Ingredients:
- 3-4 lb (1.35-1.8 kg) Beef Roast (Ribeye, Sirloin, or Top Round), trimmed of excess fat
- 2 tbsp (30 ml) Olive Oil
- 2 tbsp (34 g) Kosher Salt (or coarse sea salt)
- 1 tsp (2.3 g) Freshly Ground Black Pepper
- 2 Sprigs Fresh Rosemary
- 4 Sprigs Fresh Thyme
- 2 cloves Garlic, minced
- 2 tbsp (28 g) Unsalted Butter
- 2 tbsp (16 g) All-Purpose Flour
- 3 cups (710 ml) Beef Broth, low sodium
- 1 tbsp (15 ml) Worcestershire Sauce
- Salt and Pepper to taste
Instructions:
- Trim excess fat from the roast. Pat dry with paper towels. Rub the beef generously with salt and pepper. Place the roast, uncovered, on a baking sheet and refrigerate for 2 hours (or up to 24) to dry brine. Remove the roast from the fridge and let it sit at room temperature for 1 hour. Preheat the oven to 275°F (135°C).
- Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until deeply browned, about 3-4 minutes per side.
- Place the seared beef on the rack in the roasting pan. Rub the roast with minced garlic, rosemary, and thyme. Insert a meat thermometer into the thickest part of the roast, avoiding bone. Roast uncovered until the internal temperature reaches your desired doneness (see recipe details). Baste every hour with pan juices.
- Remove the roast from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 20-30 minutes.
- While the beef is resting, skim off excess fat from the pan drippings, leaving about 2 tablespoons of fat in the roasting pan. Melt butter in the roasting pan over medium heat on the stovetop. Whisk in flour and cook for 1-2 minutes to create a roux. Gradually whisk in beef broth, scraping up any browned bits from the bottom of the pan. Stir in Worcestershire sauce and bring to a simmer. Cook until the gravy thickens to your desired consistency, about 5-7 minutes. Season with salt and pepper to taste.
- Carve the beef against the grain into thin slices. Serve immediately with gravy and your favorite sides.