Description
Rosemary and Garlic Roast Beef is a succulent dish that elevates any meal with its rich flavors and tender texture. This recipe features a boneless rib eye roast coated in a fragrant herb-garlic paste, making it perfect for special occasions or family gatherings. The irresistible aroma of rosemary and garlic filling your kitchen sets the stage for an unforgettable culinary experience. With easy preparation steps, this roast beef not only impresses guests but also guarantees perfectly cooked meat every time. Serve it with your favorite sides, and enjoy the delightful leftovers in sandwiches or as part of a charcuterie board.
Ingredients
Scale
- 3 pounds boneless rib eye roast
- ¼ cup chopped fresh rosemary
- ¼ cup chopped garlic (about 20 cloves)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons vegetable oil
- 4 tablespoons unsalted butter (for mushroom sauce)
- 4 cups assorted mushrooms (sliced)
- 1 cup beef stock
Instructions
- Preheat oven to 350ºF.
- Tie the rib eye roast securely with cooking twine and season generously with salt and pepper.
- Mix rosemary, garlic, and olive oil to form a paste; coat the roast evenly.
- Heat vegetable oil in a cast iron skillet over medium heat; sear all sides of the roast until browned (5-8 minutes).
- Transfer skillet to preheated oven; roast until a meat thermometer reads 135ºF (medium-rare), about 1 to 1.5 hours.
- Let the roast rest for at least 10 minutes before slicing.
- Sauté sliced mushrooms in butter until cooked through; deglaze skillet with stock, add mushrooms, and finish sauce.
- Serve the roast topped with mushroom sauce.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 85g)
- Calories: 305
- Sugar: 0g
- Sodium: 732mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 85mg