A beautifully seasoned roast coated in aromatic garlic herb butter, seared to perfection, and roasted until tender—this is a holiday centerpiece that never fails to impress. Juicy, flavorful, and wonderfully simple to prepare, it’s ideal for Christmas dinner or any special gathering.
Why You’ll Love This Recipe
This Garlic Herb Butter Beef Roast is a classic for a reason. The herb-and-butter coating infuses deep flavor into every bite, producing a beautifully caramelized crust while keeping the interior moist and tender. It’s elegant enough for a festive holiday table yet easy enough for cooks of all skill levels. With simple ingredients and straightforward steps, you’ll have a show-stopping roast that delivers both comfort and sophistication.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
5–6 pound bone-in New York roast
2 tablespoons olive oil
5 garlic cloves
½ cup fresh rosemary leaves
½ cup (1 stick) salted butter, softened
1 tablespoon Kosher salt
½ tablespoon ground black pepper
Directions
Remove the roast from the refrigerator and let it rest at room temperature for 1 hour.
In a food processor, combine the softened butter, garlic cloves, rosemary leaves, salt, and pepper. Blend until the mixture forms a thick, flavorful paste.
Preheat the oven to 450°F.
Heat a large skillet over medium-high until very hot. Rub the roast with olive oil and sear each side for 2–3 minutes, turning with tongs, until all sides are deeply browned.
Transfer the roast to a roasting pan. Coat the entire surface generously with the garlic herb butter paste.
Roast at 450°F for 30 minutes.
Reduce the oven temperature to 325°F and continue roasting for about 30 minutes more. Begin checking the internal temperature at this point.
Remove the roast from the oven when it is 5–7 degrees below your ideal doneness. Tent loosely with foil and let it rest for 15–20 minutes.
Slice against the grain and serve.
Servings and timing
This recipe serves 6 people.
Total time: about 1 hour 45 minutes
– 1 hour resting before cooking
– 6–8 minutes searing
– 60 minutes roasting
– 15–20 minutes resting after roasting
Variations
Change the herb profile: Swap rosemary for thyme, parsley, or a combination of both for a softer herbal flavor.
Add spice: Mix crushed red pepper or smoked paprika into the butter mixture for a gentle heat or smoky aroma.
Citrus twist: Add 1 teaspoon lemon zest to the herb butter for a bright, aromatic lift.
Different roast cuts: This recipe works well with ribeye roast, top sirloin roast, or tenderloin—adjust cooking times accordingly.
Pan gravy: Use the pan drippings to create a simple stovetop gravy for serving.
Storage/Reheating
Store leftover roast in an airtight container in the refrigerator for up to 3–4 days.
To reheat, warm slices gently in a covered pan at 300°F until heated through, or place in a skillet with a splash of broth to help maintain moisture. Avoid high heat, as it can dry out the meat.
FAQs
How do I know when my roast is done?
Use a meat thermometer. Medium-rare is achieved at 135°F, medium at 145°F, and well-done at 160°F.
Can I prepare the herb butter in advance?
Yes, the herb butter can be prepared up to 3 days ahead and stored in the refrigerator.
Can I use dried rosemary?
Fresh rosemary gives the best flavor, but if necessary, use 1 tablespoon dried rosemary.
Do I have to sear the roast first?
Searing is recommended as it enhances flavor and creates a beautiful crust, but the roast will still cook if you skip this step.
Should the roast be covered while cooking?
No. Roast uncovered to achieve proper browning.
Can I use unsalted butter instead?
Yes, but add an extra ½ teaspoon salt to the herb mixture.
What if my roast is smaller?
Reduce roasting time and begin checking the temperature earlier.
Does the bone-in roast affect cooking time?
Yes, bone-in roasts may take slightly longer; monitor temperature rather than time.
Can I make this recipe without a food processor?
Absolutely. Mince the garlic and herbs finely and mix with softened butter by hand.
How should I slice the roast?
Always slice against the grain for the most tender texture.
Conclusion
This Garlic Herb Butter Beef Roast is a timeless, flavorful, and remarkably simple dish that adds warmth and elegance to any holiday table. With its aromatic crust and tender interior, it’s a recipe you’ll return to year after year. Whether you’re hosting a grand Christmas feast or a cozy family dinner, this roast is sure to become a cherished tradition.
A savory bone-in beef roast slathered with garlic herb butter, seared to perfection, and oven-roasted for a tender, flavorful centerpiece fit for holidays and special gatherings.
Ingredients
5–6 pound bone-in New York roast
2 tablespoons olive oil
5 garlic cloves
½ cup fresh rosemary leaves
½ cup (1 stick) salted butter, softened
1 tablespoon Kosher salt
½ tablespoon ground black pepper
Instructions
Remove the roast from the refrigerator and let it rest at room temperature for 1 hour.
In a food processor, combine softened butter, garlic, rosemary, salt, and pepper. Blend into a thick paste.
Preheat the oven to 450°F (232°C).
Heat a large skillet over medium-high heat. Rub the roast with olive oil and sear each side for 2–3 minutes until browned.
Transfer the roast to a roasting pan and coat it generously with the garlic herb butter paste.
Roast at 450°F for 30 minutes.
Reduce oven temperature to 325°F (163°C) and continue roasting for about 30 minutes. Begin checking the internal temperature.
Remove the roast when it is 5–7°F below your desired doneness. Tent loosely with foil and rest for 15–20 minutes.
Slice against the grain and serve warm.
Notes
Use a meat thermometer for best accuracy—medium-rare: 135°F, medium: 145°F.
Prepare the herb butter up to 3 days ahead and refrigerate.
Searing adds flavor and enhances the crust but is optional.
Substitute rosemary with thyme or parsley if desired.
Let the roast rest after cooking to retain juices.
