Rosemary and Garlic Roast Beef
This Rosemary and Garlic Roast Beef is a flavorful and tender dish perfect for a special dinner or family gathering. The combination of rosemary and garlic infuses the beef with savory aromas, making it a delightful main course that pairs well with a variety of sides.
Equipment
- 1 roasting pan
- 1 meat thermometer
- 1 cutting board
- 1 spoon or brush for spreading seasoning
Ingredients
- 3 pounds beef roast (such as ribeye or sirloin)
- 4 cloves garlic, minced
- 3 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 cup beef broth Optional for gravy.
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine minced garlic, chopped rosemary, olive oil, salt, black pepper, onion powder, and dried thyme. Mix well to form a paste.
- Pat the beef roast dry with paper towels to help achieve a nice crust.
- Rub the garlic and rosemary paste all over the beef, ensuring to cover all sides for maximum flavor.
- Place the beef roast in a roasting pan and insert a meat thermometer into the thickest part of the roast.
- Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare, or to your desired level of doneness.
- Once cooked, remove the roast from the oven and let it rest for 15 minutes to allow the juices to redistribute.
- If desired, while the beef is resting, add beef broth to the roasting pan and scrape up any brown bits to make a simple gravy.
- Slice the roast against the grain into thin slices and serve with gravy if desired.
Notes
For a deeper flavor, marinate the beef in the garlic-rosemary mixture for several hours or overnight in the refrigerator.
Adjust seasoning quantities according to personal preference, and feel free to add other herbs like thyme or oregano if you like.
This roast beef pairs beautifully with roasted vegetables or a fresh salad.