Tuscan-Style Roast Beef ('Rosbiffe') 6.000

Deb Lindsey for The Washington Post

Jan 17, 2017

Like most Tuscan dishes, this roast is minimally seasoned, so using top-quality meat is of paramount importance. Look for naturally raised beef that has not been treated with antibiotics. If you can afford an extra few dollars, buy Wagyu beef, which is richly marbled and yields a tender roast.

Roast beef was introduced to Tuscany by British expats in the 19th century and has been a favorite in the region ever since.

It's helpful to have an instant-read thermometer.

6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings

  • One 3-to-4-pound top round roast or Wagyu top round roast, tied with kitchen twine at 1-inch intervals (see headnote)
  • 2 teaspoons fine sea salt, or more as needed
  • 1 teaspoon freshly ground black pepper, or more as needed
  • 2 tablespoons sunflower oil or olive oil
  • 3/4 cup Sangiovese or other robust red wine
  • 2 sprigs rosemary
  • 1 clove garlic, crushed


Preheat the oven to 325 degrees.

Pat the meat dry with paper towels. Season it all over with the 2 teaspoons of salt and 1 teaspoon of pepper, or more as needed.

Heat the oil in a heavy, ovenproof pot or small roasting pan over medium-high heat. Once the oil shimmers, add the meat and brown it on all sides, using tongs to turn it every couple of minutes, about 6 minutes total.

Pour the wine into the bottom of the pot (not over the meat), then toss in the rosemary and garlic. Transfer to the oven and roast, uncovered, for 1 to 1 1/2 hours (about 20 to 25 minutes per pound) or until an instant-read thermometer inserted into the center of the meat registers 120 (rare) to 125 degrees (medium-rare).

Use tongs to transfer the beef to a cutting board; tent it loosely with aluminum foil. Let it rest for at least 15 minutes, then discard the twine and the spent rosemary and garlic. Cut the meat into thin slices, slightly overlapping them on a platter as you work.

Spoon the pan juices over the slices -- mashing the roasted garlic in them first, if you wish -- and serve.

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Recipe Source

From cookbook author Domenica Marchetti.

Tested by Bonnie S. Benwick.

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