Roast Beef Recipe

Bring to room temperature

Remove the beef roast from the refrigerator 1 to 1.5 hours before cooking so it comes to near room temperature (this helps cook more evenly). Pat the surface dry with paper towels.

Preheat oven

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

Season the roast

Combine kosher salt and black pepper in a small bowl. Rub the entire surface of the roast with Dijon mustard, then press the salt-and-pepper mixture all over the roast so it adheres.

Make herb-garlic rub

In a small bowl mix minced garlic, chopped rosemary, chopped thyme and olive oil. Rub this mixture over the mustard-coated roast, concentrating on the top and sides. Tuck any loose herb pieces under twine if the roast is tied.

Prepare roasting pan

Scatter quartered onion, carrot and celery in the bottom of a roasting pan or rimmed baking sheet. Add bay leaves and pour in about 250 ml beef stock (or water). Place a rack in the pan and set the seasoned roast on the rack, fat side up.

Initial high-heat sear

Put the roast in the preheated oven at 230°C (450°F) and roast for 15 minutes. This develops a browned crust.

Lower temperature and continue roasting

After 15 minutes reduce oven temperature to 160°C (325°F). Continue roasting until the internal temperature reaches your desired doneness: 50–52°C (122–126°F) for rare, 57–60°C (135–140°F) for medium-rare, or 63–66°C (145–150°F) for medium. For a 2.5 kg roast expect about 60–90 minutes more depending on shape and oven. Start checking temperature after 45 minutes.

Use a probe thermometer

Insert an instant-read thermometer into the thickest part of the roast without touching bone or fat to monitor doneness. Rely on temperature rather than time for best results.

Rest the roast

Remove the roast from the oven when it is 5–7°C (9–13°F) below target final temperature (it will continue to rise while resting). Transfer to a cutting board, tent loosely with foil and rest for 20–30 minutes. Resting redistributes juices and makes carving easier.

Make pan jus (optional)

While the roast rests, place the roasting pan with vegetables on the stovetop over medium heat. Skim off excess fat, then add 125–250 ml beef stock and scrape browned bits from the pan. Simmer 5–8 minutes until reduced slightly. Strain into a jug and whisk in 1–2 tablespoons cold unsalted butter for shine, if desired. Stir in chopped parsley and season to taste.

Carve and serve

Remove twine if used. Slice roast thinly across the grain for most tenderness. Serve with pan jus alongside the roast.