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    Off-Oven Roast Beef

    Source of Recipe

    From "See You on Sunday" by Sam Sifton

    Recipe Introduction

    "As much a leap of faith as an exercise in actual cooking, this roasting method calls for placing a beef roast into a wickedly hot oven for 5 minutes per pound, then turning the oven off entirely and allowing it to rest, undisturbed, until it is done. Snaking the wire of an oven-safe meat thermometer out of the oven and onto the countertop will offer a fail-safe guarantee against overcooking. Remove the beef when its temperature reaches in the neighborhood of 125 F. Magic!"

    List of Ingredients

    ◦ 1 beef roast, such as top, eye, or bottom round, about 3 pounds
    ◦ 1 tablespoon kosher salt
    ◦ 1 tablespoon freshly ground black pepper
    ◦ 3 cloves garlic, peeled and minced
    ◦ 1 tablespoon olive oil
    ◦ Red pepper flakes


    Remove the roast from the refrigerator an hour or so before you intend to cook it. Heat the oven to 500 F.

    In a small bowl, mix together the salt, black pepper, garlic, oil, and red pepper flakes to taste to create a kind of paste. Rub this all over the roast. Place the beef in a roasting pan or cast-iron skillet, fat side up, and put it in the oven. Cook, undisturbed, for 5 minutes per pound, about 15 minutes.

    Turn off the oven. Do not open the oven door. Leave the roast to continue cooking, undisturbed, for approximately 2 hours, or until its internal temperature rises to around 120 F. Remove the roast from the oven. Oh, it's rested.
    Slice and serve.




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