rostbiff

Rostbiff is a dish consisting of a whole beef roast that is cooked by roasting and then thinly sliced for serving. The term is used in Norwegian cuisine and corresponds to roast beef more broadly. Common cuts include topside, silverside, or rump, depending on local practice. The roast is typically seasoned with salt and pepper; garlic, herbs, and mustard are also used in some traditions. A crust or sear is often developed before finishing in an oven.

Preparation usually involves searing or browning the roast to create a crust, then roasting at moderate heat (roughly 180–200°C) until the internal temperature reaches desired doneness, commonly around 55–60°C for medium-rare or higher for more well-done. The roast is rested before slicing thinly across the grain. The pan juices are often used to make gravy, sometimes thickened with flour.

Serving typically includes boiled or roasted potatoes and vegetables; lingonberry or cranberry sauce, horseradish, or mustard may accompany the dish. In Norway, rostbiff is a traditional component of Christmas meals and Sunday roasts; regional preparations vary in spice blends and side dishes.