Roast Beef Recipe

Bring roast to room temperature

Remove the 6-lb roast from refrigeration 1 to 1.5 hours before cooking so it comes to near room temperature. Pat dry thoroughly with paper towels.

Preheat oven and prepare roast

Preheat oven to 450°F (230°C). In a small bowl combine 4 tbs olive oil, 2 tbs kosher salt, 2 tsp black pepper, 1 tbs garlic powder, 1 tbs onion powder, 1 tsp crushed rosemary, and 1 tsp dried thyme. Rub the oil mixture all over the roast, pressing to adhere. Pour 2 tbs Worcestershire sauce over the roast and rub briefly.

Sear (optional) and roast

Place a rack in a roasting pan. If you prefer a deeper crust, sear the roast in a heavy skillet over high heat 2–3 minutes per side with 1–2 tbs oil until well-browned; transfer to the rack. Otherwise, place directly on the rack. Insert an oven-safe probe thermometer into the thickest part of the roast (avoid touching bone or fat). Roast at 450°F (230°C) for 15 minutes to set the crust.

Reduce heat and finish roasting

After the initial high-heat phase, reduce oven temperature to 325°F (160°C). Combine 2 cups beef stock and 1 cup dry red wine (if using) and pour into the bottom of the roasting pan — do not pour over the roast — to keep the environment moist and collect drippings. Continue roasting until internal temperature reaches desired doneness: 115–120°F for rare, 125°F for medium-rare, 135°F for medium. For medium-rare on a 6-lb roast plan approximately 60–80 minutes at 325°F after the sear (use thermometer, timing varies).

Carryover and resting

Remove roast when internal temperature is 5–10°F below target (it will rise while resting). Transfer roast to a cutting board, tent loosely with foil, and rest at least 20–30 minutes for a 6-lb roast (longer for larger roasts). Resting ensures juices redistribute and makes slicing easier.

Collect pan drippings

While the roast rests, place the roasting pan on the stovetop over medium heat. Spoon or pour off any excess fat, leaving browned bits and about 2–3 tbs of fond in the pan. Add the reserved beef stock and any wine left, scraping the bottom with a wooden spoon to release browned bits into the liquid.

Reduce and thicken

Bring the liquid to a gentle simmer and reduce by about one-third to concentrate flavor (3–6 minutes). If you prefer a thicker jus, mix 2 tsp flour or cornstarch with 2 tbs cold water to make a slurry and whisk it into the simmering liquid. Simmer 1–2 more minutes until slightly thickened. Taste and adjust seasoning with salt and pepper. Stir in 2 tbs chopped parsley if desired.

Strain (optional)

For a smooth jus, strain the sauce through a fine-mesh sieve into a warm gravy boat or container. Keep warm until serving.

Slice and season

After the roast has rested, slice against the grain into 1/8–1/4-inch thick slices for tender portions (thicker slices for buffet-style; adjust to preference). Arrange slices on a warmed serving platter. Sprinkle lightly with coarse sea salt and freshly ground black pepper to finish.

Serve with pan sauce

Serve the sliced roast beef with the warm pan sauce on the side for guests to drizzle or spoon over. Keep remaining jus warm in a covered container for catering service.