Rosemary and Garlic Roast Beef is a classic dish that combines tender, juicy beef with the robust flavors of fresh rosemary and garlic. Perfect for special occasions, Sunday dinners, or holiday celebrations, this recipe is both simple to prepare and impressive to serve. The aromatic herb and garlic crust elevates the roast to a mouthwatering centerpiece for any meal.
Why You’ll Love This Recipe
- Simple Elegance: A straightforward recipe that produces gourmet results.
- Bursting with Flavor: The rosemary and garlic create a fragrant, savory crust.
- Juicy and Tender: Proper roasting techniques ensure perfect doneness.
- Versatile: Pairs beautifully with a wide range of sides.
- Impressive Presentation: Ideal for entertaining or holiday gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Beef roast (ribeye, sirloin, or tenderloin)
- Fresh rosemary, chopped
- Garlic cloves, minced
- Olive oil
- Salt
- Black pepper
- Optional: Dijon mustard for extra flavor
Directions
- Prepare the Roast:
- Preheat your oven to 450°F (232°C).
- Pat the beef roast dry with paper towels and set it on a roasting rack in a shallow pan.
- Season the Roast:
- In a small bowl, mix olive oil, minced garlic, chopped rosemary, salt, and black pepper.
- Optionally, add a tablespoon of Dijon mustard to the mixture for extra depth of flavor.
- Rub the mixture generously all over the roast, ensuring even coverage.
- Sear in the Oven:
- Place the roast in the oven and cook for 15 minutes to create a flavorful crust.
- Reduce Heat and Roast:
- Lower the oven temperature to 325°F (163°C) and continue cooking until the internal temperature reaches your desired doneness:
- Rare: 125°F (52°C)
- Medium-Rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Well-Done: 160°F (71°C)
- Lower the oven temperature to 325°F (163°C) and continue cooking until the internal temperature reaches your desired doneness:
- Rest and Serve:
- Remove the roast from the oven and tent it with foil. Allow it to rest for 15–20 minutes to let the juices redistribute.
- Slice and serve with your favorite sides.
Servings and Timing
- Servings: 6–8
- Prep Time: 10 minutes
- Cook Time: 1–2 hours (varies based on roast size and desired doneness)
- Resting Time: 15–20 minutes
- Total Time: Approximately 2 hours
Variations
- Herb Blend: Add thyme, sage, or parsley to the rosemary for a more complex flavor.
- Garlic Butter Crust: Mix softened butter with garlic and rosemary for an extra rich crust.
- Wine-Infused: Add a splash of red wine to the roasting pan for a subtle, savory enhancement.
- Crusted Finish: Press a breadcrumb and Parmesan mixture onto the roast for added texture.
- Marinated Option: Marinate the roast overnight with olive oil, garlic, and rosemary for deeper flavor.
Storage/Reheating
- Storage: Store leftover roast beef in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat slices gently in a 300°F oven, covered with foil, or use a skillet over low heat to preserve tenderness. Avoid overcooking during reheating.
FAQs
1. What cut of beef is best for this recipe?
Ribeye, sirloin, or tenderloin are excellent choices for this roast.
2. Can I make this roast ahead of time?
Yes, you can cook it in advance and reheat gently before serving. Let it rest completely before refrigerating.
3. How can I ensure the roast is tender?
Use a meat thermometer to avoid overcooking, and always let the roast rest before slicing.
4. Can I use dried rosemary instead of fresh?
Yes, but use half the amount, as dried rosemary is more concentrated in flavor.
5. What’s the best way to slice roast beef?
Slice against the grain to ensure tender pieces.
6. Do I need to sear the beef before roasting?
Searing in a hot oven at the beginning creates a crust; a stovetop sear is an alternative.
7. Can I make gravy from the drippings?
Yes, use the pan drippings to make a flavorful gravy by adding flour, broth, and seasoning.
8. How do I prevent the roast from drying out?
Avoid overcooking and baste the roast with pan juices periodically.
9. What sides pair well with this dish?
Mashed potatoes, roasted vegetables, green beans, or a fresh salad are perfect accompaniments.
10. Can I cook this roast in a slow cooker?
Yes, but you’ll miss out on the crispy crust. Sear the roast first, then cook on low for 6–8 hours.
Conclusion
Rosemary and Garlic Roast Beef is a timeless recipe that brings elegance and flavor to your dinner table. With its fragrant herb crust and perfectly cooked interior, this dish is ideal for holidays, special occasions, or simply treating yourself to a hearty meal. Serve it alongside your favorite sides for an unforgettable feast. Enjoy!
Print
Rosemary and Garlic Roast Beef
- Prep Time: 1 hour
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
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
- 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
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.
- 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.
- 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.
- 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.