Roasted Beef Recipe

Bring roast to room temperature

Remove the beef roast from the refrigerator 60–90 minutes before roasting so it comes to room temperature. Pat dry thoroughly with paper towels.

Preheat oven and prepare rub

Preheat oven to 450°F (230°C). In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, chopped rosemary, and chopped thyme. Stir in olive oil to make a paste.

Rub paste all over the roast, coating evenly. Place the roast fat-side up on a rack set inside a roasting pan. Tuck any loose herbs under the roast so they don’t burn.

Scatter quartered onions, carrot pieces, celery pieces, and smashed garlic around the bottom of the roasting pan under the rack (or around the roast if no rack). These will flavor the drippings used for gravy.

Pour 1 cup of beef stock and the optional 1 cup dry red wine into the bottom of the pan. The liquid should come up just below the rack so the bottom doesn’t burn but the roast stays dry on top.

Initial high-heat sear

Place the roast in the preheated 450°F oven and roast uncovered for 15 minutes to develop a crust.

Lower heat and continue roasting

Reduce oven temperature to 325°F (160°C). Continue roasting until internal temperature reaches desired doneness: 125°F (52°C) for medium-rare, 135°F (57°C) for medium. For a 5 lb roast expect about 15–18 minutes per pound at 325°F after the initial sear (total time will vary). Use an instant-read thermometer inserted into the thickest part of the roast for accuracy.

When roast reaches target temperature, remove it to a cutting board, tent loosely with foil, and rest for 20–30 minutes. Reserve the pan with vegetables and all drippings for gravy.

Skim excess fat from the surface of the pan drippings, leaving about 2–4 tablespoons of fat and all browned bits and aromatics. If your pan drippings are less than 1 cup after skimming, add additional beef stock to measure 1 cup of liquid (counted in ingredients as pan drippings).

Strain and prepare fond

Place a sieve over a medium saucepan. Pour pan juices, vegetables and solids into the sieve and press gently on the solids to extract flavor. Discard solids and return strained juices to the saucepan.

Make a roux

Over medium heat, add the reserved fat to the saucepan if not already present. Whisk in the all-purpose flour (4 tbs) and cook for 2–3 minutes, stirring constantly, until the roux is a light golden brown and raw flour smell is gone.

Slowly whisk in 2 cups additional beef stock (or water) and any remaining reserved pan liquid, scraping up browned bits from the bottom of the pan. Bring to a gentle simmer and cook 4–6 minutes until the gravy thickens to coat the back of a spoon.

Stir in Worcestershire sauce and freshly ground black pepper. Taste and add salt as needed. If gravy is too thin, simmer a few minutes longer; if too thick, whisk in a little more stock or water, 1–2 tablespoons at a time, until desired consistency is reached.

For a glossy finish, remove pan from heat and whisk in cold unsalted butter, 1 tablespoon at a time, until incorporated.

Keep gravy warm over very low heat or transfer to an insulated container until serving.