Garlic and Rosemary Crusted Roast Beef
Inspired by techniques from America's Test Kitchen and NYT Cooking.
This follows the same slow-roast method as our classic roast beef, but the joint is coated in a rosemary, garlic, lemon and chilli paste, roasted over whole garlic cloves, then blasted at high heat to crisp the herb crust — served simply, without puddings or gravy.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Why it's healthy
54.4 g protein for 511 kcal = 10.6 g per 100 kcal. Our High Protein label needs at least 10 g per 100 kcal. How we decide
Equipment
- roasting tin with a wire rack
- large frying pan
- tongs
- instant-read probe thermometer
- pestle and mortar or small food processor
- carving board and sharp knife
- aluminium foil
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 511 kcal |
| Protein | 54.4 g |
| Carbohydrate | 3.7 g |
| of which sugars | 0.1 g |
| of which free sugars | 0 g |
| Fat | 29.7 g |
| of which saturates | 9.3 g |
| Fibre | 0.6 g |
| Salt | 1.82 g |
Protein per 100 kcal
10.6 g meets the High Protein rule (≥ 10 g)
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Beef
- 1.5 kg beef topside or eye-of-round roasting joint, tied
- 9 g fine sea salt or table salt about 1½ tsp
- 1 tsp ground black pepper
- 1 tbsp neutral oil
Garlic-rosemary paste
- 3 tbsp fresh rosemary needles, finely chopped
- 5 garlic cloves, finely grated
- 3 tbsp olive oil
- 1 tsp lemon zest, finely grated
- ¼ tsp dried chilli flakes
To roast alongside
- 1 whole garlic bulb, cloves separated, skin on
- 4 rosemary sprigs
- 1
Dry-brine the joint. The day before, or at least 4 hours ahead, pat the beef dry and rub it all over with the fine salt. Set it on a rack over a tray and refrigerate uncovered, which lets the salt season the meat deeply and dries the surface ready for browning.
- 2
Make the herb paste. Crush or blitz the rosemary, grated garlic, olive oil, lemon zest, chilli flakes and black pepper to a coarse green paste. Crushing the rosemary and garlic this way releases their aromatic oils, so the paste tastes punchy rather than just chopped.
- 3
Sear, then coat. Heat the oven to 120°C (100°C fan). Pat the beef dry, rub with half the neutral oil, then brown it in the remaining hot oil in a frying pan over high heat for 2-3 minutes a side, until coloured all over. Let it cool for 10 minutes, then spread the paste thickly over the top and sides; searing first means the garlic in the paste roasts gently rather than catching and burning.
- 4
Roast low and rest. Set the joint on a rack in the roasting tin with the whole garlic cloves and rosemary sprigs scattered underneath, and roast for 1 hour 30 minutes to 2 hours, until a probe thermometer in the centre reads 60°C. Tent loosely with foil and rest for 20 minutes, during which the temperature continues to climb.
- 5
Crisp the crust and serve. Heat the oven to 250°C (230°C fan), then uncover the beef and return it for 6-8 minutes, until the herb crust is crisp and fragrant and the centre reads at least 63°C on the probe thermometer. Rest for a further 3 minutes, then carve thinly across the grain and serve with the soft roasted garlic squeezed from its skins.
Storage
Carved beef keeps in a sealed container in the fridge for up to 3 days. Reheat slices gently, covered, in a low oven or in a pan with a splash of stock until piping hot throughout (74°C); this joint doesn't freeze well once roasted, as the crust loses its crispness. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
