Be sure to read through the information above in the post for the types of roast, three different rubs to choose from and more information.
Sprinkle all sides of roast evenly with salt. Wrap with plastic wrap and refrigerate 18 to 24 hours.
When ready to cook, remove roast from fridge and let rest at room temperature for 30 to 45 minutes, depending on size, adjust oven rack to middle position, prepare a pan with a rack over it and heat oven to 225°F.
If using a rub, prepare it and have it ready for after the roast is browned. If just using cracked black pepper, rub roast with a teaspoon of oil and press the black pepper into roast before browning. Heat 2 tablespoons of oil in a skillet over medium-high heat. Sear roast until browned on all sides, about three to four minutes per side. Remove roast to a rack set over a pan or lined sheet tray. If making a gravy or sauce, reserve any drippings in the skillet. If using a rub, rub and pack it onto the roast now.
Roast until thermometer inserted into the center of roast registers five degrees below your preferred degree of doneness (see Degree of doneness, below), about 1 3/4 to 2 1/4 hours, depending on the size of the roast. Turn oven off; leave roast in the oven, without opening door, until a thermometer inserted into the center of roast registers the desired temperature, 30 to 50 minutes longer.
Transfer roast to carving board and let rest 15 to 20 minutes. Slice meat crosswise as thinly as possible and serve.
Degree of doneness:
120°F to 130°F, (49°C to 52°C) = Rare
130°F to 140°F (55°C to 60°C) = Medium Rare
140°F to 150°F (63°C to 66°C) = Medium
Red Wine Sauce:
In a cold pan or skillet, add sugar in a thin layer. Slowly heat over medium-high heat until sugar melts, watching carefully so that it doesn’t burn. Have the wine and stock at the ready and add it immediately once the sugar has melted or if the sugar is in danger of burning. Add in the thyme, Soy sauce, and reserved drippings. Stir up any hardened sugar from the bottom of the pan until it dissolves, bring to a simmer and reduce by half, about 12 minutes. Sauce may be held at this point until ready to serve.
When ready to serve, mix the cornstarch with a little water. Bring the sauce to a boil and whisk in the cornstarch mixture. Whisk until the sauce thickens to desired consistency. Remove from heat and allow to cool for several minutes, then add cold butter, gently stirring to mix in. Season to taste with salt and pepper. When your beef is sliced, add any drippings from the resting and/or slicing to the sauce.
Sauce adapted from Lost in a Pot. Visit Lost in a Pot for original, not adapted recipe and more hints and helps with the wine sauce. This method of cooking the beef, to the best of my knowledge was originally developed by Cook’s Illustrated.
Keywords: Beef, Beef Stock, Cook's Illustrated, roast beef, Sauce, Wine