Savory Herb-Crusted Roast Beef

🕒 Prep: 15 min
🔥 Cook: 2 hours
🍽 Serves: 8
★★★★★
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If you're looking for a show-stopping centerpiece for your next dinner party, look no further than this Savory Herb-Crusted Roast Beef. It's a dish that balances rich, beefy flavors with a fragrant herb crust, creating a taste sensation that will have your guests asking for seconds.

Ingredients for Savory Herb-Crusted Roast Beef

Boneless beef rib roast is the star of the show, delivering a tender and juicy bite with every slice. Olive oil helps to create a beautiful sear and locks in moisture. Sea salt and freshly ground black pepper enhance the natural flavors of the beef, while minced garlic, fresh rosemary, and fresh thyme add aromatic, earthy notes to the crust. Dijon mustard adds a subtle tanginess and helps the herbs adhere to the roast. Beef broth is used to deglaze the pan and forms the base of a delicious gravy, thickened with cornstarch.

Tips & Tricks

  • For even more flavor, prepare the herb mixture a day in advance and let the roast marinate overnight.
  • Invest in a good meat thermometer to ensure the perfect doneness.
  • Always let the meat rest before carving to prevent losing the flavorful juices.

Serving Suggestions

This roast pairs beautifully with creamy mashed potatoes or a rustic root vegetable mash. A side of roasted Brussels sprouts or green beans can add a fresh, vibrant contrast. Consider serving with a bold red wine, like a Cabernet Sauvignon, to complement the rich flavors.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, you can use a different cut like sirloin or tenderloin, but cooking times may vary.
What if I don't have fresh herbs?
Dried herbs can be substituted, but use half the amount as they are more concentrated.

Savory Herb-Crusted Roast Beef Recipe Walkthrough

Start by preheating your oven to 450°F (232°C). This high heat will help you get a good sear on the roast. Take your beef rib roast and pat it dry with paper towels. This step is crucial because a dry surface will brown better.

Mix the olive oil, sea salt, black pepper, minced garlic, rosemary, thyme, and Dijon mustard in a small bowl. This mixture is the magic coating for your beef. Rub it all over the roast, making sure every inch is covered. Place the roast on a rack in a roasting pan to allow air circulation for even cooking.

Pop the roast into your preheated oven for 15 minutes. This initial blast of heat will help to seal in the juices. Then, reduce the oven temperature to 325°F (163°C) and continue roasting for about 1.5 hours. You're aiming for an internal temperature of 135°F (57°C) for a perfect medium-rare.

Once done, remove the roast from the oven and tent it with aluminum foil. Let it rest for about 20 minutes. This resting period is essential as it allows the juices to redistribute throughout the meat, ensuring every slice is juicy.

While the roast rests, pour the beef broth into the roasting pan and scrape up any browned bits from the bottom. These bits are flavor gold! Mix the cornstarch with a little water to create a slurry and stir it into the pan. Bring the mixture to a simmer and let it cook until thickened, about 3-5 minutes. This will be your savory gravy.

Finally, carve the roast into slices and serve with the gravy on the side. Enjoy the fruits of your labor!

Why You'll Love This Recipe

  • Packed with aromatic herbs and spices for a flavorful crust.
  • Simple enough for a weeknight meal, but impressive enough for special occasions.
  • Includes a rich, homemade gravy that complements the roast perfectly.

Ingredients

4 lbs boneless beef rib roast
2 tbsp olive oil
1 tbsp sea salt
1 tbsp freshly ground black pepper
2 tbsp minced garlic
2 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tbsp Dijon mustard
1 cup beef broth
2 tbsp cornstarch

Step-by-step Instructions

1. Preheat your oven to 450°F (232°C).
2. Pat the beef roast dry with paper towels to ensure a good sear.
3. In a small bowl, mix together olive oil, sea salt, black pepper, minced garlic, rosemary, thyme, and Dijon mustard.
4. Rub the mixture evenly over the entire surface of the roast.
5. Place the roast on a rack in a roasting pan.
6. Roast in the preheated oven for 15 minutes.
7. Reduce the oven temperature to 325°F (163°C) and continue roasting for about 1.5 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
8. Remove the roast from the oven and tent it with aluminum foil. Let it rest for 20 minutes before carving.
9. While the roast is resting, pour the beef broth into the roasting pan and scrape any browned bits from the bottom.
10. In a small bowl, mix the cornstarch with a little water to make a slurry, then stir it into the pan to make a gravy.
11. Bring the gravy to a simmer and cook until thickened, about 3-5 minutes.
12. Carve the roast into slices and serve with the gravy on the side.

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