Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- Pat the beef roast completely dry with paper towels. This is a crucial step for achieving a beautiful, seared crust.
- In a small bowl, combine the softened butter, minced garlic, dried rosemary, dried thyme, salt, and black pepper. Mix until well incorporated, creating a flavorful herb butter.1 tablespoon unsalted butter, softened, 2 cloves garlic, minced, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Rub the herb butter all over the surface of the beef roast, ensuring it's evenly coated.2.5 - 3 lb beef roast (such as ribeye, top sirloin, or tenderloin)
- Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat until shimmering.2 tablespoons olive oil
- Carefully place the seasoned beef roast into the hot skillet. Sear on all sides for about 2-3 minutes per side, until a deep brown crust forms. This searing locks in the juices and adds immense flavor.2.5 - 3 lb beef roast (such as ribeye, top sirloin, or tenderloin)
- Once seared, place the skillet with the beef roast into the preheated oven.2.5 - 3 lb beef roast (such as ribeye, top sirloin, or tenderloin)
- Roast for approximately 12-15 minutes per pound for medium-rare, or until the internal temperature reaches your desired doneness (130°F/54°C for medium-rare, 135°F/57°C for medium). Use a meat thermometer inserted into the thickest part of the roast, avoiding bone if present.For medium-rare, a 2.5 lb roast will need about 30-37 minutes. A 3 lb roast will need about 37-45 minutes.2.5 - 3 lb beef roast (such as ribeye, top sirloin, or tenderloin)
- Once the roast reaches your desired temperature, carefully remove the skillet from the oven.
- Transfer the beef roast to a carving board. Tent it loosely with aluminum foil and let it rest for at least 15-20 minutes. This resting period is vital for allowing the juices to redistribute throughout the meat, ensuring a tender and moist roast.2.5 - 3 lb beef roast (such as ribeye, top sirloin, or tenderloin)
- While the roast is resting, prepare the delicious pan sauce.
- Place the skillet (with the drippings) back on the stovetop over medium heat.
- If using red wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan (this is called deglazing). Let the wine simmer and reduce slightly for about 1-2 minutes.1/4 cup dry red wine
- Pour in the beef broth and bring to a simmer. Let it cook for another 5-8 minutes, or until the sauce has thickened slightly. You can thicken it further with a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) if desired.1 cup beef broth
- Season the sauce with additional salt and pepper to taste.1/2 teaspoon salt, 1/4 teaspoon black pepper
- After resting, thinly slice the Christmas Beef Roast against the grain.2.5 - 3 lb beef roast (such as ribeye, top sirloin, or tenderloin)
- Arrange the slices on a serving platter.
- Spoon the warm pan sauce over the sliced beef or serve it on the side.
- Serve immediately with your favorite holiday side dishes.
Notes
Properly storing and reheating your Christmas Beef Roast will ensure it remains a delicious leftover treat. Once the roast has cooled completely, slice any remaining portions and store them in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. For longer storage, you can freeze sliced beef roast in freezer-safe bags or containers for up to 2-3 months. Ensure the beef is well-wrapped or sealed to prevent freezer burn.