Inspired by J. Kenji López-Alt, author of The Food Lab and managing culinary director of Serious Eats, we take a 3-step, 5-ingredient approach to the best holiday roast: First, season, chill, and air-dry the beef overnight to create a flavorful crust; second, slow roast in a low oven to keep it extra juicy; and third, broil a few minutes to brown it. Serve with Board Dressing, Classic Horseradish Cream Sauce, or both.

Hunter Lewis
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Credit: Jennifer Causey

Recipe Summary test

15 mins
10 hrs
Serves 16 (serving size: 3 1/2 oz. cooked beef)


Ingredient Checklist


Instructions Checklist
  • Place beef on a rack set in an aluminum foil-lined rimmed baking sheet. Sprinkle evenly with salt and pepper, pressing gently to adhere. Refrigerate, uncovered, 8 to 48 hours.

  • Remove beef from refrigerator, and let stand at room temperature 1 hour.

  • Preheat oven to 250°F. Roast beef (keep on rack in pan) on center rack until a thermometer inserted in thickest portion registers 125°F (for rare), 1 hour and 10 minutes to 1 hour and 30 minutes, turning once.

  • Remove beef from oven. Adjust oven temperature to broil. Combine butter and oil in a small saucepan, and heat over medium until butter melts.

  • Brush beef with butter mixture. Broil until browned, turning once, about 2 minutes per side. Transfer to a carving board spread with Board Dressing, if desired, and let stand 15 minutes before slicing. Serve with Classic Horseradish Cream Sauce, if desired.

Nutrition Facts

246 calories; fat 11.7g; saturated fat 4.8g; mono fat 5.2g; poly fat 0.8g; protein 35g; cholesterol 109mg; iron 4mg; sodium 547mg; calcium 19mg.