Description
A flavorful Rosemary and Garlic Roast Beef recipe featuring a tender boneless Rib Eye roast seasoned with fresh herbs, seared to perfection, and roasted to medium-rare. Served with a rich mushroom sauce made by sautéing mushrooms and deglazing the pan with beef stock, this hearty dish makes a perfect centerpiece for special dinners or Sunday roasts.
Ingredients
Scale
Roast and Herb Paste
- 3 pounds boneless Rib Eye roast
- 1/4 cup chopped fresh rosemary (or other favorite herbs)
- 1/4 cup chopped garlic (about 20 cloves)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons vegetable oil
- 4 tablespoons unsalted butter, divided
Mushroom Sauce
- 4 cups a variety of mushrooms, sliced to about the same size
- 1 cup beef stock (or chicken stock)
Instructions
- Preheat Oven: Preheat your oven to 350ºF to prepare for roasting the beef.
- Prepare Roast: Tie the roast with kitchen twine to maintain shape and season generously all over with salt and freshly ground black pepper.
- Make Herb-Garlic Paste: In a small bowl, mix chopped rosemary and garlic with 2 tablespoons of olive oil, stirring until combined into a paste. Set aside.
- Sear Meat: Heat vegetable oil in a cast iron skillet over medium heat until smoking hot. Sear the roast on all sides, about 5 to 8 minutes total, to develop a flavorful crust.
- Apply Herb Mixture: Remove skillet from heat and brush the rosemary-garlic paste evenly all over the seared roast.
- Roast the Beef: Place the skillet with the roast into the preheated oven. Roast for approximately 1 hour to 1 hour 30 minutes, or until a meat thermometer inserted into the center reads 135ºF for medium-rare.
- Rest the Meat: Remove roast from oven and transfer to a cutting board. Let it rest at least 10 minutes; during this time, the temperature will rise to about 145ºF, locking in juices.
- Sauté Mushrooms: While the roast rests, melt 2 tablespoons unsalted butter in a pan over medium heat. Add sliced mushrooms and sauté until cooked through and no liquid remains, around 5 minutes. Season with salt and pepper to taste.
- Deglaze Pan: Remove the roast from the cast iron skillet and place the skillet on the stovetop over medium heat. Add 1 cup of beef stock and scrape the bottom of the pan to loosen browned bits. Let the liquid simmer and reduce slightly until thickened.
- Finish Sauce and Combine: Stir mushrooms into the thickened sauce. Add the remaining 2 tablespoons of butter and stir until the sauce is smooth and silky. Return the roast to the skillet and spoon sauce over it.
- Serve: Transfer roast to a serving platter, garnish with fresh rosemary if desired, and serve with the mushroom sauce.
Notes
- For best results, use a meat thermometer to ensure perfect doneness.
- Tying the roast helps it keep an even shape and cook uniformly.
- You can substitute chicken stock for beef stock if preferred, though beef stock adds more depth of flavor.
- If you want more herb flavor, let the herb-garlic paste sit for 30 minutes before applying to the roast.
- Allow sufficient resting time to retain meat juices and avoid drying out the beef.
- Use a cast iron skillet to retain heat better for searing and roasting.
- Fresh rosemary garnish adds visual appeal and extra aroma but is optional.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 130 mg
