Roast Beef with Dry Spice Rub Recipe

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.