ROAST BEEF RECIPES

Roast Beef with Garlic and Thyme

Roast Beef with Garlic and Thyme Recipe

This Roast Beef with Garlic and Thyme is a timeless classic that celebrates simple ingredients and proper technique. Juicy, tender beef is seasoned with fragrant garlic and fresh thyme, then roasted until beautifully browned on the outside and perfectly pink inside.

It’s an easy yet elegant main dish—perfect for Sunday dinners, holidays, or any time you want a comforting, flavorful roast without complicated steps.

Ingredients

3–4 lb (1.3–1.8 kg) beef roast (sirloin, top round, or rib roast)
2 tbsp olive oil
4 cloves garlic, minced
2 tbsp fresh thyme leaves (or 2 tsp dried thyme)
2 tsp kosher salt
1 tsp freshly ground black pepper

Optional Pan Juices

½ cup beef broth or water (for deglazing)

Instructions

1. Bring Beef to Room Temperature

Remove the beef from the refrigerator 45–60 minutes before cooking. Pat dry with paper towels.

In a small bowl, combine olive oil, garlic, thyme, salt, and pepper. Rub the mixture evenly over the entire roast.

2. Roast the Beef

Preheat oven to 450°F (230°C).

Place the roast on a rack in a roasting pan or directly in a shallow pan, fat side up. Roast for 20 minutes to create a flavorful crust.

Reduce oven temperature to 325°F (165°C) and continue roasting until desired doneness:

Medium-rare: 125–130°F (52–54°C)
Medium: 135–140°F (57–60°C)

Cooking time averages 15 minutes per pound.

3. Rest the Roast

Remove beef from the oven and tent loosely with foil. Rest 15–20 minutes to allow juices to redistribute.

4. Make Simple Pan Juices (Optional)

Place the roasting pan over medium heat. Add beef broth or water, scraping up browned bits. Simmer 2–3 minutes for a light, flavorful jus.

To Serve

Slice roast beef against the grain and spoon pan juices over the top. Serve with roasted potatoes, green beans, carrots, or a fresh salad.

Tips for Perfect Roast Beef

Always use a meat thermometer for accuracy
Let the beef rest—this keeps it juicy and tender
Fresh thyme gives the best aroma, but dried works well
Leftovers are excellent for sandwiches and salads

Storage & Reheating

Store leftovers in an airtight container up to 4 days
Reheat gently with a splash of broth to prevent drying

Final Thoughts

This Roast Beef with Garlic and Thyme proves that classic flavors never go out of style. Simple, aromatic, and deeply satisfying, it’s a recipe you’ll turn to again and again.

OTHER RECIPES

Roast Beef Recipe Ingredients:

* 1 tablespoon butter, room temperature
* 1 teaspoon finely grated lemon peel
* 1 teaspoon dried thyme
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 clove garlic cut in half
* 2 to 3 pounds beef roast - eye of round or rump roast
* thinly sliced red onion and tomato slices for garnish

Roast Beef Recipe Instructions:
In a small bowl combine butter, lemon peel, thyme, salt, and pepper.
Rub garlic halves over surface of beef roast.

Spread butter mixture over roast, coating thoroughly on all sides.

Place meat on rack in a shallow roasting pan.

Roast at 450°, uncovered, for 10 minutes.
Reduce temperature to 325°; roast beef about 1 hour to 1 hour and 30 minutes.

A meat thermometer should register about 150° for medium.
Remove roast beef from oven, cover loosely with foil, and let stand for 10 minutes before slicing. Place slices on a serving dish, and place onion and tomato slices around the edge.

Serve immediately.

The Roast beef recipe is ready to serves 6 to 8 great persons...enjoy it ! Delicious !
beef-tenderloin-and-root-vegetable.

VIDEO:

Roast Beef Tenderloin With Pinot Noir Sauce

Few dishes feel as refined and celebratory as Roast Beef Tenderloin with Pinot Noir Sauce. Exceptionally tender and lean, beef tenderloin roasts quickly and slices beautifully, making it a favorite for holiday tables, dinner parties, and elegant weeknight entertaining. A silky Pinot Noir sauce adds depth and sophistication, balancing the mild richness of the beef with subtle fruit and earthy notes.

