Easy Roast Beef! Herb crusted Savory Roast Beef Recipe
This mouth-watering roast beef recipe will have you savoring each and every bite, with perfectly seasoned, juicy meat for any special occasion that’s sure to impress!
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Garlic and Herb Crusted Sirloin Tip Roast | ThermoPro Recipes 2019
Intensely flavored sirloin tip roast using a tasty herb and garlic marinade mix that is certain to please the entire family! Click Here To See Full Recipe:
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Serves: 8
Prep Time: 15 minutes (plus marinade time)
Cook Time:
Ingredients:
Marinade:
3 lb. Sirloin Tip Roast
¼ cup Oil (Olive or Avocado) plus more for greasing pan
3 Tbsp. Red Wine Vinegar
1.5 Tbsp. Thyme Leaves, stems removed
1 Tbsp. Rosemary, chopped
5 cloves Garlic, grated
1 tsp. Salt
½ tsp. Black Pepper
2 Tbsp. Water
1 lb. Baby Potatoes
1 Tbsp. Olive Oil
1 Tbsp. chopped Parsley
Pinch of Salt
Directions:
In a large bowl, combine all of the marinade ingredients instead of the roast. Place the roast in the bowl and cover the meat on all sides. Allow the meat to marinate in the refrigerator for 2-3 hours, flipping over once while marinating.
Remove the roast from the fridge and allow it to rest for 20 minutes. During this time, preheat your oven to 350 degrees. Place a seasoned cast iron pan in the oven to get hot. Once the pan has been in the oven for about 20 minutes, remove the pan and place it on the stovetop over medium heat. Add a small amount of oil and allow the pan to heat up for 1-2 minutes. Use tongs to place the roast into the pan. Sear the pan for 1-2 minutes on all sides. Add the water to the pan and place the pan in the oven for 5 minutes, then flip the roast over and roast in the oven for an additional 5 minutes.
While the roast is cooking, toss the halved baby potatoes in the olive oil, parsley and salt. Carefully remove the pan from the oven and flip over the roast one more time. Arrange the potatoes around the roast. Set your ThermoPro thermometer to the Rare Beef setting (125 degrees Fahrenheit) or your desired doneness. Place the thermometer probe into the center of the meat and place the pan back into the oven. Continue cooking until the meat reaches the desired temperature. Remove the meat from the pan and place it on a cutting board to rest for 15 minutes. Give the potatoes a stir and place them back into the oven for an additional 5-10 minutes, or until they are crispy on the outside and soft on the inside.
Slice the beef across the grain. Plate the potatoes and add 1-2 tablespoons of water to the cast iron pan to pull up any browned bits and juices that are in the bottom of the pan. Pour the pan juices over the sliced meat and serve alongside the potatoes.
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Savory Garlic Herb Crusted Prime Rib Roast Recipe | How to Roast the Perfect Prime Rib
The Perfect Savory Garlic Herb Crusted Prime Rib Roast Recipe
How to roast the Perfect Prime Rib of Beef. A garlic-crusted Prime Rib Recipe with a trusted method for juicy, melt-in-your-mouth tender prime rib roast.
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Ingredients
For the Roast:
7 lb beef prime rib (bone-in) boned and tied
3 1/2 tsp sea salt divided
1/2 Tbsp black pepper freshly ground
1 tsp fresh rosemary leaves, minced from 1 sprig or 1/2 tsp dried rosemary
1/2 tsp fresh thyme leaves, minced from 1-2 sprigs, or 1/4 tsp dried thyme
6 garlic cloves finely chopped
3 Tbsp olive oil
Instructions
How to Make Prime Rib:
Let it rest at room temperature for 3 hours to come to room temperature (it will bake more uniformly). Then preheat Oven to 500˚F with a rack in the lower third of the oven.
Make your Prime Rib rub: In a small bowl, stir together: 1/2 Tbsp salt, 1/2 Tbsp black pepper, 1 tsp minced rosemary, 1/2 tsp minced thyme leaves, chopped garlic, and 3 Tbsp olive oil.
