Garlic herb crusted roast beef
Is your inner carnivore in need of a juicy, meaty helping of fantastically flavored beef? This garlic herb-crusted roast beef, inspired by Tastes of Lizzy T, won’t disappoint. Get ready to roar with roast-loving satisfaction!
Cooking a roast is simple. Really! If you’ve never cooked a roast for fear of ruining a large piece of meat, let our garlic herb-crusted roast be your gateway recipe to succulent everyday roasts!
The best roast beef boasts a juicy, tender interior and a flavorfully crusted exterior. To achieve the crust, we rub our roast with crushed black peppercorns, chopped fresh basil, thyme, rosemary, minced garlic, and coarse salt. As a bonus, our roast beef recipe takes just minutes of hands-on time to prepare. Once you get the herb coating on the roast, the oven does the rest of the work for you.
A word about beef: Choosing the right cut is essential, but you don’t need to break the bank. Our recipe calls for beef eye of round roast, which is an inexpensive, lean, and flavorful cut that is often used for deli roast beef. This cut requires longer, slower roasting times to achieve a tender slice of mouthwatering meat. Other inexpensive cuts that you can use are bottom round roast and sirloin tip roast.
It’s important to check the temperature of your roast, so a meat thermometer is your best friend when it comes to perfectly cooking a roast. At 50 minutes, check the internal temperature of your meat. If you prefer medium rare, you want the final temperature to be 135°F. For medium, 150°F.
Just when the roast comes out of the oven and you start salivating, let it rest. Yes, rest. Keep in mind when checking your initial temperature that the internal temperature of your roast will rise another 5-10 degrees. Letting the beef rest ensures that the meaty juices are redistributed throughout the roast before slicing and serving. If you slice any cut of beef immediately after it is cooked, you’ll find more juices in a wasted puddle on your plate instead of in the meat.
When ready to serve, slice the roast into half-inch slices and watch your hungry dinner guests go wild satisfying their carnivore cravings.
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Garlic Crusted Prime Beef Rib Roast Recipe - Natasha's Kitchen
A garlic-crusted Prime Rib Recipe with a trusted method for juicy, melt-in-your-mouth tender prime rib roast for Christmas dinner. Learn the secrets to make a juicy prime rib roast.
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Roast until the thermometer registers:
115-120˚F for rare,
125-130˚F for medium rare,
135-140 for Medium,
145-150 for medium well
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Ingredients for Prime Rib Recipe:
7 lb Beef Prime Rib, bone-in (aka Standing Rib roast) – you can use larger or smaller roasts
Salt (I used fine sea salt)
1/2 Tbsp black pepper, freshly ground
1 tsp rosemary leaves (from 1 sprig) or 1/2 tsp dried rosemary
1/2 tsp fresh thyme leaves (from 1-2 sprigs), or 1/4 tsp dried thyme
6 garlic cloves, finely chopped
3 Tbsp olive oil
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Roast beef with herb garlic crust
Savory Garlic Herb Crusted Prime Rib Roast Recipe | How to Roast the Perfect Prime Rib
The Perfect Savory Garlic Herb Crusted Prime Rib Roast Recipe
How to roast the Perfect Prime Rib of Beef. A garlic-crusted Prime Rib Recipe with a trusted method for juicy, melt-in-your-mouth tender prime rib roast.
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Ingredients
For the Roast:
7 lb beef prime rib (bone-in) boned and tied
3 1/2 tsp sea salt divided
1/2 Tbsp black pepper freshly ground
1 tsp fresh rosemary leaves, minced from 1 sprig or 1/2 tsp dried rosemary
1/2 tsp fresh thyme leaves, minced from 1-2 sprigs, or 1/4 tsp dried thyme
6 garlic cloves finely chopped
3 Tbsp olive oil
Instructions
How to Make Prime Rib:
Let it rest at room temperature for 3 hours to come to room temperature (it will bake more uniformly). Then preheat Oven to 500˚F with a rack in the lower third of the oven.
Make your Prime Rib rub: In a small bowl, stir together: 1/2 Tbsp salt, 1/2 Tbsp black pepper, 1 tsp minced rosemary, 1/2 tsp minced thyme leaves, chopped garlic, and 3 Tbsp olive oil.
Lightly pat the roast dry with a paper towel then rub all over top and sprinkle meat all over with 2 tsp salt, and sides with garlic rub. Place into a roasting pan bone-side-down and put a meat thermometer into the thickest portion of the meat. Bake at 500˚F for 20 minutes.
Reduce heat to 325˚F and continue baking following these guidelines: 10-12 min per pound for rare, or 13-14 min per pound for medium-rare, and 14-15 min per pound for medium. Roast until the thermometer registers: 120˚F for rare, 130˚F for medium-rare, 140 for Medium, 150 for medium-well.* This 7 lb roast baked at 500˚F for 20 minutes then at 325˚F for 1 hr 30 minutes for medium-rare.
Transfer to a cutting board, tent loosely with foil, and rest 30 minutes before carving. Remove string and rack of ribs then slice to desired thickness.
Recipe Notes
*Meat internal temp will continue to rise 5-10 degrees even after it's out of the oven so don't over-bake
Prime Rib Cooking Time:
Bake in a fully preheated oven at 500˚F for 15 minutes. Reduce heat to 325˚F and continue baking:
10-12 min per pound for rare
13-14 min per pound for medium-rare
14-15 min per pound for medium
16-17 min per pound for medium-well
Roast until the thermometer registers:
115-120˚F for rare,
125-130˚F for medium-rare
135-140 for medium doneness
145-150 for medium-well
Tips on Cutting The Bones and Tying them back on: Here's how to do it: Using a long, sharp slicing knife or chef's knife, cut the meat from the rib bones in one piece, following the contour of the bones. It's easiest if you stand the roast up so you are slicing downward. Once the bones are fully detached, lay the meat down on its cut side. Count the ribs on your roast. If it has 10. This means you will need nine pieces of string (one less than the number of ribs), each long enough to wrap securely around the roast and easily tie. Set the roast, fat side up, on the cutting board. Using a short piece of twine, hold one end with each hand and slide it under the roast about 2 inches from one end. Then pull the twine snug, knot the ends securely, and trim the excess. Repeat with the remaining short pieces of twine at 2-inch intervals along the length of the roast. Tie a long piece of twine to the center of the twine loop at one end of the roast. Then weave the loose end under and around the center of each loop along the length of the roast. Turn the roast over and repeat. Turn the roast, fat side up, and knot the loose end to the original loop. Trim the excess twine. #youtubeblack #youtubeblackvoice #trending #blackbusiness #soulfoodsunday #comfortfood
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Garlic Herb-Crusted Roast Beef
Don't be nervous to roast a nice cut of beef. Top a beef roast with garlic and fresh herbs top and follow these simple directions for an easy herb-crusted roast beef.
Ingredients:
1 beef eye of the round roast (about 2½ pounds)
1 tablespoon black peppercorns
2 tablespoons chopped fresh basil (or 2 teaspoons dried basil leaves)
1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)
1 tablespoon minced garlic
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Garlic Lovers Roast Beef
Garlic Lovers Roast Beef is my family’s favorite roast beef recipe, so flavorful and loaded with garlic as the name implies. PRINT RECIPE: