Name: Rosemary and Garlic Roast Beef Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
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

Jump to Recipe

If you’re craving a dish that combines bold herbal notes and rich, savory goodness, then you are going to absolutely love this Rosemary and Garlic Roast Beef. This classic roast is bursting with fragrant rosemary, pungent garlic, and a harmonious blend of herbs that work together to elevate the beef to a whole new level. Whether you’re preparing a special dinner for family or impressing guests at your next gathering, this recipe promises tender, juicy meat with a perfectly seasoned crust that’s nothing short of spectacular.

Rosemary and Garlic Roast Beef Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, fresh ingredients is key to making a Rosemary and Garlic Roast Beef that’s bursting with flavor. Each component plays a crucial role: from the tender cut of beef to the fresh herbs and seasonings that create the unforgettable aroma and taste.

3 pounds beef roast (such as ribeye or sirloin): Choose a quality cut with good marbling for tender, juicy results.
4 cloves garlic, minced: Adds a robust and savory punch that complements the beef perfectly.
3 tablespoons fresh rosemary, chopped: Provides a woodsy, fragrant herbal note that shines in every bite.
2 tablespoons olive oil: Helps the herbs adhere and encourages a rich, golden crust during roasting.
1 teaspoon salt: Essential to enhance the natural flavors of the meat.
1 teaspoon black pepper: Adds a subtle heat and depth to the seasoning.
1 teaspoon onion powder: Brings a mild sweetness and complexity to the flavor profile.
1 teaspoon dried thyme: Complements the rosemary with its earthy, slightly minty taste.
1 cup beef broth (optional for gravy): Perfect for making a rich pan gravy that ties the whole meal together.

How to Make Rosemary and Garlic Roast Beef

Step 1: Preheat and Prepare Your Oven

Start by preheating your oven to 375°F (190°C). This temperature strikes the perfect balance to sear the outside and cook the beef evenly all the way through.

Step 2: Create the Flavorful Herb and Garlic Paste

In a bowl, combine the minced garlic, fresh rosemary, olive oil, salt, pepper, onion powder, and thyme. Stir until you have a thick, fragrant paste that will coat your beef with layers of flavor.

Step 3: Prepare the Beef Roast

Pat your beef roast dry with paper towels — this simple trick helps achieve that enviable crust during roasting. Then, generously rub the garlic and rosemary paste all over, making sure every inch is covered for maximum impact.

Step 4: Roast to Perfection

Place the seasoned beef in a roasting pan and insert a meat thermometer right in the thickest part. Roast in your preheated oven for about 1 hour and 15 minutes, or until it reaches an internal temperature of 135°F (57°C) for a mouth-watering medium-rare. Adjust cooking time if you prefer your beef more or less done.

Step 5: Let it Rest

Once out of the oven, let the roast rest for at least 15 minutes. This crucial step allows the juices to redistribute, meaning every slice will be juicy and tender, not dry.

Step 6: Make a Simple Gravy (Optional)

If you want to add an extra touch of indulgence, pour beef broth into the roasting pan while the roast rests. Scrape up the flavorful brown bits at the bottom and simmer gently to create a delicious, savory gravy.

Step 7: Slice and Serve

Finally, slice your Rosemary and Garlic Roast Beef against the grain into thin, tantalizing slices and serve with the homemade gravy or on its own to enjoy the pure flavors of the beef and herbs.

How to Serve Rosemary and Garlic Roast Beef

Garnishes

Fresh sprigs of rosemary or a sprinkle of finely chopped parsley not only brighten the plate but add a lovely herbal aroma that complements the main dish beautifully.

Side Dishes

Classic roasted potatoes, buttery steamed green beans, or a crisp, fresh salad are perfect companions that balance the richness of the beef and complete your meal.

Creative Ways to Present

Try serving thin slices of the roast atop a warm, crusty baguette with horseradish cream for an elegant open-faced sandwich. Alternatively, layer slices into a hearty stew for a comforting twist that’s perfect for chilly evenings.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap your roast beef tightly in foil or plastic wrap and store it in the refrigerator. It will keep well for up to three days while staying flavorful and moist.