This recipe delivers restaurant-quality results with surprisingly simple technique.

Why This Recipe Is a Standout

Beef tenderloin is naturally fork-tender
Pinot Noir creates a delicate, nuanced sauce
Quick roasting keeps the meat juicy and elegant
Perfect for special occasions or refined dinners

Ingredients

Roast Beef Tenderloin

1 whole beef tenderloin (3–4 lb / 1.3–1.8 kg), trimmed
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
2 tsp kosher salt
1 tsp freshly ground black pepper

Pinot Noir Sauce

2 tbsp butter
1 small shallot, finely minced
1 cup Pinot Noir
1½ cups beef stock
1 tsp Dijon mustard
1 tsp fresh thyme leaves
Salt & black pepper, to taste

Instructions

1. Prepare the Tenderloin

Remove the beef tenderloin from the refrigerator 45–60 minutes before roasting. Pat dry thoroughly.

Rub the tenderloin with olive oil, garlic, rosemary, thyme, salt, and pepper. Tie with kitchen twine at 2-inch intervals for even cooking.

2. Roast the Beef

Preheat oven to 425°F (220°C).

Place the tenderloin on a rack set in a roasting pan. Roast until desired doneness:

Medium-rare: 125–130°F (52–54°C)
Medium: 135°F (57°C)

Roasting time is approximately 25–30 minutes.

3. Rest the Meat

Transfer tenderloin to a cutting board. Tent loosely with foil and rest 15–20 minutes before slicing.

4. Make the Pinot Noir Sauce

In a saucepan over medium heat, melt butter. Add shallots and sauté until softened, about 2 minutes.

Deglaze with Pinot Noir, simmering until reduced by half. Add beef stock, Dijon mustard, and thyme. Simmer 8–10 minutes until slightly thickened.

Season with salt and pepper to taste.

5. Serve

Slice the beef tenderloin into thick medallions. Spoon Pinot Noir sauce over the beef just before serving.

Ideal accompaniments include roasted asparagus, mashed potatoes, wild rice, or buttered green beans.

Chef’s Tips for Perfect Results

Tie the tenderloin for uniform thickness and even roasting
Use a meat thermometer for precision
Pinot Noir should be dry and fruit-forward, not overly tannic
For extra silkiness, finish sauce with a small pat of butter

Storage & Reheating

Refrigerate leftovers up to 3 days
Reheat gently with sauce to preserve tenderness

Final Thoughts

This Roast Beef Tenderloin with Pinot Noir Sauce is the definition of understated luxury—tender beef, delicate seasoning, and a refined wine sauce that elevates every bite. It’s an ideal recipe for when you want elegance without complexity.

OTHER RECIPES

....try this nice roast beef recipe....a great one !

Roast Beef Recipes Ingredients:

* 1 beef tenderloin roast, trimmed, about 4 to 5 pounds
* 1 clove garlic, halved
* 1 to 2 tablespoons olive oil
* 1 teaspoon sea salt or kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1/2 teaspoon Creole or Cajun seasoning blend
Sauce:
* 3 tablespoons butter
* 1 medium shallot, minced
* 1/4 teaspoon freshly ground black pepper
* 3 cups beef broth, low sodium
* 1 cup pinot noir
* 1/2 rosemary sprig or about 1/2 teaspoon dried rosemary leaves
* salt, to taste

Roast Beef Recipes Instructions:
Rub the roast beef with the cut side of the garlic halves, then rub all over with the the olive oil.

Sprinkle with salt, pepper, and the seasoning blend, rubbing all over to coat thoroughly with
seasonings.

Tuck the thinner end under to make the roast fairly uniform in thickness and tie to keep the roast in place.

Wrap or seal in a food storage bag and refrigerate for an hour or two.
In a medium saucepan, melt butter over medium heat; add shallots and cook, stirring, until the shallots are soft. Stir in the pepper, beef broth, pinot noir, and rosemary.

Bring to a boil. Reduce heat to medium and simmer until reduced to about 1 1/2 cups.

