Roast Beef

Savor Sunday night dinners with this perfectly seasoned Roast Beef

Garlic studded herb Roast Beef is a meat lover’s dream dinner. We love the way this dish makes the whole house smell delicious!

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

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What type of meat is best for Roast Beef?

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 your decision-making at the butcher’s counter and make your next special 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 – 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 roasting 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 garlic herb 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 pepper
• Fresh rosemary
• Fresh thyme
• 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 surface 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 and let the 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 130°F – 135°F. This will take about 50 – 60 minutes. For best results use a meat thermometer.
• Remove the roast from the oven and transfer to a cutting board that has grooved sides to capture any 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 pan if you want to make au jus

What is the right roasting 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 wines 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

Print Recipe

5 from 5 votes

Roast Beef

Garlic studded herb Roast Beef is a meat lovers dream dinner. We love the way this dish makes the whole house smell delicious!

Prep Time2 hours hrs 15 minutes mins

Cook Time1 hour hr

Roast can marinate for up too1 day d

Course: Main Course

Cuisine: American

Servings: 8 -10 servings

Calories: 341kcal

Author: Jayne Harter

Equipment

• 1 Roasting pan
• 1 Roasting rack

Ingredients

• 4 pound Top sirloin roast trimmed and tied with cooking twine
• 5 cloves garlic peeled and cut into slivers
• 2 teaspoon kosher salt
• 1 teaspoon ground pepper
• 1 Tablespoon garlic, minced
• 1 Tablespoon fresh thyme, finely chopped
• 1 Tablespoon fresh rosemary, finely chopped
• 3 Tablespoon Olive Oil

Instructions

• 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 covered, but right under the surface.
• In a small bowl blend the salt, pepper, minced garlic, thyme, rosemary and olive oil.
• Rub the spice mixture over the entire surface of the roast.
• The roast can be prepared up to 24 hours ahead of cooking, covered and refrigerated. Make sure to coat the roast with herbs for a minimum of 2 hours to absorb the flavors. Cover and let rest in the refrigerator.
• Remove the roast from the refrigerator and bring to room temperature (this takes about 30 minutes)
• Preheat oven to 450°F. Place oven rack in lower third of the oven.

  Lightly oil a medium size roasting pan. Place an oiled roasting rack, with sides, in the oiled pan.
• Place the roast in the center of the roasting rack, uncovered, fat-side up.
• Roast for 15 minutes at 450°F.
• Reduce oven temperature to 350°F and continue roasting until the meat reaches an internal temperature of 130°F – 135°F. This should take about 50-60 minutes.
• Remove roast from oven and carefully transfer it to a cutting board with outer grooves to capture the juice, loosely tent with foil, and let rest for 20 minutes.

  Remove rack from roasting pan but do not discard the juices.

Nutrition

Serving: 8oz | Calories: 341kcal | Carbohydrates: 1g | Protein: 51g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 134mg | Sodium: 709mg | Potassium: 832mg | Fiber: 1g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 4mg