Classic Roast Beef (Print Version)

# Ingredients:

01 - 3 to 3 1/2 pounds (1.3 to 1.6 kg) boneless rump roast.
02 - 1 tablespoon extra virgin olive oil.
03 - 8-10 slivers garlic (3 to 4 cloves, sliced in half or into thirds).
04 - Salt and pepper.
05 - Red wine, water, and/or beef stock.
06 - 1 tablespoon cornstarch.

# Instructions:

01 - The beef should be brought as close to room temperature as possible before you start to roast it, so that it cooks more evenly. Remove it from the refrigerator at least 1 hour, preferably 2 hours, before cooking. Open the wrapping, sprinkle all sides with salt, and wrap it up again.
02 - Preheat the oven to 375°F (190°C). Move a rack to the center of the oven, and place the other one underneath.
03 - Pat the roast dry with paper towels. Use the tip of a sharp knife to make 8 to 10 small incisions around the roast. Put a sliver of garlic into each cut.
04 - Rub olive oil all over the roast. Sprinkle it all around with salt and pepper.
05 - Place the roast directly on the middle oven rack, fatty side up, with a roasting pan to catch the drippings on the rack beneath it.
06 - Cook the roast initially at 375°F (190°C) for half an hour, to brown it. Then lower the heat to 225°F (107°C). The roast should take somewhere from 1 1/2 to 2 1/2 hours more to cook.
07 - When juices start to drip from the roast, and it is browned on the outside, check the roast's internal temperature with a meat thermometer. Remove the roast from the oven when the internal temperature of the roast is 135°F to 140°F (for medium rare meat).
08 - Place the roast on a cutting board and tent it with aluminum foil to keep it warm. Let it rest for 20 to 30 minutes before cutting. To make the gravy, remove the drippings pan from the oven and place on the stove top at medium heat. Deglaze the pan with some water, red wine, or beef stock. Dissolve a tablespoon of cornstarch in a little water and add to the drip pan. Stir quickly while the gravy thickens to avoid lumping.
09 - After the roast has rested, thinly slice the roast to serve. Pour the gravy over the slices or serve it on the side.

# Notes:

01 - A tied roast cooks more evenly but is not necessary.
02 - Use a meat thermometer for the most accurate cooking time.
03 - Resting the roast is essential to keeping it juicy.
04 - If drippings are scarce, allow roast to stay in the oven longer at a lower temperature to encourage dripping.

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