Herb-Crusted BBQ Roast Beef
Make this juicy Herb-Crusted BBQ Roast Beef with rosemary and thyme. Tender, full of flavor, and easy to prepare, even in the air fryer.
Ingredients
- 4 twigs fresh thyme leaves only
- 4 twigs fresh rosemary leaves only
- 1 clove garlic squeezed
- ½ red chili pepper deseeded, chopped finely
- 2 teaspoons sea salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 ¼ pound Beef Roast
Ingredients you need per step are listed below the step in Italic
Instructions
- Put the thyme, rosemary, garlic, chili pepper, salt, pepper, and oil in a mortar. Crush everything into a paste. No mortar? Use a food processor or finely chop everything with a knife.4 twigs fresh thyme, 4 twigs fresh rosemary, 1 clove garlic, ½ red chili pepper, 2 teaspoons sea salt, ½ teaspoon ground black pepper, 2 tablespoons olive oil
- Rub the herb paste all over the roast beef. Wrap in plastic wrap and let it marinate in the fridge for at least 2 hours (overnight is even better).1 ¼ pound Beef Roast
- Remove the roast beef from the fridge for 1 to 2 hours before grilling. This helps it cook evenly.
- Rub the herbs of the meat with kitchen towels (or rinse it under running water). Pat the meat dry.
- Use indirect heat at 350 ℉. This means that you cook the meat in a closed BBQ on a grill that does not come into direct contact with the fire. Bake the beef to a core temperature of 122 ℉. This takes about 45 to 90 minutes, depending on the thickness of the meat.
- Grill the beef over high heat for 4 minutes per side. This gives it a nice crust.
- Wrap the roast in aluminum foil and let it rest for 10 minutes. Then, slice thinly against the grain.
- Cut into thin slices. Slice against the grain to get the most tender bits.
NOTES
1. * Indirect heating on the BBQ, gas grill, or charcoal grill means that you don’t grill meat (or fish) directly above the fire or hot coals but next to the fire (on the side of the grill). You’ll always close the BBQ when you’re baking indirectly. If you can’t close your BBQ or want a quicker and easier way, you could use an air fryer to prepare the meat until it’s right.
2. Beef Roast: You can use Top Round Roast (or Topside Roast) for this recipe. It’s a popular cut for classic roast beef. Top Sirloin Roast (or Rump Roast) will also be great to marinade and grill this way.
3. Prepare in the Air fryer: Preheat to 350 °F (180 °C). Cook for 10 to 20 minutes, or until the core temperature reaches 122 °F (ca. 50 °C).
3. How do I know when the roast beef is done? Use a meat thermometer. For medium-rare, aim for a core temperature of 122–127 °F (50–53 °C). Let the meat rest for 10 minutes after cooking.
4. Can I prepare the roast beef in advance? Yes! You can marinate it a day before.
5. Storage
Let the roast cool down completely.
- Refrigerator: Store in an airtight container in the fridge for up to 3 days.
- Reheat: Warm the slices in the oven at 210 °F (100 °C) wrapped in foil. Or serve it cold in a salad or wrap.
Nutrition
Calories: 482kcal | Carbohydrates: 4g | Protein: 62g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 162mg | Sodium: 6628mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1088IU | Vitamin C: 170mg | Iron: 7mg
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