Strain, taste, and add salt, if needed. Set aside.
Heat oven to 425°.
Place the roast on a rack in a roasting pan.

Roast for about 45 minutes to 1 hour, or until the roast registers about 135° for medium rare or 145° for medium.

Remove from oven and tent loosely with foil; let rest for 15 minutes before slicing.
Bring the reduced sauce to a simmer; transfer to a bowl.

The roast beef recipe is ready to serve ... enjoy the feasts !
roast-beef-with-garlic-and-thyme.

VIDEO:

Prime Rib Roast With Red Wine

A Prime Rib Roast with Red Wine is the ultimate centerpiece for special occasions. Succulent, tender, and infused with aromatic herbs, this luxurious roast is elevated by a rich red wine sauce that enhances every bite. Perfect for holiday feasts, dinner parties, or when you simply want to impress.

This recipe focuses on a beautifully seared crust, juicy medium-rare meat, and a velvety wine sauce made from pan drippings.

Why You’ll Love This Recipe

Perfectly cooked prime rib: tender, juicy, and full of flavor
Red wine sauce: deep, complex, and silky
Elegant yet approachable: impressive enough for guests but simple for home cooks
Ideal for pairing with roasted vegetables, mashed potatoes, or a crisp salad

Ingredients

Prime Rib Roast

1 (4–6 lb / 1.8–2.7 kg) prime rib roast, bone-in or boneless
3 tbsp olive oil
4 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
2 tsp kosher salt
1½ tsp freshly ground black pepper

Red Wine Sauce

3 tbsp pan drippings
1 shallot, finely minced
1 cup dry red wine
1½ cups beef stock
1 tsp Dijon mustard (optional)
1 tsp fresh thyme leaves
Salt & black pepper, to taste
1 tbsp butter (for finishing)

Instructions

1. Bring Roast to Room Temperature

Remove the prime rib from the refrigerator 1 hour before cooking. Pat dry with paper towels.

Mix olive oil, garlic, rosemary, thyme, salt, and pepper. Rub evenly over the roast.

2. Sear the Roast

Preheat oven to 450°F (230°C). Place roast on a rack in a roasting pan. Sear in the oven for 20 minutes to develop a golden crust.

Reduce oven temperature to 325°F (165°C) and roast until desired doneness:

Medium-rare: 125–130°F (52–54°C)
Medium: 135–140°F (57–60°C)

Approximately 15 minutes per pound, depending on size.

3. Rest the Meat

Remove roast from oven and tent loosely with foil. Rest 20–25 minutes to allow juices to redistribute.

4. Make the Red Wine Sauce

While the roast rests, place roasting pan on stovetop over medium heat. Spoon off excess fat, leaving about 3 tbsp drippings.

Add minced shallot and sauté for 1–2 minutes until fragrant. Deglaze the pan with red wine, scraping up browned bits.

Add beef stock, Dijon mustard, and thyme. Simmer for 8–10 minutes, reducing slightly.

Finish with 1 tbsp butter for a smooth, glossy sauce. Season with salt and pepper to taste.

5. Serve

Slice the prime rib against the grain. Serve with red wine sauce drizzled over the top.

Accompaniments: roasted potatoes, glazed carrots, green beans, or Yorkshire puddings.

Chef’s Tips

Use a meat thermometer: perfect doneness every time
Let the roast rest—this is key to juicy slices
Bone-in prime rib enhances flavor and presentation
For extra richness, add a splash of cream or cognac to the red wine sauce

Storage & Reheating

Refrigerate leftovers for up to 4 days
Reheat gently in a low oven or covered pan with a splash of broth

Final Thoughts

This Prime Rib Roast with Red Wine is the epitome of indulgence. Rich, tender, and elegantly paired with a silky red wine sauce, it’s a dish that commands the table and leaves a lasting impression.

OTHER RECIPES

...a great roast beef recipe to try ! Amazing taste !

