Roast Beef Recipe

Prepare the Roast

Preheat your oven to 225°F (107°C). Take the NY strip roast out of the refrigerator and let it come to room temperature for about 30-45 minutes. Pat it dry with paper towels.

Season the Meat

Rub the roast with olive oil. Generously season all sides with kosher salt and black pepper. Sprinkle fresh rosemary and thyme over the roast, pressing lightly to adhere.

Slow Roast the Beef

Place the seasoned roast on a wire rack in a roasting pan. Insert a meat thermometer into the thickest part of the roast. Roast in the preheated oven until the thermometer reads 130°F (54°C) for medium-rare, about 2-3 hours.

Rest the Roast

Once cooked, remove the roast from the oven and cover loosely with aluminum foil. Let it rest for at least 20 minutes before slicing.

Prepare the Sauce

In a medium saucepan, combine the minced shallots and red wine. Bring to a boil over medium-high heat and then reduce to a simmer. Cook until the wine is reduced by half, about 15-20 minutes.

Add Beef Stock

Add the beef stock to the reduced wine and continue to simmer until the sauce thickens, about 10-15 minutes.

Finish the Sauce

Remove from heat and whisk in the butter, fresh thyme, salt, and black pepper. Adjust seasoning to taste.