Are you tired of dry, flavourless roast beef? This delicious herb and garlic-rubbed roast beef recipe is guaranteed to become your new favourite. No matter the cut of beef, this easy-to-follow recipe will deliver juicy, tender and full-of-flavour results every time. The secret is a simple rub of fresh herbs and garlic, a hot oven, and the patience to let it rest before slicing.
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Herb and Garlic Rub
The key to elevating your roast beef game is in the herb and garlic rub. This versatile marinade works wonders on a variety of cuts, including beef tenderloin, sirloin, ribeye, and striploin, whether you're roasting a whole cut or grilling steaks. The secret to its success lies in the simple yet powerful blend of fresh garlic, thyme, rosemary, salt, pepper, and olive oil. For an extra burst of freshness, consider adding some chopped parsley.
It's important to use only fresh herbs for this recipe, as dried herbs will not bring out the full depth of flavour that makes this rub so irresistible. If you're interested in learning more about building flavour with rubs and marinades, have a look at my guide to cooking meat.
Choosing the Beef
Making the perfect roast beef starts with selecting the right cut. While a one-kilogram sirloin tip was used in this recipe, feel free to experiment with other cuts, such as prime rib or tenderloin. The best part? Any cut of beef will work well with the amazing herb and garlic rub.
Simply massage the marinade onto the beef, allow it to sit for an hour, and let the magic happen. Keep an eye out for sales at your local butcher or grocery store to score the perfect cut at a great price. The technique used here is similar to what I cover in my braising guide, where low and slow cooking transforms tougher cuts into something extraordinary.
Roasting the Beef
Ready to make perfect roast beef? Start by preheating your oven to 400°F. Place the herb and garlic-rubbed beef in a roasting pan and pop it in the oven. Roast for approximately 20 minutes per pound or until a meat thermometer inserted into the centre reaches 130°F. For example, a one-kilogram roast will take around 40 minutes.
Remember that the roast won't stop cooking the second you take it out of the oven. There is something called carry-over cooking, which means the residual heat in the roast continues to cook it for a few minutes after being removed from the oven. So, if you want a perfect medium roast, take it out at 130°F and let carry-over cooking take it that final 5 degrees.
Once fully roasted, take the beef out of the oven and allow it to rest for at least 15 minutes under loosely draped foil. This resting period allows the juices to redistribute, ensuring juicy and tender results every time.
Roast Beef Doneness Chart
| Doneness | Internal Temperature (°F) | Cooking Time Per Pound |
| Rare | 130°F | 20-25 minutes |
| Medium Rare | 135°F | 25-30 minutes |
| Medium | 145°F | 30-35 minutes |
| Medium Well | 150°F | 35-40 minutes |
| Well Done | 160°F | 40-45 minutes |
Note: Cooking times may vary based on the size and shape of the roast, oven variations, and personal preference. Always use a meat thermometer to check for internal temperature.
What to Serve with Roast Beef
Complement your juicy, tender roast beef with the perfect sides. Start by straining the pan drippings through a fine-mesh sieve to remove any excess fat. Season the remaining drippings with a pinch of salt and serve as a delicious au jus for dipping.
Here are some of my favourite pairings:
- Roasted vegetables such as carrots, Brussels sprouts, or green beans
- Classic roasted potatoes or a loaded potato soup
- A crisp green salad or steamed seasonal vegetables for a lighter option
And don't forget to slice your roast beef thinly for maximum tenderness in every bite.
Recipe
Ingredients
- 1 kg sirloin beef roast or another cut of beef.
- 2 tablespoon chopped garlic
- 2 tablespoon fresh chopped thyme
- 2 tablespoon fresh chopped rosemary
- ¼ cup olive oil
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked pepper
Instructions
- Combine the garlic, thyme, rosemary, oil, salt and pepper in a large mixing bowl and mix well.
- Rub the beef with the herb and garlic mixture and let it sit for an hour.
- Preheat the oven to 400°f
- Roast the beef for 40-45 minutes or about 20 minutes per pound or until a thermometer inserted into the thickest part of the roast reaches 135°f.
- Allow the roast to rest for at least 15 minutes before cutting into it.
Final Thoughts
This herb and garlic roast beef is one of my absolute favourite things to cook for a Sunday dinner. The rub works beautifully on any cut, and once you get comfortable with your thermometer and resting times, you'll nail it every single time.
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