Herb-Crusted Roast Beef Recipe

Make this roast beef recipe with lots of herbs and spices.

This herb-crusted roast beef recipe uses a beef short plate cut instead of the usual tenderloin. It is more budget-friendly and just as delicious for weekend roasts. 

Herb-Crusted Roast Beef Recipe

Myke "Tatung" Sarthou
Make this roast beef recipe with lots of herbs and spices.
Prep Time 30 minutes
Cook Time 3 hours
Resting Time 30 minutes
Total Time 3 hours 30 minutes
Course Main Dishes
Cuisine Others
Servings 8 to 10


Herb-Crusted Roast Beef Ingredients

  • 2 1/2 kilos Beef (use whole beef short plate), trimmed of fat and silver skin
  • sea salt
  • 1 tablespoon pink peppercorns freshly cracker, available at Santis and Marketplace by Rustans
  • 6 sprigs thyme leaves chopped
  • 6 sprigs fresh rosemary chopped
  • 5 cloves Garlic crushed
  • 1/4 Cup vegetable oil
  • 2 tablespoons Dijon mustard
  • 2 large carrot sliced into 1/2-inch rounds
  • 2 white onion quartered
  • 3 stalks celery sliced into 2-inch lengths
  • 1 Cup dry red wine
  • 1 tablespoons Butter
  • 1 tablespoon all-purpose flour
  • 1 14-ounce can whole button mushrooms
  • 2 tablespoons All-purpose cream
  • Salt to season


  • Preheat oven to 350°F.
  • Season beef with salt and pepper. Set aside for 15 to 30 minutes.
  • Combine pink peppercorns, thyme, rosemary, and garlic in a bowl.
  • Heat a shallow, heavy-bottomed pan or griddle over high heat until almost smoking. Add oil and sear beef on both sides until brown and crusty.
  • Remove beef from pan. Spread mustard on top then sprinkle evenly with herb mixture.
  • Place carrots, onions, and celery in a roasting pan. Place beef on top of the vegetables. Roast in the oven for 11/2 hours for medium-rare doneness or 31/2 to 41/2 hours for well done, cooking it slowly until tender.
  • Remove pan from the oven, transfer meat to a platter, and let rest for 10 minutes before slicing.
  • Make the mushroom sauce: place roasting pan with vegetables and drippings on the stove over medium-high heat. Deglaze pan with red wine and scrape off the brown bits at the bottom. Let wine reduce to 1/4 its original amount. Strain drippings.
  • Melt butter in a saucepan. Sprinkle flour and cook for 1 minute. Add drippings and whisk until smooth. Add mushrooms and cream. Season with salt and pepper.
  • Slice beef into 1/4-inch-thick pieces and serve with mushroom sauce on the side. Tips: Short plate is a flavorful cut from the cow’s front belly, just below the rib. Choose meat with a rich pink color and creamy, white fat throughout. Before roasting, make sure to trim the excess fat and silver skin covering the meat. Short plate is a tough meat cut, so remember to cook it slowly on low to moderate heat to get tender, tasty, and juicy meat.
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