Serves 6
65 min
Roast Beef
Recipe GLPR3645ff7feccfca
A rustic Emilia-Romagna main course showcasing a tender rib eye roast seared and braised with sage, garlic, and a touch of lemon. The beef is cooked until juicy and tender, infused with aromatic herbs and a savory pan sauce. Serve sliced with the pan drippings for an authentic Italian secondo.
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Ingredients
1 kilogram beef rib eye roast
2 tablespoons extra virgin olive oil
50 grams butter
1 garlic clove, smashed
4 sage leaves, bruised
1 tablespoon flour
1/2 lemon, juiced
Sea salt
Freshly ground black pepper
Directions
Allow the beef rib eye roast to rest at room temperature for at least 30 minutes. Rinse the meat under cool water, pat it thoroughly dry with paper towels, and season generously all over with sea salt and freshly ground black pepper.
Heat the extra virgin olive oil in a large, heavy-bottomed Dutch oven or braising pan over medium-high heat until shimmering. Once the oil is hot, carefully place the seasoned beef roast in the pan and sear it on all sides until deeply browned, about 10 to 12 minutes total, turning occasionally. Transfer the roast to a plate.
Reduce the heat to medium. Add the butter to the same pan along with the smashed garlic clove and bruised sage leaves. Allow the butter to melt and the aromatics to release their fragrance, about 1 minute.
Sprinkle the flour evenly over the bottom of the pan and stir constantly for about 1 minute, creating a light paste that coats the pan.
Pour in the fresh lemon juice and stir to deglaze the pan, scraping up any browned bits from the bottom. The sauce will be thin at this point.
Return the seared beef roast to the pan, nestling it among the aromatics. The meat should be partially submerged in the pan liquid. Cover the pot with a lid.
Transfer the covered pot to a 325°F (160°C) oven. Braise the roast for 35 to 40 minutes, turning it halfway through cooking. The internal temperature of the beef should reach a minimum of 145°F (63°C) for medium-rare. Adjust the cooking time based on the thickness of your roast and your preferred doneness level.
Remove the pot from the oven and transfer the roast to a cutting board. Tent loosely with foil and let it rest for 5 to 10 minutes before carving.
While the meat rests, strain the pan sauce through a fine-mesh sieve into a small saucepan, discarding the solids. Skim off any excess fat from the surface if desired. Warm the sauce gently over low heat.
Slice the roast against the grain into thick slices and arrange on a serving platter. Pour the warm pan sauce over the sliced meat and serve immediately.
