Classic Roast Beef Recipe
- Protein
- P 52g
- Carbohydrates
- C 1g
- Fat
- F 34g
- high protein
- low carb
- high sodium
Ingredients
- 1 ¾ kgbeef roast (ribeye, sirloin, or tenderloin)
- 30 mlolive oil
- 4 clovesgarlic (minced)
- 10 gsalt
- 5 gblack pepper
- 10 gfresh rosemary (or 5g dried)
- 5 gthyme
Instructions
Bring to room temp: Remove roast from fridge 1-2 hours before cooking
Preheat: Set oven to 230°C
Season: Mix oil, garlic, salt, pepper, and herbs. Rub all over meat
Sear: Roast at 230°C for 15 minutes to create a crust
Lower temp: Reduce to 160°C and continue roasting
Cook to temp: About 30-40 min/kg for medium-rare (57°C internal)
Rest: Let sit 15-20 minutes before slicing
Recipe by
Paul NagleShop All Ingredients
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- 1.75 kg beef roast
- 30 ml olive oil
- 4 cloves garlic
- 10 g salt
- 5 g black pepper
- 10 g fresh rosemary
- 5 g thyme
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Essential
- Oven
- Meat thermometer
- Roasting pan
Helpful
- Mixing bowloptional
- Spoon or brushoptional
- Knifeoptional
Beverage pairings
Wine
Penfolds Bin 389 Cabernet Shiraz
Medium-bodied Cabernet Shiraz blend
Rich berry flavors and subtle oak complement roasted beef beautifully. Classic Australian pairing for red meat.
Leeuwin Estate Art Series Cabernet Sauvignon
Full-bodied Cabernet Sauvignon
Elegant structure with dark fruit and earthy notes that enhance the herb-crusted beef and savory juices.
Tyrrell's Vat 9 Shiraz
Medium to full-bodied Shiraz
Peppery spice notes echo the rosemary and thyme seasoning while the wine's acidity cuts through the richness.
Beer
Little Creatures Pale Ale
American-style Pale Ale
Hoppy bitterness and malt backbone stand up to the savory roast without overwhelming delicate flavors.
James Squire One Fifty Lashes Red Ale
Red Ale
Caramel malt sweetness and toasted notes complement roasted beef and herb crust perfectly.
Non-alcoholic
Beef or vegetable broth
Warm, savory companion that echoes the roasting pan juices and complements the meat naturally.
Sparkling water with fresh rosemary
Light and refreshing palate cleanser that mirrors the herb flavors in the dish.
English breakfast tea
Traditional pairing with British roast beef; mild tannins and warmth enhance the dining experience.
Ingredients
- 1.75 kgbeef roast (ribeye, sirloin, or tenderloin)
- 30 mlolive oil
- 4 clovesgarlic (minced)
- 10 gsalt
- 5 gblack pepper
- 10 gfresh rosemary (or 5g dried)
- 5 gthyme