Ingredients:

  • 3-4 lb (1.3-1.8 kg) Beef Roast (Ribeye, Sirloin, or Top Round)
  • 2 tablespoons (30 ml) Olive Oil
  • 2 tablespoons (30 g) Coarse Sea Salt (or Kosher Salt)
  • 1 tablespoon (15 g) Freshly Ground Black Pepper
  • 2 sprigs Fresh Rosemary
  • 4 cloves Garlic, crushed
  • 1 large Onion, quartered
  • 2 Carrots, roughly chopped
  • 2 stalks Celery, roughly chopped
  • 1 cup (240 ml) Beef Broth or Red Wine (optional, for deglazing the pan and making gravy)
  • Pan drippings from roasting the beef
  • 2 tablespoons (30 g) All-Purpose Flour
  • 2 cups (480 ml) Beef Broth

Instructions:

  1. Pat the roast dry with paper towels. (Optional: Dry brine by salting generously and refrigerating uncovered for 2 hours or overnight).
  2. Combine olive oil, salt, pepper, rosemary, and crushed garlic in a small bowl. Rub the mixture all over the roast beef.
  3. Place the quartered onion, chopped carrots, and celery stalks in the bottom of the roasting pan. Set the roasting rack on top of the vegetables.
  4. Place the seasoned beef roast on the rack, fat-side up.
  5. Roast in a preheated oven at 450°F (232°C) for the first 15 minutes to create a sear.
  6. Reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches your desired doneness: Rare: 125°F (52°C), Medium-Rare: 130-135°F (54-57°C), Medium: 135-140°F (57-60°C), Medium-Well: 140-145°F (60-63°C), Well-Done: 150°F (66°C) and above (not recommended!)
  7. Remove the roast beef from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 15-20 minutes.
  8. While the beef is resting, make the gravy: Remove the vegetables from the roasting pan and discard them. Place the roasting pan on the stovetop over medium heat. Sprinkle the flour into the pan drippings and whisk continuously until a smooth, golden-brown roux forms (about 1-2 minutes). Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Bring the gravy to a simmer and cook, stirring occasionally, until thickened (about 5-10 minutes). Season with salt and pepper to taste.
  9. Carve the roast beef against the grain into thin slices. Serve immediately with the gravy and your favourite side dishes.