Roast Beef Recipe Ingredients:

* 1 prime rib roast, about 6 to 8 pounds
* 1/2 cup red wine, such as Cabernet Sauvignon or Pinot Noir
* 1/4 cup olive oil
* 4 cloves garlic, finely minced
* 1 teaspoon salt
* 1/4 teaspoon fresh ground black pepper
* 1 teaspoon Cajun or Creole seasoning blend
* 1 tablespoon brown sugar
* Freshly ground black pepper and salt

Roast Beef Recipe Instructions:
Poke several holes in the top of the roast beef with a sharp carving fork; put the roast in a large food storage bag or bowl.

Combine the wine, olive oil, garlic, salt, pepper, seasoning blend, and brown
sugar.

Pour the wine mixture over the roast, seal the bag, and turn several times to coat thoroughly. Or, turn in the bowl until thoroughly coated and cover the bowl.

Refrigerate for 2 to 4 hours.
Heat oven to 400°. Put the roast on a rack in a large shallow pan.
Sprinkle with freshly ground black pepper and salt.

Cover tightly with foil and roast for 45 minutes.

Reduce heat to 325° and remove the foil.

Continue roasting to 155° for medium rare, about 1 to 1 1/2 hours longer.

Remove from the oven and cover loosely with foil.
Let stand for 15 minutes before slicing.
The roast beef recipe of ribs is ready to serves 4 to 6 persons....hmmm...delicious ! Bon apetit !
roast-beef-tenderloin-with-pinot-noir.

VIDEO:

Pot Roast with Rosemary and Garlic

A Pot Roast with Rosemary and Garlic is the ultimate comfort food: tender, slow-cooked beef infused with aromatic herbs, savory garlic, and a rich, flavorful broth. This one-pot meal combines simplicity and elegance, perfect for Sunday dinners, family gatherings, or cozy weeknight meals.

The key? Slow cooking at a gentle heat until the beef is fall-apart tender, paired with vegetables that soak up every bit of that delicious rosemary-garlic flavor.

Why You’ll Love This Recipe

Juicy, tender beef that melts in your mouth
Herb-forward flavor with rosemary and garlic
One-pot convenience minimizes cleanup
Perfect for pairing with mashed potatoes, rice, or crusty bread

Ingredients

Beef & Herbs

3–4 lb (1.3–1.8 kg) beef chuck roast
2 tbsp olive oil
4 cloves garlic, minced
2–3 sprigs fresh rosemary
1 tsp dried thyme (or 2 tsp fresh)
2 tsp kosher salt
1 tsp freshly ground black pepper

Vegetables

4 medium carrots, cut into chunks
3 celery stalks, cut into chunks
1 large onion, quartered
1 lb baby potatoes, halved

Braising Liquid

2 cups beef broth
½ cup red wine (optional, adds depth)
1 tbsp Worcestershire sauce
1 bay leaf

Instructions

1. Prepare the Roast

Pat the beef dry. Rub with olive oil, garlic, rosemary, thyme, salt, and pepper. Let sit at room temperature for 20–30 minutes.

2. Sear the Meat

In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear the roast on all sides until golden brown, about 3–4 minutes per side. Remove and set aside.

3. Build the Flavor Base

Add onions, carrots, and celery to the pot. Sauté for 5 minutes until lightly browned. Add garlic and cook another 30 seconds.

Deglaze the pot with red wine (if using), scraping up browned bits. Add beef broth, Worcestershire sauce, and bay leaf.

4. Braise the Roast

Return the roast to the pot. Cover and reduce heat to low. Simmer gently for 3–4 hours, turning occasionally, until meat is fork-tender.

Add potatoes in the last 45 minutes of cooking so they absorb the flavors without overcooking.

5. Serve

Remove the roast and vegetables. Slice or shred the beef as desired. Spoon pan juices over meat and vegetables.

Optional: Thicken juices with a cornstarch slurry or flour for a rich gravy.

Chef’s Tips

Searing is essential: it locks in flavor and color
Use chuck roast for the best tender results
For extra aroma, tie rosemary and thyme together with kitchen twine
Leftovers make amazing sandwiches or stew

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 4 days
Reheat gently over low heat with a splash of broth to keep meat moist

Final Thoughts

This Pot Roast with Rosemary and Garlic is a classic, comforting dish that feels both homey and special. Its rich aroma, tender beef, and flavorful vegetables make it a meal everyone will remember.

