Roast Beef

Savor Sunday dinner with this perfectly seasoned tender Roast Beef Recipe

Garlic studded herb Roast Beef Recipe is a meat lover’s dream dinner. We love the way this dish brings a delicious aroma to the entire house, smells heavenly!

Besides the absolutely mouth-watering flavor, and awesome leftovers, this entree is a super simple recipe to prepare and we will show you how!

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What are the best cuts of beef for our Roast Beef Recipe?

When it comes to selecting the best cuts of Roast Beef there are many different options. While this can make the decision overwhelming, we are here to help!

Our goal is to help simplify the decision-making process at the butcher’s counter and select the best cut of beef for your next special occasion dinner.

Cuts of Roast Beef:

• Top Sirloin – This lean cut of beef is perfect for roasting. Also, known as the top center cut, which is the top cut of the sirloin primal. Not known to have a lot of marbling it does offer great flavor. It can also be cut into steaks which are great for grilling.
• Top-Round Roast – This cut comes from the top inside of the rear leg. It is also known as a London Broil or Inside Round. A very lean cut, it is commonly known for slow cooking and sliced for Roast Beef.
• Bottom Round – This cut comes from the bottom outside of the rear leg. It is also known as the Outside Round or Rump Roast. This roast is a great value and a lean cut of meat. Best slow roasted and thinly sliced.

Ingredients for perfect fresh herbs and garlic Roast Beef

• 4 pounds Top Sirloin Roast – trimmed and tied with kitchen twine (ask your butcher to do this and save yourself time)
• 6 garlic cloves – 5 cut into slivers and 1 minced
• Kosher salt
• Ground black pepper
• Fresh rosemary – chopped fine
• Fresh thyme – chopped fine
• Olive oil

Instructions for Roasting Beef

First Step

• Pat the roast beef dry with a paper towel.
• Using a pairing knife make slits up and down the entire roast beef.
• Insert one sliver of garlic clove into each of the slits on the roast.
• Make sure the garlic is completely covered, but right under the surface of the meat. This will keep the garlic from burning while cooking.
• In a small bowl combine salt, pepper, minced garlic, thyme, rosemary, and olive oil. Blend together.
• Rub the spice mixture over the entire outside of the roast, making sure to coat on all sides.
• The roast can be prepared up to 24 hours ahead of cooking.
• Be sure you give the roast a minimum of 2 hours to marinate with the herb mixture rubbed on it so it will absorb all the flavors.
• Cover with aluminum foil and let the beef roast rest in the refrigerator.
• Remove the roast from the refrigerator and bring it to room temperature. This takes about 30-45 minutes.

Second Step – Roasting

• Preheat the oven to 450°F. Place the oven rack in the lower third of the oven.
• Lightly oil the bottom of a medium-size roasting pan. Lightly oil a roasting rack, with sides, and place into the prepared roasting pan.
• Place the roast in the center of the roasting rack, uncovered, fat side up.
• Roast for 15 minutes at 450°F.
• After 15 minutes reduce oven temperature to 350°F.
• Continue roasting the beef until it reaches an internal temperature of the meat 130°F – 135°F. This will take about 50 – 60 minutes. For best results use an instant-read thermometer.
• Remove the roast from the oven and transfer to a cutting board that has grooved sides to capture any pan juices (we will use all those flavorful juices later to make au jus)
• Let covered roast stand for 20 minutes on the cutting board. This helps the meat to reabsorb and retain all the juices.
• Remove the rack from the roasting pan, but do not discard the juices in the bottom of the pan the pan drippings make a wonderful au jus. We love to make leftover roast beef sandwiches by cutting the roast in thin slices and serving with the leftover au jus.

What is the right roasting cook time for Roast Beef?

We all have preferences as to how we like our meat cooked. Some of us enjoy it well done while others enjoy a more rare cut. For this recipe, we recommend Medium-rare to Medium.

Here is an easy temperature guide to help you cook the perfect roast beef:

Internal temperature on a meat thermometer

• Rare: 120˚F
• Medium Rare: 130˚F
• Perfectly Medium: 135˚F
• Medium Well: 140˚F
• Well Done: 150˚F

Please note oven temperatures can differ from oven to oven so you may need to adjust your cooking time accordingly.

Looking for the perfect roasting pan and rack? We love this All-Clad Stainless Steel pan with rack

Your Sommelier Suggestions

My favorite wine pairings for our herbed Roast Beef are a bold Cabernet Sauvignon, a rich Italian Barolo, and a smooth Merlot or Shiraz.

When pairing red wine with beef

• for a fattier cut of meat: selecting wines with more tannins will soften and allow the flavors in the meat to shine. Great pairings include Cabernets and Barolos

• For leaner cuts of meat: select wines that are aged with softer tannins. A perfect pairing would be a smooth Merlot or a Shiraz

Looking for additional great entrees to try?

• Tomahawk Ribeye Steak
• Honey Glazed Ham
• Grilled Lamb Chops with Pomegranate Glaze
• Oven Roasted Turkey Breast

Perfectly Paired Side Dishes for Roast Beef:

• Oven Roasted Asparagus
• Spinach Salad with Warm Bacon Dressing
• Oven Roasted Potatoes
• Easy Hasselback Potatoes
• Grilled Caesar Salad with Garlic Croutons
• Garlic Mashed Potatoes