Classic Roast Beef Recipe

Classic Roast Beef Recipe

Servings4CuisineBritishDifficultyeasyTotal time180 minActive time15 min
BHealth score
520kcal per serve
Protein
P 52g
Carbohydrates
C 1g
Fat
F 34g
  • high protein
  • low carb
  • high sodium
Calories
26%
Protein
104%

Share of a 2,000 kcal reference day. Set your own targets

dinnerfamily-friendlygluten-freeone-pan

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

  1. Bring to room temp: Remove roast from fridge 1-2 hours before cooking

  2. Preheat: Set oven to 230°C

  3. Season: Mix oil, garlic, salt, pepper, and herbs. Rub all over meat

  4. Sear: Roast at 230°C for 15 minutes to create a crust

  5. Lower temp: Reduce to 160°C and continue roasting

  6. Cook to temp: About 30-40 min/kg for medium-rare (57°C internal)

  7. Rest: Let sit 15-20 minutes before slicing

Recipe by

Paul Nagle

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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

Helpful

Beverage pairings

Wine

Penfolds Bin 389 Cabernet Shiraz

Bordeaux blend

$25–35 AUD

Rich, full-bodied with dark berry and subtle oak; classic pairing for roast beef

Vivino

Wynns Coonawarra Estate Cabernet Sauvignon

Cabernet Sauvignon

$18–28 AUD

Structured tannins and blackcurrant flavors; excellent with beef's richness

Vivino

Leeuwin Estate Art Series Shiraz

Shiraz

$30–40 AUD

Elegant, medium-bodied with plum and pepper notes; complements herb-crusted beef

Vivino

Beer

Stone & Wood Pacific Ale

Pale Ale

Crisp, balanced hop character cuts through rich roast beef; refreshing and food-friendly

Little Creatures Pale Ale

Pale Ale

Full-bodied with citrus and caramel notes; pairs well with roasted meat and herbs

Non-alcoholic

Sparkling water with lemon

Cleanses the palate between bites of rich, fatty beef

Freshly brewed iced tea (unsweetened)

Tannins complement roasted flavors; refreshing without overwhelming the dish

Beef or bone broth

Warm, savory option that echoes the umami richness of the roast

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