Classic Roast Beef Recipe
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
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- 1.75 kg beef roastWoolworths
- 30 ml olive oilWoolworths
- 4 cloves garlicWoolworths
- 10 g saltWoolworths
- 5 g black pepperWoolworths
- 10 g fresh rosemaryWoolworths
- 5 g thymeWoolworths
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Essential
- Oven
- Meat thermometer
- Roasting pan
- Knife
Helpful
- Oven thermometeroptional
- Mixing bowloptional
- Spoon or brushoptional
- Cutting boardoptional
Beverage pairings
Wine
Penfolds Bin 389 Cabernet Shiraz
Red Blend
Rich, structured wine with dark fruit and subtle oak that complements the beef's richness and herb crust
Leeuwin Estate Art Series Cabernet Sauvignon
Cabernet Sauvignon
Elegant Margaret River Cabernet with firm tannins and cassis notes that pairs beautifully with roasted beef and rosemary
Wynns Coonawarra Estate Shiraz
Shiraz
Medium-bodied with pepper and plum flavours that echo the herb seasoning and beef's savoury depth
Beer
Little Creatures Pale Ale
American Pale Ale
Balanced hop bitterness and caramel malt cut through the richness of the roast while complementing the herbs
Coopers Sparkling Ale
Ale
Classic Australian ale with subtle fruity notes and gentle carbonation that refreshes between bites of rich beef
Non-alcoholic
Sparkling water with fresh rosemary and lemon
Echoes the herb flavours in the dish while providing crisp refreshment to cleanse the palate
Freshly brewed iced tea (unsweetened)
Light and refreshing option that won't overpower the savoury beef while aiding digestion
Ingredients
- 1.75kgbeef roast(ribeye, sirloin, or tenderloin)
- 30mlolive oil
- 4clovesgarlic(minced)
- 10gsalt
- 5gblack pepper
- 10gfresh rosemary(or 5g dried)
- 5gthyme