Succulent Herb Crust Beef (Print Version)

Tender beef embraced by fragrant herbs, oven-roasted to juicy, flavorful perfection.

# Recipe Ingredients:

→ Beef

01 - 3.3 lbs beef sirloin or rib roast, room temperature

→ Seasonings

02 - 2 tablespoons olive oil
03 - 2 teaspoons sea salt
04 - 1 teaspoon freshly ground black pepper
05 - 2 tablespoons fresh rosemary, finely chopped
06 - 1 tablespoon fresh thyme leaves, finely chopped
07 - 4 garlic cloves, minced

→ Optional Vegetables

08 - 3 large carrots, peeled and cut into chunks
09 - 2 onions, quartered
10 - 2.2 lbs potatoes, peeled and cut into large cubes

# Directions:

01 - Set the oven temperature to 430°F (220°C) to prepare for roasting.
02 - Combine olive oil, sea salt, black pepper, rosemary, thyme, and minced garlic in a small bowl and mix thoroughly.
03 - Pat the beef dry with paper towels and evenly rub the herb mixture over its entire surface.
04 - Place the beef on a wire rack set inside a roasting pan and arrange the prepared carrots, onions, and potatoes around it if using.
05 - Roast the beef in the preheated oven at 430°F for 20 minutes to sear the surface.
06 - Lower the oven to 350°F (180°C) and roast for an additional 60 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare doneness.
07 - Transfer the beef to a cutting board, loosely tent with foil, and allow it to rest for 15 minutes to redistribute juices.
08 - Carve thin slices of beef and serve alongside the roasted vegetables and pan juices.

# Expert Advice:

01 -
  • The herb crust caramelizes into something almost impossible to resist, with that crackle you chase through every slice.
  • It's forgiving enough to serve to people you actually care about impressing, without needing to stay tethered to the oven.
  • Leftovers transform into the kind of sandwiches that make you open the fridge at midnight.
02 -
  • A meat thermometer is not optional; the difference between medium-rare at 54°C and overdone at 65°C is the difference between something tender and something you'll regret.
  • The resting period is where the magic actually happens—skipping it means losing all that work, as the juices will run right onto your cutting board instead of staying in the meat.
03 -
  • Bring the beef to room temperature before cooking—it's the single move that separates good roasts from great ones.
  • Use a sharp carving knife and slice against the grain; it makes the difference between tender and chewy.

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