Oven Roasted Beef Striploin with Bone Marrow and Rich Beef Jus (Holiday Roast)

This slow roasted beef striploin with bone marrow, roasted vegetables and rich pan jus is the kind of centerpiece you serve for a birthday dinner, Sunday roast or holiday meal. The recipe is based on my original roast beef video, but I’ve made a few changes and clarified the method so it’s easier to reproduce at home for readers in Canada, the USA and beyond.

The beef is roasted on a bed of marrow bones, carrots, onions, garlic and herbs. While the beef cooks gently in the oven, you prepare the side dishes: braised endives, extra-fine green beans, roasted tricolour cherry tomatoes, baked potatoes and slow-roasted elephant garlic. Everything is finished with a glossy, flavorful beef jus.

Why you’ll love this roast beef

• The roast is cooked with a probe thermometer for perfectly pink, even slices.
  
• The bone marrow and aromatic bed create a naturally rich, restaurant-style jus.
  
• The recipe uses a homemade unsalted beef stock, so you keep control of seasoning and thickness.
  
• Classic sides (potatoes, green beans, endives, tomatoes, garlic) turn it into a complete roast beef dinner.
  
• It pairs beautifully with other comfort classics like Parisian potatoes, homemade mashed potatoes, traditional gratin dauphinois or a creamy mushroom steak sauce.
  

Ingredients

Beef roast and aromatic bed

• 1.8 kg / 4 lb beef striploin roast, tied (or similar cut)
  
• 6 marrow bones (3–4 cut into chunks for the bed, 2–3 left whole for serving)
  
• 400 g / 14 oz carrots, roughly chopped
  
• 300 g / 10 oz onions, roughly sliced
  
• 1 head garlic (cloves separated but unpeeled)
  
• 5–6 bay leaves
  
• 3–4 sprigs fresh thyme
  
• 30 ml / 2 tbsp neutral oil (for the bed)
  
• 30 ml / 2 tbsp neutral oil (for searing)
  
• 30 ml / 2 tbsp Dijon mustard
  
• 15 g / 1 tbsp steak spice blend without salt (or reduce added salt)
  
• 10 g / 2 tsp fine salt (to adjust)
  
• 5 g / 1 tsp freshly ground black pepper
  

Beef stock and jus

• 750 ml / 3 cups unsalted beef stock or brown beef stock
  
• 20 g / 2 tbsp all-purpose flour
  
• 30 ml / 2 tbsp reserved fat from the pan (or butter)
  

Garnishes

• 600 g / 1.3 lb endives, trimmed
  
• 300 g / 10 oz extra-fine green beans
  
• 600 g / 1.3 lb yellow-fleshed potatoes, whole, scrubbed
  
• 1 bulb elephant garlic
  
• 250 g / 9 oz tricolour cherry tomatoes
  
• 30 ml / 2 tbsp olive oil
  
• 40 g / 3 tbsp butter (for endives and beans)
  
• Salt and pepper, to taste
  

Step-by-step instructions

1. Prepare the roasting bed

1. Preheat the oven to 180 °C / 350 °F.
   
2. Place the cut marrow bones in a large roasting pan.
   
3. Add the carrots, onions, garlic head, bay leaves and thyme sprigs.
   
4. Drizzle with oil, lightly season with salt and toss to coat.
   
5. Set aside while you sear the beef.
   

If you have leftover homemade beef stock from a traditional pot-au-feu or a weeknight beef ragout, this is the perfect way to use it.

2. Sear the beef roast

1. Take the roast out of the fridge 45–60 minutes before cooking.
   
2. Pat the surface completely dry with paper towels.
   
3. Season all sides with salt and pepper.
   
4. Heat a large pan with neutral oil until very hot.
   
5. Sear the roast on all sides until nicely browned.
   
6. Deglaze the pan with a small amount of beef stock (50–100 ml / ¼–⅓ cup) and pour this over the vegetable and bone bed.
   

3. Mustard and steak spice crust

1. Brush the hot roast with Dijon mustard on all sides.
   
2. Sprinkle with the steak spice mix.
   
3. Set the roast on top of the marrow bones and vegetables.
   

Insert a probe thermometer into the center of the thickest part of the meat.

4. Oven roasting

Roast at 180 °C / 350 °F until the internal temperature reaches:

• 52–54 °C / 125–130 °F: rare
  
• 56–58 °C / 133–136 °F: medium-rare
  
• 60 °C / 140 °F: medium / pink (as in the original video)
  

For a 1.8 kg / 4 lb roast, expect around 1 hour 30 minutes, but always trust the thermometer over the clock. Baste the roast 2–3 times with the juices in the pan.

5. Prepare the sides

Baked potatoes

1. Wrap each potato in aluminum foil (shiny side out).
   
2. Bake for 1 hour at 180 °C / 350 °F.
   
3. Set aside, then reheat just before serving.
   

These potatoes are also a perfect side for maple roast chicken or a rich beef bourguignon.

