Name: Rustic Herb-Crusted Roast Beef with Garlic and Thyme for Holiday Meals Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Cuisine: American
Ingredients: 1 4 to 5 pound beef ribeye roast or top sirloin roast; 2 tablespoons olive oil; 6 cloves garlic, minced; 2 tablespoons fresh thyme leaves, finely chopped; 1 tablespoon fresh rosemary, finely chopped; 1 tablespoon fresh parsley, chopped; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1 teaspoon Dijon mustard

Description

This Rustic Herbcrusted Roast Beef with Garlic and Thyme is an ideal centerpiece for holiday meals, offering a flavorful and aromatic crust with tender, juicy meat. Perfectly roasted to medium rare or medium, it impresses with fresh herbs, garlic, and a subtle hint of mustard, making it a savory and festive dish to celebrate any special occasion.

Ingredients

Scale

Main Ingredients

1 4 to 5 pound beef ribeye roast or top sirloin roast
2 tablespoons olive oil
6 cloves garlic, minced
2 tablespoons fresh thyme leaves, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh parsley, chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon Dijon mustard

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Instructions

Prepare the Roast: Remove the roast from the refrigerator and let it sit at room temperature for 45 to 60 minutes. This helps the meat cook evenly. Preheat your oven to 450°F. Pat the roast dry with paper towels and place it on a rack inside a roasting pan.
Make the Herb Paste: In a small bowl, combine olive oil, minced garlic, thyme, rosemary, parsley, kosher salt, black pepper, and Dijon mustard. Mix thoroughly to create a fragrant herb paste.
Apply the Herb Mixture: Rub the herb paste evenly over the entire surface of the beef roast, ensuring it’s well coated to develop a rich crust during roasting.
Initial High-Heat Roast: Place the roast in the preheated oven and roast at 450°F for 15 minutes. This initial blast of heat forms a savory crust on the meat.
Continue Roasting at Lower Temperature: Reduce the oven temperature to 325°F and continue cooking the roast for 1 hour 15 minutes to 1 hour 45 minutes. Use a meat thermometer to check doneness aiming for 130°F for medium rare or 140°F for medium.
Rest the Roast: Remove the beef from the oven and loosely tent it with foil. Allow it to rest for 15 to 20 minutes to let the juices redistribute, resulting in a moist, tender slice.
Slice and Serve: Slice the roast against the grain into desired portions and serve warm, savoring the combination of herbs and juicy beef.

Notes

For accurate doneness, use a meat thermometer to avoid overcooking.
Add sliced onions and carrots to the roasting pan for enhanced flavor and a built-in side dish.
Leftovers make excellent sandwiches or wraps the following day.