Roasting beef is a time-honoured way to prepare this versatile meat, transforming it into a centrepiece of any meal. The process is straightforward, yet it brings out deep, rich flavours that are hard to match. Knowing a few basics about seasoning and flavouring beef can make all the difference in achieving a succulent, tasty roast. This recipe is for Roast Beef with Rosemary and Thyme.
Choosing the right cut is key, as different cuts lend themselves to different results. Rib, sirloin, and fillet are popular choices for roasting because they are tender and flavourful. For a traditional roast, cuts with a good fat content are ideal as the fat melts down during cooking, basting the meat and keeping it juicy.
When it comes to seasoning, salt and pepper are classic essentials. A generous rub of salt before cooking draws out moisture, forming a crust that locks in the juices. Cracked black pepper adds a subtle, earthy warmth to the exterior of the beef. Fresh herbs, such as rosemary and thyme, are also excellent flavour enhancers. Tucking a few sprigs into the roasting pan or laying them over the meat lets their aroma infuse into the roast.
For added depth, many enjoy rubbing the beef with crushed garlic or mustard before roasting. Garlic infuses a robust savouriness, while mustard adds a tangy undertone that complements the meat’s richness. Some prefer a layer of butter or oil mixed with herbs, garlic, or even horseradish for a bolder taste. The fat not only enriches the flavour but also helps create a golden, crispy crust.
Marinades are another option, providing a deep infusion of flavours when left to soak overnight. Red wine, balsamic vinegar, or soy sauce make excellent bases, imparting a subtle acidity that tenderises the meat while enhancing its natural taste.
To finish, consider a post-roast resting period to allow the juices to redistribute within the meat. With a balance of seasoning, aromatics, and a few bold flavours, a roasted beef joint can be an unforgettable, savoury delight. I always enjoy an leftovers to serve in sandwiches or as part of a buffet style meal. Nothing goes to waste.
Roast Beef with Rosemary and Thyme
This traditional roast beef is perfectly seasoned with a blend of salt, black pepper, mustard, garlic, and fresh herbs, creating a deliciously tender and flavourful main course. Perfect for family gatherings or Sunday dinners, this dish offers a rich, savoury taste with a crispy, golden crust.
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Servings: 6 People
Calories: 54kcal
Ingredients
- 1.5 kg beef joint sirloin
- 2 tbsp olive oil
- 2 tbsp Dijon or whole-grain mustard
- 3 cloves garlic minced
- 1 tbsp sea salt
- 1 tbsp cracked black pepper
- 3 sprigs fresh rosemary chopped
- 3 sprigs fresh thyme chopped
Instructions
- Preheat the oven to 220°C (200°C fan) or 425°F. Place the beef joint on a roasting tray and let it sit at room temperature for about 15 minutes while you prepare the rub.
- Prepare the rub by mixing the olive oil, mustard, minced garlic, salt, black pepper, chopped rosemary and thyme in a small bowl until it forms a paste.2 tbsp olive oil, 2 tbsp Dijon, 3 cloves garlic, 1 tbsp sea salt, 1 tbsp cracked black pepper, 3 sprigs fresh rosemary, 3 sprigs fresh thyme
- Coat the beef generously with the rub, massaging it evenly across all sides of the joint to create a thick layer of flavour.1.5 kg beef joint
- Roast the beef in the preheated oven for 15 minutes to form a crust. After this initial high heat, reduce the temperature to 180°C (160°C fan) or 350°F and roast for another 1 hour and 15 minutes for medium-rare (cook longer if you prefer medium or well-done).
- Rest the meat by removing it from the oven and loosely covering it with foil. Let it rest for 15 minutes to allow the juices to redistribute.
- Serve by slicing the roast and enjoying it with your favourite sides, such as roasted potatoes and seasonal vegetables and any leftover with horseradish in glorious sandwiches.
Nutrition
Calories: 54kcal | Carbohydrates: 3g | Protein: 0.1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 1188mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.2mg
14 comments
When it came out of the oven, the beef was perfectly cooked with a golden crust on the outside and pink, tender meat on the inside.
The rosemary and thyme gave the beef a beautiful aroma and complemented the richness of the meat.
Such an easy dish and so flavourful. Certainly making agai.
My chicldren loved it which must be first. They actually asked fo me and they are sadly very picky!
I’m always on the lookout for beef recipes that incorporate fresh herbs, and this Roast Beef with Rosemary and Thyme did not disappoint.
I was surprised by how simple it was to prepare—just a few fresh ingredients and straightforward instructions.
The rosemary and thyme complemented the garlic perfectly, creating a balanced herb flavour without overpowering the beef. I roasted it to medium-rare, and it came out tender and full of flavour.
The result was a roast beef that was succulent, with an incredible depth of flavour from the rosemary, thyme, and garlic. The kitchen smelled amazing as it roasted, and the taste did not disappoint.
‘d say it’s well worth the effort and makes a beautiful centrepiece on the table.
I loved this Roast Beef with Rosemary and Thyme! The combination of fresh rosemary and thyme took the flavour to a whole new level, giving it an earthy, aromatic quality that was simply delightful.
I tried this recipe for a special family dinner, and it was a hit
I used a lean cut of beef, rubbed it with a generous mixture of rosemary, thyme, salt, pepper, and olive oil, then roasted it as instructed. It filled the house with a mouth-watering aroma.
The crust was beautifully seasoned, and the meat was tender and juicy—perfect for a Sunday family gathering.
Roast beef is my favourite red meat and knowing another recipe for it is always a good thing. The rosemary and thyme permeates the meat without overpowering it which is just right.