Description
This Rosemary Garlic Roast Beef recipe is a classic choice for a hearty and flavorful main course. The combination of aromatic herbs and garlic infuses the beef with rich flavors, making it a perfect centerpiece for a special dinner.
Ingredients
Units
Scale
Roast Beef:
- 3 to 4 pounds round roast, fat trimmed off
- 4 cloves garlic, each clove cut in 3 slivers, longwise
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
- 1/2 tablespoon chopped fresh thyme leaves
- 2 teaspoons salt, or to taste
- 1 teaspoon freshly cracked black pepper, or to taste
Instructions
- Preheat oven to 450˚F. Prepare a roasting pan with a rack set over it; set aside.
- Take the roast out of the fridge at least 1 hour before cooking, and up to 2 hours before cooking. Pat dry the meat with paper towels. Using a sharp knife, cut slits in the roast and insert the slivered garlic evenly around the whole roast.
- In a small bowl, combine olive oil, rosemary, thyme, salt, and pepper; mix until thoroughly incorporated. Rub the rosemary mixture all around the roast.
- Place the roast on top of the rack that is set over the roasting pan. Stick an ovenproof meat thermometer into the center of the meat. Transfer it to the oven and roast for 15 minutes.
- Reduce heat to 325˚F and continue to roast until internal temperature reaches 130°F for rare, 140°F for medium rare, and 150°F to 155˚F for medium to well done. This can take anywhere from 1 hour and 20 minutes to 2 hours, depending on the size of the roast and desired doneness.
- Remove from oven and let the roast rest for 20 to 30 minutes before cutting.
- Cut and serve.
Notes
- Bring to Room Temperature: Let the beef sit out of the refrigerator for about an hour before cooking. This helps it cook evenly.
- Seasoning: Generously season the beef with salt and pepper.
- Oven Temperature: Start with a high temperature (around 450°F/230°C) for the first 15 minutes, then reduce to 325°F (165°C) for even cooking.
- Use a Meat Thermometer: This ensures perfect doneness. For medium rare, aim for an internal temperature of 130-135°F (54-57°C); for medium, 135-145°F (57-62°C).
- Two important steps to remember for the perfect roast: Use an ovenproof meat thermometer, and let the roast beef rest for at least 20 minutes before cutting.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 0g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg
