This roast beef recipe has devoted fans. One commenter proclaims: “I’m pretty shy about leaving reviews, but I knew I had to say something about this recipe…. [It’s] probably the best thing I have ever made.” Case closed.
Just kidding, we do have a few more thoughts: While you can make a tender roast beef with myriad cuts of meat (like top round roast, bottom round roast, rump roast, chuck roast…the list goes on), here we call for a strip roast. This boneless cut is to NY strip what prime rib roast is to a rib-eye steak. Strip roasts have the advantage of being slightly more compact with greater surface area. That means you get a better ratio of outer crust to inner meat—and, frankly, they’re a lot more manageable for a home kitchen.
Seasoning is crucial when dealing with a large cut of beef, so plan ahead. You’ll want to salt and pepper the roast and rub it with the rosemary-garlic oil, at least 12 hours before you plan to start cooking. The seasoned roast can rest in the fridge for up to 2 days; the longer you let it go, the better.
This recipe uses a reverse-searing technique: First, you’ll cook the meat in the oven. Setting it on a wire rack, instead of inside a deep roasting pan, allows the heat to circulate more evenly. Meanwhile, using a meat thermometer ensures perfect roast beef, cooked to your ideal level of doneness, despite the long cook time. After it rests you’ll sear the roast on the stovetop in a heavy-bottomed skillet or Dutch oven to develop that mouthwatering crust.
We like this roast served in thin slices for tucking into buttery Parker House rolls with bright cornichons and creamy-kicky horseradish sauce—essentially teeny special-occasion roast beef sandwiches. But you can also use the pan drippings and some beef broth to make gravy if you’d prefer; just don’t forget a side dish like mashed potatoes or Yorkshire pudding to go along with.
Pro-tip: Leftover roast beef makes a killer French dip. Prefer a slow cooker pot roast? We’ve got you.
Recipe information
Total Time
4 hours plus chilling overnight
Yield
8 servings
Ingredients
1
6
3
5
½
½
2
½
Need to make a substitution?
Preparation
Step 1
Lightly score fat cap of one 4-lb. New York strip roast, preferably prime, untied, spacing cuts about ¾" apart, with a sharp knife, being careful not to slice into the flesh. Season roast generously on all sides with kosher salt and freshly ground black pepper. Mix 6 garlic cloves, finely grated, 3 Tbsp. finely chopped fresh rosemary, and 3 Tbsp. extra-virgin olive oil in a small bowl and rub all over roast. Loosely cover with plastic wrap and chill at least 12 hours and up to 2 days.
Step 2
Preheat oven to 200°. Place roast on a wire rack set inside a large rimmed baking sheet. Roast until an instant-read thermometer inserted into the thickest part of meat registers 118°–120° for medium-rare, about 2½ hours. Let rest 1 hour (internal temperature will continue to climb to 125°–130°).
Step 3
Mix together ½ cup plain whole-milk Greek yogurt, ½ cup sour cream, 2 Tbsp. prepared horseradish, and ½ tsp. finely grated lemon zest in a small bowl; season sauce with kosher salt.
Step 4
Heat remaining 2 Tbsp. extra-virgin olive oil in a large skillet over medium. Cook roast beef just until browned, about 2 minutes per side. Transfer to a cutting board and thinly slice. Serve with horseradish sauce, warm Parker House rolls, and cornichons.
Do ahead: Roast beef can be roasted and browned 3 days ahead. Cover and chill. Let sit at room temperature 1–2 hours before serving.
Editor’s note: This recipe was first printed in our December 2018 issue. Head this way for more of our favorite Christmas dinner ideas →