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Rosemary and Garlic Roast Beef

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This Rosemary and Garlic Roast Beef recipe features a flavorful blend of fresh rosemary, garlic, and tender beef, roasted to perfection. Paired with a rich mushroom sauce, it’s the ideal centerpiece for your special occasions and holiday gatherings. Enjoy the perfect balance of savory herbs, juicy roast beef, and buttery sautéed mushrooms.

Ingredients

Boneless Rib Eye roast

Fresh rosemary

Garlic cloves

Olive oil

Vegetable oil

Unsalted butter

Assorted mushrooms (cremini, shiitake, portobello, etc.)

Beef or chicken stock

Salt and freshly ground black pepper

Instructions

  • Preparation: Preheat your oven to 350ºF (175ºC). Tie the roast with kitchen twine to ensure even cooking. Season generously with salt and freshly ground black pepper.

  • Herb Paste: In a small bowl, combine chopped rosemary and minced garlic. Add olive oil to create a paste.

  • Searing: Heat vegetable oil in a cast iron skillet over medium heat. Once hot, sear the roast on all sides until a golden brown crust forms.

  • Roasting: Remove the skillet from heat and brush the herb-garlic paste over the roast. Transfer the skillet to the preheated oven and roast until the desired doneness, using a meat thermometer to monitor the internal temperature.

  • Resting: Let the roast rest for 10–15 minutes to redistribute juices.

  • Mushroom Sauce: While the roast rests, sauté mushrooms in butter until tender. Deglaze with stock, scraping up browned bits. Simmer until the sauce thickens, then stir in extra butter for a silky texture.

  • Serving: Slice the rested roast and drizzle with the mushroom sauce.

Notes

  • For best results, use a meat thermometer to avoid overcooking.

  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.

  • Freezing is an option for leftovers; wrap tightly in plastic wrap.

Find it online: https://recipesbyjanet.com/rosemary-and-garlic-roast-beef/