Turned on Roast Beef
Bring elegance and bold flavor to your dinner table with "Turned On Roast Beef," a show-stopping centerpiece perfect for any special occasion. This succulent beef roast, crafted with a tender ribeye or top round cut, is infused with the aromatic essence of garlic, fresh rosemary, and thyme. Coated in a flavorful rub of olive oil, paprika, and onion powder, the roast is first seared at high heat for a beautifully caramelized crust before being slow roasted with a luscious red wine and beef broth base. The pan juices are transformed into a silky, savory sauce with a touch of butter, adding depth to every slice. Whether cooked rare, medium-rare, or to your desired doneness, this roast beef recipe is a celebration of rich, classic flavors that's easy to prepare yet irresistibly sophisticated. Pair with your favorite sides for a restaurant-quality meal at home.
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Recipe Information
Ingredients
- 3 lbs Beef roast (ribeye or top round)
- 6 cloves Garlic cloves
- 3 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 3 tbsp Olive oil
- 2 tsp Salt
- 1 tsp Freshly ground black pepper
- 1 tsp Paprika
- 1 tsp Onion powder
- 1 cup Red wine
- 1 cup Beef broth
- 2 tbsp Butter
Instructions
Preheat your oven to 450°F (230°C).
Remove the beef roast from the refrigerator and let it sit at room temperature for 30 minutes.
Mince 3 garlic cloves and combine with olive oil, salt, black pepper, paprika, and onion powder to form a rub.
Pat the roast dry with paper towels and rub the garlic mixture all over the meat, ensuring even coverage.
Place the beef roast on a roasting rack set inside a roasting pan. Scatter the rosemary, thyme, and the remaining 3 whole garlic cloves around the roast.
Roast in the preheated oven for 15 minutes to sear the outside.
Reduce the oven temperature to 325°F (165°C) and pour the red wine and beef broth into the bottom of the roasting pan.
Tent the roast loosely with foil and continue roasting for 90 minutes, basting the meat with pan juices every 20-30 minutes.
Check the internal temperature with a meat thermometer: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, 145°F (63°C) for medium. Adjust cooking time as needed.
Remove the roast from the oven, transfer to a cutting board, and cover tightly with foil. Let rest for 15-20 minutes to allow juices to redistribute.
While the meat rests, strain the pan juices into a small saucepan. Over medium heat, whisk in the butter to create a rich and flavorful sauce. Taste and adjust seasoning as needed.
Slice the roast against the grain into thin slices and drizzle with the sauce. Serve immediately and enjoy!
Nutrition Facts
Calories |
4262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 338.2 g | 434% | |
| Saturated Fat | 128.5 g | 642% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 1086 mg | 362% | |
| Sodium | 6595 mg | 287% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 1.9 g | ||
| Protein | 263.8 g | 528% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 256 mg | 20% | |
| Iron | 39.2 mg | 218% | |
| Potassium | 4310 mg | 92% | |
*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.
