British · Free recipe
Sunday Roast Beef
A top sirloin or rib-eye roast starts in a blazing oven for a crusty outside, then roasts gently at a lower temperature so the inside stays evenly pink. Drippings from the pan, whisked with stock and a spoon of flour, turn into the gravy that ties the whole Sunday table together.
- Prep
- 1 hr 15 min
- Cook
- 1 hr 30 min
- Total
- 2 hr 45 min
- Serves
- 8
- Level
- Medium
Method
-
Season the roast with salt and let it stand uncovered at room temperature for 1 hour; heat the oven to 450F.
-
Rub the beef with the oil, mustard powder, and pepper, then set it on the onions, carrots, garlic, and rosemary in a roasting pan.
-
Roast for 20 minutes, until the outside is sizzling and browned, then reduce the oven to 325F.
-
Continue roasting for 50 to 70 minutes, until the center reads 125F for medium-rare.
-
Move the beef to a board, tent loosely with foil, and rest for 25 minutes.
-
Set the roasting pan over medium heat, stir the flour into the drippings for 2 minutes, pour in the wine and let it bubble, then gradually whisk in the stock and simmer for 5 minutes until smooth and thickened.
-
Strain the gravy, slice the beef thinly against the grain, and serve together.
Zest note from the test kitchen
Pull the roast about 5 degrees below your target, because a large joint keeps climbing while it rests under foil.
