Roast beef

Here’s a classic Roast Beef recipe—juicy, flavorful, and perfect for Sunday dinners or a special occasion 🥩🍴

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Classic Roast Beef

Ingredients (Serves 4–6)

• 3–4 lb (1.4–1.8 kg) beef roast (ribeye, sirloin, or top round)

• 2 tbsp olive oil

• 4 cloves garlic, minced

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp dried rosemary or thyme (or a mix)

• 1 cup beef broth or red wine (for pan sauce)

Optional vegetables:

• Carrots, potatoes, and onions, cut into chunks

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Instructions

1. Prepare the roast

   • Remove beef from the fridge 30–60 minutes before cooking to reach room temperature.

   • Preheat oven to 450°F (230°C).

   • Rub olive oil, garlic, salt, pepper, and herbs over the entire roast.

2. Sear the roast

   • Heat a large oven-safe skillet or roasting pan over medium-high heat.

   • Sear beef on all sides until browned (2–3 minutes per side). This locks in juices.

3. Roast in the oven

   • Transfer the pan to the oven.

   • Roast at 450°F (230°C) for 10–15 minutes to create a crust.

   • Reduce heat to 325°F (160°C) and continue roasting until desired doneness:

     • Rare: 120–125°F (49–52°C)

     • Medium-rare: 130–135°F (54–57°C)

     • Medium: 140–145°F (60–63°C)

     • Medium-well: 150–155°F (66–68°C)

   (Use a meat thermometer for best results.)

4. Rest the beef

   • Remove roast from oven and cover loosely with foil.

   • Let rest 15–20 minutes before slicing. This keeps it juicy.

5. Optional pan sauce

   • Place pan over medium heat, add 1 cup beef broth or red wine, scraping up browned bits.

   • Simmer until slightly reduced. Serve alongside sliced roast beef.

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Serving Suggestions

• Roast potatoes and carrots

• Yorkshire pudding or dinner rolls

• Horseradish sauce or mustard

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If you want, I can also give a slow-cooker or sous-vide version for ultra-tender, hands-off roast beef that practically melts in your mouth. Do you want me to do that?