Roast Beef Recipe
Make Roast Beef Recipe in just 2h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Roast (main)
Pan juices & finish
Method
Roast (main)
- 1
Bring to room temperature & preheat
Remove the beef from the refrigerator 45–60 minutes before cooking so it reaches near room temperature. Preheat the oven to 450°F (230°C). Position a rack in the middle of the oven.
- 2
- 3
Sear (optional but recommended)
Heat a heavy ovenproof skillet or roasting pan over medium-high heat until very hot. Add 1 tablespoon olive oil or clarified butter. Sear the roast on all sides (including ends) until well browned, about 2–3 minutes per side. This builds flavor and color.
- 4
Roast
Place the seared roast on a rack in the roasting pan (or leave in the ovenproof skillet). Put small pats of butter on top. Roast at 450°F (230°C) for 12 minutes to develop a crust, then reduce oven temperature to 350°F (175°C). Continue roasting until internal temperature reaches desired doneness: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. For a 3 lb roast, expect about 20–30 minutes after reducing temp for medium-rare; use an instant-read thermometer inserted into the thickest part.
- 5
Rest
Transfer the roast to a cutting board and tent loosely with foil. Let rest 15–20 minutes so juices redistribute. Internal temp will rise ~5–10°F during resting.
Pan juices & finish
- 6
Deglaze pan
While the roast rests, place the roasting pan or skillet on the stovetop over medium heat. Pour off excess fat, leaving browned bits. Add red wine (if using) and simmer for 1–2 minutes, scraping up fond with a wooden spoon. If not using wine, skip to stock.
- 7
Make gravy
Add beef stock to the pan and bring to a simmer. In a small bowl whisk the flour with cold water to make a smooth slurry. Slowly whisk the slurry into the simmering pan juices. Continue whisking and simmering 2–3 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper if needed.
- 8
Strain & serve
For a smooth gravy, strain the sauce through a fine-mesh sieve into a warmed gravy boat. Slice the rested roast thinly against the grain and serve with pan gravy spooned over or on the side.