Lightly pat the roast dry with a paper towel then rub all over top and sprinkle meat all over with 2 tsp salt, and sides with garlic rub. Place into a roasting pan bone-side-down and put a meat thermometer into the thickest portion of the meat. Bake at 500˚F for 20 minutes.
Reduce heat to 325˚F and continue baking following these guidelines: 10-12 min per pound for rare, or 13-14 min per pound for medium-rare, and 14-15 min per pound for medium. Roast until the thermometer registers: 120˚F for rare, 130˚F for medium-rare, 140 for Medium, 150 for medium-well.* This 7 lb roast baked at 500˚F for 20 minutes then at 325˚F for 1 hr 30 minutes for medium-rare.
Transfer to a cutting board, tent loosely with foil, and rest 30 minutes before carving. Remove string and rack of ribs then slice to desired thickness.
Recipe Notes
*Meat internal temp will continue to rise 5-10 degrees even after it's out of the oven so don't over-bake
Prime Rib Cooking Time:
Bake in a fully preheated oven at 500˚F for 15 minutes. Reduce heat to 325˚F and continue baking:
10-12 min per pound for rare
13-14 min per pound for medium-rare
14-15 min per pound for medium
16-17 min per pound for medium-well
Roast until the thermometer registers:
115-120˚F for rare,
125-130˚F for medium-rare
135-140 for medium doneness
145-150 for medium-well
Tips on Cutting The Bones and Tying them back on: Here's how to do it: Using a long, sharp slicing knife or chef's knife, cut the meat from the rib bones in one piece, following the contour of the bones. It's easiest if you stand the roast up so you are slicing downward. Once the bones are fully detached, lay the meat down on its cut side. Count the ribs on your roast. If it has 10. This means you will need nine pieces of string (one less than the number of ribs), each long enough to wrap securely around the roast and easily tie. Set the roast, fat side up, on the cutting board. Using a short piece of twine, hold one end with each hand and slide it under the roast about 2 inches from one end. Then pull the twine snug, knot the ends securely, and trim the excess. Repeat with the remaining short pieces of twine at 2-inch intervals along the length of the roast. Tie a long piece of twine to the center of the twine loop at one end of the roast. Then weave the loose end under and around the center of each loop along the length of the roast. Turn the roast over and repeat. Turn the roast, fat side up, and knot the loose end to the original loop. Trim the excess twine. #youtubeblack #youtubeblackvoice #trending #blackbusiness #soulfoodsunday #comfortfood
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Garlic Herb-Crusted Roast Beef
Don't be nervous to roast a nice cut of beef. Top a beef roast with garlic and fresh herbs top and follow these simple directions for an easy herb-crusted roast beef.
Ingredients:
1 beef eye of the round roast (about 2½ pounds)
1 tablespoon black peppercorns
2 tablespoons chopped fresh basil (or 2 teaspoons dried basil leaves)
1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
1 tablespoon minced garlic
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Garlic Herb-Crusted Beef Roast | 12 Roasts | Safeway
Garlic and herbs? Does it get any better than that?! This Beef Roast will be juicy, tender and your new favorite weeknight meal. With such classic flavors, this filling main dish will pair perfectly with any salad or side.
INGREDIENTS
1 boneless beef round rump roast or beef bottom round roast (3 to 4 lbs.)
2 tsp dried basil
2 tsp garlic-pepper seasoning
2 tsp dried thyme
1 tsp dried parsley
DIRECTIONS
1. Heat oven to 325F. Combine rub ingredients: press onto beef roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325F oven 1 1/2 to 2 hours for medium-rare doneness.
3. Remove roast when meat thermometer registers 135F for medium rare. Let stand 15 minutes. (Temperature will raise 10 145F for medium rare.) Carve roast; season with salt.
Full Recipe:
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