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Recipe Summary

Garlic Studded Roast Beef
Difficulty: Easy
Preparation: 10 min
Cooking: 3 hr
Makes: 8-10 with leftovers servings
Best Suited for: Dinner Party,Cook once eat twice,

Nutritional Information

Per Serving (218 Calories, 26 g protein, 10 g fat, 3 g carbohydrate. Good source of iron (21% DV) and excellent source zinc (73% DV))

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Garlic Studded Roast Beef

Garlic Studded Roast Beef

In this recipe, slivers of garlic infuse the beef with rich, garlicky flavour. “Roast was nicely browned and extremely tender and flavourful. Nice pink colour throughout. All in all, an extremely successful test with great results.” —Reader Comment
7 lb (3.18 kg)Beef Premium Oven Roast (Prime Rib, Strip Loin or Rib Roast)
8cloves garlic, cut into thin slivers
2 tbsp (30 mL)Worcestershire sauce or grainy mustard (optional)
Salt and pepper
Simple Pan Gravy (recipe follows)
  1. Cut shallow slits all over roast; insert garlic slivers into slits. Rub all over with Worcestershire sauce OR pat roast dry with paper toweling and season with salt and pepper.
  2. Place roast, bones down, on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Roast, uncovered, in 450°F (230°C) oven for 10 minutes. Reduce heat to 275°F (140°C); roast until thermometer reads 135°F (57°C) for medium-rare to medium, about 2-3/4 to 3-1/4 hours.
  3. Remove from oven. Cover loosely with foil and let stand for 15 to 30 minutes before carving. Make Simple Pan Gravy (if desired).
  • Simple Pan Sauce/Gravy: Heat roast drippings over medium-high heat; add splash of red wine, stirring up any browned bits from bottom of pan. Stir in 2 cups (500 mL) beef broth. Strain (if desired) and skim off any fat; return to pan. Thicken by cooking until broth reduces (an au jus-style sauce) or thicken by stirring in a cornstarch/cold water mixture* for more of a gravy. Season to taste. Add splash of heavy cream and/or balsamic or wine vinegar to taste, if desired.


Strip Loin Roast Beef with Rosemary Wild Mushroom Sauce

Strip Loin Roast Beef with Rosemary Wild Mushroom Sauce

Oven Roast Beef is great for entertaining because it needs little preparation and has delicious results. The grainy mustard adds both texture and flavour to the outer crust of this roast recipe. Cook times are guidelines only - because of its shape, Strip Loin Roast cooks faster than most roasts. Use a thermometer to judge doneness. "I loved the results of the high heat to begin. Couldn’t believe how quickly it cooked – in fact, it was much quicker than I had anticipated. The roast got a delicious crust around it which was really yummy.” —Reader Comment


Slow-Roasted Beef with Roasted Ratatouille

Slow-Roasted Beef with Roasted Ratatouille

This Slow-Roasted Beef with Roasted Ratatouille recipe takes advantage of roasting both the vegetables and the beef at the same time. Plus with leftovers, try making Mediterranean Wraps. “What we all liked about the end product was the evenness of the medium doneness – throughout like a hotel roast. The roast was very moist and flavourful – not at all dry Outside Round!” —Reader Comment


Thick-Crusted Garlic Beef Prime Rib

Thick-Crusted Garlic Beef Prime Rib

Buy a Restaurant-style Prime Rib: ask for a loin end, "cap off" prime rib gives the best results! “The roast was perfect! It was delicious. And the thermometer – what a difference! The meat cooked PERFECTLY! No guessing. No opening the oven. No stressing. The whole meal was delish!” —Reader Comment


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