Print

Rosemary and Garlic Roast Beef

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A succulent roast beef seasoned with a blend of fresh rosemary and garlic, creating a flavorful crust and juicy interior. Ideal for holiday gatherings or Sunday dinners.

Ingredients

Scale
  • 3 to 4 pounds (1.4 to 1.8 kg) boneless beef roast (such as top round or ribeye)
  • 4 cloves garlic, each clove cut into 3 slivers lengthwise
  • 3 tablespoons olive oil
  • 1 tablespoon fresh rosemary, finely chopped
  • 1/2 tablespoon fresh thyme leaves, finely chopped
  • 2 teaspoons kosher salt, or to taste
  • 1 teaspoon freshly cracked black pepper, or to taste

Instructions

 

  1. Prepare the Beef:
    • Remove the beef from the refrigerator at least 1 hour before cooking to allow it to come to room temperature.
    • Preheat your oven to 450°F (232°C).
    • Pat the beef dry with paper towels. Using a sharp knife, make small incisions all over the roast and insert the garlic slivers into each slit.
  2. Season the Beef:
    • In a small bowl, combine the olive oil, chopped rosemary, thyme, salt, and pepper to form a paste.
    • Rub this herb mixture evenly over the entire surface of the beef.
  3. Roast the Beef:
    • Place the beef on a rack set inside a roasting pan.
    • Insert an ovenproof meat thermometer into the center of the roast.
    • Roast in the preheated oven for 15 minutes.
    • Reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches your desired doneness:
      • Rare: 130°F (54°C)
      • Medium-Rare: 140°F (60°C)
      • Medium: 150°F (66°C)
      • Well-Done: 160°F (71°C)
    • Cooking times will vary depending on the size of the roast and your oven; use the thermometer to ensure accuracy.
  4. Rest and Serve:
    • Once the roast reaches the desired temperature, remove it from the oven and tent it loosely with aluminum foil.
    • Allow the meat to rest for 20 to 30 minutes; this helps the juices redistribute, resulting in a more tender and juicy roast.
    • After resting, slice the roast thinly against the grain and serve with your choice of sides.

Notes

  • For best results, use a meat thermometer to monitor the internal temperature accurately.
  • Letting the beef come to room temperature before roasting ensures even cooking.
  • Resting the meat after roasting is crucial for retaining its juices and achieving optimal tenderness.

Find it online: https://ukfinda.com/rosemary-and-garlic-roast-beef/