Herb Rubbed Roast Beef
This herb rubbed roast beef features a blend of paprika, garlic, thyme, oregano, cayenne, and olive oil, creating a tender, flavorful roast with a richly seasoned crust—perfect for a hearty dinner or special occasion.
Servings
Ingredients
- 2 tablespoons + 1½ teaspoons paprika
- 2 tablespoons kosher salt
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon ground cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¼ cup olive oil
- 1 3-pound sirloin rib roast
Instructions
Prepare the Herb Rub:
- In a small mixing bowl, combine the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir until evenly distributed. Add the olive oil and mix until a cohesive paste forms. Allow the mixture to rest for approximately 15 minutes at room temperature so the flavors can meld.
Preheat the Oven:
- Set the oven temperature to 350°F (175°C). Line a baking sheet with aluminum foil for easier cleanup.
Season the Roast:
- Pat the sirloin rib roast dry with paper towels to remove excess moisture. Place the roast on the prepared baking sheet. Using clean hands or a spatula, apply the herb paste evenly over all sides of the roast, ensuring it is well coated.
Roast the Beef:
- Transfer the baking sheet to the preheated oven. Roast the beef for approximately 1 hour, or until a meat thermometer inserted into the center of the roast registers a minimum internal temperature of 145°F (63°C) for medium rare. Adjust cook time based on desired doneness and size of roast.
Rest and Serve:
- Remove the roast from the oven and tent loosely with foil. Allow it to rest for 15 minutes before slicing. This rest period ensures the juices redistribute throughout the meat, yielding a more tender and flavorful result.
Notes
This recipe is naturally gluten-free. However, to ensure it remains suitable for individuals with gluten sensitivities or celiac disease, confirm that all dried herbs and spices are certified gluten-free, as some commercial spice blends may contain hidden gluten or be subject to cross-contamination during processing.