Barefoot Contessa’s Roast Beef is a simple yet elegant dish that highlights the natural richness of high-quality beef. With minimal seasoning and a foolproof roasting method, this recipe creates a tender, juicy roast with a beautifully browned crust. Whether you’re making it for a holiday feast, Sunday dinner, or a special occasion, this classic roast beef pairs well with a variety of sides and sauces, including Ina Garten’s signature horseradish sauce or au jus.

What Is Barefoot Contessa’s Roast Beef?

This oven-roasted beef recipe features a boneless beef roast, seasoned simply with kosher salt, black pepper, garlic, and fresh herbs. The beef is slow-roasted at a low temperature to ensure even cooking, then seared at high heat to form a golden-brown crust. This technique locks in the juices, producing a succulent and flavorful roast.

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Reasons to Try Barefoot Contessa’s Roast Beef

Juicy and tender every time – Slow roasting prevents overcooking.
Simple seasoning, big flavor – The meat’s natural taste shines.
Elegant presentation – Perfect for holidays and gatherings.
Minimal prep, maximum results – Requires just 5 minutes of prep.
Pairs with multiple sides – Complements potatoes, vegetables, and sauces.

Ingredients Needed to Make Barefoot Contessa Roast Beef

1 (4-5 pound) boneless beef roast (ribeye roast, top sirloin, or tenderloin)
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 tablespoons olive oil
3 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme leaves
2 tablespoons unsalted butter, softened

Instructions to Prepare Barefoot Contessa Roast Beef

Step 1: Prepare the Roast

Remove the roast from the fridge 1-2 hours before cooking to bring it to room temperature.
Pat dry with paper towels to help form a crisp crust.

Step 2: Season the Roast

Mix olive oil, garlic, rosemary, thyme, salt, and pepper in a small bowl.
Rub the seasoning mixture evenly over the roast.
Let the seasoned beef rest for 30 minutes to absorb the flavors.

Step 3: Slow Roast the Beef

Preheat the oven to 275°F (135°C).
Place the roast on a rack in a roasting pan, fat-side up.
Roast for 1 ½ to 2 hours until the internal temperature reaches:
- 120°F (49°C) for rare
- 130°F (54°C) for medium-rare (recommended)
- 140°F (60°C) for medium

Step 4: Rest and Sear for the Perfect Crust

Remove the roast from the oven, tent it with foil, and let it rest for 20-30 minutes.
Increase the oven temperature to 500°F (260°C).
Return the roast to the oven for 5-10 minutes to create a golden-brown crust.

Step 5: Carve and Serve

Slice the roast thinly against the grain for the best texture.
Serve immediately with horseradish sauce, au jus, or your favorite sides.

What Goes Well With Barefoot Contessa Roast Beef?

Garlic mashed potatoes – A classic pairing.
Yorkshire pudding – Traditional and perfect for soaking up juices.
Roasted Brussels sprouts – Add a crispy contrast.
Steamed asparagus – A light, fresh balance to the richness.
Horseradish sauce or au jus – Complements the beef’s deep flavors.

Key Tips for Making Barefoot Contessa Roast Beef

Use a meat thermometer – Ensures perfect doneness.
Let the meat rest before slicing – Helps retain moisture.
Reverse-sear for the best crust – Locks in juices while forming a golden-brown exterior.
Choose high-quality beef – Prime or choice-grade beef yields the best results.
Season well in advance – Enhances the flavor of the roast.

Creative Variations of Barefoot Contessa Roast Beef

Garlic butter finish – Brush with garlic butter before the final sear.
Balsamic glaze – Adds a touch of sweetness.
Peppercorn crust – Creates a bold, slightly spicy crust.
Red wine reduction sauce – Elevates the dish with extra depth of flavor.
Herb-crusted version – Add Dijon mustard before applying herbs for a more flavorful crust.

Storage Guidelines for Barefoot Contessa Roast Beef

Refrigerate leftovers in an airtight container for up to 4 days.
Freeze for up to 3 months – Wrap tightly in plastic and foil.
Store au jus separately – Prevents the meat from drying out.

Reheating Tips for Barefoot Contessa Roast Beef

Oven method – Reheat at 275°F for 15-20 minutes to retain juiciness.
Sous vide method – Heat slices in a sealed bag in 130°F water for the best texture.
Stovetop method – Sear slices in butter for a quick reheat.

FAQs

What is the best cut of beef for roast beef?

The best cuts for roast beef are ribeye roast, tenderloin, or top sirloin, as they have excellent marbling and tenderness.

How do I make sure my roast beef is not dry?

Slow-roasting at a low temperature (275°F) helps retain moisture. Also, letting the meat rest before slicing prevents juices from escaping.

Can I cook roast beef without a meat thermometer?

It’s best to use a thermometer for accuracy. If unavailable, check doneness by pressing the meat—rare feels soft, medium-rare is firmer, and well-done is very firm.

Should I cook roast beef covered or uncovered?

Roast beef should be cooked uncovered to allow the crust to develop properly.

Wrapping Up

Barefoot Contessa’s Roast Beef is an elegant, foolproof recipe that delivers tender, juicy meat with a perfectly seared crust. Whether served for Christmas dinner, Sunday supper, or a special celebration, this classic roast beef is easy to prepare and always impressive. Pair it with horseradish sauce, au jus, and your favorite sides, and enjoy a restaurant-quality roast at home!