Green beans

1. Bring a large pot of salted water to a boil.
   
2. Add the green beans and cook for 3–4 minutes, until just tender.
   
3. Transfer immediately to cold water to stop cooking and keep the bright green colour.
   
4. Drain and set aside.
   

Endives

1. Simmer the whole endives in salted water until tender (about 10–12 minutes).
   
2. Cool in cold water, drain very well.
   
3. Gently squeeze out excess water.
   

Elephant garlic and tomatoes

1. Wrap the elephant garlic bulb in foil with a drizzle of oil and a pinch of salt.
   
2. Roast 45–60 minutes until soft and caramelized.
   
3. For the cherry tomatoes: place them in a small baking dish with olive oil, bay leaves, thyme, salt and pepper.
   Roast 15–20 minutes while the beef rests.
   

6. Rest the roast and make the jus

1. When the thermometer reads 60 °C / 140 °F, remove the roast from the oven.
   
2. Transfer it to a board, tent loosely with foil and let rest for 20 minutes.
   

Meanwhile:

1. Remove the whole marrow bones you want to serve and set aside.
   
2. Spoon off most of the fat from the pan, keeping about 2 tbsp.
   
3. In a saucepan, heat the reserved fat, add the flour and cook for 1–2 minutes, stirring.
   
4. Pour in the beef stock, add the roasted vegetables and marrow bone pieces.
   
5. Simmer for about 20 minutes, skimming excess fat from the surface.
   
6. Strain through a fine sieve.
   
7. Adjust seasoning to taste – the consistency should lightly coat the back of a spoon, like a good steak au poivre sauce or Roquefort sauce for steak.
   

7. Finish the vegetables and plate

1. In a pan, melt the butter.
   
2. Brown the endives on all sides, season with salt and pepper.
   
3. Add the green beans and warm them through.
   
4. Reheat the baked potatoes, roasted tomatoes, elephant garlic and marrow bones in the oven if needed.
   

To plate:

1. Split the baked potatoes open in a “flower” with a knife and your fingers.
   
2. On a hot plate, arrange one baked potato, some green beans, a braised endive, roasted cherry tomatoes, a marrow bone and a spoonful of elephant garlic.
   
3. Ladle some hot jus onto the bottom of the plate.
   
4. Slice the beef into thick slices. As in the video, you can quickly pass the slices in a hot pan with a small knob of butter for a shiny finish.
   
5. Place the slices over the jus and serve immediately.
   

Substitutions and variations

• Beef cut: swap striploin for rib roast, sirloin or tenderloin (reduce cooking time).
  
• Bone marrow: if you don’t have marrow bones, the recipe still works, but the jus will be less intense. You can enrich it with a bit of homemade beurre manié.
  
• Sides: replace the endives with traditional gratin dauphinois or creamy chicken and zucchini gratin.
  
• Sauce: serve the roast with a creamy mushroom steak sauce, Roquefort sauce or even a classic peppercorn sauce.
  

What to serve with this roast beef

This roast beef with bone marrow and vegetables goes perfectly with:

• Parisian potatoes
  
• Homemade mashed potatoes
  
• Traditional gratin dauphinois
  
• Creamy mushroom steak sauce
  
• Roquefort sauce for steak
  
• Classic boeuf bourguignon as another French beef classic
  
• Beef Wellington for special occasions
  
• No-churn dark chocolate ice cream for dessert
  
• Moist apple cake or pear almond tart to finish the meal
  

FAQ – Roast beef with bone marrow

How do I know when my roast beef is done?
Use a thermometer. For a pink roast, aim for 60 °C / 140 °F in the center and let it rest 20 minutes. The temperature will rise by 3–5 °C as it rests.

Can I prepare this roast ahead of time?
Yes. You can sear, season and set up the bone-and-vegetable bed a few hours ahead. Keep everything in the fridge, then bring the roast back to room temperature for 45–60 minutes before putting it in the oven.

What if I don’t have homemade beef stock?
Use a good-quality, low-sodium store-bought beef stock and reduce it a bit more for flavour. Avoid very salty stocks, since the pan drippings are already seasoned.

Can I make this without bone marrow?
Yes, but the flavour will be a bit less deep. You can serve with a Roquefort sauce or creamy mustard chicken-style sauce adapted for beef.

What sides are best for a holiday roast beef dinner?
A mix of Parisian potatoes, gratin dauphinois, green beans and a simple green salad makes a classic spread.

Oven Roasted Beef Striploin with Bone Marrow and Rich Beef Jus (Holiday Roast)

This slow roasted beef striploin with bone marrow, roasted vegetables and rich pan jus is the kind of centerpiece you serve for a birthday dinner, Sunday roast or holiday meal. The recipe is based on my original roast beef video, but I’ve made a few changes and clarified the method so it’s easier to reproduce at home for readers in Canada, the USA and beyond.

