Classic Roast Beef with Herbs

Instructions

1. Prepare the beef
   Remove the beef from the refrigerator 1 hour before cooking to bring it to room temperature. Pat the beef dry with paper towels to ensure proper browning.
2. Create the herb rub
   In a small bowl, combine the olive oil, minced garlic, chopped rosemary, thyme leaves, sage, salt, pepper, and Dijon mustard. Mix well to form a paste.
3. Season the meat
   Rub the herb mixture all over the beef, ensuring it's evenly coated on all sides. Place the seasoned beef on a rack in a large roasting pan.
4. Prepare the vegetables
   Arrange the quartered onions, carrot pieces, and celery pieces around the beef in the roasting pan. Pour the beef broth into the bottom of the pan, being careful not to wash off the herb rub.
5. Roast the beef
   Preheat your oven to 450°F (230°C). Place the roasting pan in the oven and cook for 15 minutes to sear the outside. Reduce the temperature to 325°F (165°C) and continue roasting for about 75 minutes for medium-rare (internal temperature of 135°F/57°C), or until your desired doneness is reached.
6. Rest the meat
   Remove the roast from the oven and transfer to a cutting board. Tent loosely with aluminum foil and let it rest for 15-20 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring a moist and tender roast.
7. Make a simple jus
   While the meat is resting, strain the pan juices into a saucepan, discarding the solids. Skim off excess fat and simmer the jus for 5 minutes to concentrate the flavors. Taste and adjust seasoning if needed.
8. Slice and serve
   Slice the roast beef against the grain into 1/4 to 1/2-inch thick slices. Arrange on a serving platter, drizzle with some of the jus, and serve the remaining jus on the side.