Roast Beef Recipe

Bring to room temperature

Remove the beef roast from the refrigerator 1 to 1.5 hours before cooking so it comes closer to room temperature; this promotes even cooking.

Pat the roast dry thoroughly with paper towels. Trim excess fat if desired, leaving a thin fat cap for flavor and moisture.

Combine kosher salt, black pepper, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, and olive oil in a small bowl to form a paste. Rub the paste evenly over the entire roast, pressing into the surface so it adheres.

Preheat the oven to 230°C (450°F). Position an oven rack in the lower third of the oven so the roast sits in the middle of the heat for good browning.

If using vegetables, scatter the carrot chunks, onion quarters, celery pieces, and smashed garlic in the bottom of a roasting pan. Drizzle vegetables lightly with 1 tablespoon olive oil and season with a pinch of salt and pepper. Place a rack on top of the vegetables if you have one; if not, set the roast directly on top of the vegetables to lift it slightly and add flavor to the drippings.

Place the seasoned roast on the rack (or on top of the vegetables), fat side up. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding bone if present.

Place the roast in the preheated oven at 230°C (450°F) and roast for 15 minutes. This initial high heat will develop a browned crust.

After 15 minutes, reduce oven temperature to 160°C (325°F). Continue roasting until the meat reaches your desired internal temperature: 50–52°C (122–126°F) for rare, 57–60°C (135–140°F) for medium-rare, 63–66°C (145–150°F) for medium. For a 2 kg roast, expect approximately 60–90 minutes at the lower temperature after the initial sear, but rely on thermometer reading rather than time.

Note: For even results, check temperature starting 20 minutes before the estimated end time. Oven variance and roast shape affect cooking time.

Remove the roast from the oven when it is 5°C (about 10°F) below your target final temperature; carryover cooking will raise the temperature during resting.

Transfer the roast to a cutting board and tent loosely with foil. Let rest for 15–25 minutes (15 minutes for smaller roasts, up to 25 for larger). Resting allows juices to redistribute and makes carving easier.

While the roast rests, pour off excess fat from the roasting pan, leaving brown bits and about 1 tablespoon of fat. Place the pan over medium heat on the stovetop (if ovenproof pan) or transfer drippings to a skillet.

Deglaze the pan with red wine (if using) and scrape up browned bits with a wooden spoon. Reduce wine by half, about 2–3 minutes.

Add beef stock and pan drippings and simmer for 3–5 minutes to combine flavors. If you want a slightly thicker jus, whisk in a cornstarch slurry (1 tsp cornstarch mixed with 1 tablespoon cold water) a little at a time until desired thickness; simmer 1–2 minutes more. Finish by whisking in 1 tablespoon unsalted butter for gloss and flavor. Season to taste with salt and pepper.

Transfer the rested roast to a clean cutting board. Using a sharp carving knife, slice across the grain into desired thickness (thin slices for sandwiches, thicker for plated servings).

Serve slices with roasted vegetables and au jus on the side. Leftover roast can be chilled and used for sandwiches or reheated gently.