Roasted Rosemary and Garlic Beef

Finding the perfect Sunday roast that doesn’t require hours of prep work can feel impossible, especially when you’re trying to feed a hungry family. Between grocery shopping, getting the kids ready, and all the other weekend tasks on your plate, spending all day in the kitchen isn’t always realistic.

That’s where this rosemary and garlic roast beef comes in handy: it’s simple enough for busy weekends, packed with flavor that’ll make everyone think you spent way more time cooking than you actually did, and works great with whatever sides you have sitting in your fridge.

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What Kind of Beef Should I Use?

A boneless rib eye roast is the star of this recipe, and it’s one of the most tender and flavorful cuts you can choose for roasting. You can also substitute with other premium roasts like prime rib or tenderloin if that’s what you have available, though rib eye gives you the best balance of marbling and taste. When shopping, look for a roast that has good marbling throughout – those white streaks of fat will keep your beef juicy and add tons of flavor as it cooks. If you’re buying from a butcher, ask them to tie the roast for you, which helps it cook more evenly and makes for easier slicing later.

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Options for Substitutions

This roast beef recipe has some room for swaps, though a few ingredients are best left as-is:

• Rib Eye roast: While rib eye gives you the most tender and flavorful results, you can substitute with prime rib, top sirloin roast, or even a good-quality chuck roast. Just keep in mind that leaner cuts may need a bit more cooking time and careful monitoring to avoid drying out.
• Fresh rosemary: Fresh herbs really make a difference here, but if you only have dried rosemary, use about 1 ½ tablespoons instead of ¼ cup fresh. You can also try thyme, oregano, or sage for different flavor profiles.
• Fresh garlic: 20 cloves sounds like a lot, but it mellows beautifully when roasted. If you’re short on fresh garlic, you can use 2-3 tablespoons of garlic powder, though you’ll miss some of that roasted garlic sweetness.
• Mixed mushrooms: Any mushrooms work great here – button mushrooms, cremini, shiitake, or whatever’s available at your store. If you’re not a mushroom fan, you can skip them entirely or substitute with sliced onions.
• Beef stock: Chicken stock works fine as a substitute, or you can use vegetable stock if that’s what you have on hand. The flavor will be slightly different but still delicious.

Watch Out for These Mistakes While Cooking

The biggest mistake when roasting beef is not letting it come to room temperature before cooking, which leads to uneven cooking with an overcooked exterior and undercooked center – pull your roast out of the fridge at least an hour before it goes in the oven.

Another common error is skipping the searing step, as browning the roast in a hot pan with oil creates a flavorful crust that seals in the juices and adds depth to your final dish.

Don’t forget to use a meat thermometer instead of guessing – for medium-rare, remove the roast when it hits 125°F internally, since it will continue cooking while it rests and reach the perfect 130-135°F.

Finally, resist the urge to slice immediately after cooking; letting your roast rest for 15-20 minutes allows the juices to redistribute throughout the meat, preventing them from running all over your cutting board.

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What to Serve With Rosemary and Garlic Roast Beef?

This herb-crusted roast beef pairs beautifully with classic sides that complement its rich, savory flavors. Creamy mashed potatoes or roasted fingerling potatoes are perfect for soaking up those delicious pan juices, while roasted vegetables like carrots, Brussels sprouts, or green beans add a nice balance to the meal. A simple arugula salad with lemon vinaigrette helps cut through the richness of the beef, and don’t forget some crusty bread or dinner rolls to round out this hearty feast. The mushrooms in this recipe already give you a great earthy side, so you’re halfway to a complete dinner!

Storage Instructions

Refrigerate: Your leftover roast beef will keep beautifully in the fridge for up to 4 days when wrapped tightly in foil or stored in an airtight container. I like to slice it before storing so it’s ready for sandwiches or quick meals throughout the week. The mushrooms can be stored separately in a covered container for the same amount of time.

Freeze: This roast beef freezes really well for up to 3 months! Wrap individual portions or the whole roast tightly in plastic wrap, then in foil or freezer bags. I recommend slicing it first and freezing portions flat so you can grab just what you need for dinner.

Warm Up: To enjoy your roast beef again, thaw it overnight in the fridge if frozen, then gently warm slices in a low oven (around 250°F) wrapped in foil with a splash of beef stock. This keeps it from drying out. You can also use cold slices straight from the fridge for amazing sandwiches!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 220-250 g
• Fat: 260-290 g
• Carbohydrates: 18-25 g

Ingredients

For the roast:

• 3 lb boneless rib eye roast
• 1/4 cup chopped fresh rosemary or preferred herbs
• 1/4 cup finely chopped garlic (about 20 cloves)
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp olive oil
• 2 tbsp vegetable oil

For the mushroom sauce:

• 4 cups mixed mushrooms, sliced evenly
• 1 cup beef or chicken stock
• 4 tbsp unsalted butter, divided

Step 1: Prepare and Season the Rib Eye Roast

• 3 lb boneless rib eye roast
• salt, to taste
• freshly ground black pepper, to taste

Preheat your oven to 350ºF.

Tie the 3 lb boneless rib eye roast with kitchen twine to ensure it holds its shape during roasting.

Generously season the roast all over with salt and freshly ground black pepper.

Step 2: Make Herb-Garlic Paste

• 1/4 cup chopped fresh rosemary or preferred herbs
• 1/4 cup finely chopped garlic (about 20 cloves)
• 2 tbsp olive oil

In a small bowl, mix together the chopped fresh rosemary (or your preferred herbs) and finely chopped garlic.

