I'm NEVER Making Roast Beef Any Other Way AGAIN

By Chef Billy Parisi · 210 min

Ingredients

Instructions

1. Trim excess fat and silver skin from the top round, leaving a thin fat cap. Truss the beef with butcher's twine.
2. Season all sides generously with 1 to 1½ tablespoons coarse salt. Place on a rack over a sheet tray, uncovered, and refrigerate for 4 to 48 hours.
3. Remove from the refrigerator and let stand at room temperature for 30 minutes.
4. Preheat the oven to 225°. Insert a thermometer into the centre of the roast from the top.
5. Season the top and sides with about 1 teaspoon of freshly cracked black pepper.
6. Place on a middle rack and roast until the internal temperature reaches 120-125°F for medium-rare, 3 to 3½ hours.
7. Remove, cover with foil and rest for 30 to 90 minutes. The temperature will rise 2 to 5 degrees, then fall back.
8. With 10 to 15 minutes of resting left, heat the oven to 500°. Convection or conventional both work.
9. Return the beef to the middle rack and roast for 10 to 15 minutes, until a brown crust forms; it may rise 1 to 2 degrees more. Remove and add any toppings.
10. Slice very thinly, no more than 1/4 inch thick, with a very sharp knife, and serve.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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