Roast Beef
Elevate your dinner table with this classic, perfectly seasoned Roast Beef recipe that guarantees tender, juicy slices bursting with flavor. Using a succulent cut like ribeye, top sirloin, or rump, this dish is enhanced with a fragrant blend of garlic, fresh rosemary, and thyme, all brought together by a luscious crust from an initial high-temperature sear. With just 15 minutes of prep time, this foolproof recipe also includes a flavorful pan sauce made from rich beef drippings, broth, and optional red wine for an extra layer of indulgence. Ideal for holidays, special occasions, or an impressive Sunday dinner, this quintessential roast beef will melt in your mouth and is sure to wow your guests. Serve it thinly sliced alongside the velvety pan sauce for a show-stopping main course!
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Recipe Information
Ingredients
- 3 lbs beef roast (ribeye, top sirloin, or rump)
- 2 tbsp olive oil
- 2 tsp kosher salt
- 2 tsp black pepper, freshly ground
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 1 cup beef broth
- 0.5 cup red wine (optional)
Instructions
Remove the beef roast from the refrigerator and let it come to room temperature for about 30 minutes while you prepare the ingredients.
Preheat your oven to 450°F (230°C).
In a small bowl, mix together the olive oil, kosher salt, black pepper, minced garlic, chopped rosemary, and thyme to create a seasoning paste.
Pat the beef roast dry with paper towels to ensure a good sear, then rub the seasoning mixture evenly all over the roast.
Place the roast on a roasting rack set inside a roasting pan. If you don’t have a rack, you can use thickly sliced onions as a base to keep the meat elevated.
Insert a meat thermometer into the thickest part of the roast, ensuring it does not touch any bone (if applicable).
Roast in the preheated oven for 15 minutes at 450°F (230°C) to create a flavorful crust.
Reduce the oven temperature to 325°F (160°C) and continue cooking until the internal temperature reaches 130°F (54°C) for medium-rare or your desired doneness level. This will take approximately 60-90 minutes depending on the size of the roast.
Once the roast reaches the desired temperature, remove it from the oven and tent loosely with aluminum foil. Let it rest for at least 20 minutes to allow the juices to redistribute.
While the roast rests, prepare a quick pan sauce. Place the roasting pan with any drippings on the stovetop over medium heat. Add beef broth and red wine, scraping up any browned bits from the pan. Simmer until the liquid is reduced by half and slightly thickened.
Slice the roast thinly against the grain and serve with the warm pan sauce. Enjoy your perfect roast beef!
Nutrition Facts
Calories |
3787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 299.9 g | 384% | |
| Saturated Fat | 113.2 g | 566% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1089 mg | 363% | |
| Sodium | 2900 mg | 126% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.1 g | ||
| Protein | 344.4 g | 689% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 4882 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
