I’m NEVER Making Roast Beef Any Other Way AGAIN

This tried-and-true Roast Beef Recipe is well seasoned, then slow cooked, and finished on high heat until golden brown and a perfect medium rare temperature. Once you try this beef-making method, there is no going back.

→ Recipe: PRINT THIS RECIPE: https://www.billyparisi.com/roast-beef

→ Ingredients
• 7 to 9 pound inside top round.
• coarse salt and fresh cracked pepper to taste

Watch more recipe videos:
Smoked Prime Rib: https://youtu.be/K91oBbYoyuE
Picanha: https://youtu.be/avuP-fNLRWc

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Classical culinary expertise meets home cooking!

I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.

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Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn’t just a skill; it’s a source of pure happiness and fulfillment.

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a delicious roast beef is actually pretty easy to achieve when I was a sue Chef we would cook 10 to 15 of these a week and now I only make one at a time for my family at home what I learned from my restaurant days is that roast beef cannot be overcooked it has to be well seasoned and thinly sliced now I’m going to take extra care to ensure I achieve all three of these crucial steps plus I’m thinking of adding a few more things to the mix to make sure this roast is crazy good let’s start off by prepping up our beef sound good let’s cook I’m going to be using a large boneless 9 lb inside top round this is an excellent cut of beef for roast beef other great options would be a bottom round or even a sirloin roast now when you purchase this it may have a little bit of fat on top and have some good intramuscular fat throughout the middle also known as marbling these little white specks of fat right here and the best part is you can pick this up for between 7 n bucks a pound right now also known as the Sunday roast this beauty will easily feed 10 people what I am going to do though is trim this up a bit and the best knife to do this is a boning knife the second option a chef knife so locating the areas where there is a larger amount of fat what I’m going to do is gently trim this away just until I see the muscle when I hit that point and don’t want to go any deeper now normally fat can be a good thing on Cuts like pico or even a prime rib but those are much more tender cuts this one is best if a good amount of this fat is removed and be sure to remove any silver skin this is a really tough connective tissue that doesn’t cook out and can be extremely chewy if you eat it if you’re unfamiliar with what this looks like it will be silvery and shiny and honestly looks kind of like packing tape so to do this I insert my knife as shallow as possible cutting one way then using my hand to grab that little cut I hold it I turn the knife in and then I make small little sawing motions with the blade slightly tilted up to try to get only the silver skin and none of the muscle until it is removed this of course will take some practice to get right and this is looking really good here this little bit of fat over on this side it’s totally fine most of it will render out and whatever’s left is going to help build that myard crust on top and you’ll see all the silver skin is gone let’s give it a flip and we’re going to do the exact same thing on the bottom side remove any unwanted fat and all the silver skin and you’ll probably get a about 7 to 8 ounces of trimmed away fat with a little bit of muscle in there don’t throw this away set it to the side I’ve got plans for that later now because this is such a large cut of meat I want to bring it in nice and tight like this and the best way I know how to do that is by trussing it this will help it keep shape and help it cook more evenly you’ll need in between 10 and 11 ft of butcher twine so what I’m going to do with this butcher twine is go in about an inch from the edge of the cut and then what we’re going to do is make make something known as a Swiss knot which is simply looping the butcher’s twine twice then I’m just going to tie it in a double knot now there are many ways to trust protein and if you have a way that works best for you please use it we’re going to go over about an inch I’m going to place my pointer finger down then I’m going to wrap the remaining butcher twine around once I get to where my finger is I’m going to Loop and Tuck the loose end of that butcher twine and pull it straight through now when you do this every time you pull this it will pull all the other butcher twine wrap around the steak making it taut every time you do so this is why I love this method so much once you have about six or seven wraps about an inch to an inch and a half apart what we’re going to do is just flip it over then I take that remaining butcher twine and run it under every other wrap all the way down so go under go over go under again and repeat the process until you get to the end then once I reach this point I’m going to take the remaining butcher twine from that first double Swiss knot and I’m going to tie these two ends together in a double knot making the roast beef even more taut remember the tighter the better but of course don’t puncture too deep into the meat at this stage simply remove any excess butcher twine and we are good to go a beautifully trust roast beef I’m going to transfer this now onto a sheet tray lined with parchment paper and next I’m going to pre-season this roast beef on all sides generously with coarse salt salt you’ll probably use in between a tablespoon and a tablespoon and a half and when seasoning season High be about a foot away so that you can cover as much surface area as possible and there’s plenty of salt that did not get on this beef but it’s