Perfect Roast Beef with Herb-Garlic Butter Recipe

Tender roast beef with garlic herb butter — rosemary brown butter poured over warm slices. An easy, elegant holiday main.

Prep Time 10

Cook Time 30

Resting time 10

Total Time 50

Course Dinner

Cuisine European

Servings persons

Calories 552 kcal

Ingredients you need per step are listed below the step in Italic

Preheat the oven to 440 ℉.
Sprinkle the roast beef with salt, black pepper, and white pepper.
2 ½ pound Beef Roast, 2 teaspoons salt, 2 teaspoons ground black pepper, 1 teaspoon ground white pepper
Heat a large frying pan over medium-high heat until it is properly hot.
Sear the roast beef 3–4 minutes per side until deeply browned. A hot pan builds the crust that gives this recipe its flavor — medium heat will steam the meat instead of searing it.
Place the roast beef in an oven dish and place it in the oven. Bake the roast beef until it reaches a core temperature of 131 ℉ (use a meat thermometer). This takes about 30 minutes.
Remove the roast beef from the oven, wrap it in aluminum foil, and let it rest for 10 minutes. This will keep the juices in the meat.

Meanwhile, melt the butter in a small pan over medium heat.
1 stick butter
Add the whole garlic cloves, rosemary, and thyme.
4 cloves garlic, 4 sprigs fresh rosemary, 4 sprigs fresh thyme
Keep stirring well while the butter bubbles and foams. Let the butter slowly turn golden brown.
Remove the pan from the heat when the butter turns dark golden brown. Sieve the butter and remove the garlic and herbs.

1. Roast beef: Use a good roast beef for this recipe. No roast beef? Bavette works well, too.

2. Herb-garlic butter tip: Add two tablespoons of white wine to the herb butter for a fresh twist.

3. Doneness

Pull the roast from the oven at these core temperatures — it rises another 5 °F (3 °C) while resting:

Rare: 120 °F /49 °C

Medium-rare (my choice): 131 °F / 55 °C

Medium: 140 °F / 60 °C

Well done: 155 °F / 68 °C

Always use a meat thermometer — time per pound is only an estimate; temperature never lies.

4. Storage

Roast beef tastes the best fresh, but you can store leftovers well.

Refrigerator: Let cool quickly and store covered in the fridge for 2 days.
Freezer: Wrap in two layers of plastic wrap and freeze for 1 month. Let it defrost slowly in the refrigerator.
Reheat: Briefly reheat the roast beef in the oven (5-10 minutes at 320 °F (160 °C)) or microwave (reheat in 30-second steps).

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