2 tablespoons balsamic vinegar, for the herb paste
Instructions
Step 1: Temper the Meat – Remove the roast from the refrigerator at least two hours before you plan to cook it. Bringing the meat to room temperature ensures that it cooks evenly from the edges to the center, which is essential for a large cut like this.
Step 2: Preheat and Prepare – Preheat your oven to 450 degrees Fahrenheit. While the oven heats up, pat the entire surface of the beef dry with paper towels. A dry surface is the secret to achieving a beautiful, golden-brown crust during the initial sear.
Step 3: Mix the Seasoning Rub – In a small bowl, combine the olive oil, minced garlic, chopped rosemary, thyme, salt, pepper, and balsamic vinegar. Stir until it forms a thick paste. The balsamic vinegar adds a deep color and a subtle tang that balances the richness of the beef.
Step 4: Season the Roast – Rub the herb mixture all over the boneless roast, making sure to cover the ends and the bottom. Place the meat on a roasting rack set inside a large roasting pan, with the fat side facing up. Pour the beef broth into the bottom of the pan to keep the drippings from burning.
Step 5: High Heat Sear – Place the roast in the preheated oven and bake at 450 degrees Fahrenheit for 15 to 20 minutes. This high-temperature start locks in the juices and creates a flavorful, savory exterior crust.
Step 6: Slow Roasting – Reduce the oven temperature to 325 degrees Fahrenheit. Continue roasting until a meat thermometer inserted into the thickest part of the beef reaches your desired temperature. For medium-rare, aim for 125 to 130 degrees Fahrenheit, as the temperature will continue to rise while resting.
Step 7: The Final Rest – Transfer the roast to a cutting board and tent it loosely with foil. Let the meat rest for at least 20 to 30 minutes. This allows the juices to redistribute throughout the roast, ensuring every slice is moist and tender.
