Slow Roasted Top Side Of Dry Aged, Ethically Sourced, Grass Fed Beef Recipe

Bring to temperature

Remove the top side roast from the refrigerator 1.5–2 hours before cooking to come to room temperature (this helps even cooking). Pat the roast dry all over with paper towels.

Trim if needed

If there are any excessively thick pieces of hard fat or large silver skin, trim them lightly leaving a thin protective fat layer (about 2–3 mm) to keep moisture during the long roast.

Mix rub

In a small bowl combine kosher salt, cracked black pepper, garlic powder, onion powder, dried thyme and smoked paprika. Add olive oil and stir to make a loose paste.

Apply rub

Rub the paste evenly over the entire surface of the roast, pressing it into the meat. Be generous with the salt mixture. Let the seasoned roast rest on a rack for 20–30 minutes to allow the rub to adhere.

Prepare roasting pan

Preheat oven to 140°C (285°F) for a low, slow roast. Arrange the halved onion, carrots, celery and smashed garlic in an even layer in a heavy roasting pan or shallow Dutch oven. Pour 200 ml of the beef stock into the pan to create a shallow braising liquid and place rosemary and thyme sprigs among the vegetables.

Sear (optional but recommended)

Heat a large heavy-bottomed skillet (or the roasting pan on the stovetop if oven-safe) over high heat until very hot. Add 1 tbs neutral oil. Sear the roast on all sides until a deep brown crust forms, about 2–3 minutes per side. Transfer the seared roast onto a rack set over the vegetables in the roasting pan. If you used the skillet, pour any browned bits into the roasting pan and deglaze with the dry red wine, scraping up stuck bits; reduce for 1–2 minutes, then add remaining stock to reach ~500 ml total.

Slow roast

Insert an instant-read or probe thermometer into the thickest part of the roast. Place the roast in the preheated oven and roast at 140°C (285°F) until the internal temperature reaches 52°C (125°F) for medium-rare or 56°C (133°F) for medium, approximately 2–2.5 hours for a 3 kg roast (time will vary by size). Plan for about 40–50 minutes per kg at this temperature as a guideline; monitor temperature rather than time.

Hold and check

If desired, baste once after the first hour with pan juices. If the top is browning too fast, tent loosely with foil. When the thermometer hits target temp, remove roast from oven.

Rest and glaze

Transfer the roast to a cutting board and loosely tent with foil. Let rest 20–30 minutes (this completes carryover cooking and redistributes juices). While resting, skim fat from the pan juices and simmer the juices and vegetables on medium heat for 6–8 minutes to concentrate, then whisk in the room-temperature butter to make a glossy jus. Taste and adjust seasoning.

Carve

Using a sharp slicing knife, trim minimal exterior fat if desired and slice the roast thinly across the grain into 5 mm slices. Arrange on a warmed platter.

Finish & serve

Spoon some warm jus over the sliced beef, sprinkle with chopped parsley and a few flakes of sea salt if using. Serve immediately with roasted vegetables and additional jus on the side.