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Barefoot Contessa Roast Beef

Barefoot Contessa Roast Beef recipe
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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.

Ingredients

Scale
  • 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

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.

Find it online: https://inagartencooks.com/barefoot-contessa-roast-beef/