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 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
- Cutting boardoptional
Beverage pairings
Wine
Penfolds Bin 389 Cabernet Shiraz
Bordeaux blend
Rich, structured red with dark fruit and subtle oak; complements beef's savory depth
Wynns Coonawarra Estate Cabernet Sauvignon
Cabernet Sauvignon
Classic Australian Cabernet with firm tannins and cassis notes; pairs beautifully with roasted beef
Henschke Hill of Grace Shiraz
Shiraz
Elegant, peppery Shiraz with balanced tannins; enhances the herb-roasted flavors
Beer
Stone & Wood Pacific Ale
Pale Ale
Crisp, hop-forward Australian ale; cuts through richness of beef fat and cleanses the palate
Little Creatures Pale Ale
Pale Ale
Balanced malt sweetness with citrus notes; complements rosemary and thyme seasoning
Non-alcoholic
Sparkling water with fresh rosemary and lemon
Refreshing palate cleanser that echoes the herb flavors in the roast
Iced tea (unsweetened black or herbal blend)
Subtle tannins complement beef; herbal varieties echo the dish's seasoning profile
Ingredients
- 1.75kgbeef roast(ribeye, sirloin, or tenderloin)
- 30mlolive oil
- 4clovesgarlic(minced)
- 10gsalt
- 5gblack pepper
- 10gfresh rosemary(or 5g dried)
- 5gthyme