If you’re planning to cook one of Topline Foods’ beautiful grass fed beef roasts for the holidays, here are a couple tips:
First, defrost and then wash the roast, pat it dry, and rub it all over with herb salt [chop some fresh rosemary and thyme then mix with coarse sea salt], then put it on a rack over a plate with a paper towel on it and leave it uncovered for 24 hours in the fridge. You do this so the salt will penetrate the meat and air-dry which will cause the surface of the meat to shrink and dry-age the meat. You’ll get a better exterior crust that way. Bring it to room temperature for about an hour before cooking it.
Preheat the oven to 375°F.
Take a tablespoon or so of olive oil and spread all around the roast. Place the roast on a rack in a roasting pan, fatty side up. The roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices.
Brown the roast at 375°F for half an hour. Lower the heat to 225°F. The roast should take somewhere from 2 to 3 hours additionally to cook. When the roast just starts to drip its juices and it is brown on the outside, check the temperature with an instant read thermometer. Pull the roast from the oven when the inside temperature of the roast is 125° to 130°F. Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve.
To make a gravy:
Remove the roasting pan from the oven and place on the stove top at medium heat. Note that if you are pulling the roast out early, for rare or a medium rare level of doneness, you may not have a lot of drippings. Add some water, red wine, or beef stock to the drippings to deglaze (loosen the drippings from the pan). Dissolve a tablespoon of cornstarch in a little water and add to the drip pan. Stir quickly while the gravy thickens to avoid lumping. You can add a little butter if there is not a lot of fat in the drippings. Add salt and pepper to taste. If you have leftover fresh thyme and rosemary, add that to taste as well.