This flavorful garlic and rosemary studded beef roast, made with juicy New York Strip, is ideal for serving a crowd and elegant enough for entertaining.
I fell in love with the strip roast after trying it during a visit to the Certified Angus Beef headquarters, which is the same cut of beef that the more popular New York strip steak comes from. Lean, tender, and full of flavor, I decided to use it for this Garlic and Rosemary Studded Beef Roast. Other times I’ll go for my Garlic Rosemary Beef Tenderloin. The ultimate beef roast for serving on a special occasion, I love thinly slicing the leftovers for sandwiches, salads, and wraps.
Ingredients
- Beef roast: Like I said, I like using a strip roast, but you could use other roast options like an eye of round or top sirloin.
- Garlic: Pungent, aromatic, and nutty it coats and marinates the roast before and as it cooks.
- Olive oil: Helps to coat the roast in the garlic and spices.
- Kosher salt: The larger flakes of the kosher salt help it to stick to the meat, and it enhances the natural flavors.
- Oregano: Bold, earthy, and somewhat peppery flavor that coats the beef in the marinade alongside the garlic.
- Rosemary: Woodsy, earthy, and a bit lemony in flavor, it compliments the flavors of the garlic and oregano.
How to Make Garlic and Rosemary Studded Beef Roast
Start your garlic and rosemary studded beef roast by preparing your fresh rosemary into smaller sprigs. And take 10 garlic cloves and cut them into quarters length wise.
Then in a small bowl, use a microplane to grate 3 of the garlic cloves.
Drizzle in the olive oil, add the oregano, kosher salt, and black pepper. Stir well and set aside.
Next take your strip roast and use a paring knife to cut about 15 small slits an inch deep.
Insert a rosemary sprig and a quarter of garlic clove into each slit of the roast.
Then take your garlic and salt mix and rub it all over the roast so that it’s evenly coated.
Roast at 450 for about 15 minutes, then reduce heat to 325 and cook for about an hour to achieve a medium rare doneness.
Let rest for about 10 minutes before slicing against the grain.
Serve with additional fresh herbs along your favorite sides – I like to serve mine with a side of warm hummus with lamb and pomegranate! Enjoy your Garlic and Rosemary Studded Beef Roast!
Frequently Asked Questions
Should I add rosemary before or after cooking?
How do you prepare fresh rosemary for cooking?
What enhances the flavor of beef?
Complimentary Side Dishes
- Steamed Lemon Garlic Brussels Sprouts
- Buttered Dill Potatoes
- Roasted Asparagus with Red Peppers
- Italian Garden Salad with Fennel
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Great for a holiday party or Sunday dinner, my Garlic and Rosemary Studded Beef Roast is delicious and easy for even the most beginner cooks.
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Garlic and Rosemary Studded Beef Roast
Ingredients
- 1 4-pound Certified Angus Beef strip roast
- 13 cloves garlic (3 grated, 10 quartered)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon Kosher salt (divided)
- 1 teaspoon dried oregano
- 1 teaspoon pepper
- 4-5 rosemary sprigs (cut about 1-inch in length yielding 20 pieces)
Instructions
- Pre-heat oven to 450 degrees and have a roasting pan ready to go.
- In a small bowl, mix together grated garlic, olive oil, dried oregano, salt and pepper. Using a small paring knife, cut 15-20 slits about 1-inch deep spaced out evenly around the roast. Rub salt mixture evenly all over the roast. Roast at 450 for 15 minutes to sear then remove from oven and reduce temperature to 325.
- Once the roast is slightly cooled to handle, carefully insert garlic and rosemary sprigs into the pre-made slits throughout. Return to oven and continue cooking about 1 hour and 5 minutes for medium rare doneness.
- Let roast rest 10 minutes before slicing against the grain to serve.
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