Description
This Rosemary and Garlic Roast Beef recipe features a tender boneless rib eye roast seasoned with a fragrant garlic and rosemary paste, seared to lock in flavor, then roasted to medium-rare perfection. Served with a rich mushroom and buttery pan sauce, this elegant dish is perfect for a special dinner or holiday feast.
Ingredients
Scale
Beef and Herb Paste
- 3 pounds boneless Rib Eye roast
- ¼ cup chopped fresh rosemary (or other favorite herbs)
- ¼ cup chopped garlic (about 20 cloves)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
Cooking and Sauce
- 2 tablespoons vegetable oil
- 4 tablespoons unsalted butter, divided
- 4 cups a variety of mushrooms, sliced to about the same size
- 1 cup beef stock (or chicken stock)
Instructions
- Preheat the Oven: Preheat your oven to 350ºF to prepare for roasting the beef.
- Prepare the Roast: Tie the rib eye roast to hold its shape during cooking, then season generously with salt and freshly ground black pepper on all sides.
- Make Herb-Garlic Paste: In a bowl, combine chopped rosemary and garlic. Add 2 tablespoons of olive oil and mix well to form a paste. Set this aside.
- Sear the Roast: Heat vegetable oil in a cast iron skillet over medium heat until it is smoking hot. Carefully sear the roast on all sides, about 5-8 minutes total, to lock in the flavors and achieve a brown crust.
- Apply Herb Paste: Remove the skillet from the heat. 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 1 hour and 30 minutes or until an internal meat thermometer reaches 135ºF for medium-rare. After removing from the oven, let the roast rest for at least 10 minutes; the final internal temperature should rise to 145ºF.
- Sauté Mushrooms: While the beef rests, in a separate pan or the same cast iron skillet wiped clean, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until all liquid evaporates and mushrooms are tender. Season with salt and pepper to taste.
- Make Pan Sauce: Return the skillet with roast drippings to the stovetop over medium heat. Add 1 cup of beef stock and deglaze by scraping up all browned bits from the pan bottom. Simmer until the sauce thickens slightly.
- Finish Sauce and Combine: Stir the cooked mushrooms into the sauce. Add the remaining 2 tablespoons of butter and stir until the sauce is silky smooth. Place the rested roast back into the skillet, spoon some sauce over it for extra flavor.
- Serve and Garnish: Transfer the roast and mushrooms to a serving platter. Garnish with fresh rosemary sprigs if desired. Slice and serve warm.
Notes
- Tie the roast with kitchen twine to maintain an even shape and ensure uniform cooking.
- The herb paste can be made ahead and refrigerated to deepen the flavors.
- Use a meat thermometer for the best results to avoid overcooking or undercooking.
- For stronger mushroom flavor, consider adding a splash of soy sauce or Worcestershire sauce in the pan sauce.
- Letting the meat rest after roasting allows juices to redistribute, resulting in juicier beef.
- If you don’t have a cast iron skillet, a heavy oven-safe sauté pan can be used as a substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 120 mg
