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Rustic Herb-Crusted Roast Beef with Garlic and Thyme for Holiday Meals Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 27 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American
  • Diet: Gluten Free

Description

This Rustic Herb-Crusted Roast Beef with Garlic and Thyme is a perfect centerpiece for holiday meals. Featuring a savory crust made from fresh herbs, garlic, and spices, this roast is cooked to tender, juicy perfection and served with a flavorful pan sauce. Ideal for special occasions, it brings rich American flavor and a satisfying hearty meal to your table.

Ingredients

Beef and Seasoning

  • 4 pound beef ribeye roast or top sirloin roast
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika

For Pan Sauce

  • 1 cup beef broth

Instructions

  1. Prepare the Roast: Remove the roast from the refrigerator about 1 hour before cooking to allow it to come to room temperature, ensuring even cooking. Preheat your oven to 450°F (232°C). Pat the beef dry with paper towels and place it on a roasting rack in a roasting pan.
  2. Make Herb Paste: In a small bowl, mix olive oil, kosher salt, freshly ground black pepper, finely chopped thyme, rosemary, minced garlic, onion powder, and smoked paprika to form a fragrant herb paste. Rub this mixture evenly over the entire surface of the beef roast to build a flavorful crust.
  3. Initial High-Heat Roasting: Place the roast in the preheated oven and roast at 450°F for 15 minutes. This high heat helps develop a delicious, rustic herb crust on the outside of the beef.
  4. Lower Heat Slow Roasting: Reduce the oven temperature to 325°F (163°C). Continue roasting the beef for an additional 60 to 75 minutes, or until the internal temperature measures 125°F for medium-rare or 135°F for medium doneness. Use a meat thermometer for accuracy.
  5. Rest the Meat: Remove the roast from the oven. Tent it loosely with foil and let it rest for 20 minutes. Resting allows juices to redistribute, resulting in a juicy, tender roast.
  6. Prepare Pan Sauce: Optional but recommended: Pour beef broth into the roasting pan with the drippings. Transfer the pan to the stovetop and simmer the liquid to deglaze the pan and create a simple, savory pan sauce to accompany the beef.
  7. Slice and Serve: Slice the roast against the grain into 6-ounce portions and serve warm with the pan sauce on the side.

Notes

  • Use a meat thermometer to monitor the internal temperature and avoid overcooking.
  • Fresh herbs deliver the best flavor; if using dried herbs, halve the quantity.
  • For extra richness and a glossy finish, brush the roast with melted butter during the last 20 minutes of roasting.
  • Allowing the roast to rest is crucial for juicy results.
  • Broth-based pan sauce enhances the flavor and makes great use of drippings.

Find it online: https://slsrecipes.com/rustic-herb-crusted-roast-beef-with-garlic-and-thyme-for-holiday-meals-recipe/