on the parchment paper so I’m going to need another glove for Dr chef paresi and I’m going to roll the roast beef around sort of mop it all up none of this should go to waste and throughout this process I have to admit the parchment paper can be a little finicky years ago one of my chefs always told me parchment paper on sheet trays so it’s just always stuck with me for you you’ll probably have more success without it once you’ve got a beautifully seasoned up roast beef we’re just going to transfer this onto a rack and place it right back over that sheet Tray Line with parchment paper this is going to ensure we dry out the outside of this beef on all sides because it’s going in the refrigerator uncovered for as little as 4 hours and all the way up to 48 hours over this time period the pre-season process will allow the salt to penetrate deep to the Center of this roast beef ensuring every bite is delicious all the way through and this will take care of the procedure for the need to be well seasoned I let my roast beef sit overnight so about 16 to 18 hours it looks fantastic you can see the outside is dried out now this is crucial to help develop that beautiful dark brown myard crust which is where amino acids and proteins reduce giving off those amazing Umami smells and flavors to help further enhance the overall Taste of this roast beef so while I let this sit for about 30 minutes at room temperature just to take the chill off we are going to turn our oven up to 225° convection off so no fan next a crucial step is to know our internal temperature so it’s wise that you use a thermometer you definitely don’t want to push it in through the side because every time you take a slice of roast beef at the end there’s going to be a hole right through the center I don’t want that so I’m going to go more in from the top that way when I slice Against the Grain in this direction you won’t even see it be sure to push it all the way until you get to the center and last but not least we want to season this up well with some freshly cracked black pepper maybe about 3/4 to one teaspoon and I’m so sorry about this camera shot I thought I had a different angle but obviously I forgot to press record my apologies once it is generously seasoned with pepper we’re going right in that oven on a middle rack until it reaches about 120 to 122° F internally which is going to take around 3 and 1/2 hours for this 9 lb roast beef and while I have so much time on my hands I’m going to make a quick garlic butter to finish off my roast beef with I’m going to finally grate six cloves of garlic right into a bowl then I’m taking that over to my cooktop where I have a 10in stainless steel Skillet what I’m going to do is add in 2 tbspoon of cold unsalted butter and then to take extra precautions so that my garlic does not burn I’m placing it right on top of the butter turning the heat up to low medium will allow my butter to slowly melt and get hot enough to cook my garlic without burning it and once the butter is melted and the garlic garlic is in the pan I’m going to cook it while stirring just until fragrant which only takes 30 to 45 seconds my main goal here is to remove that raw bite from the garlic once it is cooked I’m going to briefly set it to the side next in a stand mixer with the paddle attachment I’m adding in two sticks of softened unsalted butter I’m going to crank the speed on to high and whip it for about 5 to 7 minutes or until it becomes light and fluffy like this then I’m going to turn the speed down add in my cooked garlic and any remaining butter in that pan follow up with 2 tablespoons each of finely minced fresh parsley and chives for some nice fresh green colors and Mild flavoring then of course generously season it with corse salt and fresh cracked black pepper let’s give it a quick mix until combined be sure to taste it the flavor should be very intense after all we’re not eating this butter plain as is no we’re using it to further enhance the flavor of other dishes once it’s done set it to the side and comies anytime I make an herb butter like this I always make extra why because it freezes so well and then I pull it straight from the freezer when I need it to finish off chicken pork beef like this one or toss it in a pasta or with vegetables it’s excellent It’s a timesaver and it’s a great way to add a huge punch of flavor to whatever it is you’re cooking my roast beef is up to 123° F and let’s be honest this isn’t the most beautiful looking piece of meat it has a dark red purplish almost Burgundy wine likee color to it you can see the fat isn’t totally rendered out but what we’re going to do at this stage is completely cover it in foil and let it rest and I really can’t say how much of a good job that pre-season and reverse year does to dry out the outside of that roast beef that is going to pay dividends to get that beautiful brown myard crust whenever it is that we roast it in the oven now this can sit like this for in between 30 and 90 minutes during this resting period that myoglobin the protein responsible for making meat red will rush back in throughout this and this is the only resting period you need to do with this even after we roast it in the oven you don’t have to rest it anymore this is it but this is a lot of time so I’m thinking I’m going to make an epic beef gravy while this rests I’m going to medium dice one peeled shallot then I’m going to medium dice one mediumsized carrot then finally medium dicing one rib of celery now in a medium-sized 5q pot I’m adding in 1 tbsp of unsalted butter and over medium heat once it is melted I’m adding in those vegetables I just prepared along with three to four garlic cloves three to four sprigs of fresh thyme two to three sprigs of fresh parsley one sprig of fresh Rosemary then