Garlic studded herb Roast Beef Recipe is a meat lover’s dream dinner. We love the way this dish brings a delicious aroma to the entire house, smells heavenly!
Besides the absolutely mouth-watering flavor, and awesome leftovers, this entree is a super simple recipe to prepare and we will show you how!
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What are the best cuts of beef for our Roast Beef Recipe?
When it comes to selecting the best cuts of Roast Beef there are many different options. While this can make the decision overwhelming, we are here to help!
Our goal is to help simplify the decision-making process at the butcher’s counter and select the best cut of beef for your next special occasion dinner.
Cuts of Roast Beef:
- Top Sirloin – This lean cut of beef is perfect for roasting. Also, known as the top center cut, which is the top cut of the sirloin primal. Not known to have a lot of marbling it does offer great flavor. It can also be cut into steaks which are great for grilling.
- Top-Round Roast – This cut comes from the top inside of the rear leg. It is also known as a London Broil or Inside Round. A very lean cut, it is commonly known for slow cooking and sliced for Roast Beef.
- Bottom Round – This cut comes from the bottom outside of the rear leg. It is also known as the Outside Round or Rump Roast. This roast is a great value and a lean cut of meat. Best slow roasted and thinly sliced.
Ingredients for perfect fresh herbs and garlic Roast Beef
- 4 pounds Top Sirloin Roast – trimmed and tied with kitchen twine (ask your butcher to do this and save yourself time)
- 6 garlic cloves – 5 cut into slivers and 1 minced
- Kosher salt
- Ground black pepper
- Fresh rosemary – chopped fine
- Fresh thyme – chopped fine
- Olive oil
Instructions for Roasting Beef
First Step
- Pat the roast beef dry with a paper towel.
- Using a pairing knife make slits up and down the entire roast beef.
- Insert one sliver of garlic clove into each of the slits on the roast.
- Make sure the garlic is completely covered, but right under the surface of the meat. This will keep the garlic from burning while cooking.
- In a small bowl combine salt, pepper, minced garlic, thyme, rosemary, and olive oil. Blend together.
- Rub the spice mixture over the entire outside of the roast, making sure to coat on all sides.
- The roast can be prepared up to 24 hours ahead of cooking.
- Be sure you give the roast a minimum of 2 hours to marinate with the herb mixture rubbed on it so it will absorb all the flavors.
- Cover with aluminum foil and let the beef roast rest in the refrigerator.
- Remove the roast from the refrigerator and bring it to room temperature. This takes about 30-45 minutes.
Second Step – Roasting
- Preheat the oven to 450°F. Place the oven rack in the lower third of the oven.
- Lightly oil the bottom of a medium-size roasting pan. Lightly oil a roasting rack, with sides, and place into the prepared roasting pan.
- Place the roast in the center of the roasting rack, uncovered, fat side up.
- Roast for 15 minutes at 450°F.
- After 15 minutes reduce oven temperature to 350°F.
- Continue roasting the beef until it reaches an internal temperature of the meat 130°F – 135°F. This will take about 50 – 60 minutes. For best results use an instant-read thermometer.
- Remove the roast from the oven and transfer to a cutting board that has grooved sides to capture any pan juices (we will use all those flavorful juices later to make au jus)
- Let covered roast stand for 20 minutes on the cutting board. This helps the meat to reabsorb and retain all the juices.
- Remove the rack from the roasting pan, but do not discard the juices in the bottom of the pan the pan drippings make a wonderful au jus. We love to make leftover roast beef sandwiches by cutting the roast in thin slices and serving with the leftover au jus.
What is the right roasting cook time for Roast Beef?
We all have preferences as to how we like our meat cooked. Some of us enjoy it well done while others enjoy a more rare cut. For this recipe, we recommend Medium-rare to Medium.
Here is an easy temperature guide to help you cook the perfect roast beef:
Internal temperature on a meat thermometer
- Rare: 120˚F
- Medium Rare: 130˚F
- Perfectly Medium: 135˚F
- Medium Well: 140˚F
- Well Done: 150˚F
Please note oven temperatures can differ from oven to oven so you may need to adjust your cooking time accordingly.
Looking for the perfect roasting pan and rack? We love this All-Clad Stainless Steel pan with rack
Your Sommelier Suggestions
My favorite wine pairings for our herbed Roast Beef are a bold Cabernet Sauvignon, a rich Italian Barolo, and a smooth Merlot or Shiraz.