OTHER RECIPES

Roast Beef Recipe Ingredients:

1 center cut chuck roast (or 7-blade roast), about 3 pounds
salt and pepper
oil
1 quart beef stock or broth
3-4 springs fresh rosemary
5 cloves garlic, peeled
2 tblsp corn starch

Roast Beef Recipes Instructions:
Preheat your oven to 400 degrees
Peel the garlic but leave the cloves whole. Generously season both sides of the roast with salt and pepper.

Pour just enough oil into a Dutch oven to cover the bottom and heat over medium-high heat. Brown the roast well on both sides. You want to really brown it until it’s a dark brown. I also hold the roast up and brown the edges as well. I think that this extra step really helps hold in the moisture and it just makes your roast look pretty, too.

Remove from the heat. Add the beef stock or broth. If necessary, add enough water to bring the level of liquid halfway up the side of the roast. Add the rosemary and garlic.

Cover tightly and place in preheated oven. I like to use a piece of foil between the pot and the lid to make for a really tight seal. Keeps all the juices inside and very little evaporates. Please note my pitiful old Dutch oven above. It’s pathetic, I know. You’d think after all these years of cooking I’d have bought myself a decent Dutch oven, wouldn’t you? Don’t worry. I’ve already mentioned to Santa that I’d like one under the tree this year. Santa usually delivers pretty well around here!

Cook for 1 ½ hours. Remove the roast from the oven and allow to stand for 10-15 minutes before slicing.

While the roast is resting, make the gravy.

Skim off as much fat as possible from the cooking liquid. I like to use a separator cup. You pour in your liquids, wait a few minutes while the fat rises to the top and then pour the de-fatted liquid back into your pot. A really great gadget! I get a lot more fat off by using it than trying to skim. Place the pot with your de-fatted cooking liquid back over medium-high heat and bring the liquid to a boil. Dissolve the corn starch in ¼ cup water and stir it into the boiling liquid. If desired, mash the softened, cooked garlic and add to the gravy. Enjoy!
beef-roast-with-green-beans-caramelized

VIDEO:

Beef Rib Roast with Yorkshire Puddings

A Beef Rib Roast with Yorkshire Puddings is the ultimate traditional roast dinner—elegant, comforting, and deeply satisfying. The beautifully marbled rib roast cooks to juicy perfection, while the iconic Yorkshire puddings rise tall and crisp, ready to soak up rich pan juices and gravy.

This timeless pairing is perfect for Sunday roasts, holiday feasts, or whenever you want a truly impressive centerpiece.

Why This Classic Recipe Never Fails

Rib roast delivers exceptional flavor and tenderness
Yorkshire puddings are crisp outside, airy inside
Perfect balance of savory beef and light pastry
A show-stopping yet approachable meal

Ingredients

Beef Rib Roast

1 (4–5 lb / 1.8–2.3 kg) beef rib roast, bone-in
2 tbsp olive oil
4 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
2 tsp kosher salt
1½ tsp freshly ground black pepper

Yorkshire Puddings

1 cup all-purpose flour
1 cup whole milk
3 large eggs
½ tsp salt
Beef drippings or vegetable oil (for the pan)

Optional Beef Gravy

3 tbsp beef drippings
3 tbsp all-purpose flour
1½ cups beef stock
Salt & black pepper, to taste

Instructions

1. Prepare the Rib Roast

Remove the rib roast from the refrigerator 1 hour before roasting. Pat dry thoroughly.

Mix olive oil, garlic, rosemary, thyme, salt, and pepper. Rub the mixture generously over the roast.

2. Roast the Beef

Preheat oven to 450°F (230°C).

Place the roast on a rack set inside a roasting pan, bone side down. Roast for 20 minutes to form a deep, flavorful crust.

Reduce oven temperature to 325°F (165°C) and continue roasting until desired doneness:

Medium-rare: 125–130°F (52–54°C)
Medium: 135–140°F (57–60°C)

About 15 minutes per pound.

Remove from oven, tent loosely with foil, and rest 20–25 minutes.

3. Prepare Yorkshire Pudding Batter

While the beef rests, whisk flour and salt in a bowl. Add eggs and whisk until smooth. Gradually whisk in milk to form a thin, lump-free batter.

