New York Strip Roast with Rosemary and Smoked Salt Crust, Served with a Roasted Shallot Jus

1 New York strip roast (2-3 lbs)

2 tbsp olive oil

1 tbsp smoked salt (or coarse sea salt)

1 tsp cracked black pepper

2 tbsp fresh rosemary, finely chopped

6 large shallots, peeled and halved

1 cup beef stock

1/2 cup dry red wine

2 tbsp unsalted butter

Prep the Roast:

Preheat your oven to 275°F (135°C). Pat the roast dry and rub it all over with olive oil, smoked salt, pepper, and rosemary. Let it sit at room temperature for 20-30 minutes.

Sear the Roast:

Heat a large cast-iron skillet or ovenproof roasting pan over medium-high heat. Sear the roast on all sides for 2-3 minutes per side until a golden-brown crust forms. Remove the roast and set it aside.

Prepare the Shallots:

In the same skillet, add the shallots and cook for 2-3 minutes, allowing them to caramelize slightly. Arrange the shallots around the roast in the pan.

Roast Low and Slow:

Transfer the skillet or pan to the oven. Cook the roast until the internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium, about 1.5-2 hours depending on the size of the roast. Baste the roast with its juices every 30 minutes.

Rest the Roast:

Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for at least 15 minutes to allow the juices to redistribute.

Make the Jus:

While the roast is resting, place the skillet back on the stovetop over medium heat. Add the beef stock and red wine, scraping up the browned bits from the bottom of the pan. Let the liquid simmer and reduce by half, about 5-7 minutes. Whisk in the butter to create a silky jus.

Serve:

Slice the roast into thick slices and serve with the roasted shallots. Drizzle the jus over the top or serve it on the side for dipping.