When pairing red wine with beef
- for a fattier cut of meat: selecting wines with more tannins will soften and allow the flavors in the meat to shine. Great pairings include Cabernets and Barolos
- For leaner cuts of meat: select wines that are aged with softer tannins. A perfect pairing would be a smooth Merlot or a Shiraz
Looking for additional great entrees to try?
- Tomahawk Ribeye Steak
- Honey Glazed Ham
- Grilled Lamb Chops with Pomegranate Glaze
- Oven Roasted Turkey Breast
Perfectly Paired Side Dishes for Roast Beef:
- Oven Roasted Asparagus
- Spinach Salad with Warm Bacon Dressing
- Oven Roasted Potatoes
- Easy Hasselback Potatoes
- Grilled Caesar Salad with Garlic Croutons
- Garlic Mashed Potatoes
Roast Beef
Equipment
- 1 Roasting pan
- 1 Roasting rack
Ingredients
- 4 pound Top sirloin roast trimmed and tied with cooking twine
- 5 cloves garlic peeled and cut into slivers
- 2 teaspoon kosher salt
- 1 teaspoon ground pepper
- 1 Tablespoon garlic, minced
- 1 Tablespoon fresh thyme, finely chopped
- 1 Tablespoon fresh rosemary, finely chopped
- 3 Tablespoon Olive Oil
Instructions
- Pat the roast beef dry with a paper towel.
- Using a pairing knife make slits up and down the entire roast beef.
- Insert one sliver of garlic clove into each of the slits on the roast. Make sure the garlic is covered, but right under the surface.
- In a small bowl blend the salt, pepper, minced garlic, thyme, rosemary and olive oil.
- Rub the spice mixture over the entire surface of the roast.
- The roast can be prepared up to 24 hours ahead of cooking, covered and refrigerated. Make sure to coat the roast with herbs for a minimum of 2 hours to absorb the flavors. Cover and let rest in the refrigerator.
- Remove the roast from the refrigerator and bring to room temperature (this takes about 30 minutes)
- Preheat oven to 450°F. Place oven rack in lower third of the oven.Lightly oil a medium size roasting pan. Place an oiled roasting rack, with sides, in the oiled pan.
- Place the roast in the center of the roasting rack, uncovered, fat-side up.
- Roast for 15 minutes at 450°F.
- Reduce oven temperature to 350°F and continue roasting until the meat reaches an internal temperature of 130°F – 135°F. This should take about 50-60 minutes.
- Remove roast from oven and carefully transfer it to a cutting board with outer grooves to capture the juice, loosely tent with foil, and let rest for 20 minutes. Remove rack from roasting pan but do not discard the juices.
Nutrition
This recipe makes an easy gourmet dinner for two!
The Pomegranate Glaze is the key to this fabulous dish. It adds an intense earthly richness without overwhelming the inherent flavors of the lamb.
This post may contain affiliate links. Please see our affiliate disclosure for more details.
What cut of the lamb are Lamb Chops?
Lamb chops are the most delicious and tender cut of the lamb. They are the ribs of the lamb and are commonly cooked individually. We normally grill or barbecue lamb in our house. When the ribs are left whole they are referred to as a rack of lamb. A rack of lamb is an incredibly decadent and delicious meal.
Ingredients for our Grilled Lamb Chops with Pomegranate Glaze
Lamb Chops
- 12 – 3 ounce lamb chops
- Salt
- Pepper
- Chopped fresh mint leaves
- Pomegranate seeds
Pomegranate Glaze
- Olive oil
- Pomegranate molasses – see instructions and ingredient list below
- Dark brown sugar
- Garlic
- Dijon mustard
What is Pomegranate Molasses? How do I make it at home?
Pomegranate Molasses is a great drizzle for many dishes and is often added as an ingredient for meat glazes. This one ingredient adds amazing flavor to our Grilled Lamb Chops. Quick tip! You can find it in the international aisle of grocery stores. However, it is very simple to make and can be done ahead of time.
How to make Pomegranate Molasses
With just 4 ingredients Pomegranate Molasses comes together easily and will take about an hour to prepare and turn into syrup. Once you have your molasses finished you can complete the glaze recipe and prepare the lamb chops.
Dissolve ingredients 
Simmer and reduce to syrup
Ingredients
- 4 cups pomegranate juice
- 1/2 cup sugar
- 2 tablespoons fresh lemon juice
Instructions to make molasses
- In large uncovered saucepan heat pomegranate juice, sugar, and lemon juice on medium high heat.
- Once all ingredients have dissolved reduce heat to a simmer.
- Allow the juice to simmer and reduce to a syrup. This takes about an hour.
- Once it has reached a syrup like consistency, let it cool.