Let batter rest 20–30 minutes at room temperature for best rise.

4. Bake Yorkshire Puddings

Increase oven temperature to 425°F (220°C).

Add ½ teaspoon beef drippings or oil to each cup of a muffin tin. Place tin in the oven until fat is smoking hot.

Quickly pour batter into hot cups (about ¾ full). Bake 18–22 minutes until puffed and deeply golden.
Do not open the oven door while baking.

5. Optional Gravy

Heat drippings in a saucepan. Whisk in flour and cook 1–2 minutes. Gradually add beef stock, whisking constantly, until smooth and thickened. Season to taste.

To Serve

Slice the rib roast against the grain. Serve with hot Yorkshire puddings and drizzle with pan juices or gravy.

Classic accompaniments include roasted potatoes, carrots, and steamed greens.

Chef’s Tips for Perfect Results

Let beef rest fully for maximum juiciness
Batter should be thin—similar to heavy cream
Hot fat is essential for dramatic Yorkshire pudding rise
Use bone-in roast for richer flavor

Storage & Reheating

Store beef and puddings separately up to 3 days
Reheat beef gently with gravy
Re-crisp Yorkshire puddings in a hot oven for 3–5 minutes

Final Thoughts

This Beef Rib Roast with Yorkshire Puddings is a timeless celebration of classic roasting technique and comforting tradition. Rich, crisp, and deeply satisfying, it’s a meal that brings people together around the table.

OTHER RECIPES

Roast Beef Recipes INGREDIENTS

1 (6 to 8 pound) beef rib roast (2 to 4 ribs), small end, chine (back) bone removed
6 cloves garlic, minced
1 1/2 teaspoons dried thyme
1 teaspoon cracked black pepper
Yorkshire Puddings (recipe follows)

Roast Beef Recipes INSTRUCTIONS
1. Heat oven to 350°F. Combine garlic, thyme and pepper; press onto beef roast. Place roast beef , fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of roast beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2 1/4 to 2 1/2 hours for medium rare; 2 3/4 to 3 hours for medium doneness.
2. Remove roast beef when meat thermometer registers 135°F for medium rare; 150°F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Carve roast. Season with salt. Serve roast beef rib with Yorkshire puddings....nice ! Enjoy it !
prime-rib-roast-with-red-wine

VIDEO:

Beef Rib Eye Roast with Savory Sauce

Few dishes deliver the same sense of comfort and luxury as a perfectly roasted Beef Rib Eye Roast with Savory Sauce. Known for its exceptional marbling, rib eye becomes irresistibly tender and juicy when slow-roasted, then finished with a deeply flavorful sauce made from pan drippings, aromatics, and rich beef stock.

This recipe is ideal for holiday dinners, weekend gatherings, or anytime you want a steakhouse-quality roast at home.

Why This Recipe Works

Rib eye’s natural marbling ensures maximum juiciness
Simple seasoning allows the beef to shine
The savory sauce captures every browned bit for restaurant-level flavor
Elegant yet approachable for home cooks

Ingredients

Rib Eye Roast

1 (4–5 lb / 1.8–2.3 kg) beef rib eye roast
2 tbsp olive oil
4 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
2 tsp kosher salt
1½ tsp freshly ground black pepper

Savory Sauce

3 tbsp pan drippings (or butter if needed)
1 small shallot, finely minced
2 tbsp all-purpose flour
1½ cups beef stock (warm)
¼ cup dry red wine (optional)
1 tsp Worcestershire sauce
½ tsp Dijon mustard (optional)
Salt & black pepper, to taste

Instructions

1. Bring the Roast to Room Temperature

Remove the rib eye roast from the refrigerator 1 hour before cooking. Pat dry thoroughly.

Mix olive oil, garlic, rosemary, thyme, salt, and pepper. Rub evenly over the roast.

2. Roast the Beef

Preheat oven to 450°F (230°C).

Place the roast on a rack set inside a roasting pan, fat side up. Roast for 20 minutes to develop a flavorful crust.

