Rosemary Beef with Sweet Onion and Horseradish Gravy
Serves 8 to 10
Our first meal in the Cotswolds was my homage to a traditional Sunday roast dinner. Travel is a feast for all senses and there’s nothing more welcoming to a place than tasting classic dishes made with the finest local ingredients. This roast is simply seasoned with salt, pepper, and fresh rosemary, then finished with a gravy warmed by horseradish, lightly sweet from the onions that roast alongside the meat, and brightened at the end with more rosemary and a whiff of Dijon.
For the Roast:
1 (2½–3 lb) beef rib roast or top sirloin roast
2 tablespoons chopped fresh rosemary
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
2 large sweet onions (such as Walla Walla or Vidalia), thinly sliced
For the horseradish gravy:
Pan drippings and onions from the roast
3 tablespoons all-purpose flour
2½ cups beef stock
½ cup heavy cream
3 to 4 tablespoons prepared horseradish, to taste
1 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste
At least one hour, or preferably the night before, season the roast all over with salt, pepper, and rosemary. Let it rest uncovered in the refrigerator so the seasoning settles into the roast.
Before roasting, bring the meat to room temperature for about an hour. Meanwhile, preheat the oven to 450°F (230°C).
In a large roasting pan, scatter the sliced onions and drizzle with olive oil. Place the roast on top, fat side up. Roast for 15 minutes to create a golden crust, then reduce the heat to 325°F (160°C). Continue cooking until the internal temperature reaches:
• 120–125°F for rare
• 130–135°F for medium rare
• 140–145°F for medium
Expect about 15 to 20 minutes per pound.
Transfer the roast to a cutting board and tent loosely with foil. Let it rest at least 30 minutes before slicing — this is where the juices disperse and tenderness deepens.
Set the roasting pan on the stove over medium heat. The onions should be soft and caramelized. Sprinkle in the flour and whisk for a minute or two until lightly browned. Slowly pour in the beef stock, scraping up every bit of flavor from the bottom. Simmer until thickened, about 5 to 7 minutes. Stir in the cream, horseradish, and Dijon, then season with salt and pepper. If the gravy feels too bright or salty, a touch more cream will smooth it out.
Slice the roast against the grain and serve with generous spoonfuls of the onion-studded gravy. A drizzle of the pan’s rosemary-scented oil over top never hurts.