Rosemary and Garlic Roast Beef
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
6
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Course
Main Course
Rosemary and Garlic Roast Beef
Description
This recipe starts by seasoning and tying a boneless rib eye roast, then coating it with a paste of chopped rosemary, garlic, and olive oil. After searing all sides in a hot cast iron skillet, the roast is oven-cooked at 350ºF until a meat thermometer reads medium-rare. Resting the roast before slicing ensures juiciness.
The pan is reused to sauté a variety of sliced mushrooms in butter, seasoning them until cooked through with no residual liquid. Adding beef or chicken stock to the pan deglazes the flavors left by the roast and mushrooms, forming a flavorful base for accompanying sauce or jus.
The final roast beef is fragrant with rosemary and garlic, with a brown crust and tender pink interior. Juicy mushrooms and pan jus complement the slices, making for a classic roast suited to special meals or family dinners.
Ingredients
- 3 pounds rib eye roast boneless
- ¼ cup rosemary chopped fresh; or other favorite herbs
- ¼ cup garlic chopped (about 20 cloves
- salt freshly ground, to taste
- black pepper freshly ground, to taste
- 2 tablespoons olive oil
- 2 tablespoons vegetable oil
- 4 tablespoons butter divided, unsalted
- 4 cups mushroom sliced to about the same size, a variety
- 1 cup beef stock or chicken stock
Instructions
- Preheat oven to 350ºF.
- Tie the roast and season generously with salt and pepper.
- Mix together rosemary and garlic. Add 2 tablespoons of olive oil and stir to combine, creating a paste. Reserve.
- In a cast iron skillet, over medium heat, heat the vegetable oil and, once smoking hot, sear all sides of the meat, about 5-8 minutes.
- Remove skillet from heat. Brush the herb-garlic mixture all over the roast.
- Bring the roast, in the cast iron skillet, to the preheated oven and cook for about 1 to 1.5 hours or until a meat thermometer reads 135F degrees (medium-rare). Let it rest for at least 10 minutes before serving (final temperature should be 145F for medium rare.)
- While the roast is resting, sauté the mushrooms over medium heat with 2 tablespoons butter until cooked through and no liquid is left in the pan, about 5 minutes. Season with salt and pepper.
- Remove roast from the cast iron skillet and bring the skillet to the stovetop. Add stock to the pan and deglaze the pan, scraping all the bits from the bottom. Allow to simmer until thick.
- Add the mushrooms to the sauce, stir in the remaining 2 tablespoons of butter and stir until the sauce is silky. Then, place the roast back in the cast iron with the sauce and spoon some of the sauce over the roast.
- Garnish serving platter with fresh rosemary if desired.
User Reviews
Overall Rating
4.5
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