This fuss-free, succulent roast beef is the perfect party dish. The dry rub enhances the flavor of the meat and the dish does not need a lot of attention once it is placed in the oven. This versatile recipe also works with other proteins like chicken, pork and fish.
Roast Beef with Dry Spice Rub Recipe
This fuss-free, succulent roast beef is the perfect party dish.
Ingredients
Roast Beef with Dry Spice Rub Ingredients
- 2 tablespoons sea salt
- 2 tablespoons sea salt
- 3 teaspoons Pepper coarsely ground
- 1 1/2 teaspoons black pepper coarsely ground
- 1 tablespoon dried thyme leaves crushed
- 2 teaspoons ground coriander
- 1 teaspoons celery seeds only
- 3 kilograms Beef use boneless rib-eye
- Roasted vegetables to serve (optional)
- 2 tablespoons beef drippings
- 2 tablespoons all-purpose flour
- 1 cube beef bouillon
- 2 cups hot water
- 1 teaspoons celery seeds only
- 3 kilograms Beef use boneless rib-eye
- Roasted vegetables to serve (optional)
- 2 tablespoons beef drippings
- 2 tablespoons all-purpose flour
- 1 cube beef bouillon
- 2 cups hot water
- 1 teaspoons celery seeds only
- 3 kilograms Beef use boneless rib-eye
- Roasted vegetables to serve (optional)
- 2 tablespoons beef drippings
- 2 tablespoons all-purpose flour
- 1 cube beef bouillon
- 2 cups hot water
- 1 teaspoons celery seeds only
- 3 kilograms Beef use boneless rib-eye
- Roasted vegetables to serve (optional)
- 2 tablespoons beef drippings
- 2 tablespoons all-purpose flour
- 1 cube beef bouillon
- 2 cups hot water
Instructions
- Preheat oven to 300F. combine salt, dry mustard, pepper, garlic powder, onion powder, thyme, oregano, coriander, and celery seeds in a small bowl. Set aside.
- Rub olive oil all over beef. Sprinkle spice mixture evenly all over, rubbing with your fingers. Place beef, fat side up, in a large roasting pan. Insert an ovenproof meat thermometer into the center of the roast.
- Roast beef for 1 to 2 hours for medium-rare doneness (135F internal temperature) or 2 hours 15 minutes to 2 hours 45 minutes for medium doneness (150F internal temperature). Cover beef with foil in the first hour of roasting.
- Transfer meat to a cutting board. Cover with foil and let rest for 15 minutes before carving.
- Meanwhile, make the gravy: transfer 2 tablespoons beef drippings from the roasting pan to a saucepan, including some of the brown bits. Allow sizzling over low heat. Add flour and blend into a smooth paste. Cook for about 2 minutes or until browned. Add bouillon cube. Whisk in hot water and mix until thick, about 5 to 8 minutes. Serve gravy and roasted vegetables, if desired, on the side.
- Preheat oven to 300F. combine salt, dry mustard, pepper, garlic powder, onion powder, thyme, oregano, coriander, and celery seeds in a small bowl. Set aside.
- Rub olive oil all over beef. Sprinkle spice mixture evenly all over, rubbing with your fingers. Place beef, fat side up, in a large roasting pan. Insert an ovenproof meat thermometer into the center of the roast.
- Roast beef for 1 to 2 hours for medium-rare doneness (135F internal temperature) or 2 hours 15 minutes to 2 hours 45 minutes for medium doneness (150F internal temperature). Cover beef with foil in the first hour of roasting.
- Transfer meat to a cutting board. Cover with foil and let rest for 15 minutes before carving.
- Meanwhile, make the gravy: transfer 2 tablespoons beef drippings from the roasting pan to a saucepan, including some of the brown bits. Allow sizzling over low heat. Add flour and blend into a smooth paste. Cook for about 2 minutes or until browned. Add bouillon cube. Whisk in hot water and mix until thick, about 5 to 8 minutes. Serve gravy and roasted vegetables, if desired, on the side.
- Preheat oven to 300F. combine salt, dry mustard, pepper, garlic powder, onion powder, thyme, oregano, coriander, and celery seeds in a small bowl. Set aside.
- Rub olive oil all over beef. Sprinkle spice mixture evenly all over, rubbing with your fingers. Place beef, fat side up, in a large roasting pan. Insert an ovenproof meat thermometer into the center of the roast.
- Roast beef for 1 to 2 hours for medium-rare doneness (135F internal temperature) or 2 hours 15 minutes to 2 hours 45 minutes for medium doneness (150F internal temperature). Cover beef with foil in the first hour of roasting.
- Transfer meat to a cutting board. Cover with foil and let rest for 15 minutes before carving.
- Meanwhile, make the gravy: transfer 2 tablespoons beef drippings from the roasting pan to a saucepan, including some of the brown bits. Allow sizzling over low heat. Add flour and blend into a smooth paste. Cook for about 2 minutes or until browned. Add bouillon cube. Whisk in hot water and mix until thick, about 5 to 8 minutes. Serve gravy and roasted vegetables, if desired, on the side.
- Preheat oven to 300F. combine salt, dry mustard, pepper, garlic powder, onion powder, thyme, oregano, coriander, and celery seeds in a small bowl. Set aside.
- Rub olive oil all over beef. Sprinkle spice mixture evenly all over, rubbing with your fingers. Place beef, fat side up, in a large roasting pan. Insert an ovenproof meat thermometer into the center of the roast.
- Roast beef for 1 to 2 hours for medium-rare doneness (135F internal temperature) or 2 hours 15 minutes to 2 hours 45 minutes for medium doneness (150F internal temperature). Cover beef with foil in the first hour of roasting.
- Transfer meat to a cutting board. Cover with foil and let rest for 15 minutes before carving.
- Meanwhile, make the gravy: transfer 2 tablespoons beef drippings from the roasting pan to a saucepan, including some of the brown bits. Allow sizzling over low heat. Add flour and blend into a smooth paste. Cook for about 2 minutes or until browned. Add bouillon cube. Whisk in hot water and mix until thick, about 5 to 8 minutes. Serve gravy and roasted vegetables, if desired, on the side.
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