Ingredients:

  • 3 lbs Beef Joint (Topside, Sirloin, or Rib of Beef), trimmed
  • 2 Tbsp Olive Oil
  • 1 Tbsp Coarse Sea Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Dried Rosemary
  • 1/2 tsp Dried Thyme
  • Beef Drippings (from roasting pan)
  • 2 Tbsp Plain (All-Purpose) Flour
  • 2 cups Beef Stock (low sodium, warm)
  • 1/2 cup Red Wine (optional)
  • 1 tsp Worcestershire Sauce
  • 1 Tbsp Fresh Parsley, chopped

Instructions:

  1. Temper the Beef: Remove the beef from the fridge 2 hours before cooking to allow it to come close to room temperature.
  2. Prepare the Rub: In a small bowl, mix the salt, pepper, garlic powder, rosemary, and thyme.
  3. Season: Rub the entire surface of the beef joint vigorously with olive oil, then coat evenly and thoroughly with the herb and spice rub.
  4. Rest: Place the seasoned beef (uncovered) on a rack in the fridge for at least 4 hours, or overnight, to dry-brine.
  5. Preheat & Prep Pan: Preheat oven to 425°F (220°C). Place the beef joint into the roasting pan.
  6. Initial High Blast: Roast the beef at 425°F (220°C) for 15 minutes to achieve good exterior colour.
  7. Reduce Heat & Roast: Reduce the oven temperature to 325°F (160°C). Continue roasting until the internal temperature reaches 125°F (for Medium-Rare), monitoring closely with a thermometer.
  8. Rest (Crucial Step): Transfer the beef to a carving board, tent loosely with foil, and let it rest for a minimum of 20 minutes before slicing.
  9. Collect Drippings: While the beef rests, pour off all but about 2 tablespoons of fat from the roasting pan, leaving the browned fond at the bottom.
  10. Make the Roux: Place the roasting pan over a medium-low stove heat. Whisk in the flour thoroughly with the remaining fat until a smooth paste (roux) forms. Cook gently for 1 minute.
  11. Deglaze: Pour in the red wine (if using), scraping up all the browned bits stuck to the bottom of the pan. Let it bubble and reduce by half.
  12. Whisk in Stock: Slowly pour in the warm beef stock, whisking continuously to ensure the gravy is completely smooth.
  13. Simmer & Season: Bring to a gentle simmer. Stir in the Worcestershire sauce. Cook until the gravy coats the back of a spoon. Strain if desired, and adjust seasoning.
  14. Serve: Slice the rested beef thinly against the grain and serve immediately, smothered in the hot pan gravy, garnished with fresh parsley.