Freezing

For longer storage, slice the roast before freezing. Place slices in an airtight freezer bag with parchment paper between layers to prevent sticking, and freeze for up to two months.

Reheating

Reheat gently in the oven at a low temperature or in a covered skillet with a splash of beef broth to keep the meat juicy and tender without drying it out.

FAQs

Can I use dried rosemary instead of fresh?

While fresh rosemary delivers the best aroma and flavor, dried rosemary can be used in a pinch—just use about one-third the amount since dried herbs are more potent.

What cut of beef is best for this roast?

Ribeye and sirloin are both excellent choices due to their tenderness and marbling, but you can also use a top round for a leaner option.

How do I know when the roast is done?

Using a meat thermometer is the most reliable method. Aim for 135°F (57°C) for medium-rare, but adjust to your preferred doneness accordingly.

Can I make the herb paste ahead of time?

Absolutely! Preparing the rosemary and garlic paste a few hours ahead or even the night before allows the flavors to deepen and can save you time on the day of roasting.

Is it necessary to rest the meat before slicing?

Yes, resting is essential. It lets the juices redistribute throughout the roast, ensuring each slice is juicy rather than dry.

Final Thoughts

There’s something truly special about a perfectly roasted piece of meat infused with fresh rosemary and garlic—it’s a dish that feels both comforting and elegant. I wholeheartedly encourage you to try this Rosemary and Garlic Roast Beef for your next meal. Its irresistible aroma and mouthwatering flavor will win over anyone lucky enough to share the table with you.

Rosemary and Garlic Roast Beef Recipe

★★★★★

4.9 from 27 reviews

Author: Jack
Total Time: 1 hour 30 minutes
Yield: 6 servings 1x
Diet: Halal

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Description

A flavorful rosemary and garlic roast beef recipe perfect for a hearty meal. This roast is seasoned with fresh herbs and spices, then oven-roasted to medium-rare perfection and served with an optional savory beef gravy.

Ingredients

Scale

Beef and Seasoning

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

Optional Gravy

1 cup beef broth

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting the beef perfectly.
Prepare Herb Paste: In a mixing bowl, combine minced garlic, chopped rosemary, olive oil, salt, black pepper, onion powder, and dried thyme. Mix well until it forms a fragrant paste.
Dry the Beef: Use paper towels to pat the beef roast dry. This step helps create a nice crust on the roast when cooking.
Apply Paste: Rub the garlic and rosemary paste all over the beef roast, making sure to coat all sides evenly to maximize flavor.
Place in Roasting Pan: Put the beef roast into a roasting pan and insert a meat thermometer into the thickest part of the roast to monitor internal temperature while cooking.
Roast the Beef: Roast in the preheated oven for about 1 hour and 15 minutes, or until the thermometer reads 135°F (57°C) for medium-rare doneness. Adjust time according to your desired level of doneness.
Rest the Meat: Remove the roast from the oven and let it rest for 15 minutes. This step allows the juices to redistribute, keeping the meat juicy and tender.
Make Gravy (Optional): While the beef rests, pour the beef broth into the roasting pan and scrape up any browned bits from the bottom to create a simple, flavorful gravy.
Slice and Serve: Slice the roast thinly against the grain for maximum tenderness and serve with the optional gravy.

Notes

For a more well-done roast, cook to higher internal temperatures: 145°F for medium, 160°F for medium-well.
Allowing the beef to rest before slicing is crucial to retain juices.
Use a sharp knife to slice the roast thinly, cutting against the grain to ensure tenderness.
Leftover roast beef can be stored in the refrigerator for up to 3 days.
If you prefer, fresh thyme can be used in place of dried thyme for a more vibrant flavor.
The optional gravy adds moisture and depth of flavor but is not necessary if you prefer the roast on its own.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Main Course
Method: Roasting
Cuisine: American