Last night I held a post-Christmas dinner, instead of the usual turkey, I wanted to do a beef roast. I would have liked to grab a prime rib, but couldn’t find any, so I did a striploin roast with a side of horseradish cream. Of course there was the usual sides of mashed potatoes, peas, and a bucket of gravy. And of course, no roast beef dinner is complete without big fluffy yorkshire pudding.

This roast was an experiment, based off of a recipe of Amazing Ribs, and all the instructions go against everything you’ve been taught. No pre-sear, no resting, cooking low and slow, and no bringing the meat to room temperature.  I know it all sounds crazy, but trust me. Try it! Please see the link for his full explanation as to the why’s of cooking a roast this way. The key to this is:

Cook by finished temperature, not by time.

In essence, get yourself a digital thermometer. You don’t need to spend copious amounts of cash. I picked one up from Ikea that worked like a charm! The goal is to cook the roast to an internal temperature of 130-134F, and then sear it off at the end to give it that bark.

I’ve listed a herb rub in the recipe that I whipped together, but feel free to use your favorite sugar-free rub. For the sprinkling of all purpose rub, before popping into the oven, I used my standard recipe.


Striploin Roast


  • Striploin or Prime Rib Roast
  • Salt
  • Butchers twine
  • Digital thermometer
  • All purpose dry rub

Herb Rub

  • 1 heaping tablespoon fresh thyme
  • 1 heaping tablespoon fresh oregano
  • 2 teaspoons dried basil
  • 2 heaping tablespoons Guinness grainy mustard
  • 2 heaping tablespoons crushed garlic
  • 1 teaspoon fine sea salt
  • 1 teaspoon fresh ground pepper
  • 1 teaspoon Mrs. Dash


Day ahead

  • Cut any fat cap off the roast.
  • Salt liberally, rubbing lightly into the meat.
  • Put in ziplock bag and refrigerate.

One hour ahead of cooking

  • Remove from fridge and truss to get the roast as round of a cylinder as you can.
  • Mix the herb rub ingredients to form a thick paste and rub into the roast (all sides).
  • Place back in fridge.
  • Heat oven to 250F.
  • Sprinkle the rub all over with the all purpose rub.
  • Place a rack in the middle of a cookie sheet and place the roast on the rack. You want a rack that will hold the roast above the edges of the cookie sheet.
  • Place the probe end of the thermometer into the middle of the roast and set for 130F.
  • Cooking time will be APPROXIMATELY 30 minutes per inch (of diameter). So a 4 inch around roast, will take around 2 hours.
  • When the roast reaches 130F, remove from the oven for a minute, and turn on the broiler to high.
  • Once ready, pop the roast in and broil for 5 minutes, flip over and broil for another 5 minutes.
  • Remove the roast from the oven, place on cutting board, cut off the trussing, and slice. No need to rest!


Adapted from Amazing Ribs

Both the Hubby and I love horseradish with our roast, well, correction, I love a bit of horseradish and a bucket of gravy with my roast beef. This horseradish cream is very mild, in comparison, and actually I loved it on my potatoes!


Horseradish Cream


  • 1/4 cup sour cream
  • 2-4 tablespoons prepared horseradish in vinegar
  • 2 tablespoon milk
  • 1 tablespoon mayonnaise
  • 1/4 teaspoon kosher salt
  • 2 pinches ground white pepper


  • Mix all ingredients in a small bowl.
  • Start with 2 tablespoons of the horseradish and add dollops until it's the desired strength.
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