Roast Beef with Rosemary and Roasted Vegetables

1. Dry-brine the beef overnight

Place the beef on a rack set over a roasting tray. Season generously with salt, then refrigerate uncovered overnight. This helps season the meat throughout while drying the surface for a deeper, more even sear.

2. Prepare the vegetables

Cut the vegetables into medium-sized chunks. Place them in a large bowl and drizzle with olive oil. Add the dried oregano, pepper and half the rosemary, then toss until evenly coated. Cover and refrigerate until ready to cook.

3. Preheat the oven

Remove the beef from the refrigerator 30 minutes before cooking. Preheat the oven to 220°C conventional or 200°C fan-forced.

4. Sear the beef

Heat a large oven-safe skillet over high heat. Place the beef in the hot pan, fat-side down, and sear until the fat is rendered and deeply golden. Turn and sear the remaining sides until evenly browned, then transfer the beef to a plate.

5. Sear the vegetables

Add the prepared vegetables to the same skillet and toss them through the rendered beef fat. Season with salt and cook for 2–3 minutes, allowing the edges to take on a little colour.

6. Roast the beef and vegetables

Arrange the vegetables evenly in the skillet. Place the beef on top and scatter over the remaining rosemary.

Transfer the skillet to the oven and roast until the thickest part of the beef reaches your preferred internal temperature. Depending on the cut and thickness, this should take approximately 25–45 minutes.

For medium-rare beef, remove it from the oven at 52–54°C. The temperature will continue to rise as it rests.

7. Rest and serve

Transfer the beef to a carving board and loosely cover with foil. Rest for 15 minutes before slicing against the grain.

Check that the vegetables are tender. If needed, return them to the oven while the beef rests. Serve the sliced beef with the roasted vegetables, pan juices and your choice of sauce.