Roast Beef

Step 1 -Salt the roast and let it sit at room temperature for at least 1 hour. This helps ensure a more even cooking.

Step 2 -Preheat the oven to 375 degrees F.

Step 3 -Use the tip of a sharp knife to make 8-10 small incisions around the roast, spacing them out evenly.

Step 4 -Put 1 sliver of garlic into each cut.

Step 5 -Rub the roast with the olive oil and sprinkle with salt and pepper.

Step 6 -Place roast on rack, fat side up, with a pan underneath to catch the drippings below.

Step 7 -Cook the roast initially at 375 degrees F until browned, about 30 minutes.

Step 8 -Lower the oven temperature to 225 degrees F and cook until it reaches a medium rare temperature of 135-140 degrees F, about 1 1/2-2 1/2 hours.

Step 9 -Place the roast on a cutting board and tent it with aluminum foil to keep it warm.

Step 10 -Let the roast rest for 20-30 minutes before cutting.

Step 11 -Remove the dripping pan from the oven and place it on the stove-top over medium heat. If you don’t have a lot of drippings in the pan, you can lower the oven heat to 175 degrees F and allow the roast to release more drippings.

Step 12 -Add the red wine, water, or beef stock to the drippings to deglaze, using a wooden spoon to incorporate any browned bits at the bottom.

Step 13 -Add the cornstarch slurry to the drippings. Stir quickly while the gravy thickens to avoid lumping.

Step 14 -Serve sleeves of the roast with the gravy.