Slow Roast Beef
- Preparing Time: -
- Total Time: -
- Served Person: 8 servings
- 1/2 cup sour cream
- 5 tbsp. extra-virgin olive oil, divided
- kosher salt, freshly ground pepper
- 6 garlic cloves, finely grated
- 1 (4-lb.) new york strip roast, preferably prime, untied
- 3 tbsp. finely chopped rosemary
- 1/2 cup plain whole-milk greek yogurt
- 2 tbsp. prepared horseradish
- 1/2 tsp. finely grated lemon zest
- warm rolls and cornichons (for serving)
- Carbohydrate 2 g(1%)
- Cholesterol 177 mg(59%)
- Fat 47 g(73%)
- Fiber 0 g(1%)
- Protein 41 g(83%)
- Saturated Fat 18 g(88%)
- Sodium 638 mg(27%)
- Calories 608
Preparation Lightly score fat cap of roast, spacing cuts about 3/4" apart, with a sharp knife, being careful not to slice into the flesh. Season roast generously on all sides with salt and pepper. Mix garlic, rosemary, and 3 Tbsp. oil in a small bowl and rub all over roast. Loosely cover with plastic wrap and chill at least 12 hours and up to 2 days. Preheat oven to 200°F. Place roast on a wire rack set inside a large rimmed baking sheet. Roast until an instant-read thermometer inserted into the thickest part of meat registers 118°F–120°F for medium-rare, about 2 1/2 hours. Let rest 1 hour (internal temperature will continue to climb to 125°F–130°F). Mix together yogurt, sour cream, horseradish, and lemon zest in a small bowl; season sauce with salt. Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook roast just until browned, about 2 minutes per side. Transfer to a cutting board and thinly slice. Serve with horseradish sauce, rolls, and cornichons. Do Ahead Beef can be roasted and browned 3 days ahead. Cover and chill. Let sit at room temperature 1–2 hours before serving.
Preparation Lightly score fat cap of roast, spacing cuts about 3/4" apart, with a sharp knife, being careful not to slice into the flesh. Season roast generously on all sides with salt and pepper. Mix garlic, rosemary, and 3 Tbsp. oil in a small bowl and rub all over roast. Loosely cover with plastic wrap and chill at least 12 hours and up to 2 days. Preheat oven to 200°F. Place roast on a wire rack set inside a large rimmed baking sheet. Roast until an instant-read thermometer inserted into the thickest part of meat registers 118°F–120°F for medium-rare, about 2 1/2 hours. Let rest 1 hour (internal temperature will continue to climb to 125°F–130°F). Mix together yogurt, sour cream, horseradish, and lemon zest in a small bowl; season sauce with salt. Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook roast just until browned, about 2 minutes per side. Transfer to a cutting board and thinly slice. Serve with horseradish sauce, rolls, and cornichons. Do Ahead Beef can be roasted and browned 3 days ahead. Cover and chill. Let sit at room temperature 1–2 hours before serving.
