Recipe

Perfectly Rare Garlic Duo Roast Beef

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This recipe was entered in the contest for Your Best Holiday Roast
Chef
loubaby's Notes: This is a combination of my years as a food stylist in Chicago having to make beef roast rare--pink colored all the way through the roast--not with a brown circular exterior for photography...
This is a combination of my years as a food stylist in Chicago having to make beef roast rare--pink colored all the way through the roast--not with a brown circular exterior for photography. Cooking at a slow temperature for a longer period of time achieves that and because I love a flavorful roast, I added garlic and herbs to achieve a delicious beef roast for Sunday dinner!

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Serves 8-10

4 to 5 pounds beef top sirloin roast Ask a question about this ingredient

3 large cloves garlic, minced Ask a question about this ingredient

1 teaspoon dried thyme Ask a question about this ingredient

1/4 teaspoon kosher salt Ask a question about this ingredient

12 cloves garlic, halved Ask a question about this ingredient

1 teaspoon dried rosemary, crushed Ask a question about this ingredient

1/4 teaspoon kosher salt Ask a question about this ingredient

1/2 cup olive oil Ask a question about this ingredient

1/2 teaspoon freshly ground black pepper Ask a question about this ingredient

3 cups beef broth Ask a question about this ingredient

Combine minced garlic, thyme, and salt; rub over beef roast. Refrigerate roast overnight, UNCOVERED. (This will create a nice crust)
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Combine halved garlic cloves, rosemary, salt, and oil in small saucepan over medium-high heat; bring to a boil and simmer 30 minutes. Mash garlic mixture until paste forms; reserve.
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Heat oven to 200 degrees. Season beef roast with pepper. Heat non-stick skillet over medium and sear beef roast on all sides until browned, about 10 to 15 minutes. Place beef roast in a baking pan and smear all over with garlic paste. Roast in oven for about 3 hours until about 130 degrees internal temperature. Let roast rest, covered lightly with foil about 15 minutes.
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Pour juices from pan, scraping brown bits from bottom of pan into a glass measure; remove excess fat. Pour juices into saucepan and add the beef broth; cook briskly until reduced to 2 cups. Slice beef roast thinly against grain and serve with au jus.
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3 Comments on Perfectly Rare Garlic Duo Roast Beef

sexyLAMBCHOPx added 7 months ago

This looks like a great recipe to have for impronto gatherings or my family that love their meat rare. I always go for med-rare because I like a crust, but I usually sear on high heat all my roasts. Looking foward to trying this out in the near future.