Ingredients:

  • 5 kg Beef Joint (Topside, Sirloin, or Ribeye), trimmed and scored
  • 1 large head Whole Garlic (approx. 10-12 cloves), peeled and halved for studding
  • 1 Tbsp Coarse Sea Salt
  • 1 tsp Freshly Ground Black Pepper
  • 8 large cloves Fresh Garlic Cloves, minced or crushed for the crust
  • 2 Tbsp Fresh Rosemary, finely chopped
  • 1 Tbsp Fresh Thyme Leaves
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 tsp Coarse Sea Salt (for the crust)
  • 1 medium Onion, roughly chopped
  • 2 cups low sodium Beef Stock
  • 1/2 cup Dry Red Wine (optional)

Instructions:

  1. Bring the beef joint to room temperature for at least 2 hours before cooking. Pat the entire surface dry with paper towels.
  2. Score and Stud: Using a sharp paring knife, make small, deep incisions across the joint. Insert one halved garlic clove into each incision to stud the beef.
  3. Prepare the Herb Crust: In a small bowl, combine the minced garlic, chopped rosemary, thyme, 2 Tbsp olive oil, 1 tsp salt, and 1 tsp pepper to form a thick paste. Generously rub this paste all over the beef joint.
  4. Prep the Pan: Place the chopped onion in the base of the roasting pan. Pour in the beef stock and red wine (if using). Place a wire rack over the liquid and set the seasoned beef joint on the rack.
  5. Preheat your oven to 240°C (465°F). Place the beef in the oven and roast for exactly 15 minutes for the initial high-heat sear.
  6. Reduce Heat and Roast: Reduce the oven temperature to 180°C (350°F). Continue roasting, monitoring the internal temperature with a meat thermometer inserted into the thickest part of the joint.
  7. Remove the beef when the internal temperature is 5°F (3°C) below your target doneness (e.g., 57°C / 135°F for medium-rare is recommended).
  8. Rest: Immediately remove the beef from the oven, transfer it to a clean cutting board, and tent the joint loosely with foil. Allow it to rest for a minimum of 20 minutes.
  9. Make the Gravy: While the beef rests, use the drippings and liquid from the roasting pan to prepare your accompanying gravy.
  10. Carve and Serve: Remove the foil, carve the beef thinly against the grain, and serve immediately with the hot gravy.