Herb Crusted Roast Beef (Printable)
Tender beef coated with fresh herbs and garlic for a flavorful crust and juicy texture.
# What You'll Need:
→ Beef
01 - 3.3 pounds beef sirloin or rib roast, trimmed
02 - 2 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
→ Herb Crust
05 - 3 tablespoons Dijon mustard
06 - 4 garlic cloves, minced
07 - 2 tablespoons fresh rosemary, finely chopped
08 - 2 tablespoons fresh thyme leaves, chopped
09 - 2 tablespoons fresh parsley, chopped
10 - 1 teaspoon dried oregano
11 - 1 teaspoon coarse sea salt
12 - 1/2 teaspoon ground black pepper
# Directions:
01 - Preheat oven to 425°F. Remove beef from refrigerator 30 minutes prior to cooking to reach room temperature.
02 - Pat beef dry with paper towels. Rub evenly with olive oil, then season thoroughly with kosher salt and freshly ground black pepper.
03 - Combine Dijon mustard, minced garlic, rosemary, thyme, parsley, oregano, coarse sea salt, and ground black pepper in a small bowl to form a thick paste.
04 - Place beef on a rack in a roasting pan. Spread herb paste evenly over all surfaces, pressing gently to adhere.
05 - Roast in preheated oven for 15 minutes. Lower oven temperature to 350°F and continue roasting approximately 1 hour, or until internal temperature reaches 130°F for medium-rare.
06 - Remove roast from oven. Tent loosely with foil and rest for 15 minutes to allow juices to redistribute.
07 - Slice roast and serve with pan juices or preferred accompaniments.
# Cooking Tips:
01 -
- The savory herb crust feels like a secret handshake among friends who appreciate bold flavors
- Juicy, tender meat every time without fuss makes this my go-to for Sunday dinners
02 -
- Letting the beef rest after roasting is non-negotiable; it locks in the juices so every slice is tender
- Using fresh herbs rather than dried makes a huge difference in the brightness and flavor of the crust
03 -
- Using a meat thermometer ensures perfectly cooked beef every time, no guesswork needed
- Pressing the herb paste firmly onto the roast helps create that irresistibly crisp crust