Roast Beef Classic 🥩 Recipe

Bring to room temperature

Remove the roast from the refrigerator 45–60 minutes before cooking so it comes close to room temperature. Pat dry thoroughly with paper towels.

Preheat oven

Preheat oven to 450°F (230°C) with a rack in the center. Position a roasting pan or oven-safe rack on a rimmed sheet or shallow roasting pan.

Season roast

In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, chopped rosemary, and thyme. Rub the roast all over with olive oil, then massage the dry seasoning mixture evenly over the surface, pressing so it adheres.

Sear (optional but recommended)

Heat a large skillet over medium-high heat until hot. Add a teaspoon of oil (or use the olive oil already on the roast) and sear the roast 1–2 minutes per side until a deep brown crust forms, including the ends. This step adds flavor but can be skipped if short on time.

Prepare roasting bed

Arrange the quartered onion, carrot pieces, celery, and smashed garlic in the bottom of the roasting pan. Place the seared roast on a rack set over the vegetables (or directly on vegetables if you don’t have a rack). The vegetables will flavor the drippings for the pan sauce.

High-heat start

Roast at 450°F (230°C) for 12–15 minutes to develop a good crust. Then reduce oven temperature to 325°F (165°C) for the remainder of cooking.

Finish roasting to temperature

Continue roasting at 325°F until the internal temperature reaches your target: 115–120°F (46–49°C) for rare, 125–130°F (52–54°C) for medium-rare, or 135–140°F (57–60°C) for medium. For a 3 lb roast expect about 50–70 minutes after the high-heat blast, but rely on an instant-read thermometer for accuracy.

Rest the roast

Remove roast from the oven and transfer to a cutting board. Tent loosely with foil and let rest 15–20 minutes. Carryover will raise the temperature a few degrees. Resting allows juices to redistribute.

Slice and serve

Trim any excess fat if desired. Slice roast thinly across the grain for the most tender results. Serve with pan sauce (below) or au jus, or enjoy simply seasoned.

Deglaze pan

While the roast rests, place the roasting pan over medium heat on the stove (or pour pan juices into a skillet). If there is excessive fat, spoon off all but about 1 tablespoon. Add the dry red wine to the hot pan, scraping brown bits from the bottom with a wooden spoon.

Reduce and add broth

Let the wine reduce by half (2–3 minutes), then add the beef broth and Dijon mustard. Stir and simmer 3–5 minutes until slightly thickened and flavors concentrate.

Finish sauce

If you want a silky finish, whisk in the cold butter off the heat until melted. For a thicker sauce, mix the cornstarch with the cold water to make a slurry and whisk it into the simmering sauce. Cook 1 minute until thickened. Taste and adjust seasoning with salt and pepper as needed.

Strain (optional)

For a smooth jus, strain the sauce through a fine-mesh sieve into a bowl, pressing on solids to extract flavor, then serve warm alongside sliced roast.