- Pour into a container and store extra syrup in the refrigerator, or if not using immediately.
Instructions for making Grilled Lamb Chops with Pomegranate Glaze
The Pomegranate glaze will only take a few minutes to prepare and is the cornerstone of our recipe. Once you have completed the glaze, you can prepare the lamb chops for grilling.
Pomegranate Glaze 
Glaze Lamb Chops
Preparing the Glaze – Glazing Lamb Chops
- In a small saucepan over low heat whisk together the olive oil, pomegranate molasses, and dark brown sugar. Whisk until ingredients are dissolved and well blended.
- Add in garlic and Dijon mustard, and whisk to thoroughly blend all ingredients.
- Season lamb chops with salt and pepper.
- Lavishly brush both sides of the lamb chops with the glaze. Retain some extra glaze to use later while grilling the chops.
Grilling Lamb Chops
- Heat grill pan over high heat.
- Grill the lamb chops in batches.
- Grill lamb chops for 3 to 4 minutes on each side until meat has a nice light grill char.
- Flip once and brush chop with the reserved glaze.
- For rare to medium-rare cook on each side for 3 minutes, depending on the thickness of the chop.
- For medium-rare to medium cook on each side for 4 minutes, depending on the thickness of the chop.
- Do not overcook as it can make the lamb chops tough and dry.
- Let lamb sit a couple of minutes. Garnish and serve.
Grilling Glazed Lamb Chops 
Turn once add glaze
Garnish Grilled Lamb Chops with Pomegranate seeds and
Chopped Mint leaves.
Serve and enjoy this amazing flavorful dish!
Need a great stovetop grill pan? For this recipe, we used this Le Creuset Enameled Cast Iron Deep Round Grill Pan. It provides even heating and gives your meat beautiful grill marks.
Nicely charred Lamb Chops 
Garnish and Serve
Suggestions for Wine Pairings:
The best wine pairings for lamb will be found in the red wine family. For these Grilled Lamb Chops we suggest a light to medium-bodied Oregon or Russian River, California Pinot Noir. A lovely Italian Chianti is perfect and makes a great pairing.
White wine drinkers should not fear a full-bodied California Chardonnay, it also makes a good pairing for this great meal.
These Lamb Chops pair well with following dishes
- Brussels Sprout Pomegranate Salad
- Strawberry Spinach Salad
- Roasted Butternut Squash with Pomegranate
- Classic French Onion Soup
Grilled Lamb Chops with Pomegranate Glaze
Equipment
- Grill pan
Ingredients
- 12 3-ounce Lamb chops
- 2 tbsp olive oil
- 2 tbsp dark brown sugar
- 2 tbsp pomegranate molasses
- 1 clove minced garlic
- 1½ tsp Dijon mustard
- ¼ cup chopped fresh mint leaves
- ¼ cup pomegranate seeds for garnish
- Kosher salt
- Black pepper
Pomegranate Molasses
- 4 cups Pomegranate juice
- ½ cup Sugar
- 2 tbsp Juice from a fresh lemon
Garnish
- 1 Tablespoon Fresh mint, roughly chopped
Instructions
Making Pomegranate Molasses:
- In large uncovered saucepan heat pomegranate juice, sugar, and lemon juice on a medium high heat.
- Once all ingredients have dissolved reduce heat to a simmer.
- Allow juice to simmer and reduce to a syrup. This takes about an hour.
- Once it has reached a syrup like consistency, let cool.
- Pour into a container and store any extra in the refrigerator.
Making the Pomegranate Glaze and preparing Lamb Chops:
- In a small saucepan over low heat whisk together the olive oil, pomegranate molasses and dark brown sugar. Whisk until ingredients are dissolved and well blended.
- Add in garlic and Dijon mustard, whisk to thoroughly blend all ingredients.
- Season lamb chops with salt and pepper.
- Lavishly brush both sides of the lamb chops with glaze. Retain extra glaze to use later while grilling chops.
Grilling Lamb Chops:
- Heat grill pan over high heat.
- Grill the lamb chops in batches.
- Grill lamb chops for 3 to 4 minutes on each side until meat reaches a nice light grill char.
- Flip once and brush chop with reserved glaze.
- For rare to medium-rare cook on each side for 3 minutes, depending on thickness of chop.
- For medium-rare to medium cook on each side for 4 minutes, depending on thickness of chop.
- Do not over cook as it can make lamb chops become tough and dry.
- Let chops sit a couple of minutes. Then garnish with Pomegranate seeds and chopped Mint leaves. Serve and enjoy!
Notes
- Left over pomegranate glaze keeps well in the refrigerator