Beef · Dinner · Lunch · Protein ·

Rosemary salt roast beef

Name: Rosemary salt roast beef
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 8
Cuisine: British
Ingredients: 1 piece of beef suitable for roasting. I used a 3kg sirloin but rib roast also works well or for a more affordable option you can use a top round roast.; 2 large sprigs of fresh rosemary; 20 peppercorns; 10g sea salt; 3 carrots, split into 1/2; 1 onion, cut into 1/4

This is a great way to roast a good cut of beef, seasoned with a delicious rosemary salt.

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Servings

Prep time

20 minutes

Cook time

2 hours

This is a great way to roast a good cut of beef, seasoned with a delicious rosemary salt.

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Ingredients

1 piece of beef suitable for roasting. I used a 3kg sirloin but rib roast also works well or for a more affordable option you can use a top round roast.
2 large sprigs of fresh rosemary
20 peppercorns
10g sea salt
3 carrots, split into 1/2
1 onion, cut into 1/4

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Directions

In a mortar and pestle, grind the pepper, salt and rosemary.
Season the beef on all sides.
Lay the veg down onto a roasting tray and place the beef on top.
Pour 1-2 cups of water into the bottom of the roasting tray (to make your gravy).
Place the beef into a 220°c oven for 20 minutes.
After 20 minutes, turn the oven down to 180°c and continue cooking until you reach an internal temperature of 55°c for medium/medium rare. This should take about an hour. If you want it more rare/medium rare, pull it out at 45°c.
Let the beef rest for at least 45 minutes before you carve.