Roast Beef with Fresh Herbs

Francine Lizotte


This Roast Beef with Fresh Herbs recipe is easy to make and incredibly tasty! This beautifully savory dish is the perfect succulent meal to serve when hosting a dinner!


☆☆☆☆☆ 0 votes

6 servings
10 Min


  • 1 large
    (about 3 lbs.) boneless top sirloin roast, room temperature (about 40 minutes on the kitchen counter) and pat dry
  • ·
    ground himalayan sea salt, to taste
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1 tsp
    dry mustard, or more to taste
  • 2-3 Tbsp
    extra virgin olive oil
  • 1/4 c
    fresh rosemary, chopped
  • 1/4 c
    fresh mint, chopped
  • 1/4 c
    fresh basil, chopped
  • 1/4 c
    fresh chives, chopped
  • 1/4 c
    fresh parsley, chopped
  • 2 large
    cloves garlic, pressed
  • 1 - 1 1/2 Tbsp
    grapeseed oil, or just enough to moist the herb mixture

How to Make Roast Beef with Fresh Herbs


  1. Preheat oven to 425ºF. After the roast has been sitting at room temperature, pat dry with paper towel; season with salt, pepper and mustard; set aside.
  2. Heat an oven-proof pan over medium-high and add oil. When hot, sear roast on all sides and ends. Place a rack with the fat side up. Insert a probe, and transfer to the preheat oven; cook for 20 minutes. Reduce heat to 325ºF and cook until internal temperature registers 140ºF.
  3. While roast is cooking, in a medium bowl combine herbs and garlic. Pour oil, stirring, until the herb mixture is moist. When roast internal temperature reaches 115ºF, remove from the oven and quickly spread on top, pressing down lightly. Return roast to oven to finish cooking.
  4. Remove roast from oven and place on a carving board. Tent the roast with aluminum foil and let it rest for 20 to 30 minutes before slicing. If it’s too rare for some, quickly sauté both side in a hot pan with a little gravy for up to 2 minutes.
  5. COOKING TIME: The cooking time may vary depending on size, actual oven temperature, etc. Using a probe is a smart way to cook your roast perfectly each time. For a rare to medium-rare roast, the internal temperature should reach 140ºF. If it's too rare for some, quickly sauté a slice of roast beef on both side in a hot pan with a little gravy for up to 2 minutes. Also keep in mind that a bone-in prime rib will take more time to cook in the oven.
  6. To view this recipe on YouTube, click on this link >>>>

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