Roast Beef with Fresh Garlic Seasoning Salt
Submitted by WEZ
Overnight-seasoned beef rib roast rubbed with fresh garlic, paprika, turmeric, and thyme, then seared at high heat and slow roasted to medium-rare.
YIELD
6 servingsPREP
9 hrsCOOK
105 minREADY
11 hrsA great roast beef starts the night before. This rib roast gets rubbed down with a homemade garlic seasoning salt made from fresh cloves minced with paprika, turmeric, thyme, and black pepper. That overnight rest in the fridge lets the salt penetrate deep into the meat while the spices bloom against the surface.
The two-temperature roasting method is classic for a reason. A blast of high heat at the start creates a crusty, caramelized exterior, then dropping the temperature lets the interior cook gently and evenly. Pulling at 120°F (49°C) internal gives you medium-rare after resting, since carryover cooking pushes the temp up another 5 to 10 degrees.
Resting for at least 15 minutes before carving is not just a suggestion. If you cut too soon, the juices run out onto the cutting board instead of staying in the meat. Let it sit, and every slice will be juicy from edge to center.
Pro Tips
- Let the roast come to room temperature for a full hour before it goes in the oven. A cold roast cooks unevenly, with overdone edges and a raw center.
- Use a reliable instant-read thermometer. Insert it straight down from the top center for the most accurate reading.
- Oil the meat before applying the rub. The oil helps the spice mixture adhere and promotes browning.
- Slice against the grain, about half an inch thick, for the most tender bite.
Variations
- Add a tablespoon of Dijon mustard to the rub for a sharper, more pungent crust.
- Replace thyme with dried rosemary and add a pinch of cayenne for a more herbal, slightly spicy profile.
- Make a quick jus from the pan drippings with beef stock and a splash of red wine.
Ingredients
Directions
STEEL KNIFE: With machine running, drop garlic through feed tube and process until minced.
Transfer contents of work bowl to small bowl.
Mix in salt, paprika, tumeric, thyme and pepper.
Wipe beef dry with paper towels.
Rub all sides with oil.
Rub garlic and salt mixture over sides and top of beef.
Transfer to shallow pan.
Cover loosely with foil.
Refrigerate overnight.
Let roast stand at room temperature 1 hour.
Position rack in lower third of oven and preheat to 450℉ (230℃).
Roast beef 30 minutes to seat.
Reduce oven temperature to 325℉ (160℃).
Roast until thermometer inserted straight down from top center reads 120 degrees F for medium-rare, about 1 hour 15 minutes longer.
Transfer meat to platter.
Let meat stand at least 15 minutes.
Carve meat into ½-inch-thick slices and serve.
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