Sunday-Best Garlic Roast Beef

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WHY THIS RECIPE WORKS Is there a more affordable roast beef alternative to pricey prime rib? One that is faster to cook and full of rich, beefy, tender flavor? In our testing, we found our answer with top sirloin. Skipping a stovetop sear, we browned the roast in the oven at a high temperature and then reduced the oven temperature to cook the roast through without losing too much moisture. And to give our roast an extra layer of savory flavor, we turned to garlic. A three-pronged attack yielded roast beef with great garlic flavor: We studded the roast beef with toasted garlic, rubbed it with garlic salt, and coated it while it cooked with a garlic paste.

SERVES 6 TO 8

Look for a top sirloin roast that has a thick, substantial fat cap still attached. The rendered fat will help to keep the roast moist. When making the jus, taste the reduced broth before adding any of the accumulated meat juices from the roast. The meat juices are well seasoned and may make the jus too salty. If you don’t have a heavy-duty nonstick roasting pan, a broiler pan bottom works well, too.

BEEF
8	large garlic cloves, unpeeled
1	(4-pound) top sirloin roast, fat trimmed to ¼ inch

 

GARLIC-SALT RUB
3	large garlic cloves, minced
1	teaspoon dried thyme
½	teaspoon salt

 

GARLIC PASTE
½	cup olive oil
12	large garlic cloves, cut in half lengthwise
2	sprigs fresh thyme
2	bay leaves
½	teaspoon salt
	Pepper

 

JUS
1½	cups beef broth
1½	cups chicken broth

1. FOR THE BEEF: Toast garlic in 8-inch skillet over medium-high heat, tossing frequently, until spotty brown, about 8 minutes. Set aside. When cool enough to handle, peel and cut into ¼-inch slivers. Using paring knife, make 1-inch-deep slits all over roast and insert toasted garlic into slits.

2. FOR THE GARLIC-SALT RUB: Combine garlic, thyme, and salt in small bowl and rub all over roast. Place roast on large plate and refrigerate, uncovered, for at least 4 hours or preferably overnight.

3. FOR THE GARLIC PASTE: Heat oil, garlic, thyme, bay leaves, and salt in small saucepan over medium-high heat until bubbles start to rise to surface. Reduce heat to low and cook until garlic is soft, about 30 minutes. Let cool completely, then strain, reserving oil. Discard herbs and transfer garlic to small bowl. Mash garlic with 1 tablespoon garlic oil until paste forms. Cover and refrigerate paste until ready to use. Cover and reserve garlic oil.

4. Adjust oven rack to middle position, place nonstick roasting pan on rack, and heat oven to 450 degrees. Using paper towels, wipe garlic-salt rub off beef. Rub beef with 2 tablespoons reserved garlic oil and season with pepper. Transfer meat, fat side down, to preheated pan and roast, turning as needed until browned on all sides, 10 to 15 minutes.

5. Reduce oven temperature to 300 degrees. Remove pan from oven, turn roast fat side up, and, using spatula, coat top with garlic paste. Return meat to oven and roast until it registers 120 to 125 degrees (for medium-rare), 50 minutes to 1 hour, 10 minutes. Transfer to carving board, cover loosely with aluminum foil, and let rest for 20 minutes.

6. FOR THE JUS: Pour off fat from roasting pan and place pan over high heat. Add beef broth and chicken broth and bring to boil, scraping up browned bits with wooden spoon. Simmer, stirring occasionally, until reduced to 2 cups, about 5 minutes. Add accumulated juices from roast and cook for 1 minute, then pour through fine-mesh strainer. Slice roast crosswise into ¼-inch-thick slices. Serve with jus.