Classic Roast Beef Recipe

SERVES 8 TO 10 One minute of prep and luxurious results make classic roast beef by J. Fox (owner of Manhattan grass-fed-whole-animal butcher shop Hudson & Charles) a prime choice for the easiest, most elegant meat-lovers’ feast. Don’t forget to season the meat the night before you roast it, take it out of the fridge one hour before cooking, and use a meat thermometer to avoid overcooking.  If you’re adventurous, get a 3-inch “canoed marrow bone” (or narrow marrow bone rounds) from your butcher and roast it marrow-side down on top of the roast. As J. explains, “The marrow melts into the roast and adds umami and a cool presentation element to the platter.”

1 (5-pound) beef roast (such as eye round, bottom round, or top round, preferably grass-fed)

3 tablespoons coarse sea salt or kosher salt

1 tablespoon coarse freshly ground pepper

At least 8 hours before cooking, season the roast with salt and pepper. Cover with plastic wrap and refrigerate. Remove the roast from the refrigerator 1 hour before cooking.

Preheat the oven to 450°F. Place the roast in a roasting pan fitted with a rack. Add 2 cups water to the bottom of the pan to catch fat drippings (add more water as needed during cooking to keep the pan from drying out).

Roast for 20 minutes, turn down the temperature to 350°F, and cook until a meat thermometer inserted into the center of the roast shows an internal temperature of 118°F to 120°F for rare or 121°F to 123°F for medium rare, about 1¼ hours (15 to 20 minutes per pound).

Let the roast rest for 20 minutes before carving.

Photo: Shay Harrington