What cut of beef is best for roast beef?

For classic roast beef, top choices include a standing rib roast (bone-in or boneless prime rib), tenderloin, top sirloin (sirloin roast), or a beef round roast (eye of round, top round). Rib roasts offer exceptional flavor and tenderness, while sirloin and round roasts are leaner and more economical options.

How do you cook a beef roast with rosemary and garlic?

Pat the roast dry, then rub generously with a paste of minced fresh rosemary, garlic, salt, pepper, and olive oil. Preheat the oven to a high temperature (e.g., 450°F/230°C) for an initial sear, then reduce to a lower temperature (e.g., 325°F/160°C) for the remainder of cooking. Roast until it reaches your desired internal temperature.

Should I sear a roast before adding garlic and rosemary?

It's generally best to apply the rosemary and garlic rub *before* searing. Searing helps create a flavorful crust and lock in juices, and applying the aromatics beforehand allows their flavors to meld directly with the caramelized surface. If you sear first, the rub might burn or not adhere as well.

What temperature do you cook a garlic and rosemary roast?

A common method involves starting at a high temperature (e.g., 450°F/230°C) for 15-20 minutes to create a crust, then reducing the oven temperature to a lower setting (e.g., 325°F/160°C) for the remaining cooking time. This ensures a flavorful exterior and even cooking throughout.

How long do you cook a beef roast per pound for medium rare?

For medium-rare (internal temperature 130-135°F / 54-57°C after resting), a general guideline is 15-20 minutes per pound at 325°F (160°C) after an initial high-heat sear, though exact times vary by cut and oven. Always use a meat thermometer for accuracy, removing the roast 5-10 degrees below your target as it will continue to cook while resting.

How do you make beef roast tender and juicy?

To ensure a tender and juicy roast, choose an appropriate cut, cook to the correct internal temperature (avoid overcooking), and allow it to rest tented with foil for 15-30 minutes after removing it from the oven. Resting redistributes juices throughout the meat, preventing them from escaping when sliced. A high-heat sear followed by lower-heat roasting can also help.

Rosemary and Garlic Roast Beef: The Secret to a Perfectly Juicy Roast 2025

Rosemary and Garlic Roast Beef

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A simple yet impressive roast beef recipe with fresh rosemary and garlic that creates a comforting, flavorful meal perfect for Sunday dinners or special occasions.

Author: Harmony
Prep Time: 15 minutes
Cook Time: 60-90 minutes
Total Time: 2 hours
Yield: 6-8 servings 1x
Category: Main Course
Method: Roasting
Cuisine: American
Diet: Gluten Free

Ingredients

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1 (3 to 4 pound) boneless beef roast (rib-eye, top round, or sirloin tip)
4 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons coarse sea salt
1 teaspoon freshly cracked black pepper
3 tablespoons olive oil

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Instructions

Prepare the Roast and Herb Paste: About an hour and a half before cooking, take beef roast out of refrigerator. Pat completely dry with paper towels. In small bowl, mix minced garlic, chopped rosemary, thyme, salt, pepper, and olive oil to form fragrant paste.
Season the Beef: Rub garlic and rosemary paste all over entire surface of roast, massaging into every nook and cranny. Let seasoned roast sit on counter to come to room temperature for about 60 minutes.
Preheat and Sear: Preheat oven to 450°F (230°C). While it heats, place large oven-safe skillet or roasting pan over medium-high heat on stovetop. Add drizzle of oil and carefully sear roast for 2-3 minutes on each side until beautiful brown crust forms.
Roast to Perfection: Transfer entire skillet to preheated oven. Roast at 450°F for 15 minutes to set crust, then reduce oven temperature to 325°F (165°C). Continue roasting until internal temperature reaches desired doneness.
Rest is Best: Once roast is done, carefully remove from oven, transfer to cutting board, and tent loosely with foil. Let rest for minimum of 15 minutes before slicing.

Notes

Letting the roast come to room temperature before cooking ensures even cooking. Using a meat thermometer is essential for perfect doneness. Resting allows juices to redistribute for tender, juicy slices.

Nutrition

Serving Size: 4 ounces
Calories: 280
Sugar: 0g
Sodium: 480mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 35g
Cholesterol: 90mg

Find it online: https://harmonymeal.com/rosemary-garlic-roast-beef/