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Nothing brings people together quite like a tender piece of roast beef, enhanced by the comforting, aromatic notes of rosemary and garlic. Pair it with a robust Rioja Reserva, and you have a show-stopping meal that’s both cozy and sophisticated.
Ingredients
- 1 (3-pound) beef roast, trimmed of excess fat
- 4 cloves garlic, finely chopped
- 2 tablespoons fresh rosemary leaves, chopped
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 cup beef broth
- 1 cup Rioja Reserva (plus more for serving)
Instructions
For an irresistible Rosemary-Garlic Crusted Roast Beef, start by patting the roast dry with paper towels to remove any moisture. Then, in a small bowl, combine the garlic, rosemary, olive oil, salt, and pepper. Rub this fragrant mixture liberally all over the beef, making sure to coat every surface.
Preheat your oven to 450°F (230°C). Place the seasoned roast on a rack inside a roasting pan, fat side up. Pop it into the oven for 15 minutes to develop a golden-brown crust.
Next, lower the oven temperature to 325°F (160°C) and pour the beef broth and Rioja Reserva gently into the bottom of the roasting pan. This liquid will help keep the meat moist and create a flavorful jus. Continue roasting for about 45 to 60 minutes, depending on your desired level of doneness. Use a meat thermometer to ensure accuracy—130°F (54°C) for medium-rare or 140°F (60°C) for medium.
Once the roast reaches the perfect temperature, take it out of the oven, tent with foil, and let it rest for 15 minutes. Resting keeps those delicious juices locked in. Meanwhile, pour any pan drippings into a small saucepan. Reduce the liquid over medium heat until slightly thickened, creating a simple, succulent sauce.
Carve the roast against the grain into thin, juicy slices. Serve with the rosemary-garlic pan sauce drizzled on top, and don’t forget to pour yourself a glass of that robust Rioja Reserva for a true taste of comfort and class.
This recipe is perfect for special gatherings or a cozy Sunday dinner. Rosemary and garlic are a classic pairing that adds depth without overpowering the flavor of the beef, and the Rioja Reserva elevates the entire meal. If you’re mindful of sodium, feel free to reduce the salt or use a low-sodium broth. And if you prefer a different herb combination, thyme or oregano would work nicely as substitutes. With its flexibility and crowd-pleasing appeal, this roast beef is sure to become a beloved staple in your recipe collection.
