Ingredients:

  • 3 lbs Beef Joint (Topside, Sirloin Tip, or Ribeye)
  • 2 Tbsp Olive Oil or Vegetable Oil
  • 2 Tbsp Kosher Salt (or flaky sea salt)
  • 1 Tbsp Freshly Ground Black Pepper
  • 1 Tbsp Fresh Rosemary, chopped
  • 1 tsp Fresh Thyme Leaves
  • All Roasting Pan Drippings/Fat (approx. 4 Tbsp reserved)
  • 2 medium shallots or Yellow Onion, finely chopped
  • 3 Tbsp All-Purpose (Plain) Flour
  • 1/2 cup Dry Red Wine (Merlot or Cabernet, optional)
  • 3 cups Quality Beef Stock (low sodium)
  • 1 tsp Worcestershire Sauce
  • Salt and Pepper, to taste

Instructions:

  1. Prep the Beef: Pat the beef joint completely dry with paper towels. Tie it tightly with butcher’s twine at 1-inch intervals to ensure even cooking and shape.
  2. Seasoning & Temperature: Combine the oil, salt, pepper, rosemary, and thyme. Rub the mixture aggressively over the entire surface of the beef.
  3. Room Temperature Rest: Allow the seasoned beef to rest on the counter for at least 60 minutes prior to roasting. This is critical for even cooking.
  4. Preheat Oven: Preheat the oven to a scorching 450°F (230°C). Place the beef on a V-rack inside the roasting pan.
  5. Initial Sear: Roast the beef at 450°F (230°C) for 15 minutes. This creates a deeply browned crust (the Maillard reaction).
  6. Reduce Heat: After 15 minutes, immediately reduce the oven temperature to 325°F (160°C). Continue roasting for approximately 1 hour to 1 hour 30 minutes.
  7. Monitor Temperature: Begin checking the internal temperature 20 minutes before the expected finish time, inserting the probe into the thickest part of the joint. Pull the beef when it reaches 125–130°F (52–54°C) for Medium-Rare.
  8. Rest the Beef: Once the beef reaches the 'Pull Temperature,' immediately remove it from the oven and transfer it to a cutting board. Tent it loosely with foil. Rest for a minimum of 20 minutes. This resting period is non-negotiable for juicy results.
  9. Collect Drippings: Pour the contents of the roasting pan into a glass measuring jug. Skim off the clear top layer of fat and reserve 4 Tbsp (60 ml) for the gravy. Keep the dark meat juices (jus) at the bottom.
  10. Sauté Aromatics: Place the roasting pan (or a heavy saucepan) over medium-high heat. Add the reserved 4 Tbsp of fat. Sauté the chopped shallots until soft and translucent (about 3–4 minutes).
  11. Make the Roux: Sprinkle the flour over the shallots and cook, stirring constantly, for 1–2 minutes until a light brown paste (roux) forms.
  12. Deglaze: Pour in the red wine (if using) and scrape up any browned bits stuck to the bottom of the pan. Allow the wine to reduce by half.
  13. Add Liquid: Whisk in the warmed beef stock slowly to prevent lumps. Add the Worcestershire sauce and the reserved meat jus.
  14. Simmer and Strain: Bring the gravy to a simmer, stirring occasionally, until it coats the back of a spoon (about 5–7 minutes). Taste and adjust seasoning. For a silky-smooth gravy, pour the liquid through a fine-mesh sieve into a clean serving jug.
  15. Slice and Serve: Slice the rested beef thinly against the grain. Serve immediately with the hot pan gravy.