There’s something incredibly satisfying about roasting a beautiful piece of beef. I remember the first time I attempted this dish; I was nervous, thinking about the perfect balance of flavors and how to ensure the beef was tender and juicy. As the aroma of garlic and rosemary filled my kitchen, I knew I was onto something special. This Rosemary and Garlic Roast Beef has become a beloved staple at gatherings and holiday dinners, where everyone raves about the flavor and tenderness.

What Makes This So Good:

Herbaceous Flavor: Fresh rosemary and garlic create a fragrant, mouthwatering crust on the beef.
Juicy and Tender: Slow roasting ensures the beef is perfectly cooked all the way through.
Easily Customizable: Tailor the recipe with your favorite sides or wine pairings; I’ve found a good glass of Rioja Reserva pairs beautifully!

Ingredients:

1 roast beef (around 3-4 pounds / 1.4-1.8 kg)
4 cloves of garlic, minced
2 tablespoons of fresh rosemary, chopped
2 tablespoons of olive oil
Salt and pepper to taste
1 cup of beef broth (240 ml)
Optional: A bottle of Rioja Reserva for pairing

Smart Swaps:

For a lower-sodium option, use low-sodium beef broth.
Substitute dried rosemary if fresh is unavailable; just use about one tablespoon.

Sourcing Tips:

Always choose a roast with good marbling; it helps keep the meat juicy.
Fresh herbs should be bright and fragrant; avoid wilted or browning leaves.

Directions:

Preheat your oven to 375°F (190°C).
In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, and pepper to create a flavorful paste.
Rub the garlic-rosemary mixture all over the roast beef, making sure to coat it evenly.
Place the roast in a roasting pan and surround it with beef broth.
Roast the beef in the oven for about 1.5 to 2 hours, or until it reaches your desired level of doneness. Use a meat thermometer; 135°F (57°C) for medium-rare, 145°F (63°C) for medium.
Baste the roast occasionally with the broth for added moisture.
Let the roast rest for 15 minutes before slicing. This helps retain the juices.
Serve with your favorite sides and enjoy with a glass of Rioja Reserva.

Safety Note: Be careful handling hot pans, and always wash your hands after touching raw beef to prevent cross-contamination.

Serving Suggestions

This roast is exceptional when served with a side of roasted vegetables or creamy mashed potatoes. You could also add a fresh green salad for a light and balanced meal.

Storage and Reheating

Leftover roast beef can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, place sliced beef in a skillet with a little broth to keep it moist over low heat. Alternatively, you can use a microwave but be mindful of not overcooking it, as it may dry out.

Pro Tips:

Make-ahead: You can prepare the garlic-rosemary paste the night before and rub it on the beef; just let it rest at room temperature for about 30 minutes before cooking.
Transport: If taking this dish to a gathering, cover it tightly with foil to keep it warm and juicy.
Re-crisp: To revitalize the roast, place slices under the broiler for a minute or two before serving; that way, you get a bit of a crust back.

Variations:

Herb Mix: Try adding thyme or oregano for a different flavor profile.
Spicy Kick: Incorporate a bit of cayenne or black pepper for heat.
Sweetness: Add a tablespoon of mustard to the olive oil mixture for a tangy twist.

FAQs

1. Can I use other cuts of beef?
Yes, you can try cuts like chuck roast or sirloin, but cooking times may vary based on the size and cut.

2. Is this recipe suitable for meal prep?
Absolutely! Roast beef is great for meal prepping, and it reheats well in different dishes.

3. What can I do with leftover roast beef?
Leftovers can be sliced for sandwiches, added to salads, or used in stir-fries; the possibilities are endless!

Rosemary and Garlic Roast Beef

Print Recipe

A tender and juicy roast beef infused with fragrant garlic and rosemary, perfect for gatherings and holiday dinners.

Total Time: 135 minutes
Yield: 8 servings

Ingredients

Scale

1 roast beef (around 3–4 pounds / 1.4–1.8 kg)
4 cloves of garlic, minced
2 tablespoons of fresh rosemary, chopped
2 tablespoons of olive oil
Salt and pepper to taste
1 cup of beef broth (240 ml)
Optional: A bottle of Rioja Reserva for pairing

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Instructions

Preheat your oven to 375°F (190°C).
In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, and pepper to create a flavorful paste.
Rub the garlic-rosemary mixture all over the roast beef, making sure to coat it evenly.
Place the roast in a roasting pan and surround it with beef broth.
Roast the beef in the oven for about 1.5 to 2 hours, or until it reaches your desired level of doneness. Use a meat thermometer; 135°F (57°C) for medium-rare, 145°F (63°C) for medium.
Baste the roast occasionally with the broth for added moisture.
Let the roast rest for 15 minutes before slicing. This helps retain the juices.
Serve with your favorite sides and enjoy with a glass of Rioja Reserva.

Notes

For a lower-sodium option, use low-sodium beef broth. Substitute dried rosemary if fresh is unavailable; use about one tablespoon. Leftover roast beef can be stored in an airtight container in the refrigerator for up to 3 days.

Author: soukaina
Prep Time: 15 minutes
Cook Time: 120 minutes
Category: Main Course
Method: Roasting
Cuisine: American
Diet: None