Print The Recipe Pin The Recipe

Prep Time 30 minutes mins

Cooking Time 2 hours hrs 30 minutes mins

Category Main Course

Cuisine Worldwide

Portions 6 Portions

Calories 450 kcal

Ingredients

  

Beef and jus

• 1.8 kg / 4 lb beef striploin roast tied
• 6 marrow bones
• 400 g / 14 oz carrots chopped
• 300 g / 10 oz onions roughly sliced
• 1 head garlic
• 5 –6 bay leaves
• 3 –4 sprigs thyme
• 60 ml / 4 tbsp neutral oil divided
• 30 ml / 2 tbsp Dijon mustard
• 15 g / 1 tbsp steak spice mix
• 10 g / 2 tsp salt + pepper to taste
• 750 ml / 3 cups unsalted beef stock
• 20 g / 2 tbsp all-purpose flour

Sides

• 600 g / 1.3 lb endives
• 300 g / 10 oz green beans
• 600 g / 1.3 lb potatoes
• 1 bulb elephant garlic
• 250 g / 9 oz cherry tomatoes
• 40 g / 3 tbsp butter
• Salt pepper

Instructions

 

• Preheat oven to 180 °C / 350 °F. In a roasting pan, arrange the marrow bones, carrots, onions, whole garlic head, bay leaves and thyme. Drizzle with oil, lightly salt and toss.
• Pat the roast dry, season with salt and pepper and sear on all sides in a hot pan with oil. Deglaze the pan with a little beef stock and pour over the vegetables and bones.
• Brush the roast with Dijon mustard, sprinkle with steak spice and place on top of the bones and vegetables. Insert a probe thermometer into the center.
• Roast until the internal temperature reaches 60 °C / 140 °F for medium/pink, basting occasionally. Expect about 1 h 30 for a 1.8 kg / 4 lb roast, but rely on the thermometer.
• Wrap the potatoes individually in foil and bake 1 hour at 180 °C / 350 °F. Set aside and reheat before serving.
• Blanch green beans 3–4 minutes in salted boiling water, then cool in cold water and drain. Simmer endives in salted water until tender, cool, then squeeze out excess water.
• Wrap elephant garlic in foil with a little oil and roast 45–60 minutes until soft. Roast cherry tomatoes with olive oil, thyme, bay, salt and pepper for 15–20 minutes.
• When the roast reaches 60 °C / 140 °F, remove from the oven, tent loosely with foil and rest 20 minutes. Remove whole marrow bones for serving.
• Spoon off most of the fat from the roasting pan, keeping about 2 tbsp. Add flour, stir, then pour in the beef stock. Add roasted vegetables and marrow pieces, simmer 20 minutes, skim, strain and adjust seasoning.
• Reheat potatoes, tomatoes, marrow bones and elephant garlic. In a pan, warm butter, brown the endives, season, then add green beans to heat through.
• Split the potatoes open, plate with green beans, endives, tomatoes, elephant garlic and a marrow bone. Spoon hot jus into the bottom of the plate.
• Slice the roast into thick slices, optionally pass them quickly in a hot pan with a small knob of butter for shine, and place over the jus. Serve immediately.

Video

Notes

Substitutions and variations

• Beef cut: swap striploin for rib roast, sirloin or tenderloin (reduce cooking time).
• Bone marrow: if you don’t have marrow bones, the recipe still works, but the jus will be less intense. You can enrich it with a bit of homemade beurre manié.
• Sides: replace the endives with traditional gratin dauphinois or creamy chicken and zucchini gratin.
• Sauce: serve the roast with a creamy mushroom steak sauce, Roquefort sauce or even a classic peppercorn sauce.

FAQ – Roast beef with bone marrow

How do I know when my roast beef is done?
Use a thermometer. For a pink roast, aim for 60 °C / 140 °F in the center and let it rest 20 minutes. The temperature will rise by 3–5 °C as it rests.

Can I prepare this roast ahead of time?
Yes. You can sear, season and set up the bone-and-vegetable bed a few hours ahead. Keep everything in the fridge, then bring the roast back to room temperature for 45–60 minutes before putting it in the oven.

What if I don’t have homemade beef stock?
Use a good-quality, low-sodium store-bought beef stock and reduce it a bit more for flavour. Avoid very salty stocks, since the pan drippings are already seasoned.

Can I make this without bone marrow?
Yes, but the flavour will be a bit less deep. You can serve with a Roquefort sauce or creamy mustard chicken-style sauce adapted for beef.

What sides are best for a holiday roast beef dinner?
A mix of Parisian potatoes, gratin dauphinois, green beans and a simple green salad makes a classic spread.

Keywords Beef

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