Half Roast Beef Recipe

Prep and season

Remove the roast from the refrigerator 45–60 minutes before cooking to bring it to near room temperature. Pat dry with paper towels. In a small bowl combine kosher salt, black pepper, garlic powder, onion powder and dried thyme. Rub the roast all over with olive oil, then massage the dry seasoning mix into the entire surface.

Sear

Preheat oven to 220°C (425°F). Heat a large ovenproof skillet or roasting pan over high heat until hot. Add butter and let it foam. Sear the roast on all sides (about 2–3 minutes per side) until a deep brown crust forms.

Roast

Arrange the seared roast fat-side up on a rack in the roasting pan (or on top of the aromatics if preferred). Reduce oven temperature to 175°C (350°F). Roast until internal temperature reaches 55°C (130°F) for medium-rare or 60–63°C (140–145°F) for medium, about 20–25 minutes per 500g. For a 1 kg roast expect ~40–50 minutes. Use an instant-read thermometer inserted into the thickest part to check doneness.

Rest

Remove roast from oven, transfer to a cutting board, tent loosely with foil and rest for 15–20 minutes. Resting lets juices redistribute and raises the internal temperature a few degrees to finish cooking.

Carve

Slice the roast across the grain into thin slices (about 3–6 mm thick) for serving. Season lightly with coarse sea salt if desired and sprinkle with chopped parsley.

While the roast is resting, prepare the pan sauce. If you used a rack, place the roasting pan over medium heat on the stovetop (or use the skillet with drippings). Add the chopped onion, carrot and celery and cook, stirring, until softened and lightly browned, about 5–7 minutes. Add smashed garlic and cook 30 seconds until fragrant.

Deglaze the pan with red wine (if using), scraping up browned bits with a wooden spoon. Let the wine reduce by half, about 1–2 minutes. Add beef broth and Worcestershire sauce and bring to a simmer, scraping the pan to release any fond.

Make a slurry by whisking cornstarch into cold water, then whisk the slurry into the simmering sauce. Cook 1–2 minutes until slightly thickened. Taste and adjust seasoning with salt and pepper as needed. Strain the sauce through a fine-mesh sieve into a small bowl for a smooth jus, pressing on solids to extract flavor, then return sauce to pan and keep warm.

Arrange sliced roast on a warm platter, spoon a little pan sauce over the meat or serve the sauce on the side. Sprinkle with chopped parsley and a light dusting of coarse sea salt if desired.

If serving soup: heat or ladle one cup of your chosen soup into a bowl and serve alongside the roast beef.

If serving the house salad: toss mixed greens, halved cherry tomatoes and sliced cucumber with vinaigrette just before serving; place alongside the roast beef.