Slow Roast Beef
A luxurious prime New York strip roast seasoned with garlic and rosemary, slow-roasted to perfection and served with a creamy horseradish sauce. Perfect for special occasions and entertaining.
Ingredients
- •1 piece New York strip roast
- •2 tbsp Kosher salt and pepper
- •6 cloves garlic cloves
- •3 Tbsp rosemary
- •5 Tbsp extra-virgin olive oil
- •½ cup plain whole-milk Greek yogurt
- •½ cup sour cream
- •2 Tbsp prepared horseradish
- •½ tsp lemon zest
- •1 serving rolls and cornichons
Cooking Instructions
- 1.
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.
30 min
- 2.
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).
210 min
- 3.
Mix together yogurt, sour cream, horseradish, and lemon zest in a small bowl; season sauce with salt.
10 min
- 4.
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.
15 min
- 5.
Beef can be roasted and browned 3 days ahead. Cover and chill. Let sit at room temperature 1-2 hours before serving.
120 min
