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+ servings

Easy Dry Brined Roast Beef

Dry brined roast beef, medium on a cutting board
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Brining Time 1 day
Servings 8 servings
Calories 490 kcal
Net Carbs 0.4 g
A 24h dry brine is best way to add massive flavour while keeping your roast beef juicy and tender. Infused with cloves of garlic, and slathered with compund butter, this method is an absolute game changer.

Equipment

  • baking tray
  • baking rack
  • cast Iron skillet or heavy roasting pan
  • Knife and Cutting Board

Ingredients
  

  • 3-4 pound beef roast see notes
  • 4 cloves garlic slivered
  • cup butter softened
  • 1 tablespoon rosemary

Dry Brine

  • 4-5 tablespoons coarse salt 1 tablespoon per pound of meat + 1 tbsp for spillage, see notes for fine salt.
  • 1 tablespoon rosemary
  • 1 ½ teaspoons black pepper
  • 1 teaspoon celery salt

Au Jus

  • pan drippings
  • ½ cup broth/water
  • ¼ cup red wine
  • 1 tablespoon Dijon mustard
  • 1 tablespoon vinegar

Instructions
 

24 hours before cooking

  • Prepare Dry brine Mix. Add the salt, rosemary, parsley, black pepper, and celery salt to a small bowl and combine well.
    4-5 tablespoons coarse salt, 1 ½ teaspoons black pepper, 1 teaspoon celery salt, 1 tablespoon rosemary
  • Coat the Roast Liberally. Use the salt mixture to coat the entire roast liberally. Use your hands to massage the seasoning into every nook and cranny you can find. You do not need to use the full brine mixture on the roast, you will have extra brine mixture leftover and a lot will fall to the pan while you are coating. Extra brine mixture can be save as long as it doesn't come in contact with the meat. The goal is to evenly coast the roast in a liberal layer of salt, about 1 tbsp per pound.
    3-4 pound beef roast
    Raw roast beef after a 24h dry brine
  • Refrigerate uncovered overnight. Place the brined roast on a rack to allow air flow around all sides, and be sure to put a tray underneath to collect any liquids. Refrigerate uncovered for 24 to 48 hours depending on the size of the roast.
    Full roast, dry brined, with slivers of garlic inserted into the top before roasting

45 minutes before cooking

  • Let the roast warm to room temperature. Remove the roast from the fridge and allow it to warm to near room temperature before cooking.
  • Insert garlic slices into the roast. Use a paring knife to pierce to top of the roast about 1" deep to create a pocket. Stuff the slices of garlic into the pocket. Repeat this all over the top of the roast.
    4 cloves garlic
  • Cover the top with compound butter. Add softened butter and rosemary to a bowl and mash together with a fork until well combined. You can also use a food processor. Slather this compound butter over the top of the roast creating a thick layer.
    ⅓ cup butter, 1 tablespoon rosemary

When its time to cook

  • Pre-heat the oven to 425°F [220°C].
  • Sear in a hot oven for 20 minutes. Place the roast in a cast iron skillet or thick roasting pan. Cook in a 425°F [220°C] oven for 20 minutes to start the sear then turn the oven down to 350°F [176°C] for the remainder of the cook time.
  • Cook to desired doneness. Roast at 15-23 minutes per pound until the center temperature is 8 to 10 degrees below your chosen finish temperature. (see notes) For medium rare this is 120°F [48°C] Check the temperature well before your estimated time (3/4 of the way through), sometimes things move quicker than expected!
  • Rest before serving. Once the roast has reached temperature remove it from the oven and allow it to rest on a cutting board and tent loosely with foil for at least 10 to 15 minutes before carving.
  • Carve, serve, and enjoy!

How Aus Jus

  • Deglaze roasting pan/skillet. Place the roasting pan or skillet with all the drippings over low heat and add the stock/water, vinegar, mustard, and wine. Use the back of a spoon to gently work the dripping from the bottom of the pan to deglaze.
    pan drippings, ½ cup broth/water, ¼ cup red wine, 1 tablespoon vinegar, 1 tablespoon Dijon mustard
  • Simmer and serve. Bring the au jus to a rapid simmer and remove from heat. Carefully season to taste and serve with fresh carved roast beef!

Notes

This proportions in this recipe are for coarse or flaked kosher salt. If you using fine salt use 1 1/2 to 2 tsp per pound of meat. 
Apply an even layer of brine over the entire roast. See image in the post above for more details. 
In general about 1 tablespoon per pound will be enough to brine a roast, however making extra allows you to make up for ay that falls to the cutting board while coating. 
Roast Size: Any size roast can be used for this preparation, you will simply need to adjust the cooking time and possibly the amount of dry brine used as needed.
Finished Temperature:  Be sure to pull the roast from t he oven when the internal temperature is 8-10° lower than your desired finished temperature (jump to post above for temperature guide
Brining Time: For very large roasts consider a 2 day dry brine instead of 1. 
Roast Type: Literally any type of roast can be used. For very large roasts or bone in roasts you will need to adjust the cooking time based on the weight. 
Check the internal temperature of bone in roasts more frequently to avoid over cooking. 

Nutrition

Serving: 6ozCalories: 490kcalCarbohydrates: 0.4gProtein: 45gFat: 31gSaturated Fat: 14gSodium: 750mgPotassium: 598mgCalcium: 40mgIron: 2.9mgSugar Alcohols: 0.04gNet Carbs: 0.4g
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Keywords: Dry Brine, Roast beef, semi-carnivore