Truly the most forgiving dinner is a roast beef – unlike pork, seafood, or poultry with have a narrow temperature window between perfect and tough, there’s a wide stretch of safe doneness before a large overcooked (which really takes the stress out of a meal).

Plus, buy a beautiful cut of beef and it really does the work for you.

I’ve shared recipes with two of my most favourite beef roasts – the rib roast and the tenderloin roast.

See also: Air Fryer Roast Beef

Today I have another roast recipe for you, perfect for bringing friends around the table to cozy up a dark January evening.

For this one I used a striploin roast, which is a great cut that is between my two favourites above – the rib roast is highly marbled and flavourful and the tenderloin is ultra buttery, and the striploin sits between the two.

It’s flavourful and tender. Because it’s boneless, it cooks more quickly. A definite good choice for entertaining.

I gave the roast a thorough sear in a hot cast iron pan before coating it with crispy garlic breadcrumbs and finishing it in the oven. I added fresh rosemary and thyme to the crumbs, but the topping would still be delicious with just garlic.

Simple sides are all you need with a roast that steals the show (steamed baby potatoes, a beet salad I made a day ahead, plus quick-sauteed green beens).

I like to make a special roast a centrepiece on the table by choosing a platter that’s quite a bit bigger and filling it up with pretty leaves and fruit. Grapes, pomegranate, stem-on mandarins, and red-veined greens like chard, radicchio or purple kale are my favourites.

Just a few sprigs of rosemary or thyme, or a couple of lettuce leaves will make it look beautiful, though.

As I mentioned in a previous post, a probe (or continuous-read) thermometer really takes all the stress out of roasting (if you remember to turn it on – which I didn’t with the above-mentioned turkey). You’ll nail the internal temperature every time with an alarm that tells you when it gets there.

Don’t skip the resting time, that is absolutely essential to a juicy, tender roast. Cut too soon and the juices will run all over the plate instead of being redistributed through the meat.

More Cozy Beef Recipes You’ll Love

• Beef Pot Pie with golden flaky crust
• Chili Con Carne recipe with ground beef
• Old Fashioned Vegetable Beef Soup Recipe
• Traditional Beef Taco recipe
• The best Meatloaf recipe