How to Make a Boast-Worthy Roast

Season the Deal

Now is not the time to hold back! Season with plenty of kosher salt, black pepper, herbs and spices. For a bright and balanced roast, try using citrus zest, minced garlic and lots of chopped fresh herbs like parsley and rosemary. Or add rich, deep flavor with ingredients like ground coffee, ancho chili powder, cocoa powder and brown sugar. To let seasonings and beef meld, cover and refrigerate at least 8 hours and up to 2 days—the longer, the better.

It's All About Temperature

Before going in the oven, your roast should be close to room temperature; remove it from the fridge about 1 hour prior to cooking. Place your beef on a wire rack set inside a sheet pan and roast slow and low (between 200-300 degrees). Do not add any liquid to the pan or cover meat during roasting.

Remove roast from oven when internal temperature reaches about 10 degrees short of your target temperature which is about 145 degrees for medium rare, 160 degrees for medium and 170 degrees for well.

Rest Up

Fight the urge to dig right in! Resting completes the cooking process and disperses rich flavor throughout the roast. Tent with foil and set aside at least 30 minutes before carving. If you’re making gravy, now is the time to do so! If applicable, remove any strings. Slice meat across the grain and serve.

Break the (Wine) Rules

Traditionally, one would serve red wine with beef, but we don’t think it’s that cut-and-dry. The crisp acidity of a wine like Sauvignon Blanc pairs nicely with a rich roast, especially when seasoned with bright herbs and prepared medium-rare or less.