Classic Roast Beef with Herb Crust
Savor the rich flavors of this tender, juicy roast beef encrusted with a medley of fragrant herbs. A timeless main course that's perfect for special occasions or Sunday dinners with family and friends.
Ingredients
- 1 3-4 lb top sirloin roast or prime rib roast
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cloves garlic minced
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried oregano
Instructions
- Remove the roast from the refrigerator 30-60 minutes before cooking to bring it to room temperature. Preheat the oven to 450°F (230°C) and position the rack in the middle.
- In a small bowl, mix together the olive oil, salt, pepper, garlic, rosemary, thyme, and oregano to create a paste.
- Rub the herb paste all over the roast, ensuring it's evenly coated.
- If using, tie the roast with kitchen twine at 1-inch intervals to help it maintain its shape during cooking.
- Place the roast fat-side up on a rack in a roasting pan. Insert an oven-safe meat thermometer into the thickest part of the roast, not touching fat or bone.
- Place the roasting pan in the preheated oven and cook for 15 minutes to sear the exterior.
- Reduce the oven temperature to 325°F (165°C) and continue roasting until your desired doneness is reached. As a general rule, plan for these cooking times per pound:
- Rare (125°F): 15-17 minutes
- Medium-rare (135°F): 18-20 minutes
- Medium (145°F): 21-23 minutes
- Once your roast reaches the target temperature, remove it from the oven, tent loosely with foil, and let it rest for 15-20 minutes before slicing.
- Transfer the rested roast to a cutting board and remove the twine, if used. Using a sharp knife, slice the roast against the grain for maximum tenderness.
- Arrange the slices on a warm platter, spoon any accumulated pan juices over the top, and serve immediately with your choice of sides.
Notes
Nutrition Information (per serving, based on 8 servings):
- Calories: 380
- Total Fat: 22g
- Saturated Fat: 8g
- Cholesterol: 120mg
- Sodium: 420mg
- Total Carbohydrates: 1g
- Protein: 42g
- Iron: 20% of Daily Value
- Potassium: 10% of Daily Value