan in the preheated 230°C (450°F) oven and roast uncovered for 15 minutes. This initial high heat encourages good crust development.

Lower temperature and continue roasting

After 15 minutes, reduce the oven temperature to 160°C (325°F). Insert an instant-read thermometer into the thickest part of the roast (avoiding bone if present). Continue roasting until the internal temperature reaches: 50–52°C (122–125°F) for rare, 56–58°C (133–136°F) for medium-rare, or 62–64°C (144–147°F) for medium. For a 1.8 kg roast expect about 60–90 minutes at the lower temperature depending on desired doneness—check the thermometer after 45 minutes and then every 10–15 minutes.

Baste during roasting

Every 20–25 minutes while roasting, baste the roast with 2–3 tablespoons of the pan juices. Use a spoon to pour juices over the top to keep the surface moist and encourage even browning.

Rest the roast

When the roast reaches the target internal temperature, transfer it to a cutting board and tent loosely with foil. Let it rest for 20–25 minutes. Carryover cooking will raise the internal temperature a few degrees; resting allows juices to redistribute for a succulent joint.

Make finishing butter

While the roast rests, melt the unsalted butter in a small pan and stir in the Worcestershire sauce. Brush or spoon this finishing butter over the rested roast to add shine and flavor before carving.

Prepare pan juices

Place the roasting pan with vegetables and pan juices on the stovetop over medium heat (or transfer juices to a saucepan). Skim off excess fat with a spoon if desired, leaving about 1–2 tablespoons for flavor. Bring the juices to a simmer.

Thicken the gravy

In a small bowl, whisk the cornstarch and cold water to make a slurry. Slowly whisk the slurry into the simmering pan juices. Simmer for 2–3 minutes until slightly thickened. If the gravy is too thin, repeat with another 1 tsp cornstarch mixed with 1 tsp cold water. Taste and season with salt and pepper as needed. Strain the gravy through a fine sieve for a smooth finish if desired.

Finish and serve

Slice the roast against the grain into 5–8 mm (1/4–3/8 in) slices. Serve slices with roasted vegetables and warm gravy. Spoon any remaining finishing butter over the sliced beef just before serving.