Printable Recipe – Roast Beef with Rosemary and Garlic.
My husband’s favorite meal is roast beef, so I cook it often. I’m always trying new ways to delight his taste buds. And for me, the flavors or rosemary and garlic pair perfectly with a big slab of beef.
Tonight’s version is a studded roast of beef with whole pieces of garlic and sprigs of fresh rosemary. Once the beef is studded, it is enhanced with a topping of Malbec wine. The combination is just delicious.
Assemble your ingredients. You will need a large piece of top round beef, some large cloves of fresh garlic, big springs of fresh rosemary, seasonings and Malbec wine. (plus a drizzle of olive oil not pictured. Preheat the oven to 350 º F.
I used a very sharp and very long knife to make my slits. I have a whole set of Cutco cutlery and just love it! (affiliate link) My daughter Jess’ first job was selling the cutlery and I got a great deal on it. Visit Jess’ website at Jess Explains it all. (she loves to cook too!)
You will need to make rows of long, deep slits on two sides of the beef.
The spices are garlic and herbs. Do not finely chop it. You need large pieces to stuff into the slits.
Alternate the garlic and rosemary in the slits you have cut.
Pour over the wine. Any good red will do. I used Malbec tonight.
The final touch is to add a light drizzle of olive oil over the top. Place the beef in a preheated 350 º F oven for about 1 1/2 hours. I calculate on 20 minutes per pound and an additional 20 minutes for medium rare.
I served this with a gravy made from the juices in the roasting pan (just add a bit of beef stock and cook them over a medium heat, scraping up the bits in the bottom of the pan until thickened.) We also had roasted root vegetables with the left over garlic, rosemary and olive oil. Delish!