Reduce oven temperature to 325°F (165°C) and continue roasting until desired doneness:

Medium-rare: 125–130°F (52–54°C)
Medium: 135–140°F (57–60°C)

Approximately 15 minutes per pound.

3. Rest the Roast

Transfer roast to a cutting board. Tent loosely with foil and rest 20–25 minutes before slicing.

4. Prepare the Savory Sauce

Place the roasting pan over medium heat. Spoon off excess fat, leaving about 3 tablespoons.

Add shallots and sauté for 1 minute until fragrant. Whisk in flour and cook for 1–2 minutes to form a roux.

Deglaze with red wine, scraping up browned bits. Gradually whisk in beef stock. Add Worcestershire sauce and Dijon mustard.

Simmer until thick and velvety, 5–7 minutes. Season to taste.

To Serve

Slice the rib eye roast against the grain into thick slices. Spoon the savory sauce generously over the beef.

Serve with mashed potatoes, roasted vegetables, or buttered green beans.

Chef’s Tips

Use a meat thermometer for precision
Letting the roast rest ensures juicy, clean slices
For extra richness, whisk in 1 tablespoon butter at the end
Leftovers make outstanding steak sandwiches

Storage & Reheating

Refrigerate leftovers up to 4 days
Reheat gently with sauce to maintain moisture

Final Thoughts

This Beef Rib Eye Roast with Savory Sauce is a timeless classic—rich, tender, and deeply satisfying. Whether served for a celebration or an elevated family dinner, it’s a dish that never fails to impress.

OTHER RECIPES

A great roast beef recipe to try !
Roast beef Recipes INGREDIENTS

1 (4-pound) beef rib eye roast
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1 teaspoon dried thyme leaves
1/2 teaspoon dried tarragon leaves
1/4 cup finely chopped shallot
1 cup beef broth
1 tablespoon tomato paste
1/2 teaspoon granulated sugar

Roast Beef Recipes INSTRUCTIONS
1. Preheat oven to 350°F (175°C).
2. Combine garlic, salt, pepper, thyme and tarragon, stirring until a paste is formed. Spread evenly over surface of beef roast.
3. Place roast, fat-side up, on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water. Do not cover. Roast to desired doneness: 18 to 20 minutes per pound for rare, 20 to 22 minutes per pound for medium.
4. Remove roast beef from oven when meat thermometer registers 135°F (55°C) for rare or 155°F (65°C) for medium. Allow roast to stand 15 to 20 minutes before carving.
5. Meanwhile, remove rack from roasting pan; drain fat. Add shallot to pan; cook and stir over medium heat 2 to 3 minutes. Add broth, tomato paste and sugar; stir until meat juices attached to pan are dissolved. Increase heat to medium-high and continue cooking until liquid is reduced to 3/4 cup.
6. Carve roast beef across the grain into 1/4-inch thick slices...and the roast beef recipe is ready to serve...enjoy the roast beef ! Nice !
barbecued-beef-roast recipe

VIDEO:

Beef Rib Eye Roast with Potatoes, Mushrooms and Fancy Pan Gravy

This Beef Rib Eye Roast with Potatoes, Mushrooms, and Fancy Pan Gravy is the kind of centerpiece dish that turns an ordinary dinner into a memorable occasion. Tender, well-marbled rib eye beef roasts beautifully alongside golden potatoes and earthy mushrooms, while the luxurious pan gravy ties everything together with deep, savory flavor.

Perfect for holidays, Sunday dinners, or when you simply want a restaurant-quality meal at home.

Why You’ll Love This Recipe

Juicy & flavorful thanks to rib eye’s natural marbling
One-pan convenience with potatoes and mushrooms roasted together
Elegant pan gravy made from real drippings
Impressive enough for guests, easy enough for home cooks

Ingredients

Rib Eye Roast

1 (4–5 lb / 1.8–2.3 kg) beef rib eye roast, boneless or bone-in
2 tbsp olive oil
4 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
2 tsp kosher salt
1½ tsp freshly ground black pepper

Vegetables

1½ lbs baby potatoes, halved
12 oz mushrooms (cremini or button), halved
1 medium onion, thickly sliced
2 tbsp olive oil
½ tsp salt
½ tsp black pepper

Fancy Pan Gravy

3 tbsp pan drippings (or butter if needed)
3 tbsp all-purpose flour
1½ cups beef stock (warm)
¼ cup dry red wine (optional but recommended)
1 tsp Worcestershire sauce
Salt & black pepper, to taste

Instructions

1. Prepare the Roast

Remove the rib eye roast from the refrigerator 1 hour before cooking to bring it to room temperature. Pat dry with paper towels.

