Name: Rosemary and Garlic Roast Beef
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Cuisine: American
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

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

Units 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

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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.