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
Paul NagleShop All Ingredients
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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
Helpful
- Mixing bowloptional
- Spoon or brushoptional
- Knifeoptional
Beverage pairings
Wine
Penfolds Bin 389 Cabernet Shiraz
Red Blend
Medium-bodied with dark berries and subtle oak. Classic pairing for roast beef with good structure and Australian prestige.
Grant Burge Sharah Shiraz
Shiraz
Rich, peppery spice notes complement the herb-crusted beef. Full-bodied with excellent Australian character.
Leeuwin Estate Art Series Cabernet Sauvignon
Cabernet Sauvignon
Elegant Margaret River wine with cassis and savoury notes. Refined choice for a special roast beef dinner.
Beer
James Squire One Fifty Lashes Red Ale
Red Ale
Malty sweetness and caramel notes balance the rich beef and rosemary seasoning. Medium body, approachable.
Little Creatures Pale Ale
American Pale Ale
Citrus and pine hop character cut through the richness of the roast, cleansing the palate between bites.
Non-alcoholic
Beef Broth or Bone Broth
Warm, savoury complement that enhances the umami flavours of the roasted meat and herbs.
Sparkling Water with Lemon
Crisp and refreshing palate cleanser that doesn't overpower the delicate flavours of medium-rare roast beef.
Ginger Beer
Spiced and slightly sweet, provides aromatic complexity that complements the herb crust without competing.
Ingredients
- 1.75kgbeef roast(ribeye, sirloin, or tenderloin)
- 30mlolive oil
- 4clovesgarlic(minced)
- 10gsalt
- 5gblack pepper
- 10gfresh rosemary(or 5g dried)
- 5gthyme