Description
A flavorful rosemary and garlic roast beef recipe featuring a juicy rib eye roast seared to perfection and roasted to medium-rare, served with a rich mushroom and butter pan sauce.
Ingredients
Scale
Roast
- 3 pounds boneless Rib Eye roast
- ¼ cup chopped fresh rosemary (or other favorite herbs)
- ¼ cup chopped garlic (about 20 cloves)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons vegetable oil
- 4 tablespoons unsalted butter, divided
Mushroom Sauce
- 4 cups a variety of mushrooms, sliced to about the same size
- 1 cup beef stock (or chicken stock)
Instructions
- Preheat oven: Preheat your oven to 350ºF to get it ready for roasting the beef.
- Prepare the roast: Tie the rib eye roast with butcher’s twine and season it generously with salt and freshly ground black pepper all over.
- Make herb-garlic paste: In a bowl, mix together the chopped rosemary, chopped garlic, and 2 tablespoons olive oil until it forms a paste. Set aside.
- Sear the meat: Heat the vegetable oil in a cast iron skillet over medium heat until smoking hot. Sear all sides of the roast for about 5 to 8 minutes to lock in the juices.
- Apply herb mixture: Remove the skillet from heat and brush the rosemary-garlic paste evenly over the seared roast.
- Roast the beef: Place the cast iron skillet with the roast into the preheated oven. Roast for about 1 hour 30 minutes or until a meat thermometer reads 135ºF for medium-rare. Let the roast rest for at least 10 minutes; the final internal temperature should reach 145ºF.
- Sauté mushrooms: While the roast rests, melt 2 tablespoons of butter in a pan over medium heat. Add the sliced mushrooms and cook until all liquid evaporates and mushrooms are tender, about 5 minutes. Season with salt and pepper.
- Deglaze the skillet: Remove the roast from the cast iron skillet and place it on a serving plate. Return the skillet to stovetop over medium heat, add the beef stock, and scrape the browned bits from the bottom, allowing the liquid to simmer and reduce until thickened.
- Finish sauce: Stir the sautéed mushrooms into the sauce. Add the remaining 2 tablespoons of butter and stir until the sauce is smooth and silky.
- Serve: Put the roast back into the skillet with the sauce and spoon some sauce over the top. Garnish the serving platter with fresh rosemary if desired, then slice and serve.
Notes
- Using a meat thermometer is essential to achieve the perfect medium-rare doneness.
- Feel free to substitute the rib eye roast with a similar-sized beef roast like sirloin or top round.
- Fresh rosemary can be replaced with thyme or oregano if preferred.
- For a richer sauce, add a splash of red wine while deglazing the pan.
- Letting the roast rest is important to keep the juices inside the meat.
- If using chicken stock instead of beef stock, the flavor will be lighter but still delicious.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 36 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 130 mg
