Herb Crusted Roast Beef (Printable Format)
Tender roast beef with a fragrant herb and garlic coating cooked to juicy perfection.
# What You Need:
→ Beef
01 - 3.3 pounds beef sirloin or rib roast, trimmed
→ Herb Crust
02 - 2 tablespoons fresh rosemary, finely chopped
03 - 2 tablespoons fresh thyme, finely chopped
04 - 2 tablespoons fresh parsley, finely chopped
05 - 4 cloves garlic, minced
06 - 2 teaspoons coarse sea salt
07 - 1 teaspoon freshly ground black pepper
08 - 2 tablespoons Dijon mustard
09 - 2 tablespoons olive oil
→ To Serve
10 - 1 tablespoon olive oil (for searing)
11 - Optional: pan juices or prepared gravy
# How-To Steps:
01 - Set oven to 425°F.
02 - Dry the beef with paper towels, then allow it to rest at room temperature for 30 minutes.
03 - Mix rosemary, thyme, parsley, garlic, salt, pepper, Dijon mustard, and 2 tablespoons olive oil in a small bowl to form a thick paste.
04 - Evenly spread the herb paste over the entire surface of the beef.
05 - Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat and sear the beef on all sides until browned, approximately 2 to 3 minutes per side.
06 - Transfer skillet to the oven and roast for 15 minutes at 425°F, then reduce heat to 350°F and continue roasting for 50 to 60 minutes until the internal temperature reaches 130°F for medium-rare.
07 - Remove roast from oven, tent loosely with foil, and let rest for 15 minutes.
08 - Carve the beef and serve with pan juices or preferred gravy.
# Expert Suggestions:
01 -
- It looks restaurant-worthy but feels surprisingly forgiving once you understand the simple technique.
- The herb crust locks in moisture while creating a gorgeous, aromatic exterior that fills your whole kitchen with warmth.
- Medium-rare beef paired with fresh herbs is genuinely one of those meals that makes people linger at the table longer than planned.
02 -
- Letting the beef come to room temperature isn't optional if you want even cooking. Cold meat will cook unevenly, leaving you with edges that are overdone while the center is still cool.
- That meat thermometer is your honest friend. Visual cues and timing estimates are helpful, but the thermometer never lies, and it's the difference between perfection and disappointment.
- Resting the roast after cooking seems wasteful when you're hungry, but those 15 minutes are when the magic happens. The meat will continue cooking slightly, and the juices redistribute, making every slice tender instead of pooling on your plate.
03 -
- If you want a crispier crust, mix one tablespoon of dried herbs with your fresh herbs. The dried herbs add texture and intensify the flavor concentration on the outside.
- Save those pan drippings. Even a simple gravy made from the browned bits, a splash of beef stock, and a moment on the stove elevates everything on the plate.