Main Dishes

Baron of Beef

Via Dianne Pierson

Prep Time: ½ hour + overnight to 2 days
Cook Time: 20 minutes + 60 minutes


4 pound Baron of Beef roast
6 - 8 fresh garlic cloves, sliced in half
3 T oil
2 T Dijon mustard
1 t dried thyme
black pepper
4 C beef stock, divided


The evening before; slice small slits all over the roast then stuff with the garlic clove halves.
Rub the roast all over with oil, then brush sides with mustard and sprinkle with thyme and black pepper.
Place in a shallow roasting pan fat side up, not on a rack.
Cover with plastic wrap and refrigerate overnight or up to 2 days.
The following day remove from refrigerator at least 2 hours before roasting time and take off plastic wrap.
Let sit on counter to bring to room temperature (about 2 hours).
Set oven to 450°.
Pour 1 C beef broth into the roasting pan.
Roast uncovered for 20 minutes at 450°.
After 20 minutes reduce the heat to 325°. Leave door open for a little while to allow oven temperature to come down.
Cook roast for about 60 more minutes for medium rare.
When roast is done remove from pan and tent with foil.
Make au jus while roast is resting.
Set roasting pan on stove top over medium heat.
Add 3 cups beef stock.
Scrape bottom to deglaze.
Gently simmer 4 - 5 minutes.
Using an electric knife slice the roast as thinly as possible.
Serve with au jus.