Add 2 tablespoons of olive oil and stir until it forms a paste.

Reserve this mixture for brushing on the roast after searing.

Step 3: Sear the Roast

• 2 tbsp vegetable oil
• seasoned rib eye roast from Step 1
• herb-garlic paste from Step 2

Heat 2 tablespoons of vegetable oil in a cast iron skillet over medium heat.

When the oil is smoking hot, add the seasoned rib eye roast and sear it on all sides until evenly browned, about 5 to 8 minutes.

Remove the skillet from heat, then brush the herb-garlic paste from Step 2 all over the hot roast.

Step 4: Roast in the Oven and Rest

• seared, herb-coated rib eye roast from Step 3

With the roast in the cast iron skillet, transfer it into the preheated oven.

Roast for 1 to 1.5 hours, or until a meat thermometer inserted into the thickest part reads 135ºF for medium-rare.

Remove the skillet from the oven and let the roast rest for at least 10 minutes before slicing.

The internal temperature should rise and settle around 145ºF during resting for perfect medium-rare.

I always let the roast rest well so it’s super juicy when sliced.

Step 5: Sauté the Mushrooms

• 4 cups mixed mushrooms, sliced evenly
• 2 tbsp unsalted butter
• salt, to taste
• freshly ground black pepper, to taste

While the roast is resting, heat 2 tablespoons of butter in a skillet over medium heat.

Add the sliced mixed mushrooms and sauté, stirring occasionally, until the mushrooms are cooked through and their liquid has evaporated, about 5 minutes.

Season with salt and freshly ground black pepper.

For extra earthy flavor, I sometimes use a mix of wild mushrooms here.

Step 6: Make Mushroom Pan Sauce

• 1 cup beef or chicken stock
• sautéed mushrooms from Step 5
• 2 tbsp unsalted butter

Remove the roast from the cast iron skillet and place it on a cutting board.

Put the skillet back on the stovetop over medium heat.

Pour in the beef or chicken stock and deglaze the skillet, scraping up all the browned bits from the bottom.

Let the liquid simmer and reduce until slightly thickened.

Stir in the sautéed mushrooms from Step 5 and the remaining 2 tablespoons of butter until the sauce is silky and glossy.

Step 7: Assemble, Sauce, and Serve

• roast from Step 4
• mushroom pan sauce from Step 6
• extra fresh rosemary, for garnish (optional)

Place the rested roast back into the skillet with the mushroom sauce, spooning some of the sauce over the top.

Slice the roast as desired and serve with the luscious mushroom sauce.

Garnish your serving platter with extra fresh rosemary if desired.

For a more festive look, I love using whole sprigs of rosemary as a garnish.

Roasted Rosemary and Garlic Beef

Delicious Roasted Rosemary and Garlic Beef recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 32 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 37 minutes mins

Servings 4

Calories 3350 kcal

Ingredients

  

For the roast:

• 3 lb boneless rib eye roast
• 1/4 cup chopped fresh rosemary or preferred herbs
• 1/4 cup finely chopped garlic (about 20 cloves)
• salt, to taste
• freshly ground black pepper, to taste
• 2 tbsp olive oil
• 2 tbsp vegetable oil

For the mushroom sauce:

• 4 cups mixed mushrooms, sliced evenly
• 1 cup beef or chicken stock
• 4 tbsp unsalted butter, divided

Instructions

 

• Preheat your oven to 350ºF. Tie the 3 lb boneless rib eye roast with kitchen twine to ensure it holds its shape during roasting. Generously season the roast all over with salt and freshly ground black pepper.
• In a small bowl, mix together the chopped fresh rosemary (or your preferred herbs) and finely chopped garlic. Add 2 tablespoons of olive oil and stir until it forms a paste. Reserve this mixture for brushing on the roast after searing.
• Heat 2 tablespoons of vegetable oil in a cast iron skillet over medium heat. When the oil is smoking hot, add the seasoned rib eye roast and sear it on all sides until evenly browned, about 5 to 8 minutes. Remove the skillet from heat, then brush the herb-garlic paste from Step 2 all over the hot roast.
• With the roast in the cast iron skillet, transfer it into the preheated oven. Roast for 1 to 1.5 hours, or until a meat thermometer inserted into the thickest part reads 135ºF for medium-rare. Remove the skillet from the oven and let the roast rest for at least 10 minutes before slicing. The internal temperature should rise and settle around 145ºF during resting for perfect medium-rare. I always let the roast rest well so it's super juicy when sliced.
• While the roast is resting, heat 2 tablespoons of butter in a skillet over medium heat. Add the sliced mixed mushrooms and sauté, stirring occasionally, until the mushrooms are cooked through and their liquid has evaporated, about 5 minutes. Season with salt and freshly ground black pepper. For extra earthy flavor, I sometimes use a mix of wild mushrooms here.
• Remove the roast from the cast iron skillet and place it on a cutting board. Put the skillet back on the stovetop over medium heat. Pour in the beef or chicken stock and deglaze the skillet, scraping up all the browned bits from the bottom. Let the liquid simmer and reduce until slightly thickened. Stir in the sautéed mushrooms from Step 5 and the remaining 2 tablespoons of butter until the sauce is silky and glossy.
• Place the rested roast back into the skillet with the mushroom sauce, spooning some of the sauce over the top. Slice the roast as desired and serve with the luscious mushroom sauce. Garnish your serving platter with extra fresh rosemary if desired. For a more festive look, I love using whole sprigs of rosemary as a garnish.