Ingredients:

  • 3-4 pound (1.3-1.8 kg) Beef Roast (Ribeye, Sirloin, or Rump)
  • 1 tablespoon (15 ml) Olive Oil
  • 4 cloves Garlic, minced
  • 1 tablespoon (15 ml) Fresh Rosemary, finely chopped
  • 1 tablespoon (15 ml) Fresh Thyme, finely chopped
  • 1 teaspoon (5 ml) Dried Oregano
  • 1 teaspoon (5 ml) Coarse Sea Salt (or Kosher Salt)
  • 1/2 teaspoon (2.5 ml) Black Pepper
  • 1/4 teaspoon (1.25 ml) Paprika (optional, for colour)

Instructions:

  1. Pat the beef roast dry with paper towels. This helps with browning.
  2. In a small bowl, combine the minced garlic, rosemary, thyme, oregano, salt, pepper, and paprika (if using).
  3. Rub the entire beef roast with olive oil, then generously coat with the herb and garlic rub.
  4. Let the seasoned roast sit at room temperature for about an hour. This allows the meat to relax and cook more evenly.
  5. Preheat the oven to 450°F (230°C).
  6. Place the roast on the rack in the roasting pan. Sear at 450°F (230°C) for 15 minutes.
  7. Reduce the oven temperature to 325°F (160°C). Continue roasting until the internal temperature reaches your desired level of doneness.
  8. Remove the roast from the oven and tent loosely with aluminum foil. Let it rest for at least 15-20 minutes before carving.
  9. Carve the roast against the grain into thin slices. Serve immediately.