Pepper, Garlic, and Herb Crusted Beef Roast Recipe
Servings Prep Time
6-8people 20minutes
Cook Time Passive Time
1-2hours 35minutes
Servings Prep Time
6-8people 20minutes
Cook Time Passive Time
1-2hours 35minutes
Ingredients
  • 4lbs beef roastBone-in Heart Rib Roast or Chateaubriand
  • 3cloves Minced garlic
  • 2tbsp whole peppercorns – cracked
  • 1tbsp rosemary
  • 1tbsp thyme
  • 2tbsp Chopped parsley
  • 1tsp Salt
  • 3tbsp olive oil
Instructions
  1. Rub salt into the roast on all sides.
  2. In a small bowl, mix together the cracked peppercorns, minced garlic, rosemary, thyme, and parsley. Add the olive oil and mix thoroughly until moist.
  3. Rub the spice mixture into the meat using your hands, ensuring that it covers the top, bottom, and sides of the roast.
  4. Place the roast in a shallow baking pan and allow to sit at room temperature for 30 minutes.
  5. Preheat the oven to 450 degrees. Bake the roast on the middle rack for 20 minutes.
  6. Turn the heat down to 350 degrees and bake for another 1 to 2 hours (bone-in roasts will typically need more time than boneless).
  7. Remove the roast when the internal temperature reaches 125 degrees for medium-rare.
  8. Transfer the roast to a cutting board and allow to rest for 5 to 10 minutes before slicing and serving.
Recipe Notes

Helpful Cooking Tips

Depending on the type of beef roast you choose to use for this recipe, the cooking times and preparation might need a little tweaking. Here are some tips to help:

  • If you’re using a bone-in roast, it’ll likely take a bit longer to cook than a boneless roast of the same size. We suggest removing the roast from the oven at the 1-hour mark and using a meat thermometer to gauge how much longer your roast might need.
  • You can use almost any beef roast for this recipe, but low-quality cuts with less marbling than a rib roast or tenderloin will be tougher, even if cooked to medium-rare. You can use a red wine-based 24-hour marinade on these cuts to help break down the roast and make it more tender. Make the marinade with ½ cup of red wine, fresh juice from two lemons, and some salt and pepper.
  • This recipe also works well on the grill. Be sure to cook slowly, over low and indirect heat, for best results. You can first sear the roast over high, direct heat for about 2 to 3 minutes on all side to get the herbs crisped up nicely before moving to indirect heat. A 4-lb. roast will take about 1 ½ to 2 hours on the grill.

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