Garlic Herb Roast Beef with a rich compound butter turns out tender and incredibly flavorful. This straightforward roast beef recipe includes tips and techniques to help you make the best roast beef every time.
This recipe delivers a juicy, savory garlic herb beef roast that’s easy to prepare.
It begins with a flavorful garlic and herb compound butter. Blend the ingredients in a food processor until smooth — if you can make a smoothie, you can make this compound butter. Then rub the butter all over the roast and roast the beef to your preferred doneness. The result is tender meat with rich, buttery herb flavor.
Tip for the best roast beef
For the most flavorful, tender roast, dry brine the beef for 24 hours before cooking. Pat the roast dry, sprinkle generously with coarse sea salt, place it on a plate or baking sheet, and refrigerate uncovered overnight. If you don’t have 24 hours, even an hour of rest with salt makes a difference. Dry brining lets the salt penetrate the meat, improving flavor and tenderness.
How to make garlic herb roast beef
If possible, dry brine the roast overnight by sprinkling it with coarse sea salt and refrigerating uncovered. Remove any netting from the roast before cooking.
If you skip the dry brine, the roast will still be delicious. Remove the roast from the refrigerator about 30 minutes before cooking to take the chill off.
Preheat the oven to 450°F (232°C).
Make the compound butter: add butter or ghee, garlic, mustard (or lemon zest), fresh rosemary, dried oregano, and red onion to a food processor. Process until smooth, stopping to scrape the sides as needed. Spread the compound butter over the entire roast and place the roast in a casserole dish or roasting pan.
Roast at 450°F for 10 minutes to develop a crust. Then lower the oven to 300°F (149°C) and continue roasting for 30 to 40 minutes, or until the internal temperature reaches your target: 130–135°F for medium-rare, 140°F for medium, or 150°F for well done. Use a reliable meat thermometer inserted into the thickest part of the roast for the most accurate reading.
Remove the roast from the oven and let it rest for 20 minutes before slicing to allow the juices to redistribute. Serve with your favorite sides.
Cooking temperatures for roast beef
Use these internal temperature ranges as a guide for doneness:
- Medium-rare: 130–135°F
- Medium: 135–145°F
- Medium-well: 145–155°F
How long to cook roast beef
Start at 450°F for 10–15 minutes, then lower the oven temperature and roast for another 30–60 minutes depending on roast size and desired doneness. Total cook time typically falls between 45 minutes and 1.5 hours. For best results, rely on a meat thermometer rather than time alone.
What to serve with roast beef
Serve this roast with hearty sides such as risotto, potato salad, cauliflower casserole, green bean casserole, balsamic roasted vegetables, or sautéed Brussels sprouts. Choose side dishes that complement the savory, buttery flavors of the roast.
Follow these steps and tips to cook roast beef to perfection every time.
Garlic Herb Beef Roast Recipe
Ingredients
- 2 to 3 pound beef sirloin roast
- ½ cup ghee or unsalted butter*
- 3 cloves garlic
- 1 Tbsp stone ground mustard or lemon zest
- ½ red onion, chopped
- 1 sprig fresh rosemary
- 1 Tbsp dried oregano
- ½ tsp sea salt, to taste
Instructions
- If possible, dry brine the roast by sprinkling it with coarse sea salt and refrigerating uncovered for up to 24 hours. This helps the salt penetrate the meat for better flavor and tenderness. If short on time, proceed—results will still be excellent.
- Remove the roast from the refrigerator 30 minutes before roasting to bring it closer to room temperature.
- Preheat the oven to 450°F (232°C).
- Make the compound butter: combine butter or ghee, garlic, mustard or lemon zest, rosemary, oregano, and chopped red onion in a food processor. Process until smooth, scraping the sides as needed.
- Rub the compound butter over the entire roast and place it in a casserole dish or roasting pan.
- Roast at 450°F for 10 minutes, then reduce the oven to 300°F (149°C) and continue roasting 30–40 minutes, or until the internal temperature reaches 130–135°F for medium-rare, 140°F for medium, or 150°F for well done.
- Use a quality meat thermometer for accurate doneness.
- Remove the roast from the oven and let it rest for 20 minutes before slicing and serving.
Notes
*You can substitute beef tallow, duck fat, wagyu fat, or another solid animal fat when making the compound butter. Ensure the fat is solid when blending.
Nutrition facts are calculated using a 2½-pound roast portioned into five servings. Nutrition information is an approximation.
Nutrition
Serving: 1 of 5, Calories: 386 kcal, Protein: 48 g, Fat: 21 g, Saturated Fat: 11 g, Polyunsaturated Fat: 4 g, Cholesterol: 199 mg
Nutrition information is automatically calculated and should be used as an approximation.
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