Slow Roast Beef

• portions: 8 servings

Ingrédients

1 4-lb. New York strip roast, preferably prime, untied

Kosher salt, freshly ground black pepper

6 garlic cloves, finely grated

3 Tbsp. finely chopped rosemary

5 Tbsp. extra-virgin olive oil, divided

½ cup plain whole-milk Greek yogurt

½ cup sour cream

2 Tbsp. prepared horseradish

½ tsp. finely grated lemon zest

Warm Parker House Rolls and cornichons (for serving)

Instructions

Lightly score fat cap of one 4-lb. New York strip roast, preferably prime, untied, spacing cuts about ¾" apart, with a sharp knife, being careful not to slice into the flesh. Season roast generously on all sides with kosher salt and freshly ground black pepper. Mix 6 garlic cloves, finely grated, 3 Tbsp. finely chopped fresh rosemary, and 3 Tbsp. extra-virgin olive oil in a small bowl and rub all over roast. Loosely cover with plastic wrap and chill at least 12 hours and up to 2 days.

Preheat oven to 200°. Place roast on a wire rack set inside a large rimmed baking sheet. Roast until an instant-read thermometer inserted into the thickest part of meat registers 118°–120° for medium-rare, about 2½ hours. Let rest 1 hour (internal temperature will continue to climb to 125°–130°).

Mix together ½ cup plain whole-milk Greek yogurt, ½ cup sour cream, 2 Tbsp. prepared horseradish, and ½ tsp. finely grated lemon zest in a small bowl; season sauce with kosher salt.

Heat remaining 2 Tbsp. extra-virgin olive oil in a large skillet over medium. Cook roast beef just until browned, about 2 minutes per side. Transfer to a cutting board and thinly slice. Serve with horseradish sauce, warm Parker House rolls, and cornichons. Do ahead: Roast beef can be roasted and browned 3 days ahead. Cover and chill. Let sit at room temperature 1–2 hours before serving. Editor’s note: This recipe was first printed in our December 2018 issue. Head this way for more of our favorite Christmas dinner ideas →