Here’s a classic recipe for a delicious and tender roast beef:
Ingredients:
- 3-4 lb (1.4-1.8 kg) beef roast (ribeye, sirloin, or top round)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1 cup beef broth
- 1 cup red wine (optional)
Instructions:
- Prepare the Beef:
- Remove the beef roast from the refrigerator at least 1 hour before cooking to bring it to room temperature. This ensures even cooking.
- Season the Roast:
- Preheat your oven to 450°F (230°C).
- In a small bowl, combine the olive oil, minced garlic, salt, black pepper, thyme, rosemary, and oregano.
- Rub the seasoning mixture all over the beef roast, making sure to cover all sides.
- Sear the Roast:
- Heat a large skillet or roasting pan over medium-high heat. Once hot, add the beef roast and sear on all sides until browned, about 2-3 minutes per side. This helps to lock in the juices.
- Roast the Beef:
- Place the seared beef roast on a rack in a roasting pan.
- Pour the beef broth and red wine (if using) into the bottom of the roasting pan.
- Insert a meat thermometer into the thickest part of the roast.
- Roast in the preheated oven at 450°F (230°C) for 15 minutes. Then, reduce the oven temperature to 325°F (160°C) and continue roasting until the internal temperature reaches your desired level of doneness:
- Rare: 120-125°F (49-52°C)
- Medium Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium Well: 150-155°F (66-68°C)
- Well Done: 160°F (71°C) and above
- Rest the Roast:
- Once the roast reaches the desired temperature, remove it from the oven and place it on a cutting board.
- Tent it loosely with aluminum foil and let it rest for at least 15-20 minutes. This allows the juices to redistribute, making the meat more tender and flavorful.
- Carve and Serve:
- Slice the roast beef thinly against the grain.
- Serve with your favorite sides such as roasted vegetables, mashed potatoes, or a fresh salad.
Tips:
- Gravy Option: Use the drippings from the roasting pan to make a delicious gravy. Simply pour the drippings into a saucepan, bring to a simmer, and whisk in a slurry made of cornstarch and water to thicken.
- Storage: Leftover roast beef can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Enjoy your perfectly cooked roast beef!
