Description
A flavorful rosemary and garlic roast beef recipe featuring a juicy rib eye roast seared in a cast iron skillet, roasted to medium-rare perfection, and served with a rich mushroom and butter pan sauce.
Ingredients
Scale
Roast Beef
- 3 pounds boneless Rib Eye roast
- ¼ cup chopped fresh rosemary
- ¼ cup chopped garlic (about 20 cloves)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons vegetable oil
- 4 tablespoons unsalted butter, divided
Mushroom Sauce
- 4 cups a variety of mushrooms, sliced to about the same size
- 1 cup beef stock
Instructions
- Preheat Oven: Preheat your oven to 350ºF to get it ready for roasting the beef.
- Prepare Roast: Tie the rib eye roast with kitchen twine to maintain its shape during cooking. Season generously on all sides with salt and freshly ground black pepper.
- Make Herb-Garlic Paste: In a bowl, combine chopped rosemary and chopped garlic. Add 2 tablespoons of olive oil and stir thoroughly to form a herb-garlic paste. Set aside.
- Sear Roast: Heat 2 tablespoons vegetable oil in a cast iron skillet over medium heat until smoking hot. Sear the roast on all sides, approximately 5 to 8 minutes total, to develop a flavorful crust.
- Apply Herb Mixture: Remove the skillet from heat and brush the herb-garlic paste all over the seared roast evenly.
- Roast in Oven: Place the skillet with the roast into the preheated oven. Roast for about 1 hour 30 minutes or until an instant-read meat thermometer inserted into the thickest part reads 135ºF for medium-rare. Remove the roast and let it rest for at least 10 minutes; the internal temperature will rise to about 145ºF.
- Cook Mushrooms: While the roast rests, in a separate pan over medium heat, sauté the sliced mushrooms with 2 tablespoons of butter. Cook until mushrooms are tender and no liquid remains, about 5 minutes. Season with salt and pepper to taste.
- Deglaze Pan and Make Sauce: Remove the roast from the cast iron skillet. Place the skillet back on the stovetop over medium heat. Add 1 cup beef stock to the skillet, scraping up all browned bits from the bottom to incorporate into the sauce. Simmer the sauce until it thickens slightly.
- Finish Sauce: Add the cooked mushrooms to the sauce and stir in the remaining 2 tablespoons of butter until the sauce becomes silky and smooth.
- Combine and Serve: Return the roast to the skillet with the mushroom sauce and spoon sauce over the top. Garnish with fresh rosemary on the serving platter if desired. Slice and serve warm.
Notes
- Tying the roast helps it cook evenly and maintain shape.
- Use a meat thermometer for precise doneness to achieve perfect medium-rare.
- If you prefer, substitute chicken stock for beef stock in the mushroom sauce.
- Cast iron skillet is ideal for searing and roasting as it retains heat well.
- Letting the roast rest allows juices to redistribute, ensuring moist and tender beef.
- Fresh rosemary garnish adds a pleasant aroma and visual appeal.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