In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper. Rub the mixture generously over the entire roast.

2. Preheat & Prep Vegetables

Preheat oven to 450°F (230°C).

Toss potatoes, mushrooms, and onion with olive oil, salt, and pepper. Spread them evenly in a large roasting pan.

3. Roast the Beef

Place the seasoned rib eye roast on top of the vegetables (fat side up).

Roast at 450°F (230°C) for 20 minutes, then reduce oven temperature to 325°F (165°C). Continue roasting for:

Medium-rare: 125–130°F internal (about 15 min per lb)
Medium: 135–140°F internal

Use a meat thermometer for best results.

4. Rest the Roast

Remove the roast from the pan and tent loosely with foil. Let it rest 20–25 minutes to allow juices to redistribute.

Keep vegetables warm in the oven while resting.

5. Make the Fancy Pan Gravy

Place the roasting pan on the stovetop over medium heat. Spoon off excess fat, leaving about 3 tablespoons of drippings.

Whisk in flour and cook for 1–2 minutes until lightly browned. Deglaze with red wine, scraping up browned bits.

Gradually whisk in warm beef stock. Add Worcestershire sauce. Simmer until thick and glossy, 5–7 minutes. Season to taste.

To Serve

Slice the rib eye roast against the grain. Arrange with roasted potatoes and mushrooms, then drizzle generously with pan gravy.

Chef’s Tips for Success

Don’t skip resting time—it ensures juicy slices
Use a thermometer for perfect doneness
Add a pat of butter to the gravy for extra silkiness
Leftovers make incredible sandwiches or steak hash

Storage & Reheating

Store leftovers in an airtight container up to 4 days
Reheat gently with gravy to prevent drying

Final Thoughts

This Beef Rib Eye Roast with Potatoes, Mushrooms & Fancy Pan Gravy delivers bold flavor, tender beef, and comforting elegance—all from one pan. It’s a timeless recipe you’ll return to again and again for special dinners and celebrations.

OTHER RECIPES

An incredible roast beef recipe to try !@
INGREDIENTS

1 tablespoon chopped fresh rosemary leaves
2 cloves garlic, minced
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
1 (4-pound) rib eye roast
4 pounds small new potatoes, halved
1 tablespoon vegetable oil
1 pound large white mushrooms, quartered
1 tablespoon butter, softened
1 tablespoon all-purpose flour
1 (14.5-ounce) can beef broth
1 tablespoon tomato paste

INSTRUCTIONS
1. Preheat oven to 350°F (175°C).
2. In a small bowl mix together rosemary, garlic, salt and pepper; spread evenly over surface of roast. Place roast beef, fat-side-up on a rack in a shallow roasting pan. Insert a meat thermometer into the center of the roast, place pan in the center of the oven, and cook for 40 minutes.
3. Toss potatoes with oil and add to the pan, stirring to coat with meat juices. Season with more salt and pepper, if desired. Return pan to oven and continue to cook for 20 minutes.
4. Add mushrooms to the pan, stirring to coat, and continue cooking for 40 more minutes.
5. Mix together butter and flour and set aside.
6. Remove roast beef (thermometer should read 130°F (55°C) from pan and transfer to a cutting surface; let sit 15 minutes before carving. Transfer vegetables to a serving platter. Pour the pan juices into a small saucepan and skim off fat.
7. Pour roast beef broth into pan juices, bring to a boil and let cook for 3 minutes. Lower heat, add flour mixture and tomato paste and whisk gently to incorporate.
8. Carve roast beef and serve with gravy, mushrooms and potatoes. The roast beef recipe is ready to serve...enjoy the feasts !
beef-tenderloin-and-root-vegetable

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