Method

Roast Beef

Bring roast to room temperature

Remove the roast from the refrigerator 45–60 minutes before cooking to come to room temperature. Pat dry with paper towels.

Preheat oven

Preheat oven to 450°F (230°C). Position a rack in the center of the oven.

Season roast

Rub the roast with olive oil, then season all over with kosher salt, black pepper, and garlic powder. Press chopped rosemary onto the surface if using.

Sear roast

Place a large ovenproof skillet or roasting pan over high heat on the stovetop. When hot, add the roast and sear 2–3 minutes per side until browned on all sides. This step renders flavorful drippings used in the jus.

Roast

Transfer roast to the center of the oven. Roast at 450°F (230°C) for 10 minutes to develop a crust, then reduce 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 (use an instant-read thermometer). For a 3 lb roast this typically takes 45–60 additional minutes depending on shape and oven.

Rest

Remove roast to a cutting board, tent loosely with foil, and rest 15–20 minutes. While the roast rests, proceed with au jus using the pan drippings.

Au Jus

Collect drippings

Carefully pour or spoon the pan drippings from the roasting pan into a heatproof measuring cup or bowl. Let sit 2–3 minutes; skim off and reserve any excess solid fat (you should retain about 3 tbsp of flavorful drippings).

Sauté aromatics

Place the roasting pan or a saucepan over medium heat. Add 1 tbsp of the reserved drippings and the thinly sliced onion. Sauté 4–5 minutes until translucent and lightly browned. Add smashed garlic and thyme and cook 30–45 seconds until fragrant.

Deglaze

Pour in the dry red wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Simmer 2–3 minutes to reduce slightly and burn off most alcohol.

Add stock and simmer

Add the beef stock and Worcestershire sauce. Bring to a gentle simmer and reduce until the sauce is slightly concentrated, about 8–12 minutes. Taste and adjust seasoning with salt and pepper.

Finish and strain

If you prefer a glossy, slightly thicker jus, make a beurre manié by kneading the cold butter and flour together into a smooth paste and whisking it into the simmering jus a little at a time; cook 1–2 minutes until thickened. Remove from heat and strain the jus through a fine-mesh sieve into a gravy boat or small saucepan, pressing on solids to extract flavor. Skim any remaining fat if desired.

Serve

Slice the rested roast thinly against the grain and serve immediately with warm au jus on the side for dipping or lightly spooned over the meat.

Roast Beef Au Jus Recipe