all those meat trimmings I told you to save we want to sauté this while constantly stirring for about 5 minutes or until everything becomes lightly browned like this and at this stage I’m going to deglaze with a half2 cup of dry red wine like cabern Savon or Merl low and if you don’t drink alcohol just use a little water or beef stock what this is going to do is add body and flavor while helping release all that fond from the bottom of the pan you know all that delicious Brown goodness stuck on the bottom there while this is to glazing we’re going to use our spoon to scrape all that off of there and put it right into our sauce then once most of the wine is absorbed this is known as oek or almost gone we’re now going to add in 8 cups of really good beef stock I’ve got a great recipe for you here if you want to check it out and the reason we even need beef stock is because they’re will be no pan drippings all of the juices from the preseason and reverse sear method stay in the beef that’s why it’s so good we’re going to crank the heat up to high and reduce the amount of liquid by about 25% which is going to take about 10 or 15 minutes now in the meantime I’m going to make a really quick thickening agent known as a Burman this is equal parts volume allpurpose flour and butter so for me I have four tablespoons of each here now this spoon is pretty wimpy so I’m going to switch over to using my hands after all Berman means needed butter once it is combined I’m going to briefly set it to the side let’s head back give our stock a look you can see that it’s reduced by about that 25% Mark and at this stage I’m going to whisk in a little bit of the Berman at a time to make sure it’s completely mixed in and there are no big clumps of butter or flour anywhere now the main reason I add in a thickening agent at the end is because I want those 15 minutes to help concentrate the beef stock even more to make this sauce more delicious once the bman is in there we’re going to take the heat down to low low medium and cook it for for a further 5 to 10 minutes to get rid of any starchy flour flavors now it’s always a good idea throughout the process to skim the scum so using a spoon remove any of the impurities or fat that’s collected on the top and around the outside of the pan the sauce is looking really good at this stage has a nice rich dark color and the viscosity is excellent and known at this stage as nape which means it can completely coat the back of a spoon perfect let’s finish it off by seasoning with salt and pepper then for a nice little Sheen and added body to the sauce I’m going to finish with 1 tbsp of unsalted butter be sure to taste it see if it needs anything else then I’m going to strain it and if you’re really into cooking I highly recommend picking up a shinoa a fine mesh strainer will also work let’s strain our sauce I’m doing it right into this clear container so you can see the beautiful color and boldness of our sauce be sure to push through as many of those vegetables and beef trimmings as possible through the shinoa to get all those flavors in there the sauce is done and ready when you are just set it to the side and keep it warm and just to have a little fun here if you’re finding you have a lot of time in this recipe I’m going to recommend making my York Shire pudding and it’s a classic accompaniment to any beef dish like this and this foolproof recipe is one that I made every day for three straight years at a country club I worked at in St Louis and you can pick up this recipe along with every single recipe I’ve ever created at Billy pesi.com there you’ll get more details notes and history on every single dish that I create along with easy m Imperial to metric conversions all righty let’s get that beautiful myard brown crust on our roast beef starting with cranking the heat up to 500° F fan off if you have convection though crank it on it’ll make it that much better the roast beef’s been resting it bumped up a couple degrees to that perfect 125° fah let’s remove the foil it’s going in the oven on a middle rack at 500° fah remember fan off for me and we’re going to cook it for only 10 to 15 minutes that’s all it’s going to need at that temperature to develop that beautiful myard crust and of course to help it maintain that 125° F internally which will satisfy my procedure of ensuring it’s not overcooked when it’s done let’s take it out you can see a much more desirable color and of course that little bit of fat Brown up beautifully as well and again while this is ready to go and doesn’t need to rest remember that garlic butter we made I’m going to generously spread it all over melting all those flavors right into our roast beef yeah you know this is about to be amazing techniques techniques techniques now I know I always say it but I mean it when you put them into practice it makes food so much better you will become a better cook everyone is going to want to come to your house to eat this all right let me show you how I plate this up first things first remove that thermometer and of course any butcher twine then again going back to one of my three crucial steps it has to be thinly sliced so you’re going to need a very sharp knife here do not go any thicker than 8/4 in and I always get tripped out by reverse seared meat because it always seems overcooked when I slice into it but after a few seconds that beautiful warm medium rare Center comes rushing back and for me I’m just going to serve this up on a platter with several of those slices what else could you want I’ve got Yorkshire pudding garlic butter gravy and perfectly cooked roast beef you have got to try this and if you’re really getting into reverse sear check out my pic steak reverse seared on the smoker then girl so good I’ll see you on [Music] there