SUNDAY BEST GARLIC ROAST BEEF

WHY THIS RECIPE WORKS: Every bite of this beefy top sirloin roast is thoroughly infused with complex, sweet-savory garlic flavor. Achieving this garlicky goal called for a multipronged approach, so first we studded the beef with nutty toasted garlic, rubbed it with minced raw garlic, and let it infuse before roasting. We then rubbed it with garlic oil before it went into the oven and, finally, coated it with a garlic paste partway through cooking. We skipped a stovetop sear for the roast, but naturally we still wanted a well-browned exterior. To accomplish this goal, we started it at a high temperature in a preheated roasting pan and then reduced the heat for the majority of the cooking time—which also resulted in a perfectly medium-rare interior. Look for a top sirloin roast that has a thick, substantial fat cap attached, because the cap’s rendered fat will help to keep the roast moist.

Serves: 8

Total time: 2 hours 15 minutes (plus 1 hour marinating time)

INGREDIENTS:

BEEF

• 11 garlic cloves (8 whole and unpeeled, 3 minced)
• 1 (4-pound) center-cut boneless top sirloin roast, fat trimmed to ¼ inch and tied at 1½-inch intervals
• 1 teaspoon dried thyme
• Kosher salt and pepper

GARLIC PASTE

• ½ cup extra-virgin olive oil
• 12 garlic cloves, peeled and cut in half lengthwise 2 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon kosher salt

JUS

• 1½ cups beef broth
• 1½ cups chicken broth

INSTRUCTIONS:

1. For the beef: Toast unpeeled garlic cloves in 8-inch skillet over medium-high heat, tossing frequently, until spotty brown, about 8 minutes; set aside. When cool enough to handle, peel and cut into ¼-inch slivers. Using paring knife, make 1-inch-deep slits all over roast and insert toasted garlic slivers into slits.
2. Combine minced garlic, thyme, and 1 teaspoon salt in small bowl and rub all over roast. Refrigerate, uncovered, for at least 1 hour or up to 24 hours.
3. For the garlic paste: Heat oil, garlic, thyme sprigs, bay leaves, and salt in small saucepan over medium-high heat until bubbles start to rise to surface. Reduce heat to low and cook until garlic is soft, about 30 minutes. Let cool completely, then strain, reserving oil. Discard herbs and transfer garlic to small bowl. Mash garlic with 1 tablespoon garlic oil until paste
   forms. Cover and refrigerate paste until ready to use. Cover and reserve remaining garlic oil.
4. Adjust oven rack to middle position, place large roasting pan on rack, and heat oven to 450 degrees. Using paper towels, wipe garlic-salt rub off roast. Rub with 2 tablespoons reserved garlic oil and season with pepper. Transfer roast, fat side down, to preheated pan and roast, turning as needed until browned on all sides, 10 to 15 minutes.
5. Reduce oven temperature to 300 degrees. Remove pan from oven, turn roast fat side up, and coat top with garlic paste. Roast until beef registers 120 to 125 degrees (for medium-rare), 50 minutes to 1 hour 10 minutes. Transfer to carving board and let rest for 20 minutes.
6. For the jus: Pour off fat from pan and place pan over high heat. Add broths and bring to boil, scraping up any browned bits. Simmer, stirring occasionally, until reduced to 2 cups, about 5 minutes. Taste, and, if desired, add accumulated meat juices and cook for 1 minute. Pour through fine-mesh strainer into bowl; set aside for serving.
7. Remove twine from roast and slice ¼ inch thick. Serve with jus.