Looking for a show-stopping centerpiece for your next dinner? This Herb-Crusted Roast Beef with Garlic Jus is just the ticket. It's elegant, flavorful, and surprisingly straightforward to prepare, making it perfect for both special occasions and casual gatherings.
Beef rib roast serves as the star, offering a rich, beefy flavor that stands up well to robust seasonings. Olive oil helps the herbs and spices stick to the meat while adding moisture. Minced garlic infuses the roast with an aromatic depth that complements the fresh herbs. Kosher salt and black pepper are essential for seasoning, drawing out the meat's natural flavors. Fresh rosemary and thyme create a fragrant, herbaceous crust that crisps beautifully. Beef broth and red wine form the base of the garlic jus, adding depth and a touch of acidity to balance the richness of the beef.
This roast pairs beautifully with creamy mashed potatoes or a simple arugula salad tossed in lemon vinaigrette. For a classic touch, serve with Yorkshire puddings and roasted root vegetables.
Begin by preheating your oven to 450°F (232°C), ensuring it's nice and hot to start. Dry your beef rib roast thoroughly with paper towels to help the seasoning adhere. Rub it all over with olive oil, then coat it generously with the minced garlic, kosher salt, and black pepper. Make sure to press the mixture into the meat so it sticks well.
Next, combine the rosemary and thyme, and pat them onto the roast, pressing firmly to create a thick herb crust. Place the roast on a rack in a roasting pan, which helps circulate heat evenly around the meat.
Slide the pan into your preheated oven and let it roast for 15 minutes at 450°F. This high temperature helps form a lovely crust. After 15 minutes, lower the oven temperature to 325°F (163°C) and continue roasting for about an hour. You'll want to use a meat thermometer to check for a medium-rare temperature of 135°F (57°C).
Once the roast is done, transfer it to a cutting board and let it rest for 15-20 minutes. This resting period is crucial as it allows the juices to redistribute, ensuring each slice is juicy and tender.
While the roast rests, place the roasting pan over medium heat on the stovetop. Pour in the beef broth and red wine, scraping up any delicious browned bits stuck to the pan. Let this mixture simmer for about 10 minutes until it's slightly reduced, forming a rich jus. Strain the sauce to remove any solids before serving it alongside the sliced roast beef.
Share